Latest news with #culinaryculture
South China Morning Post
6 days ago
- Business
- South China Morning Post
Hong Kong should support its hawkers, not let them disappear
Hong Kong is seeking to meet the demands of visitors for authentic experiences as it aims to offer 'tourism everywhere.' One of the most appealing attractions remains the city's traditional cuisine. But outdated policies and rigid regulations are threatening the existence of hawkers, an iconic feature of what the Tourism Board describes as 'Hong Kong's diverse culinary culture'. The absurdity of the rules was highlighted by a Post story about a 92-year-old itinerant hawker who cannot retire because this would spell the end for her business. Chan Tak-ching, like all other such licensees, is required to be at her stall at all times and is the only person allowed to conduct sales. This means she is out all day in the summer's searing heat. The hawker would like to pass the licence on to her experienced helpers. This would be a natural step in most other businesses. But itinerant hawker licences cannot be transferred. This inevitably means they will, in time, disappear. The policy dates back to 1972, when the government stepped in to regulate hawkers. At that time, the position was very different, with itinerant and fixed-pitch hawkers flourishing. There were 150 stalls for every 10,000 residents in 1974 – the equivalent of more than 112,000 today – raising genuine concerns about hygiene, safety and obstruction of crowded streets. But the government's restrictive approach resulted in the number of itinerant hawkers dropping, plunging 80 per cent between 2000 and 2024, with only 233 remaining. Fixed-pitch licences, which can be passed on to a family member only once, fell by 40 per cent, to fewer than 5,000. Officials continue to be preoccupied with concerns about the nuisance hawkers might cause, rather than the benefits they bring. There is a need for a change in mindset. Other parts of the region have realised that tourists love vibrant street markets and traditional hawker food. The rules should be reviewed, revamped, updated and relaxed.
Yahoo
17-06-2025
- Business
- Yahoo
Finland's MICHELIN Map Remains Steady, But Helsinki's Casual Dining Scene is Bubbling Under
HELSINKI, June 17, 2025 /PRNewswire/ -- While Finland's Michelin-starred landscape remains largely stable, Helsinki's dining scene is anything but static. A vibrant wave of casual restaurants – led by chefs with fine dining pedigrees, is reshaping the city's culinary identity. This evolution isn't entirely new, but Finnish chefs are embracing it in a way that feels distinctly their own. Meanwhile, seasonal pop-ups on summer terraces and at festivals are elevating food culture and attracting new audiences. The world of gastronomy is increasingly turning its attention to the city as casual dining venues gain visibility and acclaim. Restaurants like Aoi, Maukku, Kuurna, and Wellamo combine innovative dishes with a relaxed, personal atmosphere, drawing both locals and visitors into a fresh food culture. "As a globally recognized leader in sustainable tourism, Helsinki's culinary professionals consistently draw inspiration from the high-quality ingredients sourced from Finland's natural environment. This further distinguishes and strengthens Helsinki's position as a thriving culinary travel destination", says Nina Vesterinen, Tourism Director for the city of Helsinki. International connections strengthen the scene Meanwhile, a wave of newly opened wine bars is broadening Helsinki's gastronomic appeal. Neighborhood spots like Pinocchio and Gadeplan bring a warm, European flair to Helsinki, while Klaava in Kruununhaka further expands the city's culinary map. While Helsinki has long been on the periphery, recent years have seen more chefs gain experience abroad, deepening Finland's global culinary ties. Local chefs are collaborating more closely with peers across Finland, the Nordics, and beyond, strengthening a vibrant, evolving ecosystem. Ina Niiniketo, restaurateur at Canvas Canteen located in Helsinki, recently traveled to New York to team up with US Top Chef contender and private chef Lana Lagomarsini at Visit Finland's 'Taste of Finland – A Midsummer Pop-up'. Restaurant Nolita, sister to Nolla, has started a new program called 'Co-Hosted Dinner Service'. Past guests have included Restaurant Lux from Rotterdam and the rising bistro star Barbarea from Tallinn. This initiative injects new energy and international influence into Helsinki's dining scene, fostering culinary exchange. Nolla – renowned for pushing boundaries in sustainability and collaboration – is preparing a pop-up on July 12th in Helsinki with chef Matthew Orlando, former Noma chef and the founder of Amass in Copenhagen, further cementing Helsinki's place on the global gastronomic map. "We want to contribute to Helsinki's evolving food scene — and for us, collaboration is a valuable way to learn and grow. At the same time, it's an opportunity to show our international peers what this city and its food culture are all about," says Albert Franch Sunyer, co-founder of restaurants Nolla, Nolita, and Elm. Food takes center stage in Helsinki's urban cityscape Even food festivals are tapping into this momentum. The new À la Park festival invites restaurants from Helsinki and beyond to participate, featuring highlights such as Finnish chef and Noma veteran Toni Toivanen, who will present an extended tasting menu during the event. Flow Festival continues to be at the forefront in their high quality and versatile food offering. The festival's sustainability efforts include a commitment to becoming fully vegan in the coming years. The city of Helsinki has actively woven food culture into its urban fabric from curated summer terraces to lively pedestrian streets creating fresh, inviting spaces for gastronomy to flourish. The legendary "lippakioski", Helsinki's iconic canopy kiosks, have experienced a remarkable renaissance after decades of obscurity, reviving a cherished part of the city's culinary heritage as a new generation of entrepreneurs give them fresh relevance in the city's evolving culinary scene. "Helsinki feels like a garden that is just coming to its fullest bloom. The culinary scene has been taking huge steps for the past 20 years and the city has finally found its culinary identity. We are a compact city full of freshness, vibrant energy and strong seasons that incorporate itself into everything we do and eat. The quality of restaurants is incredible and constantly getting better," concludes Laura Styyra, restaurateur at restaurant Kuurna and wine bar Klaava. For more information, please contact: Sara Jäntti Senior Manager, PR & Communications, Helsinki Partners +358 40 709 2913 This information was brought to you by Cision The following files are available for download: Lunch at Canvas Canteen - Anders Husa, Kaitlin Orr Interior at restaurant Nolita - Nikola Tomevski Casual dining scene is booming - Svante Gullichsen View original content: SOURCE Helsinki Partners
Yahoo
08-06-2025
- Yahoo
Foodie website says Savannah restaurant has the best burger and fries in Georgia
SAVANNAH, Ga. (WSAV) — the website that shares stories about food and culinary culture from around the world, says the burgers and fries on the menu at Green Truck Pub should be on your bucket list. All burgers at Green Truck are made from grass-fed beef. The toppings range from goat cheese to caramelized onion to roasted red peppers. Many of the menu items at Green Truck are handmade every day, including the ketchup. Fries are hand-cut too. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
