Friday Beyond Spotlights - Tommy Cheung: Championing Hong Kong’s Food Industry

Friday Beyond Spotlights is a captivating and engaging talk show airing every Friday at 8:30pm on HOY International Business Channel (HOY IBC). Co-hosted by Patrick Tsang On-yip, and Nick Chan Hiu-fung, this English-language program brings together some influential guests who share their stories, insights, and unique journeys in the realms of current affairs, business, innovation, sports and culture. Through their unwavering determination and unique perspectives, these guests inspire viewers with their passion, ingenuity, and resilience.

Hosted by Nick Chan, Episode 5 of Season 3 features the Honorable Mr Tommy Cheung, GBM, GBS, JP; a member of the Executive Council of Hong Kong; the longest-serving Hong Kong Legislative Council member; party leader of the Liberal Party; chairman of the Hong Kong Catering Industry Association; and the Honorary Life President of the Association of Restaurant Managers.

The ‘food story’ of Hong Kong

Hong Kong proudly boasts nearly 100 Michelin stars and over 17,000 restaurants, encompassing everything from local dai pai dongs to international fine dining establishments. Within a mere ten-minute stroll, food enthusiasts can experience some of the world’s finest cuisines. As a food cultural ambassador of Hong Kong, Cheung shared the city’s secret to its gastronomic success, stating, “Since 1949, Hong Kong has attracted numerous individuals with exceptional entrepreneurial and culinary skills.” He used his father’s story as an example. “My father used to make excellent food in Guangzhou, so when he came to Hong Kong, after a few years of doing other businesses, he opened a three-story restaurant in Tsim Sha Tsui. That was his first venture in the early sixties.”

Cheung highlighted the pivotal role played by Hong Kong in introducing diverse Chinese regional cuisines to food lovers from around the globe. The city’s culinary success lies in its ability to cater to a diverse range of palates, and to craft exceptional fusion dishes. Additionally, many servers in Hong Kong possess basic English language skills, facilitating seamless interactions with international travelers. Cheung also divulged his personal fondness for local delicacies, including Yuenyeung (a combination of coffee and tea) and pineapple buns.

Navigating challenges, embracing opportunities

Nowadays, various factors such as global inflation and climate change have led to increased costs for imported goods, including transportation expenses for ingredients. As a result, Hongkongers are increasingly opting for restaurants in Shenzhen or the Greater Bay Area, where prices are lower. This trend has impacted the local food industry.

Cheung emphasized the importance of addressing staffing shortages by introducing imported labor. By allowing individuals from Shenzhen or the Greater Bay Area to work in Hong Kong without relocating, the gaps in the local food industry’s workforce can be filled. Cheung elaborated on the increased cost by using the wage discrepancy for dishwashers as an example, noting that ten years ago, the wage is around HKD$6,000-$7,000, but has escalated to today’s HKD$20,000-$22,000.

Success does not come overnight

Cheung’s success as a restaurateur, a bestselling author of some restaurant review guides, and a politician did not happen overnight. Like many students studying in the U.S., he began working at McDonald’s to earn money as his first job. “I bought my first used car with my first paycheck I got from them,” Cheung recounted. After completing his MBA, Cheung initially aspired to become a CEO in the U.S. but eventually returned to Hong Kong to assist in the family restaurant business.

When discussing his life, Cheung always shines in the spotlight as a successful entrepreneur, businessman, and politician. However, his journey has not always been a bed of roses. Cheung has experienced his fair share of ups and downs. Reflecting on his diverse career paths, he acknowledged, “I have two careers: restaurateur and politician.”

Cheung went on to explain, “In the restaurant business, you win some and you lose some. That’s just part of the percentages. Aside from Hong Kong, I have made investments in China and Thailand.”

As for politics, Cheung lost his first attempt in ‘95, but emphasized that in the realm of politics, setbacks are to be expected. However, what truly matters is how one carries themselves after experiencing a loss, and whether they continue to work diligently for their constituents. He stressed, “When you do, the voters will reward you in the future.”

To watch the video, visit Friday Everyday YouTube Channel – Friday Beyond Spotlights Season 3 Ep.5 l Tommy Cheung
Episode 5: https://youtu.be/TGUgEsHEgng