Third-generation owner, Kowloon Soy Co Ltd (Mee Chun Canning Co Ltd).
We’re sitting in Kowloon Soy Co Ltd’s last remaining store, a dingy shop behind the market on Graham Street in Central. Bottles are lined against the wall above massive glass urns filled with preserved fruit and sauces. If the last store standing is indicative of anything, it is that history matters more than money to third-generation owner Kenneth Wong.
Financially, it makes no sense to keep the store open. Local retail accounts for a mere 10 per cent of business for the family; the other 90 per cent is focused on exports, mainly to Europe and the UK, but also to South America, Southeast Asia and Australia.
This story is from the September 2017 edition of Crave.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the September 2017 edition of Crave.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Kitchen Ink
Professional cooks love their tattoos. Six Hong Kong chefs reveal their body art and the stories behind the ink.
Seoul Searching
Ryunique’s Tae Hwan Ryu on the art of plating, the scarcity of Korean fine-dining and the importance of sourcing locally.
Kenneth Wong
Third-generation owner, Kowloon Soy Co Ltd (Mee Chun Canning Co Ltd).
Yip Tin
Managing director, Yuan’s Soy Sauce (Fu Kee Food Co.)
In With The Old
Fermenting, pickling, salt-drying - how age-old food preservation techniques are transforming modern cooking.
Lofty Ambitions
Architects Vince Lim and Elaine Lu used their 1,200-square-foot Happy Valley apartment to declare their design intentions, creating a home inspired by New York loft living, but with the rough edges smoothed off.
Here's To A Brew-tiful Christmas
For Christmas gifts that look as great as they are functional, Nespresso has the answer.
The Chocolate Man
The founder of Valrhona’s chocolate school, renowned pastry chef Frédéric Bau is a master of the dark, milk and white arts of cooking with cocoa.
Around The World In Hot Chocolate
Served thick and creamy in Italy, with cheese in Colombia and bananas in Panama – discover how people around the world drink their chocolate, and try four recipes to warm the soul.
Getting Saucy
From shrimp paste in Tai O to chilli sauce in Aberdeen, we meet four sauce-makers responsible for the flavours of Hong Kong.
