Historic Hong Kong
History & Heritage
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Throughout its history, Hong Kong has been a place of ever-changing contours and skylines as well as home to a great variety of people. Here we present columns, photo galleries and stories about people who've lived in and helped shape Hong Kong, buildings preserved and long vanished, historical events, the city's changing culture and how the past shapes the present.
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Chiang Mai’s foreign cemetery not only contains Hong Kong-made tombstones, but also bear testament to the educational ties that once bound northern Thailand to Hong Kong.
After World War II, Henri Vetch built a publishing career in China before being jailed for plotting to assassinate Mao Zedong and later taking the helm of the freshly minted Hong Kong University press.
Gimmicks like fireworks and drone shows that all but the most backward Chinese cities look down upon are not the answer to Hong Kong tourism’s problems. Tourists want authentic experiences.
For many Hong Kong POWs, the abundance of time the Japanese occupation afforded allowed latent artistic talents to blossom.
Hong Kong residents have been chuckling away at amusing T-shirt slogans since the 1980s, but only the foolish or careless are laughing now.
Humble roadside food stalls introduced hungry Hongkongers to spicy but affordable South Asian delicacies that originated in the British Army garrisons stationed across the New Territories.
An eccentric Hong Kong University English teacher in the late 1930s, Adrian Paterson absorbed Chinese culture with an enthusiasm that left its mark on his students long after his earthly tenure ended.
The 1.5 million refugees from China’s civil war who flooded post-war Hong Kong were practical folks. The fruit trees and bushes they planted are a legacy of the squatter settlements they once inhabited.
Healthy and full of protein, soybeans have been a popular foodstuff in China for centuries. Here’s how they’re processed, made into products like soy sauce – and used in Cantonese to refer to lesbians.
They are a staple in many a home throughout Hong Kong during Lunar New Year, but not all golden citrus fruits are born equal.
Cheap but pungent, fermented bean curd has been adding flavour to Chinese rice and congee dishes for generations. Even stinky tofu can become highly addictive to those who come to enjoy it.
Direct flights now take people and goods between Hong Kong and other cities around China and Southeast Asia, but in decades past, small coastal vessels connected the region at a much slower pace.
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