Top 10 Hong Kong restaurant trends
Hong Kong has long billed itself as the culinary capital of Asia. It’s a subjective boast that is rooted largely in the fact that in past generations, the Cantonese diaspora blanketed the globe so comprehensively and with such speed that Cantonese cuisine in some shape or form came to exist in every single far-flung corner of the globe.Hong Kong, as the hub of this culinary wheel, capitalized on the newfound prominence of its cuisine and offered it in its purest form, from the thrill of the dai pai dong to the opulence of the cavernous dim sum hall.
Meanwhile, as the city grew as a financial and logistical hub, it also grew as an internationally-inclusive culinary destination born out of a combination of expense accounts and demand from homesick expatriates and émigrés for the flavors of home, a place that ranged from the glittering canyons of Park Avenue to the docks of Goa.
These days, the dining scene in Hong Kong is still rooted in classic Cantonese fare, but there are countless layers on top of this, and a quick walk down random streets showcases Hong Kong’s other claim of being Asia’s world city.
When the Michelin Guide first covered Hong Kong in 2009, it felt like a stamp of authority. The dining scene has since continued to grow in stature, and this ongoing growth has resulted in a rapid evolution.
To document this evolution, we glance at a snapshot of today's dining scene and take stock of 10 current dining trends in Hong Kong.
Also read Delicious, decadent and discounted: Hong Kong Restaurant Week .
2. Everyone's a critic: the smartphone and social media effectWe’ve all seen them. They’re at the next table, taking photos of everything from the first amuse-bouche to the last dessert crumb. They’re on their smartphones the entire meal, liveblogging every bite. Even you may have engaged in this behavior from time to time.
Also read How the iPhone has ruined my lunch .
4. The kiss of death: high rentThis being Hong Kong, upward rent pressure features in two of our trends.
“High rent squeezes our ability to do anything very, very good,” says Paul Hsu, executive director of Elite Concepts , a restaurant group whose portfolio includes Michelin-starred restaurants yè shanghai and Nanhai No. 1.
“It marginalizes the quality of the operators and the restaurants because so much of your bill is paid on rent.”
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But if you think about it, all cuisines have overlapped with others in some way over the course of history, and all have lent or derived some semblance of influence. Noticeable of late is a disproportionate flow of influence from East to West.
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