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The gingery soup and the sweet tang yuan that symbolises a full family together

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Neon street signs

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From the late 13th century from the southern song dynasty and it is famous for a lot of people in Hong Kong

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Cantonese Opera is a fine mixture of literature, drama, ballad singing, dance and martial arts.

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I will interview Mr Franco Yuen, he’s the vice chairperson of the Chinese artists Association of Hong Kong, he is also a brilliant opera-script writer.

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This is a tradition which continues for hundred years. Once mid-autumn festival come, the fire dragons will go to Tai Hang and have a special performance.

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He joins the team around 5-6 years old, he is also the inheritor of the fire dragon dance. He is a experienced fire dragon dancer

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dai pai dongs are armed with fiery woks that cook authentic local dishes with grassroot origins,now the next generation of dai pai dong operators are working hard to keep them going to bring old Hong Kong flavour into the future.

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Mr. Chan, owner of the Kam Kee dai pai dong in Fo Tan.

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Mr. Chan, owner of the Kam Kee dai pai dong in Fo Tan.

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took over Kam Kee from his parents in the 1980s when the restaurant moved to its current location at the Fo Tan East Cooked Food Market.

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Like Hong Kong style milk tea, it was originally only found in high-end Western-style restaurants, but was popularised later on

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He is the owner of Cheung Hing Coffee Shop, famous for its’ egg tarts and pineapple buns.

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Braised beef brisket on egg noodles is a Hong Kong’s specialty; it is a version of  Chinese beef soup noodle. The dish is a perfect combination of ingredients such as star anise pods, whole cloves, sliced ginger, sliced onions, and cinnamon stick.

History says that the original Beef noodle soup was invented by the Hui people which is a Muslim ethnic group in China during the Tang Dynasty in which they use halal beef and no soy sauce, and is commonly known as Lanzhou beef noodle soup.

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He is the son of Chan Yee Wah, the founder of Sister Wah. He passed down his mother’s beef brisket noodle recipe and continues to run the restaurant with his brother.

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Bittersweet may be the best way to describe Chinese Herbal Tea. Also called “Leung cha” in Cantonese which translates to cooling tea. These brews are a major part of the wellness regimen for many Hong Kong people

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Herbal tea was one of the medicines for Chinese culture before. Dr John Wong is an expert in Chinese medicine

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Cantonese opera is particularly popular in Hong Kong. It combines music, singing, acting, and martial arts, featuring unique costumes and makeup. The performances are known for their unique vocal techniques and traditional instruments.

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a much loved local beverage, the technique symbolises the fusion and develop of the Hong Kong and western food culture

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He is the chairperson of the Cantonese Opera Advisory Committee.

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A inventor of the hk milk tea, who is supposedly has the most most knowledge of the milk tea

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The trams run along Hong Kong island. They are called “Ding Ding” because of the sound they make. They have been a vital transportation method to locals for over a century and have long been a tourist attraction

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He is the CEO of the hong kong tram network and i am very interested to know more about his thoughts and his passion on trams which facilitated millions of people’s lives

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He is one of the most famous actor in the Cantonese opera industry

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The origin of Cantonese Opera can be dated back to the reign of Emperor Jiajing of the Ming Dynasty when it was 1522-1566. Cantonese Opera can be performed at the theatres, but the first Cantonese Opera was performed at Hangzhou. Cantonese Opera was performed because it is a religious drama presented as part of the ritual of thanksgiving to the deities. Cantonese Opera can be performed with various art forms such as music, song and dance.

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Ms. Wong is a veteran Cantonese Opera female artist in Hong Kong, whose mentors are the two prominent female-acting male artists

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Saumai is a type of traditional chinese dumpling made of ground pork. In cantonese cuisine, it is usually served as a dimsum snack.

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an owner of a hong kong snack shop, which sell the ‘best’ saumai

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Dim sum is a traditional Chinese meal made up of small plates of dumplings and other snack dishes and is usually accompanied by tea.

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Chef Mak Kwai Pui is the founder of Tim Ho Wan which is one of the best dim sum spots in Hong Kong. The chef was  also awarded one Michelin star.

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Villain hitting is a folk sorcery popular in Hong Kong, it is to curse one’s enemies using magic. The ceremony is often performed by older ladies and some shops even sell diy kits.

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I will interview a lady who performs demon exorcising :) as she is knowledgeable about the practice and history of it

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Cart noodle is a noodle dish which became popular in HK in the 1950s through independent street vendors operating on roadsides and in public housing estates in low-income districts, using mobile carts.Many street vendors have vanished but the name and style of noodle endures as a cultural icon

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His cart noodles shop Mak Man Kee Noodles Shop was selected in Bib Gourmand Michelin restaurant in the Michelin Guide HK and Macau

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Hong Kong’s street food culture is a vibrant aspect of its culinary heritage, reflecting diverse influences and urban life. Some street food include egg waffles, fish balls, cheung fun and more.

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the owner of a Michelin guide restaueant

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the owner of a Michelin guide restaueant

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A Michelin guide restaurant, Hung Hom Pnacake has provided the childhood memories of many for over 40 years. Pancakes, waffles and egg waffles are all made to order. Tricolour egg waffles in plain, chocolate and matcha flavours particularly stand out.

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Originally from the Cantonese or Guangdong area, dim sum includes small portions of various dishes such as dumplings and buns cooked in steamer baskets. It is usually eaten in the afternoon with tea and is a popular meal that can be eaten with families and other loved ones.

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A dim sum chef who specializes in making different types of dim sums can provide useful information on different techniques when making dim sum and their traditions

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Most people think of Dim Sum when they are asked “What is Chinese food to them?” Its meaning is “touch the heart”, and they originated from Guangdong as accompaniments to tea at tea houses around 2500 years ago. These delicious treats allow our heart to be caressed by a bit of Hong Kong, one bite at a time. These are eaten at birthdays, weddings, Chinese New Year, and sometimes as regular meals.

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He is a famous chef in the Chinese restaurant called “Lung King Heen”. He is the first Hong Kong chef to be awarded 3 michelin stars. He is famous for cooking delicious Dim Sum in the upscale Chinese restaurant of the Four Seasons Hotel.

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It is a famed specialty found in Tai O, Ma Wan and Lamma Island. It is regarded as one of the most iconic condiments of Cantonese cuisine. Its signature smell spreads through the air of fishing villages.

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The fourth generation successor of Cheng Cheung Hing Shrimp Paste

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Dim sum is a traditional Cantonese practice of serving bite-sized dishes with tea, originating from southern China. Linked to the "yum cha" tradition, it includes dumplings, buns, and pastries, often enjoyed in social settings.

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He is an executive chef at Mandarin Oriental’s Man Wah restaurant. He used to work at one-Michelin-star restaurant Yee Tung Heen, which closed down in 2018. Both of the restaurants were known for their delicate dim sum dishes that captivated people to come back.

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He is the owner of a Mahjong store and one of the few engravers of Mahjong left in Hong Kong. Instead of using machines, he makes Mahjong with his own hands by craving the symbol on each tile one by one. He has been doing this for 40 years and was still continuing his career till this day.

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The game of Mahjong was invented by Chinese hundreds of years ago that can be played by anyone. In recent years, it has spread to the Western World. A set of Mahjong is made up of 144 tiles and has different ways to win. The word “Mahjong” refers to the bird-like clacking sound the tiles make during reshuffling.

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Dim sum is a traditional Chinese cuisine consisting of a variety of small dishes served in steamer baskets or on small plates. It is typically enjoyed in a communal style, where diners can share multiple dishes, making it a social dining experience. Dim sum is often served with tea and is popular for brunch or as a snack.

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One of the most notable figures related to dim sum is Cecilia Chiang, a renowned Chinese chef and restaurateur. She is often credited with popularizing authentic Chinese cuisine, including dim sum, in the United States, particularly in San Francisco. Chiang's restaurants and her cookbooks have introduced many people to the intricacies and delights of dim sum, making her a significant figure in its cultural dissemination.

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Koi Ming Fai is a Cantonese opera actress in Hong Kong. She has been in the industry since 1987. Even though she isn’t as experienced, she has watched the Cantonese opera industry evolve into what it is like nowadays. She was very determined to graduate from the Cantonese Opera Academy and it shows that her hard work paid off. She had been invited to perform in several other countries too. I respect her very much for that and I would interview her about the determination that was required in the process as she went to the private academy in secret without telling her family. I think her experience and many other actors in the Cantonese opera industry have similar stories of perseverance.

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Cantonese Opera originated from the Guangdong province, mainly performed in Cantonese speaking regions. It is a type of Chinese performance arts involving music, martial arts and acting. As more and more districts started constructing theatres in 1960s, Cantonese Opera continued to grow more and more significant to the community.

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Who? - Cantonese opera is usually performed by Cantonese opera singers, sometimes accompanied by a few strings instruments or an orchestra.
What? - A genre of music.
Where? - Usually performed in theaters.
When? - Performed during local festivals, celebrations or funerals.
Why? - A form of entertainment.
How? - Through years of training.

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Who: the chief of my local Chinese restaurant
What: a kind of food that is mixed from Chinese culture with English style of selling
Where: in Chinese restaurants
When: was popular during the 1950s
Why: it was cheap and had many to pick from
How: it is still here today but not that popular

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the chef of the local Chinese restaurant

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the chef of the local Chinese restaurant

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I will interview the chef of the local Chinese restaurant, as he knows a lot about Dim Sum with his age and experience of working with it

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He’s a Cantonese Opera singer.