From wet markets to Michelin-starred restaurants – Hong Kong’s diverse food scene never ceases to impress food writer Agnes Chee.

There have been many noteworthy changes to Hong Kong’s gourmet landscape in the past 10 years, Chee says. The dynamism and evolution within the industry have helped to keep Chee curious and passionate about food.

At the heart of the city’s culinary treasure trove are the wet markets, which Chee regards as one of Hong Kong’s “hidden gems”.