Tsuen Wan Placemaking Series
Tracing Tsuen Wan’s Timeless Food Along the Footbridges
In Tsuen Wan, dining options are never in short supply. Yet what truly stays with people are the food that have quietly stood the test of time.
These tastes are woven into routes residents walk every day—starting from the footbridges, stepping into the market, turning into side streets, and, for some, continuing all the way up to the hillside.
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Yuet Wo Sauce FactoryFollow the footbridges down to Tsuen Wan Market Street and you are met by a familiar, comforting scent. Established in 1945, Yuet Wo Sauce Factory is, for many locals, part of everyday life—among the “seven essentials” of home living, there are always a few that come from here. Bottles of soy sauce, rice wine, vinegars and traditional sauces have accompanied generations of families in their kitchens and at their tables.Yuet Wo continues to use traditional natural sun fermentation methods, with soy sauce slowly matured under sunlight—often taking more than six months. Its rice wine, sweet vinegar and Zhejiang vinegar are produced through its own brewing workshop, making it one of the few long standing establishments in Hong Kong that still preserves a complete traditional brewing process.
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Man Fung NoodleJust a few steps further along the same street is Man Fung Noodle. Founded in 1956 as a noodle shop—originally making noodles, dumpling wrappers and wonton skins—it has since become widely remembered for its handmade mochi, prepared day after day and loved by both locals and visitors. Soft, tender outer layers wrap generous fillings, with flavours such as sesame, peanut, red bean and pistachio available daily. Step inside and you may catch a glimpse of staff busily wrapping dumplings and rolling tang yuan, flour moving back and forth between their hands. These familiar, everyday routines, repeated day after day, have quietly shaped the flavours that generations of Tsuen Wan residents have come to know and return to.
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Duen Kee Chinese Restaurant in Chuen Lung VillageIf you extend your view beyond the market and up toward the hills, Duen Kee Chinese Restaurant in Chuen Lung Village on Tai Mo Shan offers a different kind of comfort. It is both a rest stop for hikers and a daily teahouse for villagers. With its own watercress field out front, baskets of dim sum arrive in gentle steam—siu mai, sponge cake, chicken buns, and the lightly herbal fragrance of chicken shit vine (gai si teng). Many hikers treat Duen Kee as “a meal before the climb, and a fond memory after the descent.”
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Savour Tsuen Wan: A Skywalk of Flavour & CultureAs a supporting organisation of the “Savour Tsuen Wan: A Skywalk of Flavour & Culture”, Chinachem Group invited local award winning illustrator Pearl Law to transform these everyday community stories into a series of illustrations displayed along the Tai Ho Road footbridges—so that, in the midst of familiar routes, people can slow down, look closer, and rediscover Tsuen Wan through the flavours and memories that have always been there.