Luk Yu in Central is celebrating its 80th anniversary this year. Journalist, cookbook author and restaurant consultant William Mark first ate there 60 years ago. Photo: Dickson Lee

Taking a bite out of two worlds

Hong Kong was doing fusion food way before it was fashionable. The result is pork chop on spaghetti and milk tea ... and a cuisine that's all our own

Topic |   Uniquely Hong Kong

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Luk Yu in Central is celebrating its 80th anniversary this year. Journalist, cookbook author and restaurant consultant William Mark first ate there 60 years ago. Photo: Dickson Lee
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