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How British condiments such as Worcestershire sauce and curry powder were copied in Hong Kong but made less sour and spicy for sweet-toothed Cantonese diners
From Worcestershire sauce to curry paste, the now ubiquitous Hong Kong-style takes on Western staples – often copied versions of the local garrison’s rations – helped spice up life.
Jason wordie
Food co
Ltd catchup
Hong kong style
Yick wah kee
Particular food
Worcestershire sauce
Curry powder
Curry paste
Corned beef
British garrison
Military rations
Hong kong
Sweet tooth
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