BUSY Hong KONG
Hong Kong is dense, bustling city of 7 million people. It’s a major financial and shipping hub, and one of the economic powers of Southeast Asia. The city is also a unique blend of Eastern and Western influences and is pulled in different directions by its continued growth and long held traditions. One area where those conflicting influences is evident is the present and future of Hong Kong’s outdoor spaces — markets and restaurants in particular.
Markets
The streets of Hong Kong are full of markets. T-shirts, knockoff design bags, and even goldfish are available at markets spread across the city, and some of the most vibrant scenes are found at the many food markets. These markets, traditionally outdoor wet markets, were in the main streets of neighborhoods. Over time, however, the Hong Kong government has moved the traditional food markets from the streets into dedicated market buildings. The move has freed up space for traffic and improved health and safety, but it’s come at the expense of the street scene. There are still several outdoor wet markets, but those too will be relocated into market halls in the next several years.
dAI pAI dONG
Another endangered resident of the Hong Kong street is the open air food stall known as the dai pai dong. “Dai pai dong” literally means “restaurant with big license plate” in reference to their over-sized government operators licenses and they are popular spots for a quick meal. However, like the wet markets, the government has tried to move these stalls off the streets. The government stopped issuing licenses for new stalls and then restricted the transfer of existing licenses to new owners , leaving the existing stalls to literally die out with their current owners. In 2014, there were only 25 registered stalls left.
food
While the streets may be losing some of their character as the markets and restaurants are relocated, Hong Kong is not losing its touch as a food destination. Soups, dumplings, roast meat, and more are still plentiful and delicious! Much of the best food is still made by small, family run, places and the quality hasn’t suffered by being moved indoors.
FOOTNOTES
Photos Taken in March 2015. Canon 50D, Tokina 12-24mm f4, Sigma 17-70 f2.8-4.
Credits:
DAVID PETKOFSKY