10 Minutes With...HK Slow-Brew Coffee Evangelist Mike Fung
Hoping to dig deeper into Mike Fung's coffee obsession, Jing Daily recently spoke with the Rabbithole founder about his company, the challenges of introducing a traditionally tea-drinking city to good coffee, and the burgeoning food and beverage revolution that he and others are starting in Hong Kong.
Rabbithole Coffee and Roaster was founded last year
Rabbithole Coffee and Roaster was founded last year
Contents
- "Good Coffee Shouldn’t Be A Secret To Hide Away, It Should Be Something To Share"
- Rabbithole Coffee and Roaster
- Jing Daily (JD): Rabbithole offers a very different kind of coffee than what is commonly consumed in Hong Kong. How has the response been to your venture and your coffee?
- Mike Fung (M)
- JD: What role do you see Rabbithole playing in terms of changing consumer tastes and coffee appreciation?
- M
- JD: In your opinion, why do you think slow-brewed, artisanal coffee isn’t as popular as instant coffee in Hong Kong? Is it just about convenience? Do you see it growing in popularity in the near future?
- M
- JD: Rabbithole seems very social and interactive with the community and other vendors. What kind of relationships is Rabbithole trying to build, and how are you building them?
- M
- JD: What role does social media play in your outreach?
- M
- JD: How have outdoor events like Island East Markets helped your brand-building?
- M
- JD: How has your experience with opening Rabbithole changed your life?
- M
- Rabbithole Coffee and Roaster
- Recommended
- Dig Deeper