Recently, a renowned household brand in Hong Kong, Liu Ma Kee, made headlines for admitting to importing fermented bean curd from mainland China for the past 30 years. The shop issued an apology for overreacting to the situation after authorities raised concerns about unsatisfactory levels of bacteria in their products.
1. Legacy of Liu Ma Kee
Founded 119 years ago, Liu Ma Kee initially sold various items before focusing solely on fermented bean curd since 1971. Their products gained popularity for their unique aroma and texture, with distribution in various countries.
2. Health Concerns
Authorities raised alarms over high levels of bacteria in Liu Ma Kee’s fermented bean curd, leading to a product recall. Subsequent tests revealed further safety issues and poor hygiene practices in their production facility.
3. Local Brand Crisis
Amid controversy, Liu Ma Kee faced backlash for misleading consumers about the origin of their products. The revelation sparked debates on food production integrity and consumer trust.
4. Family Business Response
The fourth-generation owner, Jay Liu, defended the shop’s practices and criticized authorities for their handling of the situation. However, further investigations revealed discrepancies in their production process.
5. Public Opinion
The incident sparked mixed reactions from Hongkongers, with some expressing disappointment over the lack of transparency, while others defended the brand despite its flaws.