"Big Snake” Mak Dai-kong at She Wong Lam in Sheung Wan. Picture: James Wendlinger

How veteran snake handler overcame his fears to give Hongkongers health-giving soup 

Octogenarian Mak Dai-kong, who honed his skills at Sheung Wan restaurant specialising in the Cantonese delicacy for more than 120 years, talks about the benefits of eating snake meat

Topic |   Food and Drinks

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"Big Snake” Mak Dai-kong at She Wong Lam in Sheung Wan. Picture: James Wendlinger
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