Islands

On Hong Kong’s outlying islands, life moves with the tide rather than the clock. Flavours here take time to develop — shrimp paste from Tai O, salted fish from Cheung Chau, and handmade tofu pudding from Lamma all reflect a culture of patience, thrift and care. From Peng Chau to Tung Chung, the Islands District has long made use of time as part of the recipe, coaxing depth from even the simplest ingredients.

That same steadiness guides the chefs carrying these traditions forward. Chef Chan Chi-wai, Executive Chinese Sous Chef at AsiaWorld‑Expo, channels decades of refined Cantonese technique into his work. “All of this stems from my unwavering love for cooking, and a lifelong commitment to learning, improving and perfecting my craft,” he says. Chef Tam Wing-yee represents a new generation redefining Cantonese cuisine: “I hope that one day, when people talk about female Cantonese chefs, the first name that comes to mind is Tam Wing-yee,” she says — echoing the quiet persistence behind the slow, meticulous island work of drying, salting and tending harvests.