How Hong Kong’s time-honoured brands keep us connected globally

Three global foodie creators with roots in Hong Kong have teamed up to show exactly how these heritage 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 Pat Chun, Lee Kum Kee, Maxim’s, and Kee Wah’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 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 US for a taste of home.

Celebrating these ‘Home Away From Home’ experiences, all of these long-established brands used by the three foodies are based within InnoPark, Hong Kong’s epicentre for advanced manufacturing and new industrialisation. It is currently home to 180 enterprises across industries such as pharmaceuticals, microelectronics, and data technology, enabling high-quality Hong Kong-manufactured brands to expand their global footprint and share our city’s visionary innovations with consumers worldwide. 

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These well-known brands housed in InnoPark are more than just names; they represent Hong Kong’s rich culinary heritage. Since their respective launches in 1938 and during the 1960s, Kee Wah and Maxim’s have expanded from humble bakeries to household names for traditional Cantonese pastries and baked goods worldwide. Pat Chun, established in 1932, has become synonymous with handcrafted vinegars and condiments, trusted by global families creating heartwarming dishes like ginger and pork knuckle stews. Meanwhile, Lee Kum Kee, dating back to 1888, has been at the forefront of representing authentic Hong Kong flavours. With its extensive roster of sauces and condiments, this iconic brand needs no exposition into its impact on kitchens across the globe.

As these Made in Hong Kong brands expand, they remain 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 continuously empowering new quality productive forces and responding to evolving market trends, InnoPark by HKSTP enables these visionary brands to develop through technology, culture, and craftsmanship, while keeping the spirit of Hong Kong alive. This flexibility not only helps preserve a slice of cultural heritage but also gives Hongkongers a sense of ‘home away from home’, wherever they may reside.