Johnson Chan（Mainland Market Manager of Hong Kong Noodle Industry）：

(This box is the Hokkaido scallops?)  (Yes.) Even though I have been focusing on developing business in the mainland, Whenever I have time, I always visit the factory.(Let’s see how the abalone turns out first.) I learn from our chefs and female workers.  

I am Johnson Chan. I work in the traditional Chinese noodle production industry.(Miss, do you need recommendations?)  (Judging by the amount you’re buying, you must be a regular.) I initially worked in the financial industry. Coming back to work in the noodle industry was a coincidence. It was my uncle who invited me to assist him, Knowing that I had a certain understanding of the Chinese market. He wanted me to help expand the business into the mainland. (Take your time, no problem.)

Frankie Hui（Owner of Old-established Noodle Factory）：

He is a very smart and outstanding person, always excelling in his studies. To pass this legacy on, anyone in my family needs to know my core value, And that is to diligently make good noodles.

Johnson Chan：Traditional Cantonese noodles originated from Guangdong and have really taken root and blossomed in Hong Kong. We want to bring it back to its place of birth to pay tribute to Chinese noodles. Our chefs are really impressive. They have incredibly precise, almost machine-like hands. In the past, I have very scientifically measured that every portion of noodle they cut only deviates up or down by 5 grams.The reason we insist on portioning noodles manually is because our chefs’ hands have moisture and warmth. They are also detectors for the maturity of the dough. An experienced chef only needs to feel the dough with their hands to know, What we call in the industry, how far the noodle has developed. We are all worried that our chefs’ crafts will be lost to time, So we try our best to document and keep records of these procedures. A lot of people think that traditional means old-fashioned, But we believe that tradition is a process of accumulating experience through innovation. This is why two years ago, we officially began our collaboration with the Polytechnic University to study how to lower the glycemic index of noodles.  

Benedict Lo（Associate Professor of The Hong Kong Polytechnic University）：

One day, Johnson told me that he knew a lot of people who struggled with diabetes. This led to the idea of making some low-sugar noodles. We found this project very interesting.

Johnson Chan：When we first brought this project to the Polytechnic University, Our young researchers were a bit stunned and surprised.

A female: (Actually, you can see, if we mix them.)

Johnson Chan：They never thought that an almost 70-year-old noodle business would get involved in scientific research.  

Benedict Lo：Today, the emphasis of science is on practical implementation. The Hong Kong government, the Greater Bay Area, and the Chinese government are all very supportive of scientific research. Both primary and secondary schools are starting to teach STEAM subjects. So it’s not only, for example, studying DNA or cancer medication that is regarded as scientific research. We really wish to encourage students of all subjects to think about how scientific research can be applied in daily life.  

Frankie Hui：If we all persist and keep innovating, it can be just as outstanding as Italian pasta and Japanese ramen.

Johnson Chan：For my family or for my uncle, I think I still haven’t achieved what he expects. In my mind, my uncle is a giant, And I feel very lucky to be able to stand on the shoulders of this giant. I really believe that through my persistent effort, Someday I can make him proud.