“I’ve been in Hong Kong for 10 years and I feel it’s great here. It’s so much better because it’s so hard to make money in Indonesia. A lot of Indonesian domestic…

Causeway Bay has always been part of life for Grace Lam. Growing up in Hong Kong, she attended St. Paul’s Convent School for kindergarten…

Ask anyone in Hong Kong where to get the best steamed milk pudding, and they will likely point you towards Yee Shun Dairy Company.

For Yolanda Ng, becoming District Councillor of Wan Chai was somewhat a stroke of fate. From a young age, the Hong Kong born-and-bred Yolanda aspired to be a writer…

“We picked this spot on Leighton Road today because it’s spacious and we aren’t in peoples’ way. We’ve been here for over 40 years. We used to roast chestnuts…

Tai Ping Koon started in 1860 during the Qing Dynasty, when Guangzhou was an accessible entrepôt for foreign trade…

“As a child, I would walk along this street on my way to school. I didn’t know then that decades later, I would still be passing by these same pigeons…

Established in Shanghai and brought to Hong Kong around 60 years ago, Yiu Fung specialises in Chinese snacks: pickled and preserved fruits, nuts and also dried meat products such as beef, pork and fish…

Over 50 years ago, Ryuma Iwami’s father Takeo came to Hong Kong with the desire to bring with him a part of Japan and its culture: judo. His dojo, Hong Kong Judo Kan, was established in Prince Edward in 1966, and later relocated to Causeway Bay.

Hong Kong street snack stalls are peppered throughout the city’s densest districts, serving office workers, hungry shoppers, teenagers and tourists. Each stall has its own specialty. In Causeway Bay, many of them are busy all day ladling out their signature siu mai and curry fishballs…

Even now, 25 years after its doors closed for the last time, the legacy of Lee Gardens Hotel lives on in the memory of those who called the hotel their home…

Pink relaxes at her favourite cafe and shares her journey from banking to beauty: “I love being a make-up artist. I love beauty but I find it rewarding to help others…

Nestled in the bustling Canal Street, Yau Lee Bean Sauce has been a top purveyor of fu yu (fermented bean curd) in Hong Kong for nearly 60 years.

Wan Chai Fire Station is the oldest fire station still standing in Hong Kong. Its maroon facade and retro-style balconies distinguish it from other fire stations in the city, which have followed a standard design since 1958.

“I’m a flight attendant from Holland and I’m here for two nights. I come to Hong Kong a few times a year for work and sometimes I go sightseeing but this time…

For Thomas Hui, it’s all about building communities. He’s the co-founder and CEO of theDesk, a co-working brand with four offices in Hong Kong, and one upcoming office in Shanghai. For Nancy Yip, it’s about creating a welcoming environment. She’s the Area Director for International Workplace Group…

For Yolanda Ng, becoming District Councillor of Wan Chai was somewhat a stroke of fate. From a young age, the Hong Kong born-and-bred Yolanda aspired to be a writer…

“We’re the Tsui Brothers, the authors of Milktealogy. It’s our research project about ‘cha chaan teng’ culture here in Hong Kong…

Founded in 1894 and originally located on Bonham Road, the Craigengower Cricket Club was constructed for the students of Victoria English School.

“I’m a huge fan of the movies. I go to the cinema at least once a week and the President Theatre is really my favourite place to go. I guess it all comes from when I was young…

“Places like the Danish Bakery are really special. They’re independent shops and so there’s only one in Causeway. In fact, I think there’s only one in the whole…

I’m from Dongguan and my family, we had a lot of farms there. I was really busy planting mandarins, we had pigs, cows and chickens…

Established in Shanghai and brought to Hong Kong around 60 years ago, Yiu Fung specialises in Chinese snacks: pickled and preserved fruits, nuts and also dried meat products such as beef, pork and fish…

Tai Ping Koon started in 1860 during the Qing Dynasty, when Guangzhou was an accessible entrepôt for foreign trade…

Long before there was Art Basel Hong Kong, long before international galleries opened their doors and jet-setting collectors began coming here…

“I am learning tai chi from Master Tang whose moves are really beautiful. You see other people doing tai chi in Victoria Park, or elsewhere, and they are making the…

It all started 18 years ago when my partner ‘Ah Mao’ (Cat) and I had an vintage store on Percival Street. She collected a lot and we soon ran out of space…

“I’m a professional football player. I used to play for Lee Man FC and before that I played at the Hong Kong Football Club in Happy Valley for over ten years…

“I’ve worked in Causeway Bay for 15 years. There are a lot of music and production companies in this area. In Catic Plaza, there are five to six floors of post-production companies…

Ever since he was a teenager, Christopher DeWolf has been fascinated by cities: “I’ve always been interested in them and what makes them tick….

A giant satellite dish is not what you’d expect to find in the middle of a farm, but then again, this is no ordinary farm: it’s located on…

Dedicated to Christ the King, this chapel is part of the St Paul’s compound in Causeway Bay which also houses a convent and hospital. Its history can be traced back to 1848, when four Sisters of St Paul of Chartres arrived in Hong Kong…

Causeway Bay has always been part of life for Grace Lam. Growing up in Hong Kong, she attended St. Paul’s Convent School for kindergarten…

Jocelyn: “I moved to Hong Kong from the Chicago suburbs at the age of 11. Causeway Bay was a total assault on the senses in the best way possible – there is so much energy and vibrancy, but also an an instant connection to the pulse of Hong Kong.”

Nestled in the bustling Canal Street, Yau Lee Bean Sauce has been a top purveyor of fu yu (fermented bean curd) in Hong Kong for nearly 60 years.

“I’m a flight attendant from Holland and I’m here for two nights. I come to Hong Kong a few times a year for work and sometimes I go sightseeing but this time…

My father and I were refugees who came to Hong Kong in 1948. At first, he worked at a construction site for HK$5 a day. We rented half a store and set up a…

“I’ve been in Hong Kong for 10 years and I feel it’s great here. It’s so much better because it’s so hard to make money in Indonesia. A lot of Indonesian domestic…

Anita (right): “I moved to Hong Kong when I married my husband, who is Australian Chinese. Miga and I grew up in Taiwan. She’s my cousin and also my best friend…

Ask anyone in Hong Kong where to get the best steamed milk pudding, and they will likely point you towards Yee Shun Dairy Company.

For Thomas Hui, it’s all about building communities. He’s the co-founder and CEO of theDesk, a co-working brand with four offices in Hong Kong, and one upcoming office in Shanghai. For Nancy Yip, it’s about creating a welcoming environment. She’s the Area Director for International Workplace Group…

Ever since he was a teenager, Christopher DeWolf has been fascinated by cities: “I’ve always been interested in them and what makes them tick….

“I’m going shopping with my mama. We are buying a new wallet…

A giant satellite dish is not what you’d expect to find in the middle of a farm, but then again, this is no ordinary farm: it’s located on…

For Chien Lee, Chairman of the Bei Shan Tang Foundation, a passion and support for Chinese culture and the arts has always been in his blood. Grandson of Lee Hysan and son of Dr. Jung Sen Lee…

“I’m from Sun Wui and live in Kowloon. I’m just helping a friend to pass out flyers for a few days. I stand here and get to see lots of different people on this…

I’m from Dongguan and my family, we had a lot of farms there. I was really busy planting mandarins, we had pigs, cows and chickens…

“You ask me how deep my love for you is. How much do I really love you? My affection is real, my love is real. The moon represents my heart…”

Teresa Teng’s beloved song is an apt choice for Rosalie Carpio’s set list…

“I live above Fung Shing Restaurant. Every day I go for a walk at the Happy Valley racecourse then rest by the benches. Then we go for another round before…

“In 1967, I worked as an apprentice at an architecture office by day and then went to night school. I worked on the first floor of the Lee Garden building…