39 exhibits showcasing the old Hong Kong rom the 1970s to 90s went on display at YM2 between May and July 2021. The new shopping mall rose from a redevelopment project that kicked out many traditional vendors. Ironically, some of which are depicted in these miniature models.
Exhibits are clustered around 2 parts of the mall. The smaller section showcases traditional shops with wares made to the smallest detail.
The main hall has many more dioramas of traditional life in Hong Kong. Here are some stilt houses in Tai O with residents making shrimp paste and drying seafood.
Before the world started shopping online, people visited shops for their everyday needs, oftentimes doing their rounds across many of them to get all that they need.
Snack shops sell fish balls, eggettes, tea-soaked eggs, steamed siu mai, and more.
The centerpiece is a diorama of the old Kwun Tong Town Centre's Yue Man Mansion, Yue Wah Mansion, and Bonds Theatre. That section is cordoned off and requires a separate line to enter.
Next to it are more dioramas of the traditional cafes, shops, streets, and festivals.
Traditional bakeries are still common in the older districts, churning out fresh breads and egg tarts from their on-site kitchens.
The brick-laned Pottinger Street was once home to many small stalls. A small number is still around but it is no longer a grocery market street.
In the old days, residents lived in less than ideal conditions with extended families crammed in small spaces. The metal shack slums are now history.
The Blue House was built in the 1920s but only got its colour in the 1990s using leftover paint from the Water Supplies Department. The building has been revitalized with exhibition facilities on the ground floor.
Street food carts have gradually been phased out over the years due to sanitation concerns. Today, they are a rarity, typically offering snacks such as chestnuts, potatoes, and quail eggs rather than full meals.
Typical local desserts include red/green bean, sweet potato, and sesame soups.
Cheung fun is a rice flour-based dim sum rolled and dipped in sweet, peanut, and soya sauces.
You can smell stinky tofu blocks away, to be added with various sauces to make it taste nothing like it smells.
Being next to the sea, there is plenty of fresh seafood, with live catch available at your typical wet market near home.
The Cheung Chau Bun Festival began in the late 19th century to appease the spirits of those who died in a plague. Celebrated during the 4th lunar month, a key part of the festival is a scramble up the bun tower.
Dining outdoors used to be common, but people nowadays prefer air-conditioned comfort even for basic Cantonese fare such as barbecued meats.
The traditional newspaper stand is also a disappearing icon. People are increasingly receiving the news online and since these vendors typically don't accept contactless payments or cards, getting your magazine at the convenience store may be more attractive.