Hong Kong’s restaurant sector is in crisis, with a wave of closures, shrinking margins and residents lured by cheaper options locally and across the border. In the second of a two-part series, the Post looks at how operators are bucking the trend to thrive and survive. Read part one here.
Shortly after Italian chef Stefano Rossi opened his restaurant in one of Hong Kong’s poorest neighbourhoods, he began to worry he had bitten off more than he could chew.
