Kowloon City’s Chenghai Laosi to Close After Nearly 30 Years
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Kowloon City’s ongoing redevelopment is impacting many long-standing businesses, including Shantou Chenghai Laosi Braised Food Store. This beloved purveyor of Chaozhou cuisine, established in 1996, will close its doors on February 22nd after nearly 30 years of serving the community.
Known for its extraordinary Chaozhou dishes, Chenghai Laosi has built a strong reputation, particularly for its signature braised goose. A store clerk attributed the closure to the impending redevelopment and government acquisition of shops. The news has sparked concern among locals and food enthusiasts alike.
While the February 22nd closing date is confirmed, the restaurant’s future remains uncertain. A store clerk stated, “Many diners are curious whether the store will find a new location to reopen, but the clerk said this is an unknown number.
” This uncertainty underscores the challenges faced by long-standing businesses navigating urban redevelopment.
A Culinary Legacy: More Than Just Braised Goose
Shantou Chenghai Laosi, celebrated as the “Braised Goose king,” is renowned for its signature dish. The secret lies in the restaurant’s unique brine sauce,carefully crafted to appeal to Hong Kong palates. A clerk described the recipe as having “less salt, less sugar and less oil
,” yet achieving a perfect balance of color, aroma, and taste.
Beyond the famous goose, Chenghai Laosi offers a wide array of authentic Chaozhou delicacies. The restaurant has earned praise from renowned food critic cai Lan and many Chaozhou natives for its diverse menu, which includes frozen crabs, sweet and sour noodles, anti-sand taro, and various colorful rice cakes. This variety showcases the rich culinary heritage of Chaozhou.
The impending closure marks the end of an era for kowloon City, highlighting the bittersweet realities of urban development and the loss of cherished culinary traditions. For those who appreciate authentic Chaozhou cuisine, the February 22nd closing date serves as a call to action—a final possibility to experience the flavors and legacy of Shantou Chenghai Laosi before it’s too late.
Readers who like Chaozhou cuisine should seize the prospect to taste it to avoid leaving any regrets.
Lokman’s SOLEBREW Coffee Bar Shuts Down After Less Than a Year
Hong Kong’s competitive food and beverage scene saw another change with the closure of SOLEBREW, the high-end coffee bar owned by lokman of the popular Cantopop group MIRROR. The closure, less than a year after its opening, has generated significant online discussion.
The news surprised many, given Lokman’s large fanbase and the initial excitement surrounding the cafe’s launch. The reasons for the closure remain unstated, but the bar’s fire sale of coffee beans suggests a swift and unplanned exit from the market.
This closure is one of several recent events in Hong Kong’s culinary landscape. Other headlines include the discontinuation of a popular “Next Ding” instant noodle flavor, the introduction of “special bears” in Lotte Bear chicken cookies, and the finding of vintage wedding tableware sparking nostalgic conversations online.
New establishments are also emerging. Steamed Yu dim sum restaurant expanded from shek Mun to Kai Tak,Yiqiao Ramen opened a flagship store in Central,and Taiwanese beverage brand “Sleep for another 5 minutes” launched in Mong kok. However, closures aren’t limited to smaller businesses; Eggslut is closing its Hong kong store on February 23rd, and a 52-year-old bakery, New Phoenix, in North Point, is also closing.
The contrast between SOLEBREW’s rapid closure and the longevity of other establishments highlights the market’s complexities. SOLEBREW’s story serves as a reminder of the unpredictable nature of the food and beverage industry, even for those with significant name recognition.
The low-price sale of SOLEBREW’s coffee beans suggests a need for swift asset liquidation, leaving many questions unanswered about the reasons behind the closure. The lack of official statements only adds to the intrigue.
Hong Kong Food Scene: From Dubai Delights to Delivery Disasters
Hong Kong’s culinary scene is a mix of exciting trends and unfortunate incidents. This week saw the introduction of dubai-inspired desserts, a food poisoning scare, and criticism of a celebrity cake shop’s delivery practices.
Several cake shops are offering Dubai-inspired chocolate desserts, including “$8 Mochi Bobo / $15 Japanese style poti Winter Soul Soul Pistachio fried Noodles with Rich Taste
“. However, a food poisoning incident at a To Kwa Wan restaurant left 13 people unwell after allegedly consuming roasted meat. A news report stated, “Food poisoning | Is there something wrong with the burning smell? 13 people in Tokakawa Wan restaurant suspected of food poisoning after eating roasted food
“.
A popular cake shop faced public criticism after a delivery via the MTR was found on the ground. Reports stated the shop “was scrapped by the public trial and tired of all IG stores: Very uncovered
“. Tea Soup, a popular tea chain, is also withdrawing from the Hong Kong market.
A “buy one,get one free” promotion for sweet soup led to pricing confusion,prompting a restaurant to standardize the price at $10 per bowl. Steamed eggs have become a viral sensation on TikTok, with one user commenting, “This looks realy astonishing
“. The kwun Tong Gulu Pavilion, a restaurant with over 40 years of history, is set to reopen.
Headline: Teh Impact of Urban Redevelopment on Kowloon City’s Culinary Heritage: A Deep Dive
Opening Thought-Provoking Statement:
In the bustling metropolis of Hong Kong, the closure of Kowloon City’s Chenghai Laosi Braised Food Store marks not just the end of a beloved eatery but a poignant chapter in the broader narrative of urban redevelopment’s impact on cultural heritage.Can these cherished establishments find new life,or are they fading memories?
Interview with Dr. Sophie Cheng,Cultural Anthropologist and Culinary Historian
Editor: Dr. Cheng, the closure of Chenghai Laosi has sparked critically important concern among locals and food enthusiasts. Coudl you shed some light on what makes this closure significant beyond just a business closing its doors?
Dr. Cheng: Certainly, the closure of Chenghai Laosi is emblematic of a larger phenomenon affecting many long-standing businesses amidst Hong Kong’s ongoing urban redevelopment.This establishment was not just a purveyor of Chaozhou cuisine but a cultural lodestone for nearly three decades. Its specialties, particularly the braised goose, have been an integral part of Kowloon City’s food scene, attracting diners from near and far. This closure underscores the tension between growth and preservation—where modernization threatens to erase tangible links to the community’s diverse culinary heritage.
Editor: How do closures like Chenghai Laosi’s shape the cultural identity of a city like Hong Kong?
Dr. Cheng: Hong Kong’s culinary landscape is a rich tapestry woven from its ancient influences, including Chaozhou, Cantonese, Fujian, and more. When long-standing businesses like Chenghai Laosi close, it’s akin to losing a thread that holds this tapestry together. Such establishments are more than businesses; they are cultural institutions that preserve and promote regional culinary traditions. Their closure can lead to a homogenization of the food scene, diminishing the diversity that makes Hong Kong’s culinary identity so vibrant and unique.
Editor: Given the uncertainty surrounding Chenghai Laosi’s future, what challenges do these businesses face when considering relocation?
Dr. Cheng: The primary challenge lies in maintaining authenticity while adapting to new environments. Relocation involves logistical hurdles such as finding a suitable space that accommodates traditional cooking methods and equipment.There’s also the risk of losing regular clientele who flock to the original location. Moreover, the essence of the brand—its unique recipes and the ambiance that diners have grown to love—can be arduous to replicate elsewhere. Thus,while relocation offers a lifeline,it demands careful strategy to preserve the core of what made the business special.
Editor: Looking at the broader picture, what are some strategies or best practices that can definitely help cherished culinary establishments survive urban redevelopment?
Dr. Cheng:
- Community Engagement: Establishments should actively engage with their communities to drum up support and perhaps garner attention from local governments or heritage organizations.
- Diversification: Developing a strong online presence and exploring food delivery services can help capture new markets.
- Collaborations: Partnering with other businesses or chefs to offer pop-up events can keep the spirit of the cuisine alive during transitional periods.
- heritage Branding: Leveraging their history and cultural significance as a marketing tool can attract tourists and food enthusiasts who value authenticity.
Editor: How can food enthusiasts and the general public play a role in preserving these culinary traditions?
Dr.Cheng:
1. Support Local: Regular patronage and word-of-mouth recommendations are vital.
- Document and Share: Sharing experiences on social media and food blogs can draw attention to these businesses and their culinary contributions.
- Advocacy: Engage in dialogues with local officials to emphasize the cultural value of these establishments, potentially influencing redevelopment plans.
Editor: As we conclude, what key takeaways should readers remember about the impact of urban redevelopment on culinary heritage?
Dr. cheng: Urban development is necessary for progress, but it should not come at the cost of erasing cultural identities. Preserving culinary heritage is preserving history—living, breathing memories that connect us to diverse cultural narratives. readers can contribute by valuing, supporting, and advocating for these cultural treasures, ensuring they remain alive for future generations to enjoy and learn from.
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