Press Briefing on “Reasserting Hong Kong’s Reputation as a Culinary Capital”


Press Briefing on “Reasserting Hong Kong's Reputation as a Culinary Capital”

Hong Kong is an international metropolis and has been known as the "Gourmet Capital" for many years. The local food culture has not only inherited Chinese traditions but has also been influenced by cultures from around the world, creating a unique blend of Eastern and Western characteristics. This complements one of the four major industries, tourism, showcasing the charm of Hong Kong and supporting its significant economic and social development. However, maintaining the status of a gourmet capital is not easy. Looking at the surrounding regions, the culinary scene is rapidly developing, with many Asian cities actively enhancing their food culture in recent years to increase their appeal.

The Economic and the Employment Group of the Youth I.D.E.A.S. established by the Hong Kong Federation of Youth Groups released a report on "Reasserting Hong Kong's Reputation as a Culinary Capital" today (16th). The results showed that among the 520 local youths surveyed, 85.8% agree that Hong Kong is a gourmet capital; the top three foods representing Hong Kong were "egg tarts," "pineapple buns (with butter)," and "egg waffles." The survey also revealed that over 90% of respondents believe that "food quality" (96.7%), "food safety" (96.5%), and "service quality" (91.7%) are important for maintaining the status of a gourmet capital. Additionally, 67.5% consider "diverse food culture" as a major advantage for Hong Kong as a gourmet capital. However, they also identified "high rent" (64.0%), "high ingredient costs" (47.3%), and "competition from surrounding regions" (39.0%) as the biggest challenges. The study also found that 86.0% of the respondents believe "food tourism" has potential for development. Over 90% think that Hong Kong's food culture should move towards "practicing environmental sustainability" (92.1%) and "promoting healthy eating" (91.5%).

The study was conducted through field questionnaires from April 11 to 22 this year, interviewing 520 youths aged 15 to 34. Additionally, 13 young workers in the food industry and 6 experts and scholars were also interviewed.