Latest news with #CafedeCoral
South China Morning Post
06-07-2025
- Business
- South China Morning Post
Café de Coral seeks heritage status for iconic pork chop rice
Hong Kong fast-food chain Café de Coral has applied to have its signature dish, baked pork chop rice, included on the city's list of intangible cultural heritage. To celebrate this application, the restaurant group has launched limited-edition discount coupons. These coupons allow customers to enjoy the dish for HK$20 (US$2.60), which is less than half its usual price. Café de Coral announced its application on May 30, just ahead of Hong Kong Leisure and Cultural Services Department's first Intangible Cultural Heritage Month. Baked pork chop rice is typically made by baking a mixture of cheese, tomato sauce, pork chop and vegetables atop a bed of fried rice. It is a classic dish from Hong Kong's 'soy sauce Western' cuisine. The cuisine blends Cantonese and European ingredients. This style of cooking developed in the mid-20th century during British rule in the city. Café de Coral's more down-to-earth local cha chaan teng-style interpretation has become the standard since around the 1990s. Founded in 1968, Café de Coral has updated its baked pork chop rice recipe several times over the past few decades. The restaurant has tweaked the tomato sauce, the amount and kinds of vegetables in the dish and the thickness of the pork chop.
RTHK
27-06-2025
- Business
- RTHK
Discounted dining vouchers for seniors return in July
Discounted dining vouchers for seniors return in July The second phase of the Caring Food Coupon Programme will commence in July with a total of 50,000 voucher sets to be distributed. File photo: RTHK The government is bringing back a programme in July that offers discounted dining vouchers to elderly citizens in need, Secretary for Labour and Welfare Chris Sun announced on Friday. The Caring Food Coupon Programme will start its second phase in July, he said, distributing a total of 50,000 voucher sets. Each set will include coupons valid for one meal at each of six participating restaurant chains: Cafe de Coral, Fairwood, Tai Hing, Maxim's, McDonald's and Ngan Lung Restaurant. Sun said this initiative builds on the success of its first phase, which ran this year. "Based on the last time when we provided lunch coupons to the elderly, the actual usage rate is around 76 percent, but it varies among different restaurant chains," he said. "We are going to observe [the usage rate] this time as well. "We are going to step up promotional efforts, and as elderly users are getting used to obtaining the coupons and using them, we will see how the usage rate will be this time around." Catering sector lawmaker Tommy Cheung said seniors can enjoy breakfasts at a discounted price of HK$15. "Aside from celebrating the 28th anniversary of the SAR's establishment in July, many businesses want to give breakfast vouchers to our seniors," he said. "Why breakfast vouchers in July? It is because we are worried that it will be too hot in the afternoon, so we want to encourage seniors to get used to going out early for breakfast. "At the same time, we also made an agreement last month to provide afternoon tea vouchers in October for the National Day holiday given that the weather will be cooler."
South China Morning Post
17-06-2025
- Business
- South China Morning Post
Café de Coral seeks intangible cultural heritage status for baked pork chop rice
Hong Kong fast-food chain Café de Coral has submitted an application for baked pork chop rice – its signature dish – to be included on the city's intangible cultural heritage list. Advertisement In May, the restaurant group, which has more than 160 outlets in the city, rolled out limited-edition discount coupons to get the dish for HK$20 (US$2.60) – less than half what it usually costs – to mark its application. Café de Coral announced its application on May 30, just ahead of Hong Kong Leisure and Cultural Services Department's first Intangible Cultural Heritage Month , which runs throughout June. Baked pork chop rice is typically made by baking a mixture of cheese, tomato sauce, pork chop and vegetables atop a bed of fried rice. It is a quintessential dish of Hong Kong's 'soy sauce Western' – a hybrid cuisine fusing Cantonese and European ingredients that emerged in the city in the mid-20th century, during British colonial rule.
