Hong Kong has naturally inherited a great deal from the centuries-old traditions of Chinese cuisine, but it has also long been exposed to overseas influences, and it is this fusion of Chinese, Asian and Western cooking, the combination of styles, recipes and customs, that is now the chief characteristic of the territory's food culture. This new exhibition reviews the history of local food, investigates the changes that have taken place in eating establishments, and takes a look at food packaging in Hong Kong. And as part of the preparatory work, a campaign has been launched to collect objects related to food - menus, recipes, cooking utensils, photos and publicity materials - that will offer a comprehensive view of Hong Kong's eating habits.