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A humble species of eatery has become increasingly popular in Hong Kong, especially among residents who savour frillsfree food to fill their stomachs. The restaurants serving lowcost “twodishrice” dishes, once found mostly in poorer neighbourhoods, are gaining acceptance across all social classes. The trend is widely seen as a reflection of the city’s lacklustre economic recovery since the pandemic, but foodies say the eateries have cemented a place for themselves in the city’s culinary culture. The Post examines the charm of twodish rice and what its popularity says about the city’s postCovid dining habits.

Related story:
How ‘2dishrice’ meals went from Hong Kong workers’ staple to culinary classic https://sc.mp/jmjte

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