Just over two years after opening Kinsman, a Hong Kong cocktail bar focused on Cantonese liquor, Gavin Yeung has embarked on another endeavour in his mission to spotlight Chinese culture in the food scene.
It started with his discovery of matcha as a serene way to start the day. He initially saw whisking the tea as a grounding practice amid the chaos of the city.
But for Yeung, whose career has revolved around reviving long-lost traditions, it became an obsession.
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