HONG KONG/SINGAPORE (Bloomberg): As Singaporean expats here can attest, life in Hong Kong is a cycle of hope and disappointment when it comes to seeking out the flavors of our homeland.
So when I heard that chef Barry Quek of Whey fame had opened a new, casual eatery where hawker classics like bak chor mee and hae mee would be offered, I made a reservation at Uncle Quek faster than one can say: "Singaporean bak kut teh is better than Malaysian bak kut teh.”
