How Hong Kong’s Vegan Street Food Revolution Is Redefining the City’s Culinary Identity
Hong Kong’s street-food scene is experiencing a major transformation as vegan versions of iconic snacks emerge across the city. Vendors are reimagining beloved classics — like curry fish balls and rice noodle rolls — using plant-based proteins made from seaweed, konjac, or soy. This shift isn’t just about novelty; it resonates with the city’s younger,…