The author "Sui Xin " introduction 🐌

A HongKonger was born in the 1970s, who was a nine-to-five office worker. A perfectionist, passionate yet occasionally carefree; fond of innovative thinking while also nostalgic for traditional customs. He has working hard during the day, and finding joy and human warmth through cooking after work. The encounter with Mr. Wong in 2019 originated from a serendipitous connection involving mushrooms."

Legend of Hong Kong

Organic mushroom Godfather - Mr Wong Kong Sang

Mr. Wong Kong Sang has been in the textile industry for over 40 years and he was nearly 80 years old, who returned to Hong Kong to grow mushrooms 11 years ago. He said, "I have a dream that Hong Kong people will eat Hong Kong mushrooms." He jokingly said that his mushrooms only account for less than 10% of the Hong Kong market, but in fact, he has paved the way for local mushrooms. There are two mushroom rooms in Ngau Tam Mei, Yuen Long, each with five layers of cultivation racks covering an area of 250 square meters, where was growing Cremini mushroom, White button mushroom and Portabella mushroom etc, producing several tons of mushrooms every month. You can also see "local USDA organic mushrooms" in supermarkets and markets.

...and refer to the Dutch eco-friendly cultivation...

Although Mr. Wong is an outsider to agriculture, he was surprised to find that the modern mushroom cultivation methods in the Netherlands where were very eco-friendly when he visited the country more than a decade ago. There was using straw and natural organic materials to grow mushrooms, he opened his eyes wide and planted the seed of eco-friendly mushroom cultivation in his heart. When he was in his 60s, he decided to give up his textile business and grow mushrooms in China. Seeing how successful foreign countries have been in developing high-tech agriculture, he hoped that Hong Kong could take advantage of this government-led initiative to develop modern agriculture and export Hong Kong agricultural products to different places.

How to win against the competitors from the mainland with their large quantities and low prices? The wrinkled Mr. Wong Kong Sang held a mushroom in his hand and said, "It's the same all over the world. Whoever is next to the market can drink the first bite of soup. Being close to the market is an advantage, and the most important thing is freshness... Hong Kong brands are accepted worldwide, and 'Made in Hong Kong' is a good brand. And that, Hong Kong has complete supporting facilities and convenient transportation, which makes it easier to do business."

 "life rarely live to 70", many people have retired and enjoyed their old age, but Mr Wong Kong Sang, who is nearly 80 years old, and he has embarked on another career to continue the Hong Kong people's struggle spirit of Lion Rock.

The author "Sui Xin" records self-created recipes that are inspired by life experiences in a journal format.

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