by Han Yoon-ji
Walk into any cafe in Hong Kong, and customers are likely to find a permutation of skim, soy, almond and oat milk as possible substitutes for whole milk. Just five years ago, baristas would have staunchly shaken their heads if anyone deigned to seek an alternative creamer for their latte.
Lactose intolerance aside, the expansion to include non-dairy options in cafes belies a wider phenomenon: the growth of plant-based eating in Hong Kong…
Reblogged from The Korea Times
Image courtesy of The Korea Times/Claudia Ng