Food trucks Rev up Hong Kong’s Culinary Landscape 

Asia’s food capital is playing catch up with other Asian cities such as Bangkok, Seoul and Tokyo, where mobile food trucks have long been serving up local delicacies to customers.

 

The Hong Kong food truck pilot scheme – launched by the Tourism Commission- seems to have hit some road blocks. Thirteen out of the initial 16 operators remain; the departure of the other three have been attributed to poor location, strict regulations and low yields.  

The scheme had taken a year to get into gear, beginning in March 2016 with a total of 192 applicants submitting proposals that were stringently assessed based on food menu and concept, financial and business plans and vehicle design. A shortlist of 51 potential vendors, then, competed in a cooking challenge before 16 suitable operators were picked to participate in the two-year program. The food trucks started rolling out in February this year. 

 

A brief street food history 

Hong Kong has a vibrant and long history with street food that shapes its cultural identity. For centuries, vendors have been bringing cheap and tasty food to the people of Hong Kong. The 70s, however, saw city authorities tightening their grip- halting the issuance of new vendor licenses, pushing vendors off the street and into food centers and buying back licenses- all the while, citing hygiene, food safety and street congestion as reasons. These measures, however legitimate, have drastically reduced the number of street food vendors. Many see the food truck scheme as a means by authorities to diversify, revive and revolutionize the street food scene in Hong Kong.  

Participating food trucks 

If you find yourself at any one of these locations-Golden Bauhinia Square in Wan Chai, the Central Harbourfront Event Space, Ocean Park, Salisbury Garden, Art Square, the Energizing Kowloon East Venue 1, Wong Tai Sin Square and Hong Kong Disneyland – be on the lookout for Hong Kong’s first food trucks. There’s even a phone app – Hong Kong Food Truck- that shows where trucks are located.

Beef & Liberty: A popular burger restaurant with locations in Hong Kong and Shanghai; serves up the Notorious P.I.G- slow braised pulled pork and Tasmanian beef combo burger with apple slaw and crackling.  

Book Brothers: A popular Los Angeles chain; dishes out American style barbequed meat in fluffy steamed buns. 

Canton Kitchen Dim Sum Expert: A no-frills local eatery; sells chicken and pork buns. 

Chee Kei: A premium, Michelin-recognized wonton noodle restaurant with several locations around the island; serves up a bento box brimming with braised pork ribs and vegetables.  

Crunch Munch: Debuts as a food truck; combines the Chinese cruller (traditional fried dough) and Italian ciabatta to create the Cru-batta that holds together delicious barbequed pork.  

Ho Yuen Express: A noodle shop with restaurants in Hong Kong and Canada; sells grilled squid. 

Hung Fook Tong: A top retailer of herbal products; dishes out soup with fish maw and dried scallops. 

Ma Ma’s Dumpling: Relish home-made dumplings, steamed or pan fried and stuffed with everything from spinach to pork.  

Mein by Maureen: A popular noodle bar in Wan Chai; selling Maureen’s famous Lo Mein. 

Pat Chun Saucy Truck: Hong Kong’s famous soy sauce and vinegar maker; serves up Sakura shrimp umami sauce fried rice.  

Pineapple Canteen: A well-loved restaurant with three outlets; expect traditional Cantonese pastry – the pineapple bun, with fresh slices of pineapple, garnished with custard and butter.  

Princess Kitchen: Feel like a healthy princess when you order a dragon fruit bowl, packed with fresh dragon fruit sorbet, topped with granola, bananas, strawberries, blueberries, coconut shavings and goji berries. 

Table Seven X W. Burger: The Sorrowful Burger combines pineapple bun with pork patties and soft-boiled egg.  

 

Challenges

First days of operation brought out eager crowds to sample and savor the different dishes on offer. But the fact remains, different locations attract varying number of customers, with the Disneyland location being most profitable.   

Here are some challenges faced by food truck operators: 

·         High cost 

·         Stringent requirements

·         Poor, limited locations

·         Inflexible menus

·         Lack of customers  

The Tourism Commission has acknowledged and addressed the grievances of food truck operators, implementing some measures to counter the fledgling scheme.   

You can read more in our print magazine Asia Pacific Baker & Biscuit (Winter 2017)!