The Five Universities' Canteen Underworld: Contractors, Signature Dishes, and the Spirit of the Hearth in a Bowl of Rice

Rankings are built on papers and reputation; canteens are built on the hustle of daily life. Five universities, two decades of rotating contractors, dozens of nicknames, a women's workers' co-op, and a cook anointed as an Honorary University Fellow — this piece doesn't touch QS or U.S. News. It's about whose canteen is the tastiest, the priciest, and the richest in untold stories. Every claim is sourced. On food safety, the facts are clear: no major cases were found, and that's what we'll record honestly — no forced drama.

# The verdict in one line

All five universities outsource their canteen operations to contractors. The real difference isn't who runs their own canteen — nobody does — but how each university has forged a completely distinct culture out of the same operating model. The University of Hong Kong (HKU) is "brand-driven": it outsources just like the others, but its canteen culture is held aloft by one cook's human touch and the ritual of high-table dinners. The Chinese University of Hong Kong (CUHK) is "heart-driven": alongside the contractor system, it has preserved a patch of ground where a women's workers' co-op has waged an eighteen-year battle for lease renewal. The Hong Kong University of Science and Technology (HKUST) is "geography-driven": students have eaten with a sea view for thirty years, and a cross-institutional survey in 1998 crowned it the best in Hong Kong. City University of Hong Kong (CityU) is "parasitic": its canteens sprout atop a shopping mall, where competition from Festival Walk has forced prices down. The Hong Kong Polytechnic University (PolyU) is "network-driven": it has no single mega-canteen; instead, its red-brick podium scatters over a dozen food points into a web, using quantity to offset the largest student body in the city. On food safety, the five universities are strikingly consistent: no confirmed major incidents exist. Real oversight mechanisms are in place, imperfect as they are — and this isn't where this article seeks to create suspense.

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# Table of Contents

1. The contractor underworld: who really runs the five universities' canteens
2. The five universities at a glance: prices, signatures, contract systems, and storylines
3. HKU: Four decades of "Sister-in-law" and the staff canteen that cost HK$55 million
4. CUHK: The Women Workers' Co-op's eighteen-year lease war
5. HKUST: Thirty years of dining with a sea view, the "Golden Bowl" and the "Champion Canteen"
6. CityU: Canteens that became an annexe of a shopping mall
7. PolyU: No mega-canteen, only a red-brick network
8. Cross-table comparison: who's tastiest / priciest / richest in stories / most like an underworld
9. Food safety facts: no major cases at any of the five, but oversight is real
10. Coda

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# 1. The contractor underworld: who really runs the five universities' canteens

Let's dispel a common misconception first: not a single Hong Kong university canteen is run by the university itself. All five follow the same "outsourced contractor bidding" model — the university sets up a catering committee or similar body to call for tenders and oversee the contract; the actual cooking is done by the contractor. The only differences lie in: how transparent the bidding is, how concentrated the contractors' territories are, and what kind of people and stories this system has spawned.

The Maxim's Group is a name you can't avoid in the five-university canteen underworld. The student canteen at CUHK's S.H. Ho College is operated by Maxim'sCUSP roundup^※; behind HKU's CYM Canteen and Union Restaurant are Maxim's and its subsidiary GourMax Cateringofferhk compilation^※; HKUST's sole full-service Chinese restaurant, "South-north Kitchen," is run by Maxim'sOpenRice merchant listing^※; CityU has had its canteen managed by Maxim's since 1999 and secured HACCP certification in 2002CityU official archived news^※; and at least one PolyU canteen is operated by Maxim'sHK01^※. According to a 2024 cross-institutional investigation by San Po Yan, the student media outlet of Hong Kong Baptist University, the supply chains for the signature barbecued meat rice dishes at HKU, CUHK, HKUST, CityU, and HKBU can all be traced back to the Maxim's GroupSan Po Yan cross-institutional investigation^※.

Café de Coral is another "hidden major player" — its subsidiary, Asia Pacific Catering, founded in 1990, is a core supplier of institutional catering for Hong Kong universities, with a client list that explicitly includes HKUST, CUHK, HKBU, and CityUAsia Pacific Catering Wikipedia^※; according to the Café de Coral corporate entry, the group first broke into the tertiary institution catering market as early as 1990, when it beat out foreign competitors in an open tender by the then-Hong Kong PolytechnicCafé de Coral Wikipedia^※.

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# 2. The five universities at a glance: prices, signatures, contract systems, and storylines

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# 3. HKU: Four decades of "Sister-in-law" and the staff canteen that cost HK$55 million

The most moving part of the HKU canteen story isn't on the menu — it's a single person. A ditty circulates at University Hall: "University Hall's three treasures: the si-bu-xiang sculpture, the spiral bronze staircase, and Sam So"NetEase repost^※. The first two are inanimate objects; Sam So was a living, breathing cook. Born Yuen So-mui, she and her husband took over the University Hall kitchen as contractors in 1957 and served for over four decades, until 1998HKU Honorary University Fellows official page^※. She would brew chicken soup to nourish hall residents during exams, boil herbal tea for hours for students running a fever, and stand before the stove for two or three hours to personally control the heat on her giant-sago red-bean sweet soup. In 2009, at age 82, she was made an Honorary University Fellow of HKU by a unanimous vote.

The other face of HKU's dining culture is the ritual of the high-table dinner: residents retrieve their green gowns and enter a dining hall where "diners sit on two sides and dignitaries on a raised dais," a scene described by an exchange student as "giving off strong Harry Potter opening feast vibes"exchange student blog^※. A separate late-night thread points to the freshly steamed lava custard buns at Sun Hing Restaurant in Kennedy Town, dished out from 3 a.m.HK01 freshman tips^※.

Yet the most controversial HKU canteen news in recent years concerned not a student canteen, but a staff one. In 2023, HKU spent roughly HK$55 million renovating two restaurants at the Senior Common Room (SCR), covering an area of about 9,500 square feetHK01 report^※. The core of the controversy wasn't the sum itself, but that the "self-financing" SCR had drawn on the university's central funds, with per-square-foot renovation costs 70–100% higher than those of student canteens, whereas ordinary student canteen contractors had to bear their own renovation costs. This furore elevated the "canteen" from "is the food any good" to "how should university resources be apportioned between students and staff." Separately, a 2024 cross-institutional survey also revealed that while the barbecued pork and poached chicken rice at HKU's CYM Canteen cost HK$28.80 (the second-lowest among the five), cold drinks from the same group attracted an HK$8.70 surcharge (the most expensive among the five)San Po Yan survey^※ — "cheap mains, pricey add-ons" is a telling detail in HKU's canteen pricing strategy.

Another easily overlooked chapter of HKU canteen history is the turning point in 1998 — before then, the university had a dedicated internal catering unit that required canteens to supply two kinds of "ten-dollar rice" (subsidised meal sets priced at HK$10 a plate) daily, specifically for students with limited means. The catering unit was dissolved in 1998, and canteens shifted entirely to an outsourced contractor bidding system; from then on, the variety of dishes soared, but the uniformly priced "safety-net meal" faded out with itHKU official Facebook archival post^※. In 2018, HKU signed a five-plus-two-year contract with the French multinational catering group Sodexo to take over ten differentiated food points on campus in one go — the single largest integrated tender exercise in HKU's outsourcing historySodexo official press release^※. From "ten-dollar rice" to "stated prices aren't transparent enough," the arc of HKU's canteens is a textbook path of public service outsourcing — more choice, but pricing autonomy handed squarely to the market.

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# 4. CUHK: The Women Workers' Co-op's eighteen-year lease war

If the five universities' canteen underworld has a champion for "richest in stories," the CUHK Women Workers' Tongsum Co-op has almost no rivals.

That small shop in the basement of the Benjamin Franklin Centre sells glutinous rice dumplings and Taiwanese sausages starting at HK$4 and stays open until 1:30 a.m.CUHK Taiwan Students' Association freshman guide^※. It is no ordinary contracted shop — according to the Hong Kong Women Workers' Association, it was secured by the Student Grassroots Concern Group in 2000, with tender conditions deliberately tilted in favour of community organisations. Nine unemployed women pooled HK$200,000 to start it in 2001, and in 2004 it became Hong Kong's first workers' co-operative registered with the Agriculture, Fisheries and Conservation DepartmentWomen Workers' Association materials^※. It has no boss; wages, hours, and what's on sale are all decided by the members on a one-person, one-vote basisCUHK Student Press chronicle^※.

Its survival has never been smooth sailing: in 2006, it scraped through lease renewal by "a single mark"; in 2014, it was shored up by a 3,000-signature student petition; in 2019, it faced yet another tender round, and reports quoted a member asking, "Why is a campus this size unable to make room for a tiny co-op like ours?"HK01 feature^※. The same report noted that it had inspired similar co-op experiments at HKU, Lingnan University, CityU, and PolyU, but those "have all shut down in recent years" — the CUHK one is among the few that have held on.

The other face of CUHK canteens is its "map of iconic dishes": the Medical School lemon tart, the red-bean ice drink from the Café Corner at the Benjamin Franklin Centre, the "slob meals" (頹飯) at Chung Chi Tang — the doggerel students made up for the main campus canteen goes "CUHK Café de Coral, fast food fills you up full of MSG"JLMC A Bite of CUHK^※ — half complaint, half affection. Beyond that, New Asia College's Thousand-Person Feast and the high-table dinners of various colleges elevate "eating" into a ritual of belonging within the collegiate system.

The CUHK contract system is itself a distinct ecosystem: the roughly twenty canteens campus-wide are almost all tendered under the coordination of the Canteens Management Sub-CommitteeCUHK Finance Office public document^※, and contractor turnover is fairly frequent — the New Asia College canteen once changed hands because "the original contractor ceased operations," and the C.W. Chu College canteen was replaced after "failing to renew its contract"CUHK Student Press roundup^※. Pricing, too, is tiered: United College students can get a student-priced meal for HK$18, and some colleges offer a 20% discount with a Student Campus Card. Between the old and new collegiate models, there are also two utterly different dining obligations — at new-model colleges like Morningside and C.W. Chu, students must attend a certain number of high-table dinners per academic year, with meal fees paid upfront and non-refundable for absences, in stark contrast to the "eat if you feel like it" approach of the four traditional colleges. This is a dividing line in the CUHK canteen underworld that outsiders rarely notice: within the same university, nine colleges can have completely different institutional designs for the simple act of "eating."

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# 5. HKUST: Thirty years of dining with a sea view, the "Golden Bowl" and the "Champion Canteen"

The core competitive edge of HKUST canteens has never been the food, but the view. All HKUST canteens are designed with floor-to-ceiling windows so that "students can gaze at the sea while dining"1998 University Line report^※ — that's not marketing copy, it's an actual architectural design. This cross-institutional survey of all eight UGC-funded institutions from 1998 carries weight: HKUST canteen prices were the highest among the seven institutions surveyed, yet it was still rated by students as the highest-regarded "Champion Canteen." The conclusion: "Tertiary institution canteens cannot win on price alone; they must also offer a high-toned environment."

Thirty years later, this conclusion has scarcely changed. The LG7 "Golden Rice Bowl" is cheekily nicknamed the "Golden Bowl" by students, and the CSESS freshman publication quips that it "helps students build a cast-iron stomach"CSESS freshman guide^※. Generations of catering clusters — LG1, LG5, LG7 — have rotated, but the "dining with a sea view" experience has stood unchanged for thirty years. The late-night Seafront Café stays open until 2 a.m.; with no cooking facilities in the residential halls, it is practically the only source of hot food for hall residentsSHRL hall description^※.

The only documented case of a contractor shutting up shop at HKUST is also rather interesting: in 1996, Maxim's opened a Western restaurant at HKUST but lost over a million dollars within a year and closed early in 1997 — the reason being that its "geographic advantage" could not overcome the supremely well-positioned LG1 and LG5cited in 1998 report^※. Maxim's later re-entered with the "South-north Kitchen" Cantonese restaurant concept and only then managed to gain a firm foothold. This bit of history shows that even a giant like Maxim's, operating in the price-regulated, closed market of tertiary institutions, could lose money and exit because of a poor location choice.

Intriguingly, HKUST is also the only one of the five universities to have turned a canteen into a "research testbed" — in recent years, the LG1 canteen has been fitted with AI cameras to monitor food-waste patternsHKUST Sustainability Unit^※. Floor-to-ceiling windows framing the sea, and cameras measuring how much rice is left on a plate, coexist in the very same canteen.

The HKUST canteen tendering system also carries a whiff of "internal democracy" — a story has circulated unofficially that the HKUST Catering Committee is student-led, in contrast to other Hong Kong universities where such committees are primarily staff-ledunofficial compilation article^※. This claim comes from a single source and has not been explicitly corroborated by the official constitutional documents of the HKUST Students' Union; this piece duly marks it as an isolated source and treats it with caution, though it does faintly echo the mechanism described in the 1998 report, where "canteen managers voted to select the contractor." On the pricing front, a 2024 cross-institutional survey showed that a "poached chicken and barbecued pork rice" at LG7 cost HK$33, placing it in the mid-upper range among the five — a far cry from its 1998 historical status as "the most expensive among seven tertiary institutions," which suggests that canteen prices across universities have been converging across institutions in recent yearsSan Po Yan survey^※. The campus also hides a facility rare among Hong Kong's eight UGC-funded institutions — an open-air barbecue pit built on the beach, bookable by residents of staff quarters, described by a mainland Chinese student media outlet as "the one and only among Hong Kong's eight"HKUST CMO^※.

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# 6. CityU: Canteens that became an annexe of a shopping mall

CityU has the most peculiar spatial logic of the five — its canteens almost "live parasitically" atop the Festival Walk shopping mall. The campus footbridge is wryly called the "Time Tunnel," the mall is nicknamed the "White Zone" for its pale decor, and the mall's food court is reciprocally dubbed "Festival-Can" by students — a portmanteau of Festival Walk and canteenHK01 collective memory report^※.

CityU canteen nicknames are also the most "underworld" of the five. AC1 (City Express) is called the "Public Toilet Can" — because its doors are wide open and anyone can walk in (including office workers from the mall "mooching a meal"), as explained by the local internet encyclopediaEVCHK^※; yet the same outlet is simultaneously hailed as the "King of Slob Grub," famed for its cart noodles at under HK$20, with the underworld legend that "it clears your bowels immediately after eating, works every time" (self-deprecating hyperbole, not a scientific claim). When the AC1 and AC2 contracts expired and they closed in 2019, the CityU Students' Union media body "City Broadcasting" organised a "Grand Final Feast to Bid Farewell to AC CAN," and the online reaction was full of reluctance: "Come back and eat!" "My Hainanese chicken rice and breakfast ah!"UPower report^※.

CityU canteen "value for money" has, to some extent, been forced upon it by the mall downstairs — according to a 2024 cross-institutional survey, CityU City Express's barbecued pork and poached chicken rice sold for HK$28, the cheapest among the fiveSan Po Yan survey^※; the report quoted a student's speculation: "The canteen has more choices, so competition is also greater." When a mature mall with 220 shops is right at the school gate, students can always "vote with their feet" — this "invisible hand" has objectively done some of the supervisory work for the students.

CityU's contractor dispute history hasn't been entirely placid either: a change of operator in 2009 sparked an online uproar that spilled from on-campus opinion boards and the "Democracy Wall" — after postings were removed and real-name posting required — onto forums like HKGolden and Discuss Hong Kong, where speculation (unverified) about a conflict of interest circulated unofficially; this piece, per BLP conventions, records only that "such a claim was made" without confirming or naming names. When the AC1/AC2 closure was announced in 2019, students' first reaction wasn't "finally, a refurbishment," but "is it about to get worse again" — that "changeover-means-deterioration" anxiety is, to some extent, the most pervasive psychological scar the outsourcing system has left on students. Tellingly, when AC1 reopened, the old canteen's signature cheese tarts and bubble tea were absent because the ingredients hadn't arrived, yet queues still stretched twenty to thirty people deep — the signature dish could vanish, but students' trust in "that spot" had not dissipated with it.

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# 7. PolyU: No mega-canteen, only a red-brick network

PolyU is the only one of the five universities that has no single "flagship canteen." When the Japanese architect Hitoshi Kinoshita designed the Hung Hom campus, he relegated the ground level to vehicular freight and gave the podium over to pedestrians; canteens were consequently embedded into the ground floor and podium mezzanine levels of over a dozen "Core" blocksExcel@PolyU official feature^※. Students never say "I'm going to the PolyU canteen"; they say "going to Old Can," "heading down to New Can," "up to Z Can" — three nicknames corresponding to three towers, forming a foraging artery that runs through the campus.

PolyU canteens are described by students as "fragmented": there's no collegiate system to anchor a sense of belonging, nor a mall pressed right up against it like CityU. It can only use quantity to offset the largest student body in Hong Kong — in 2013, there were over 32,000 enrolled students, but the main campus had only about 2,900 dining seatsPolyU official data^※. "Queuing" has thus become PolyU students' most consistent collective memory of their canteens, and the verdict is also remarkably uniform: "Queues are long but prices are fair, the food is average but it does the job."

The only controversy at PolyU canteens to leave a clear press record is the "No Walk-ins" ID check policy instituted from 2012 onwards — staff and students had to present their cards to dine, and no one from outside was allowed inAM730 report^※. The then-Legislative Councillor Ma Fung-kwok thought an outright ban was less than ideal and suggested a flexible tiered pricing mechanism. This policy stands as a perfect counterpoint to CityU's "Public Toilet Can" open-door approach — faced with the same question of "can outsiders eat at student canteens," CityU chose to let go, PolyU chose to bar entry, and each choice has left a different trail of disputes. PolyU is also the only one of the five with a clearly labelled halal option — Z Café specifically notes "Halal by The Forest," a clear response to the religious dietary needs of non-local students.

PolyU's building nomenclature itself determines the pecking order of its canteen underworld — "Old Can" is on the ground floor of the Shaw Tower (Block VA), and opened earlier; "New Can" is on the 3rd floor of the Communal Building (Block S), and opened later; "Z Can" is on the 2nd floor of Block Z, and its ambience is described as "bright and fresh in a Japanese style," contrasting with the classic Hong Kong fast-food vibe of Old Can and New CanSYA Project orientation guide^※. At the other end of the price spectrum is the Theatre Restaurant in Block A, called by students "PolyU's priciest restaurant, but also the tastiest canteen" — the PolyU canteen underworld thus presents a distinctive "two poles coexisting": the cheap-and-cheerful Old Can and New Can, and the pricey-but-worth-it Theatre Restaurant, with students freely switching between them depending on budget and occasion. Off campus, a hidden side branch runs: a Hung Hom egg waffle stall that's been in business for over forty years, described by local food media as "a memory the neighbourhood kids and students have grown up eating since childhood," and recommended for the first time by the Hong Kong Macau Michelin Guide in 2026 — the food memories of PolyU students have never been confined within the school gates.

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# 8. Cross-table comparison: who's tastiest / priciest / richest in stories / most like an underworld

Let's set the five universities' canteens on the same table and compare — the "mosts" here are all drawn from the evaluations and data in the public sources cited throughout this article, not editorial scores:

Who's tastiest (based on historical surveys / word of mouth): HKUST — the 1998 cross-institutional questionnaire survey explicitly concluded that "HKUST canteens are the best in Hong Kong"1998 University Line^※, making it the only one of the five with systematic, methodological backing for a cross-institutional ranking.

Who's priciest (cross-uni same-item BBQ rice comparison): In the 2024 survey of five universities, HKBU was the most expensive (not included in this table, used as a benchmark only); among the five themselves, HKUST at HK$33 is mid-upper range, and PolyU wasn't in that survey sample. If one looks purely at "staff-exclusive" tier, HKU SCR's post-renovation "Ming Court" Chinese restaurant and "Café 1951" are clearly positioned above everyday student spending.

Who's cheapest (cross-uni same-item BBQ rice comparison): CityU City Express, HK$28, lowest among the fiveSan Po Yan survey^※.

Who's richest in stories: CUHK Women Workers' Tongsum Co-op — a small shop that has waged an eighteen-year war for lease renewal, which also drags into the open the value question of "should campus resources go to conglomerates or to grassroots efforts," one of a kind among the five.

Who's richest in human warmth: HKU's "Sam So" Yuen So-mui — a cook unanimously made an Honorary University Fellow by the HKU Council, honoured for "contributing to higher education in the most fundamental way."

Who's best at memes: CityU — "Public Toilet Can," "King of Slob Grub," "Festival-Can," "White Zone," the highest density of nicknames among the five, and they even pulled off a "Grand Final Feast" organised by the student union's media arm.

Who's most system-oriented: PolyU — no legendary canteen, but a remarkably clear logic rare in Hong Kong: red-brick podium design dictates canteen distribution, a straight arithmetic of seat counts versus student numbers, and the "No Walk-ins" ID card threshold, each layer capable of being broken down into a distinct institutional arrangement.

Whose contractor saga is the most dramatic: The CUHK Women Workers' Co-op (2006 renewal by "a single mark," 2014 "3,000 signatures," 2019 tender again) and CityU AC1/AC2 (2009 forum furore, 2019 handover anxiety) are neck and neck, but CUHK carries an extra layer of value tension — "conglomerates vs. grassroots" — whereas CityU's is more an emotional tension of "nostalgia vs. anxiety."

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# 9. Food safety facts: no major cases at any of the five, but oversight is real

This is a section where this piece must be straightforwardly honest: a multi-source search (Food and Environmental Hygiene Department (FEHD) / Centre for Food Safety (CFS) / Centre for Health Protection notifications, mainstream media, student media, LIHKG forum) of the canteen food safety profiles of HKU, CUHK, HKUST, CityU, and PolyU all reached the same conclusion — no confirmed public record exists of a major food poisoning incident or significant food safety accident. This is not a perfunctory closing note for "couldn't find anything juicy." It's a consistent fact borne out by independent verification of the primary sources for all five universities, and it deserves to be taken seriously and recorded — not dressed up by grafting on unrelated events just to make this article more "explosive."

The oversight mechanisms themselves are real and shared: Hong Kong doesn't have a public hygiene grading system like Singapore's; the real supervision relies on a licensing system (general restaurant licence, light refreshment restaurant licence, or factory canteen licence)CFS Food Business Regulation^※, risk-based inspections (medium-risk premises roughly every ten weeks), and a complaint/reporting mechanism. The only territory-wide aggregate figure comes from a 2017 Legislative Council question: over the preceding five years, the FEHD received a total of 22 complaints about unclean food in post-secondary institution canteens, resulting in 2 prosecutionsLegCo Question 13^※ — but this figure is not broken down by institution, so it's impossible to gauge each of the five's respective share.

A noteworthy legal detail: the definition of "food business" under the Food Business Regulation excludes canteens exclusively for the use of students of the school, theoretically exempting them from full restaurant licensing. However, the Audit Commission once found that 33 food premises at CUHK were operating without licences, 29 of which were not exclusively for the use of CUHK membersWeekendHK report^※ — this shows that the premise for licensing exemption (exclusive use by members of the institution) can trigger an audit red line once breached. The food safety modules on the PolyU and HKU sites also caution accordingly: a licensing exemption does not equal a regulatory vacuum.

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# 10. Coda

Five universities, five sets of contracting systems, the same cluster of corporate giants — but in the end, the thing called "canteen" has been forged by the students of each school, in their own language, into a distinct underworld. What HKU people remember is Sister-in-law's chicken soup; what CUHK people remember is the light still burning in the Women Workers' Co-op at 1:30 in the morning; what HKUST people remember is those ten minutes eating a plate of rice facing the sea; what CityU people remember is the feeling of queuing for that last Hainanese chicken rice on the day AC1 closed; what PolyU people remember is that foraging line that stretches from Old Can to New Can.

Contractors will change, signboards will be torn down, operators will retreat and re-enter — but the nicknames students coin for their canteens, the doggerel they string together, the "disbandment meals" they organise: those are the things that truly prop up the food-related memory of a university. That's probably the most captivating thing about the canteen underworld: it's never dignified, but it's more honest than any official prospectus.

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# List of sources

All specific historical facts in this piece are cited from the existing research in the "19-canteen-food-safety" module of each university's wild series site; each @[anchor] can be traced back to the original source (official pages, news reports, student media, or unofficial compilations, with credibility ratings already marked at the original sites). Principal sources include:

• CUHK: A Bite of CUHK (JLMC), HK01 feature, Hong Kong Women Workers' Association, CUHK Student Press "Canteensss!" and chronicles
• HKU: HKU Honorary University Fellows official site, CEDARS dining pages, HK01 reports, San Po Yan cross-institutional survey, exchange student blog
• HKUST: University Line 1998 cross-institutional survey of eight institutions, HKUST Campus Services Office official site, CSESS/MSSS freshman guides, HKUST Sustainability Unit
• CityU: EVCHK (local internet encyclopedia), HK01 collective memory series, UPower report, CityU official dining directory
• PolyU: Excel@PolyU official feature, AM730 report, PolyU CFSO/HSO official pages, SYA Project orientation guide
• General regulatory framework: Centre for Food Safety, Food and Environmental Hygiene Department, HKSAR Government press releases (Legislative Council questions)