Hong Kong is famed for its food. Dubbed the Asian “food haven” in many a travel

brochure, the variety and quality of culinary delights that can be found in Hong

Kong is pretty much unparalleled by any other city. That is why it is all the more

ironic and lamentable to note that the same force that triggered such a large

variety of delicacies in Hong Kong—globalization—is also making Hong Kong

people’s tastes more and more homogenized.

The possible reasons for this are twofold: one, the unaffordability of most exotic

culinary styles; two, the relentless pursuit for efficiency in exchange for

gastronomical pleasures. Regarding the former, most exotic food is priced out of

the affordable range of most Hong Kong people for the perfectly valid reason that

ingredients and skills to prepare the food are scarce. This means the only types

of affordable food come from fast food restaurants, a product of globalization.

And regarding the latter, Hong Kong people in their hectic lifestyles rarely have

the time to enjoy a relaxing meal. Efficiency and speed is of the essence, which is

exactly what fast food restaurants deliver.

However, through progressive-thinking restaurants such as Sticky House, this

paradox can be changed. Wenzhou sticky rice (the main product of Sticky

House) is a relatively more traditional type of Chinese food that is rarely eaten in

Hong Kong, and so Sticky House certainly has the exotic factor. Furthermore,

Sticky House’s pricing is well within the affordability of most Hong Kong people,

and the high efficiency and standardization in cooking methods means that

eaters will be able to enjoy unique and quality food cooked and served at a fast

pace. Through promoting Sticky House, it is our hope that Hong Kong people’s

gastronomical repertoire will be broadened, and that the culture of Wenzhou

sticky rice will be revitalized in Hong Kong.