Posted on January 6, 2013
by Sam 
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As part of my current project on Hong Kong Markets, I visited Canton Road market yesterday, possibly one of the most busy street markets I have ever seen. Needless to say that we didn't leave empty-handed; fresh sea bass, coriander, ginger, chili, celery and watercress all went towards a wonderful steamed thai-style fish dinner when we got home.
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Joss Paper, also known as ghost or spirit money, are sheets of paper that are burned in traditional Chinese deity or ancestor worship ceremonies during special holidays, and also burned in traditional Chinese funerals. It is traditionally made from coarse bamboo paper, although rice paper is commonly used. Traditional joss is cut into individual squares or rectangles. Each square of paper has either a thin piece of square foil glued to its centre or it may be endorsed with a red ink seal from a traditional Chinese seal. The colour of the paper is white, white colour representing mourning, the square...
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The iconic double-decker tram celebrates its 100th year on the tracks in 2012. To mark the occasion a group of Hong Kong photographers took to the streets to capture images of this wonderfully historic form of transport.
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A few steps from Queen’s Road Central, concealed by skyscrapers, is an ancient, picturesque, Chinese market. It is a fascinating place.
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This Saturday evening I found myself in the backstreets of Wan Chai once again. As the sun set, the energy picked up as stall owners tried to get rid of the last of their fish and meat and as darkness set in, the strong lights above each of the stalls became the primary sources of light on the streets. I got a few of the pictures I have always wanted: the old lady sitting in the dark alleyway preparing food; customers being given a fishing net to pick their own fish from the containers (look for the fish jumping so he isn't picked!); and the stall owners lit by the low-hanging lights. This area...
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At the end of Qing Dynasty, some food stalls which sold congee, rice, noodles, snacks and etc. were developed along the streets (such as Wellington Street and Tai Ping Street) in Hong Kong, because at that time it was not easy for people to get a license for opening a restaurant. The stalls were movable wagons and there were some small stools and tables near the wagon for customers to rest on. After the Second World War they were issued with a “Dai Pai” (“Big license”) and so nicknamed “Dai Pai Dong” - “big licence stall”. Identifying individual Dai Pai Dongs is nigh on impossible,...
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Unlike some triptychs that are created by slicing up a single image, this one is actually three separate photographs. Taken at Bowrington Market near Causeway Bay in Hong Kong, these gentlemen were amused at the fact that I simply stood on the other side of the street and refused to move until I had the three pictures I wanted. Several weeks later I went back and gave them a copy of the final print.
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