Crowds flock to private chef Leo Kam's Korean-Mexican pop-up in Central last month. Photos: May Tse
Crowds flock to private chef Leo Kam's Korean-Mexican pop-up in Central last month. Photos: May Tse
Leo Kam (far left) could hardly meet demand for his delicious take on Korean-Mexican street food.
Leo Kam (far left) could hardly meet demand for his delicious take on Korean-Mexican street food.
A Singaporean snack from plusfixfive.
A Singaporean snack from plusfixfive.
Goz Kee prepares a Singaporean snack for his supper club, plusfixfive.
Goz Kee prepares a Singaporean snack for his supper club, plusfixfive.
Kimchi pulled pork bao at Little Bao.
Kimchi pulled pork bao at Little Bao.
May Chow of Little Bao.
May Chow of Little Bao.
Magazines /  48 Hours

Pop-up restaurants: a brief history

Are pop-up restaurants here to stay, so to speak, or just another fad of the feckless Generation Y, asks Janice Leung Hayes

JANICE LEUNG HAYES

Updated: 10:48pm, 5 Jun, 2013

Why you can trust SCMP
Crowds flock to private chef Leo Kam's Korean-Mexican pop-up in Central last month. Photos: May Tse
Crowds flock to private chef Leo Kam's Korean-Mexican pop-up in Central last month. Photos: May Tse
Leo Kam (far left) could hardly meet demand for his delicious take on Korean-Mexican street food.
Leo Kam (far left) could hardly meet demand for his delicious take on Korean-Mexican street food.
A Singaporean snack from plusfixfive.
A Singaporean snack from plusfixfive.
Goz Kee prepares a Singaporean snack for his supper club, plusfixfive.
Goz Kee prepares a Singaporean snack for his supper club, plusfixfive.
Kimchi pulled pork bao at Little Bao.
Kimchi pulled pork bao at Little Bao.
May Chow of Little Bao.
May Chow of Little Bao.
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