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Forget the Shanghai Composite and the Hong Kong Hang Seng. If you want to know what’s going on in the economy, go to lunch, and in Hong Kong that means noodles. Lau Cheong Kei’s handmade noodles have been a staple for decades, but even these cheap mid-day snacks are not recessioNPRoof.
“So how much do people spend on average?”
“US dollar around three US dollar.”
“Around three US dollars, and fewer customers or same customers spending less?”
“More customer but spend little.”
“Really.”
In Hong Kong there’s no such thing as a free lunch, learning the tricks of the trade, making these noodles is my task of the day.
“Ah! Something like that.”
“Something like that.”
It’s a lot more tricky than it looks.
“This is mine noodle, hello!”
“During the recession, have you been putting less in the noodles?”
“No…”
Portfolios are underwater, noodles are in boiling water and my noodles are ready.
“Excellent.”
“Now of course I’ve been using chopsticks for many a year. But some foods are slightly more challenging than others when it comes to using them, for instance, green vegetables which are a little bit tricky to get hold of.”
“I’m potentially fatal for the shirt.”
This is fascinating because if