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Changing Tastes in Hong Kong Print E-mail
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Written by Leani Wessels and Sarah Chakales   
Tuesday, 04 November 2008

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Dim sum favourites: pork bun, chicken feet and dumplings

Dim sum has long been a staple of Hong Kong culture, but can it last through the 21st century?

Holly Restaurant owner Peter Ho explains his vision and hope for the future of dim sum in Hong Kong.

 

 

 

 

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Last Updated ( Tuesday, 18 November 2008 )
 
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jmsc-195px-trans.png All content on this website is the work of undergraduate and graduate students taking the New Media Workshop course at the University of Hong Kong 's Journalism and Media Studies Centre , under the supervision of Asst. Prof. Rebecca MacKinnon.

The student stories have been lightly edited for grammar, spelling, and English-language usage by the instructor, with minor formatting adjustments made in some to make the website consistent. However the substance of each story is the work of its authors.  If you have reactions or corrections to any of the content please post a comment at the bottom of the relevant story.