XO Soused S3 E1 - How do you define Hong Kong cuisine?

What's the connection between Hong Kong as a place and its cuisine? In this fortnight's episode of 'XO Soused', Mukta and Andrew sketch out a culinary map

We’re back and this time with a brand new focus for season 3 - the connection between food and place!

In this episode we discuss Hong Kong as a place and all the contradictions this manifests in Hong Kong’s ‘local’ food culture.

Does Hong Kong have an iconic set of dishes that define its cuisine? What are these and are these lists of iconic dishes different depending on whether the person being ask is a professional chef and home cook?

Who is innovating Hong Kong cuisine and what is the bandwidth they allow themselves to operate within? And who policies the limits of change and how?

Are we expecting a generational shift in Hong Kong cuisine in the 2020s like that experienced in the 1980s? What does new shift look like? And what will the next 30 years feel and taste like for those implicated in Cantonese cuisine?

A Dai Pai Dong on Stanley Street on Hong Kong Island. The literal translation is Big Licence Stall (can you see it in the image above?). The existence of these open air food stalls are under threat in Hong Kong.

Next episode: A culinary map of Macau? (out on Tuesday 2 May)

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Intro and outro music: 遊子 [wanderer] by mafmadmaf.com

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