Flavors of Fragrant Harbor – Dining spots in Hong Kong in the past Century

Since the opening of Hong Kong, with the changes of the times and the eating habits of the citizens, various dining places with their own characteristics have emerged, including tea houses, local tea houses, small restaurants, porridge and noodle shops, restaurants serving food from other regions, dai pai dongs, Western restaurants, cha chaan tengs, etc. Over the past century, they have undergone various changes, big or small. Among them are famous tea houses and local tea houses that have disappeared, such as Tak Yun, Ma Yuk Shan, and Wu Yi Xian Guan, restaurants such as Yin Qiong Lin, Jin Ling, Da San Yuan, small restaurants such as Ai Pi Xi, Shen Deng, and Yi Le Yuan, Western restaurants such as Wesleyan, Meridian, and On Lok Yuen, which still evoke endless memories for many people. This book records the changes in Hong Kong's catering industry over the past century through more than 300 pictures and newspaper documents, as well as the origins and evolution of different restaurants, allowing readers to understand Hong Kong's unique food culture in different eras, popular foods, the living conditions of citizens, and the development of different districts in Hong Kong.