Hong Kong¢s Food Culture
Thematic Galleries (3) & (4),
Hong Kong Heritage Museum
17 September 2003 - 26 April 2004
 
Hong Kong has naturally inherited a great deal from the centuries-old traditions of Chinese cuisine, but it has also long been exposed to overseas influences, and it is this fusion of Chinese, Asian and Western cooking, the combination of styles, recipes and customs, that is now the chief characteristic of the territory's food culture. This new exhibition reviews the history of local food, investigates the changes that have taken place in eating establishments, and takes a look at food packaging in Hong Kong. And as part of the preparatory work, a campaign has been launched to collect objects related to food - menus, recipes, cooking utensils, photos and publicity materials - that will offer a comprehensive view of Hong Kong's eating habits.


 
Exhibit Highlights

Tray for Selling Dim Sum Tray for Selling Dim Sum
1960s
Donated by Dor Nam Teahouse



Tea Wares for Yum Cha (Tea Drinking)
1960s
Donated by Dor Nam Teahouse

Tea Wares for Yum Cha (Tea Drinking)


Health Notice Health Notice
1960s - 1970s
Loaned from Society for Community Organization



Floating Restaurant at Aberdeen
Early 1950s
Photo
Donated by Mr Sin Pui On

Floating Restaurant at Aberdeen


Wedding Cake Box Wedding Cake Box
1950s
Donated by Sheung Hei Lau



Pot for Boiling Tea at Cha Chaan Ting (Chinese Cafe)
1990s
Donated by Ming Lee Restaurant

Pot for Boiling Tea at Cha Chaan Ting (Chinese Cafe)




Other Past Exhibitions