Is your favorite Chinese takeaway actually… British? Or is it from Hong Kong? In Episode 2 of our “London vs Hangzhou” series, I travel to Hong Kong to uncover the deep-rooted links between these two global cities and find out why “authentic” food is finally making a comeback.
After exploring London’s Chinatown, I’m heading to the source. I sit down with Peter Lam (President of London’s Chinatown) in Tai Po to discuss why Hong Kong acts as a “testing lab” for global food trends — from Bubble Tea to high-end Cantonese dining.
I also go behind the scenes at the Michelin-starred Man Ho restaurant with Chef Jason Tang to define what real Cantonese cuisine looks like beyond the sweet and sour pork we know in the West. Finally, food critic Susan Jung explains the fascinating (and delicious) colonial fusion of Hong Kong’s “Cha Chaan Teng” culture.
The debate with Jing continues. Now that I understand the Hong Kong connection, it’s time to head back to London to test the city’s best restaurants before the final showdown in Hangzhou.
Reporter: Wang Mingjie
Video: DJ