Backlash over dubious 'product of HK' claim

Ayra Wang

Customs authorities have stepped into the Liu Ma Kee scandal, probing if the 120-year-old bean curd shop breached trade descriptions laws that include misleading or incomplete information and misstatements.

Liu Ma Kee has said its fermented bean curd is a "product of Hong Kong."

Customs said it has received complaints and will take follow-up actions if there is any violation.

Jay Liu Fong-yip, the current operator of the iconic shop, yesterday admitted that the brand started importing fermented bean curd from mainland manufacturers 30 years ago.

Speaking on radio, Liu said the decision was made after the government tightened sewage regulations, requiring local factories to dilute acidic water - a byproduct of making raw fermented tofu - before discharge.

"Our company tried desalinators to solve the problem, costing hundreds of thousands of Hong Kong dollars, but still failed to meet standards," he said.

Liu said the shop almost closed down then until his father decided to import fermented bean curd from a mainland factory.

But he denied that the brand is engaged in a cover-up. Liu added: "We are not cheating consumers [with the claim] that our product is 'made in Hong Kong.' We never dared [to] say that."

He noted that the owner of the mainland factory is also a Hongkonger and insisted the brand's products are still "products of Hong Kong" as some six steps - such as further fermentation, seasoning and filling in jars - were all done locally.

But Liu said he does not know the difference between "a product of Hong Kong" and "made in Hong Kong."

Liu Ma Kee's Yau Ma Tei and Sai Ying Pun branches shut down last week after the Centre for Food Safety detected dangerous levels of bacteria in the brand's products earlier this month.

Liu apologized to the CFS for his overreaction to the test results of its products and walked back his earlier claim that the center's staff "tried teaching us how to make fermented bean curd." He said the shop shuttered due to financial pressure and it had nothing to do with the center, though he said the test results were "the last straw."

Liu also said the brand has recalled the tainted batches and he thanked customers for their support.

One customer, Chow, said it is just a "problem of wording" on whether the brand's products are "made in Hong Kong" and felt pity about the closure.

Another, Chan, said the brand has been "lying to the public" and should have closed down "sooner" to avoid harming the public.

Simon Wong Kit-lung, honorary president of the Institute of Dining Professionals, criticized the brand for not informing consumers after it moved its production to other places.

Wong questioned Liu Ma Kee's intention to falsely promote its products as "made at the scene."

He added: "If my restaurants are going to import products instead of making them, it's absolutely impossible to change the products without informing consumers while continuing to charge high [prices]."

Liu Ma Kee's fermented bean curd prices vary from HK$60 to HK$200 per jar. Other local brands cost HK$60 a jar.

ayra.wang@singtaonewscorp.com

Editorial: Page 6