Marcus Tsang

Cash-only, wok-fired and gone by noon

Based in Sham Shui Po, Hong Kong.

Marcus grew up above a Sham Shui Po noodle shop and eats his way from 4am cha chaan teng breakfasts to two-star Cantonese tasting menus. He tracks which dai pai dong still fire their woks over open flame and which wet-market stalls to reach before the char siu sells out.