Updated: Jun 12
Hong Kong's food and beverage industry has been greatly diversifying since the 1980s. Many cuisines have influenced Hong Kong's taste buds, including Japanese, Italian, Indian, Turkish, and many others. It provided all customers with a large number of options from which to choose. Long ago, rustic dishes were popular, but as the world changes at such a rapid pace, you may notice that Italian restaurants, whether large or small, near or far from you and me, have taken rustic dishes to a new level.
Pasta such as pappardelle, tagliatelle, fettuccini, and Chittara, which were previously handmade, are now produced with the assistance of sophisticated machines. What happened to all the fun? Don't you want handcrafted pasta? Don't you want to taste food that reflects the fundamental roots of a culture and its heritage? Don't you want to know how a minor advancement changes the entire point of cooking? People can always choose what they want to eat because we cook and serve up a delectable meal for you all.
But, as a person with average taste buds, I would definitely say that hand-made pasta is superior to machine-made pasta; let's just say that it is the love of a chef that gives it more flavor and structure. What do you think?