《流徙之女》劇中承傳家族傳統、走進廚房鑽研中菜的故事，在香港竟然都有？
「留家廚房」的劉家兩父子：劉健威、劉晉，皆是飲食文化達人。劉健威為香港著名食評家，劉晉從小跟着爸爸到處吃美食，長大後就自己拿起鍋鏟下廚，與爸爸一起「父子檔」經營「留家廚房」。
究竟華人文化同家族食譜有咩感人故事？香港點心美味背後，有咩鮮為人知嘅小知識？
演後交流活動將於10月31日設宴「留家廚房」，一條褲製作導演胡海輝、《文化者》創辦人鄭天儀以及劉家兩父子，會與大家「回味」《流徙之女》劇中的家族文化故事，以及品嚐四款特色傳統小點，包括焗魚腸及太史戈渣，一同「尋味」屬於香港的獨特味道。
Sweet Mandarin is a story about family history and food. The main character, Helen gave up her well-paid career to go back to her roots and open up a Chinese restaurant with her family. A similar story can be found in Hong Kong.
The Cantonese home-style restaurant “Kin’s Kitchen” is run by the father-son duo Lau Kin-Wai and Lau Chun, true food connoisseur in Hong Kong. Growing up with a food critic/restaurateur as a father, Chef Lau Chun’s passion for food started early.
The Sweet Mandarin Post-show Gathering will be held on 31 October at Kin’s Kitchen. Meet up with Sweet Mandarin’s director Wu Hoi-fai, founder of The Culturist Tinny Cheng, Kin’s Kitchen Lau Kin-wai and Lau Chun, share your thoughts about the show and get a taste of 4 authentic dishes of Hong Kong, including “Fish guts” and “Deep-fried custard of chicken broth”.