As the cultural lines between Hong Kong and China blur, restaurants from the mainland are finding opportunities in the city. But not everyone is happy. By Alexandra Stevenson and Zixu Wang Reporting ...

It's a little bit of a dying art. So in here is Lau Sum Kee's production kitchen, where chef makes bamboo noodles fresh every single day. Hello, Lavan. First thing is the dough, and it starts with the ...

The rapid rise of "poor man's meals" is providing a feeding frenzy for restaurants at the bottom of China's food chain, as increasingly frugal consumers who still want to dine out search for the ...