HONG KONG — The race for Hong Kong’s Legislative Council (LegCo) functional constituency seat for the catering sector is focusing sharply on the twin challenges facing the industry: the rising use of pre-cooked meals (PCM) and persistent labor shortages, amid a period of economic strain. The December 7 election pits Leung Chun, a Southern District Council member and successor to the retiring incumbent Vincent Cheung, against Jimmy Kong Chi-hang, chairman of the Institute of Dining Professionals. Both candidates agree that bolstering the resilience of the sector is paramount, though they propose diverging strategies on issues ranging from regulatory definitions to overseas promotion.
The election marks a significant handover as Liberal Party stalwart Vincent Cheung, a lawmaker for 25 years, steps down. The contest, decided solely by 136 organizational votes, is being held as the city’s dining sector grapples with reduced local spending and increased cross-border consumption patterns, leading to a “winter” for many establishments.
Regulatory Ambiguity Looms Over Pre-Cooked Meals
A central point of contention is the push to regulate pre-cooked meals (PCM), following claims that some 80% of local eateries utilize the cost-saving, prepared ingredients. The government has acknowledged the difficulty in establishing a standard definition for PCM, noting that understanding varies widely between consumers and the industry.
Leung Chun suggested that due process is necessary before regulatory action. He emphasized the sheer complexity of defining and classifying prepared foods, stating that the local community needs time to grasp the implications. Leung noted that mainland China possesses more mature PCM technology and suggested Hong Kong’s industry could benefit by adopting mainland certification processes and promotional strategies.
Kong Chi-hang questioned sweeping claims regarding PCM usage, stressing that many local chefs still prioritize manual preparation. He asked whether sophisticated culinary techniques, such as the vacuum-sealing of ingredients used by top French restaurants, would also fall under the PCM definition. Kong insisted that any regulatory framework, particularly concerning food safety, must be developed collaboratively by the government and the industry. He advocates for public education and communication before any laws are enacted.
Promoting Local Cuisine and Strengthening Competition
Both candidates underscored the need for the catering industry to adapt and enhance its competitiveness in the face of current headwinds.
Leung described the current climate as a “period of transformation,” noting that restaurateurs can no longer rely on automatic customer traffic and must actively innovate. He stressed that self-improvement is key, advocating for better local talent training and international outreach to promote iconic Hong Kong cuisine, citing the market potential of local mooncakes and cha chaan teng (Hong Kong-style diner) culture.
In contrast, Kong is campaigning on the slogan “Perseverance and Innovation to Reshape Hong Kong’s Culinary Power.” He explicitly stated that he would move away from invoking the nostalgic “Lion Rock Spirit,” which he believes may no longer resonate with active industry members, prioritizing “perseverance” as a more vital trait. Kong also cited the need for Hong Kong, renowned as a global culinary hub, to officially seek UNESCO City of Gastronomy designation, which neighbors Macau and Shunde have already achieved. Despite the challenges, he noted that the number of restaurant licenses—currently around 17,000—is surprisingly stable, signaling continued investment in the sector.
Addressing the Labor Crisis
Foreign labor policy and talent development were also high on the agenda. Both candidates recognized the chronic staff shortage plaguing the industry, which affects roles from dishwashing to management.
Kong argued that importing foreign laborers is not a competitive threat to local workers but a necessary complement. He noted that even high-wage incentives fail to fill positions like dishwashers, and external workers can alleviate pressure on the existing, aging workforce. He acknowledged that stringent requirements—such as mandating separate sanitary, resting, and cooking facilities—are placed on employers of imported labor.
Leung concurred on the immediate needs of the workforce, citing examples where local staff limit work hours to maintain eligibility for public housing benefits, complicating staffing levels for events like banquets. While supporting foreign labor as a vital short-term measure during economic transitions, Leung stressed that long-term success hinges on optimizing local talent training to elevate the skill set and service quality of Hong Kong’s staff.
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