14 JAN 2025 (TUE) 14:30-14:50

Beyond Chopsticks: What’s Behind the Change of Cuisine Distribution in Hong Kong  

Mr ZHENG Gang 

( Supervisor: Prof Peter K. Koh )

Abstract:

Hong Kong is known for its international and multicultural characteristics and is one of the most densely populated cities in the world. With only 1,104 square kilometers of land, there are more than 16,000 restaurants, forming an extremely complex and diverse urban dining ecosystem. This city's restaurant market is mainly dominated by Local, Mainland, and Western cuisines, complemented by a wide range of global dishes. The distribution of these restaurants not only reflects Hong Kong's rich cultural integration, but also reflects the profound impact of socio-economic development, gentrification, and policy and market forces. However, current research rarely explores the geographical distribution characteristics of Hong Kong restaurants and the driving factors behind their changes through geospatial methods. By conducting an in-depth analysis of the spatial pattern and evolution of Hong Kong's restaurant distribution, this study aims to reveal the relationship between diverse food culture and urban development and fill the gap in the existing literature. 

This study mainly explores the distribution of cuisine in Hong Kong over recent years. From 2016 to 2024, the total number of restaurants in Hong Kong grew by 34.02%, increasing from 12,258 to 16,428. The composition of these restaurants also changed significantly, showing how the industry responded to challenges like economic slowdown and the pandemic. Using official restaurant licensing records and data from the OpenRice HK website, the research employs geospatial analysis and clustering methods to analyze the distribution and diversity of restaurants. This study aims to answer several questions: How have the number and composition of restaurants shifted over time, and to what extent have significant events, such as the COVID-19 pandemic, influenced cuisine distribution and dining preferences in Hong Kong? How do clustering patterns of restaurant types and cuisines reflect socio-spatial dynamics like market and gentrification within the city? Lastly, how do urban spaces, such as public residential complexes and shopping malls, influence the spatial concentration of cuisines, and what does this reveal about the relationship between land use, accessibility and consumer catering preferences?