Munch

I conceived this magazine as an artist’s field guide to Hong Kong, read through its food. Here, eating is infrastructure—of care, migration, labor, and speed. The work braids reportage with vernacular typography alongside interviews and recipes that function as oral histories and everyday scores. Wet markets and street stalls map the city’s tempo; festive dishes keep time.

Rather than trade in nostalgia, the project attends to both precarity and resilience: disappearing dai pai dong, and the craft that persists. I approach as an attentive guest and occasional regular, listening before looking. This is not a guidebook; it is a record of touch, heat, and memory, and an invitation to taste the city as an archive—slowly, with respect.