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Cheng Kai-Keung
Crave
|September 2017
Fourth-generation owner, Cheng Cheung Hing Shrimp Paste Factory.
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You can smell the shrimp paste from far away – a pungent salty, stinky odour that envelops visitors meandering through Tai O. The sleepy fishing village is eerily quiet on a summer’s morning, empty save for the occasional bicycle deliveryman wheezing through the narrow alleys. It took a while to find someone to ask for directions to Cheng Cheung Hing Shrimp Paste Factory. When I finally find someone, she says, “Turn right at the junction… or follow the smell. Can’t you smell it?”
This story is from the September 2017 edition of Crave.
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