Opinion | Telling story of HK as 'Food Paradise'

By Dr. Kevin Lau

Hong Kong was once renowned as the "Food Paradise" of the world, but the current plight faced by the food and beverage industry is widely known. Internally, some eateries in Hong Kong have experienced a decline in food quality, improper handling of goods, and subpar service in recent years. Additionally, some tourists find Hong Kong's cuisine to be monotonous, with a repetitive array of curry fish balls, egg waffles, and stir-fried rice noodles lacking innovation. The external challenges are even more severe, as "mainland-bound consumption" has become the new norm. According to reports from mainland media, approximately 3.55 million Hong Kong residents traveled to Shenzhen in October, with an average expenditure of around 673 RMB per person, totaling 3.6 billion RMB. Since individuals only have one stomach, once they have dined in Shenzhen, they are less likely to visit restaurants in Hong Kong, thereby causing a significant impact on the local food and beverage industry.

When problems arise, they must be addressed, and I firmly believe that Hong Kong's status as the "Food Paradise" can be reestablished. Firstly, law enforcement should be stricter. The Food and Environmental Hygiene Department (FEHD) can utilize licensing systems, inspections, and enforcement actions to ensure that licensed restaurant operators comply with licensing conditions as well as relevant laws and regulations regarding food safety and environmental hygiene. Moreover, relaxing certain appropriate restrictions can contribute to a more diverse food selection. In response to the increasing diversity in food types and cooking methods, the FEHD has gradually relaxed restrictions on the types of food sold by snack shops, instead focusing on regulating cooking methods. This allows snack shops to offer a greater variety of food, alleviating customers' sense of monotony.

The shortage of manpower in the catering industry is often criticized. In this regard, the government can collaborate with the industry to provide support in training and recruitment. For instance, the Employees Retraining Board can offer more training courses related to the "catering industry" to help unemployed individuals acquire relevant employment skills and enter the food and beverage industry.

Telling the story of the "Food Paradise" can also seek assistance from the media. It is reported that Hong Kong Television and Central Broadcasting Corporation will collaborate to produce a documentary series called "Taste of Hong Kong" which will cover a wide range of topics, including globally renowned restaurants, local neighborhood eateries, street snacks, hometown flavors, and popular cha chaan teng (Hong Kong-style tea restaurants). The author highly approves of this filming project and hopes that the program, once completed, can dispel misconceptions held by some individuals regarding the limited variety of food in Hong Kong.

The author is a specialist in radiology with a Master of Public Health from the University of Hong Kong, and an adviser of Our Hong Kong Foundation.

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