Among the most read Post stories about food and drinks this year was our report in July that, after almost 120 years in business, the Liu Ma Kee fermented tofu shop in Hong Kong’s Yau Ma Tei district was to shut following a public health alert over bacteria levels in a batch of its tofu.
An opinion piece about why people in Hong Kong are eating dinner earlier also struck a chord with readers, as did a story on the five best Nepalese restaurants in Hong Kong.
1. Hong Kong fermented tofu shop shuts
Liu Ma Kee, a fourth-generation business in Hong Kong’s Yau Ma Tei neighbourhood known for its fermented tofu products, closed suddenly on July 18 after almost 120 years in business.
It came just over two weeks after health authorities issued an alert about a bottle of its fermented tofu that led the firm to withdraw a batch from sale.
