How British condiments such as Worcestershire sauce and curr

How British condiments such as Worcestershire sauce and curry powder were copied in Hong Kong but made less sour and spicy for sweet-toothed Cantonese diners

From Worcestershire sauce to curry paste, the now ubiquitous Hong Kong-style takes on Western staples – often copied versions of the local garrison’s rations – helped spice up life.

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Jason Wordie , Food Co , Ltd Catchup , Hong Kong Style , Yick Wah Kee , Particular Food , Worcestershire Sauce , Curry Powder , Curry Paste , Corned Beef , British Garrison , Military Rations , Condiments , Atchup , Hong Kong , Cantonese , Sweet Tooth , Tamarind ,