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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. ....

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 , Hong Kong , Sweet Tooth ,