Selected Entry
Soy Source
Many “Made in Hong Kong” sauce factories can be found in Kwu Tung’s Soy Sauce Village, which bears witness to the legacy of generations of HKers. What will happen to these sauce manufacturers, though, with the implementation of the New Development Areas (NDAs) in Kwu Tung North and Fanling North and the projected land resumption by the end of next year?
This installation and exhibition project aims to educate viewers about soy sauce made in Hong Kong. The team visited a local soy sauce factory and broke down the basic steps of making the sauce to combine the best of traditional and modern practices. From there, several tools were designed and experimented with at PMQ.
During the adaptation of soy sauce factories to social change, the role of technology is not only to improve efficiency but to preserve traditional values. This work explores the importance of traditional soy sauce production and the potential for the future development of this intangible cultural heritage in Hong Kong.
Location
Creative Studio
New Beans
Choy Ho Wang
Choy Ho Wang is an MArch Architecture student. He has always been intrigued by traditional arts and crafts, evident in his exploration of different materials, with wood being his favourite. As it requires precision and years of craftsmanship to perfect the material, Choy is dedicated to using timber in his works to immerse himself in the culture and traditions behind it.
Lo Ching
Lo Ching is an MA Architecture student at The Chinese University of Hong Kong. A foodie at heart, he built a food pavilion at school and has since been engrossed with food-related spaces. His biggest aspiration is to design for his favourite restaurant someday.
Ho Hou Yin
Ho Hou Yin is an MA Architecture student at Oxford Brookes University. During his undergraduate years, he developed a keen interest in traditional arts. To him, every craft carries a wealth of knowledge, and Ho looks forward to combining his training in craftsmanship with insightful design innovations.
