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| Steamed crab at The Chairman |
Note from the Editor: Every Tuesday, TFT HK will bring you a post or article from/about one of our local or global food heroes. These are people who inspire us, and whose visions align with the values that TFT espouses and promotes. This week's post is an interview with Dorothy So, serious eater and food editor for Time Out Hong Kong. Dorothy, who has also written for HK Magazine, South China Morning Post, and Fodor's Travel Guide, was generous enough to share her thoughts about the recent evolution she's witnessed in the Hong Kong dining scene . Dorothy, we at TFT HK salute you!
Being a food writer has its
obvious perks. You get to eat (a lot) and, more importantly, you get to meet
great people who are talented and inspiringly passionate about what they do.
And in just the few short years since I’ve moved back to my home city, it’s
been exciting to see how the community of food artisans has grown. I’m not
saying that this is a completely new thing for Hong Kong, but when I was a
weedy highschooler, there definitely weren’t as many organic farmers,
eco-conscious restaurateurs or indie chefs.
