Renowned as a "Gourmet Paradise", Hong Kong boasts a rich and diverse culinary culture. Our beloved delicacies are not only part of everyday life but also a major draw for tourists worldwide. From the fluffy pineapple buns and invigorating milk tea of iconic Cha Chaan Tengs (tea restaurants), to the bouncy fish balls and polarising stinky tofu found on bustling streets, these iconic food items hold fascinating scientific secrets and cultural stories behind their familiar flavours.

The textures and flavours we savour often result from invisible processes like microbial activity or chemical reactions, as well as from traditional knowledge and craftsmanship passed down through generations. In fact, many of the techniques used to prepare these local delicacies are recognised as part of Hong Kong's Intangible Cultural Heritage. "QK POST Roadshow – The Science of Local Flavours" showcases these iconic local foods as its theme, touring community venues across Kowloon, Hong Kong Island, and the New Territories to show what makes Hong Kong's tastes truly unique from a scientific perspective.

Exhibition Venue and Period
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