Cheung Sha Wan, Cheung Shun Street |After Taste《過去味來》 Five courses to savor a century of Hong Kong’s culinary memories

Description

Hong Kong was once celebrated as a "Gourmet Paradise"—where flavors from North and South, East and West, converge across every price point. From humble dai pai dongs to Michelin-starred dining and places on The World's 50 Best Restaurants list, choices are endless. A single street may offer dozens of options—from the blazing wok of an open-air food stall to grand banquet halls, or neighborhood noodle shops serving customized orders. These places carry more than flavor; they embody a rhythm of life built on craftsmanship, ceremony, and genuine human warmth. As times change, "this this rice" signboards line street corners, office lunches revolve around takeaway boxes, and pre-packaged meals fill supermarket freezers—a natural evolution of an accelerating city pace. From grand banquets to quick takeaway meals, from hand-brushed calligraphic menus to mobile app ordering, Hong Kong's dining table has never stopped evolving.

Starting 21 August 2026, local photography and printing studio artellex, together with private collectors including Mr. John Wu of MODERNISM, presents《過去味來》After Taste . Using an authentic 1902 menu as its narrative framework, the exhibition brings rare Chinese and Western menus, hand-brushed calligraphic menu scrolls, antique cookbooks, and Mid-Autumn mooncake artifacts back to the table—inviting visitors on a journey tracing how Hong Kongers have eaten and lived from the 1920s to the present day.

《過去味來》After Taste  is structured like a complete banquet menu, divided into five "courses" echoing the philosophy of order and ritual behind 一盅兩件 (one cup of tea, two dim sum):

Appetizer — Menus from 1902 to Today: From colonial-era hotel menus featuring "Roast Beef and Yorkshire Pudding" to post-war restaurant printouts, this section traces the coexistence and mutual influence of Eastern and Western dining traditions, alongside the evolution of graphic design across eras.

Entrée — Classic Calligraphy Menus: Banquets were once announced via handwritten calligraphic menus known as Ji Tau. Written on vibrant pink or red paper, these artifacts from legendary establishments like Tai Fu Kwai, Heung Shing, Hang Lok, and Kam Yuen showcase the mastery of old accounting scribes—preserving an industry craft that is now nearly lost.

Main Course — Chinese and English Recipe Books: Rare complete sets of Thirty Years in the Kitchen by Master Chef Chan Wing, recipe booklets by Maria Lee Tseng Chao-kwan, and vintage English cookbooks illustrate how Cantonese home cooking and culinary education evolved within Hong Kong's melting pot.

Dessert — Savouring the Mid-Autumn Festival: Timed with the approaching Mid-Autumn Festival, this section showcases nostalgic tin boxes from storied mooncake brands like Tak Yu, Tak Nam, and Hang Heung, alongside exquisitely carved wooden molds juxtaposed with modern steel ones, evoking fond memories of family reunions.

Digestif — Treasures from the Dining Table: Concluding with vintage food magazines, Lunar New Year envelopes, menu keepsakes, cha chaan teng menus, and period tableware, inviting visitors to savor the lingering warmth at a feast's end.

"Structuring Hong Kong's culinary narrative like a menu allows visitors to savor the story course by course," states curator artellex. "We are deeply grateful to Mr. John Wu of MODERNISM and our fellow collectors for generously loaning their treasures. This collection allows us to preserve the overlooked details—the artistry behind a handwritten menu or a mooncake mold—that defined the original spirit of Hong Kong as a 'Gourmet Paradise.'"

《過去味來》After Taste Event Details:
Dates: 21 August – 27 September 2026 (Closed Mondays)
Time: 12:00 PM – 7:00 PM (By appointment only)
Location: Room 204A, 2/F, New Cheong Industrial Building, 1–3 Cheung Shun Street, Cheung Sha Wan, Kowloon (Lai Chi Kok MTR Station, Exit A)

Booking: https://artellex.simplybook.asia/