In the vibrant neighborhoods of Hong Kong, where the melodies of clinking glasses and lively conversations once filled the air, many independent kitchens now sit shuttered behind closed metal grilles. The remaining restaurants often struggle to attract diners, creating an eerie silence that contrasts sharply with the bustling atmosphere in Shenzhen, just across the mainland China border. Shenzhen’s bustling shopping centers and food streets are packed with Hongkongers eagerly lining up for hotpot, milk tea, and beauty services. Even renowned Japanese restaurateur Kosei Kamatani, with a rich history in managing top-notch dining spots in Hong Kong, is feeling the brunt…
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