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.
On this page
- "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
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