{"id":71139,"date":"2026-07-24T01:05:09","date_gmt":"2026-07-23T17:05:09","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=71139"},"modified":"2026-07-24T01:05:09","modified_gmt":"2026-07-23T17:05:09","slug":"how-hong-kongs-pmq-is-offering-fresh-perspectives-on-culinary-traditions","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=71139","title":{"rendered":"How Hong Kong\u2019s PMQ is offering fresh perspectives on culinary traditions"},"content":{"rendered":"


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We live in an era when food is celebrated more than ever. The number of restaurant awards<\/span> is at an all-time high. Thanks to the internet\u2019s amplifying effects, a single review, professional or not, can generate headlines and effects previously unimaginable. Chefs are the new rock stars. Millions of food-related posts flood social media channels every day.<\/div>\n

Yet the culinary culture behind this frenzy is often ignored or cynically deployed as fluff (\u201cThis dish is inspired by my grandmother\u2026\u201d) in the pursuit of awards or sales. For more than 10 years, PMQ Taste Library has acted as an antidote to the noise.<\/p>\n

Located in the PMQ creative hub, the library opened in 2015 and houses more than 2,000 books on global culinary traditions. Now, after more than a decade, the institution is launching a guest curator initiative to help offer fresh perspectives.<\/p>\n

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\"Inside<\/div>
Inside PMQ Taste Library\u2019s \u201cTreasured Recipes\u201d exhibition. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
The series begins with publisher Michael Lui Ka-chun\u2019s exhibition, \u201cTreasured Recipes\u201d \u2013 running through August 30 \u2013 which showcases more than 20 influential cookbooks<\/span>, magazines and other interesting pieces of gastronomic literature.<\/div>\n

With a shared grounding in the printed page, both Lui and PMQ Taste Library founder and writer Craig Au-Yeung emphasise the relevance of this collaboration. In an era when meals can be mere social-media fodder and this morning\u2019s likes are forgotten by lunchtime, they insist that a traditional exhibition like this retains profound meaning.<\/p>\n

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Reading a cookbook allows us to pause, observe details, and think. A physical book remains an excellent learning tool<\/p><\/blockquote>\n

Michael Lui Ka-chun, Word by Word Collective<\/figcaption><\/div>\n<\/figure>\n

\u201cA good cookbook has this very rich content that relates to emotions, memory and our daily lives,\u201d says Au-Yeung. \u201cTo me, they are as important as a great movie or a great novel.\u201d<\/p>\n<\/div>\n


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