Caustic Candy has decided it’s time to start cooking with a vengeance. She’s biting enough about the food in restaurants, so God knows what she’ll find now she’s  turning her lasers to the quality and range of ingredients available in Hong Kong.

Frustrated that she can’t keep chickens at home, milk the water-buffaloes to make fresh mozarella, or hunt the cows, barking deer and boar across Lantau for a barbecue supper, she must make do with the more mainstream options of shops and supermarkets. What will she find?

It begins at Hong Kong Phoodey