Samuel Lai is a PhD Candidate at the Department of Anthropology and Sociology, SOAS, University of London. His research focuses on Hong Kong foodways, in particular caacaanteng (cha chan teng; tea restaurant) and its multiple facades of cuisine, operation, skill and sociality. Based primarily on his 14-month observant-participation as waiter, cook and baker, he seeks to understand the daily lives through flavour and cuisines, revealing habits and values in Hong Kong.