Can Hong Kong hawker food beef up Temple Street? Industry head says comeback on the menu, but vendors may be barred from using fire
- Sector representative Raymond Chan says government feedback ‘positive’ on plan to make part of area a ‘gourmet street’, but sellers may be limited to induction cookers
- Economist Simon Lee has cast doubts on the proposal, saying visitors want to see chefs cook in front of them
Hawker food is likely to make a comeback at Hong Kong tourist attraction Temple Street in November, but vendors may be banned from cooking over an open fire, leading to concerns over whether visitors will flock to the stalls.
Raymond Chan Kam-wing, chairman of the Yaumatei Temple Street Association of Hawkers and Shop Operators, told the Post on Monday that the government had been “positive” when considering a proposal recently put forward by his group to designate a section of the famous night market as a “gourmet street”. The proposal would allow hawkers to reheat food using induction cookers.
“I initially requested to allow open-fire cooking as [fried] food, which needs strong heat intensity [wok hei], would be better with fire, but this was not supported by the fire and food safety departments,” he said.
“But [the officials] said it would be better to reheat instead of cooking.”
The association has been in talks with the Food and Environmental Hygiene Department, the Fire Services Department and Home Affairs Department, which Chan said were likely to approve its revised plan.
There could be about 20 food stalls spanning from Jordan Road to Nanking Street, each six feet by 3.5 feet in size, if the propsal gets the go-ahead, he said.
The stalls would create a gourmet bazaar to be held for four to five months as a landmark event starting in November and form part of the government’s effort to boost the nighttime economy.