Vivian Cheung
Vivian Cheung grew up above her grandmother's congee shop on Kweilin Street in Sham Shui Po, one of Hong Kong's grittiest and most characterful neighbourhoods. That early apprenticeship on a plastic stool — watching regulars trade gossip over bowls of silky congee — shaped a lifelong belief that the real Hong Kong is found at street level, not on the skyline.
After studying communications at CUHK and a working-holiday stint in Melbourne, she spent several years in PR before turning to writing full-time. She covers the full range of the city's food culture with equal seriousness, from Michelin-starred tasting menus to HK$28 cart-noodle stalls, and writes fluently across Cantonese, Mandarin and English.
Vivian's reporting leads with sensory detail and is rooted in first-hand visits — she eats where she writes, often returning to a place several times before recommending it.
Beats
Stories Vivian writes
- Why Sham Shui Po is still Hong Kong's most honest food neighbourhood
- The cha chaan teng survival guide: what to order and why the aunties are always right
- Weekend dim sum deep dive: 5 spots locals actually go to
- Inside Hong Kong's last dai pai dongs — before they're gone