SINGAPORE: These days, local fans of authentic Hong Kong food no longer have to fly four hours north to get their culinary fix. From dim sum to roast duck, a variety of Cantonese cuisine is increasingly being served on Singapore’s doorstep. Within the last five years, at least nine
SINGAPORE: These days, local fans of authentic Hong Kong food no longer have to fly four hours north to get their culinary fix.
From dim sum to roast duck, a variety of Cantonese cuisine is increasingly being served on Singapore’s doorstep. Within the last five years, at least nine Hong Kong food brands have opened up or have announced plans to do so, with offerings that range from street eats to fine dining.
The most recent include Forbidden Duck, a Peking-style roast duck restaurant helmed by ‘Demon Chef’ Alvin Leung, which is slated to open this April, as well as popular cha chaan teng chain Tsui Wah Restaurant. The «tea restaurant» has partnered with Jumbo Group to open its first outlet at Clarke Quay later this year.
Other eateries to have made its way to Singapore include Tai Cheong Bakery and Honolulu Cafe, both of which are famous for their signature egg tarts.
DUPLICATE IT WELL OR «YOU’RE FINISHED»: SEETOH
But some have questioned whether the wave of Hong Kong eateries could be the latest food fad in a string of others which have come and gone.
«If you talk about the cha chaan tengs, it’s been around for many years. Way back in the 70s, 80s, there was quite a famous brand called Café de Coral, which has exited the market,» said food consultant K F Seetoh.
«Hong Kong food generally does well because we have a lot of South Chinese here. We have our Teochew, Cantonese food, roast meats, dim sum, congee — they generally do well.”
While brands may enjoy an initial uptick in business over the first four to six months as customers come to check them out, the founder of Makansutra and the World Street Food Congress said that people would ultimately measure what is on offer according to their own standards.
«Singaporeans over the decades have been overly discerning — they’re very well-travelled. So if you bring something from Hong Kong, like a porridge or roast meat, to Singapore, bear in mind Singaporeans have been there to eat at that original place,» Mr Seetoh added.
