Home Away From Home: Made in Hong Kong, Shared Everywhere

Three global food creators with roots in Hong Kong have teamed up to show exactly how these brands are strengthening cultural connections, and how the Asian community carries Hong Kong traditions in the souls and bellies of people with ties to the city, wherever they may be. Although all three creatives reside half a world away from Hong Kong, they’re still taking tastebuds on a journey to our corner of the globe. Whether it be a potluck with the Chinatown community or an intimate supper club for friends, heritage Hong Kong products, which form the cornerstone of the warm flavours of our stir-fries and claypots are the star of the show.

With Kee Wah, Lee Kum Kee, Maxim’s and Pat Chun’s products available across Asia, the U.K, and the U.S, whipping up timeless Cantonese flavours to transport you back home to Hong Kong has been easier than ever. Los Angeles-based designer and chef-creator Humberto Leon (who also happens to be Katseye’s creative director!) is a second-generation Asian-American whose love of Hong Kong has been formed through his mother’s eyes. Growing up, Kee Wah has always been the “tried and true” pastry brand preferred in his family. Over in London, home chef Karen Law has called the city home for seven years and deals with homesickness by keeping her traditions alive and cooking familiar flavours in Pat Chun vinegar, similar to the braised pork knuckles her grandmother made for Law’s mother after she gave birth. New York-based cookbook author and James Beard Award finalist Christine Wong looks back fondly on spending her teenage and early career years in Hong Kong, which has been home to her family for over four generations – both Lee Kum Kee and Maxim’s are household names from her childhood, which cater to her vegetarian needs and are available in the U.S for a taste of home.

Celebrating these ‘Home Away From Home’ experiences, all of these long-established brands are based within InnoPark by HKSTP (InnoPark), Hong Kong’s epicentre for advanced manufacturing and new industrialisation. It is currently home to 180 enterprises across industries, enabling high-quality Hong Kong-manufactured brands to expand their global footprints and share our city’s innovations with consumers worldwide.

These well-known brands housed in InnoPark are more than just names; they represent Hong Kong’s rich culinary heritage and the city’s widespread presence overseas. Since its establishment in 1932, Pat Chun’s handcrafted vinegar and condiments have expanded to be sold in over 80 global markets, making them trusted by global families creating heartwarming dishes like ginger and pork knuckle stews. As for Kee Wah, the local family bakery founded in 1938, has grown over the years by opening over 100 stores worldwide and becoming a go-to brand for Hong Kong’s traditional pastries and festive treats. Similarly, Maxim’s has grown from a humble cafe-bakery to Hong Kong’s leading chain store for bread and cakes, boasting over 160 locations in the city and expanding into the Greater Chinese market. With its extensive range of sauces and condiments stocked on shelves worldwide, Lee Kum Kee has become a household brand that represents authentic Hong Kong flavours and has been used in kitchens around the globe to whip up countless Cantonese classics.

As these ‘Made in Hong Kong’ brands expand, they stay true to the beloved flavours cherished by consumers everywhere, whether they’re used to create comforting, timeless dishes from home or to share authentic Cantonese recipes with newcomers. By empowering new quality productive forces and responding to evolving market trends, InnoPark enables these visionary brands to develop through technology, culture, and craftsmanship, while keeping the spirit of Hong Kong alive. Moreover, InnoPark’s unwavering commitment to Innofacturing Tomorrow propels Hong Kong-innovated, designed, and produced brands onto the global stage, enabling people everywhere to experience a ‘home away from home’, wherever they are.