Zahir Mohamed outside Baked, in Central. Photo: SCMP / Jonathan Wong

When baker Zahir Mohamed arrived in Hong Kong, all he had was a jar of sourdough starter

  • Mohamed came to Hong Kong in 2017 after his business in South Africa was sabotaged
  • ‘Hong Kong’s climate is possibly the best for making sourdough. You just open the window and your dough expands’
Topic |   Where to eat in Hong Kong

TOP PICKS

Zahir Mohamed outside Baked, in Central. Photo: SCMP / Jonathan Wong
READ FULL ARTICLE