Halal Space and Culinary Tourism of Hong Kong: A Guide for Muslim Travelers
Abstract
This article discusses my personal experience as a Muslim traveler visiting several attractions, public spaces, and restaurants in Hong Kong City from late October to early November 2017. The narrative of this experience aims to serve as a guide and reference for other Muslim travelers who will visit the country. The approach of this study uses the perspective of sociology of space by using qualitative data both in description and analysis. Data collection techniques were carried out in the form of direct observation and recording, interviews with tour guides, and documentation. The results showed that the Hong Kong government has an interesting tourism sector policy, including the provision of various culinary tourism destinations and some of them are restaurants that provide halal menus. This can be seen as a spatial awareness and spatial practice, especially in the field of urban tourism. The practical benefit of the study is as a guide for Muslim tourists who will visit Hong Kong.
References
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Suhairom, N., Musta’amal, A. H., Amin, N. F. M., Kamin, Y., & Wahid, N. H. A. (2019). Quality culinary workforce competencies for sustainable career development among culinary professionals. International Journal of Hospitality Management, 81, 205–220.
Tan, C.-B. (2011). Indonesian Chinese in Hong Kong: Re-migration, re-establishment of livelihood and belonging. Asian Ethnicity, 12(1), 101–119.
Wright, D. C. (2020). The history of China. Bloomsbury Publishing USA.
Wu, D. Y. H. (2001). Chinese Cafe in Hong Kong. Changing Chinese Foodways in Asia, 71–80.
Wu, H.-C., Cheng, C.-C., & Ai, C.-H. (2018). A study of experiential quality, experiential value, trust, corporate reputation, experiential satisfaction and behavioral intentions for cruise tourists: The case of Hong Kong. Tourism Management, 66, 200–220.
Ahmadin, M. (2022a). Imagining Hollywood at Avenue of Stars Kowloon City, Hong Kong. Jurnal Kajian Sosial Dan Budaya: Tebar Science, 6(2), 105–111.
Ahmadin, M. (2022b). Social Research Methods: Qualitative and Quantitative Approaches. Jurnal Kajian Sosial Dan Budaya: Tebar Science, 6(1), 104–113. http://ejournal.tebarscience.com/index.php/JKSB/article/view/103
Akhtar, N., Jin, S., Alvi, T. H., & Siddiqi, U. I. (2020). Conflicting halal attributes at halal restaurants and consumers’ responses: The moderating role of religiosity. Journal of Hospitality and Tourism Management, 45, 499–510.
Ambrose, M., Rivas, R., Rose, N., Zubillaga, A., Chuah, M. A., Law, M. I., Chan, M. C., Mak, M. A., Balistrieri, P. T. J., & Sturm, S. (2018). Halal Demand in Hong Kong. Worcester Polytechnic Institute.
Baig, R. B., & O’Connor, P. (2015). Hong Kong Muslim representations in Cantonese media: An oriental orientalism? Asian Anthropology, 14(1), 67–78.
Baldwin, W., Wong, W. C. W., & Leung, V. T. Y. (2023). The transference of cuisine and michelin rated Chinese restaurants: A Chef’s perspective of chineseness in Hong Kong. International Journal of Gastronomy and Food Science, 100817.
Battour, M., Salaheldeen, M., & Mady, K. (2022). Halal tourism: exploring innovative marketing opportunities for entrepreneurs. Journal of Islamic Marketing, 13(4), 887–897.
Boniface, B., Cooper, C., & Cooper, R. (2016). Worldwide destinations: The geography of travel and tourism. Routledge.
Camilleri, M. A., & Camilleri, M. A. (2018). The tourism industry: An overview. Springer.
Chen, L., & Ng, E. (2011). Quantitative urban climate mapping based on a geographical database: A simulation approach using Hong Kong as a case
study. International Journal of Applied Earth Observation and Geoinformation, 13(4), 586–594.
Cheung, S. C. H. (2013). From foodways to intangible heritage: a case study of Chinese culinary resource, retail and recipe in Hong Kong. International Journal of Heritage Studies, 19(4), 353–364.
Henderson, J. C. (2016). Halal food, certification and halal tourism: Insights from Malaysia and Singapore. Tourism Management Perspectives, 19, 160–164.
Heung, V. C. S., & Qu, H. (2020). Hong Kong as a travel destination: An analysis of Japanese tourists’ satisfaction levels, and the likelihood of them recommending Hong Kong to others. In Japanese Tourists (pp. 57–80). Routledge.
Ho, W.-Y. (2013). Islam and China’s Hong Kong: Ethnic identity, Muslim networks and the new Silk road. Routledge.
Huang, Y., Hall, C. M., & Chen, N. C. (2023). The characteristics of Michelin-starred restaurants in mainland China, Hong Kong, Macau, and Taiwan. International Journal of Gastronomy and Food Science, 31, 100673.
Jacky Li, C.-L., Mohd Nor, M. R., Mustaffa, K. A., & Isa, K. (2024). Reinventing the coexistence of multiculturalism in Hong Kong: the role of Kowloon Mosque. Cogent Arts & Humanities, 11(1), 2304408.
Lai, L. W. C., & Chua, M. H. (2018). The history of planning for Kowloon City. Planning Perspectives, 33(1), 97–112.
Long, L. M. (2012). Culinary tourism. The Oxford Handbook of Food History, 389–406.
Lowenthal, D. (2013). Natural and cultural heritage. In The Nature of Cultural Heritage, and the Culture of Natural Heritage (pp. 79–90). Routledge.
Oosterveer, P., & Sonnenfeld, D. A. (2012). Food, globalization and sustainability. Routledge.
Rashid, N. R. N. A., Akbar, Y. A. A., Laidin, J., & Muhamad, W. S. A. W. (2019). Factors influencing Muslim tourists satisfaction travelling to non-Muslim
countries. Contemporary Management and Science Issues in the Halal Industry: Proceedings of the International Malaysia Halal Conference (IMHALAL), 139–150.
Secinaro, S., & Calandra, D. (2020). Halal food: structured literature review and research agenda. British Food Journal, 123(1), 225–243.
Shen, S. (2010). Re-branding without re-developing: constraints of Hong Kong’s ‘Asia’s World City’brand (1997–2007). The Pacific Review, 23(2), 203–224.
Suhairom, N., Musta’amal, A. H., Amin, N. F. M., Kamin, Y., & Wahid, N. H. A. (2019). Quality culinary workforce competencies for sustainable career development among culinary professionals. International Journal of Hospitality Management, 81, 205–220.
Tan, C.-B. (2011). Indonesian Chinese in Hong Kong: Re-migration, re-establishment of livelihood and belonging. Asian Ethnicity, 12(1), 101–119.
Wright, D. C. (2020). The history of China. Bloomsbury Publishing USA.
Wu, D. Y. H. (2001). Chinese Cafe in Hong Kong. Changing Chinese Foodways in Asia, 71–80.
Wu, H.-C., Cheng, C.-C., & Ai, C.-H. (2018). A study of experiential quality, experiential value, trust, corporate reputation, experiential satisfaction and behavioral intentions for cruise tourists: The case of Hong Kong. Tourism Management, 66, 200–220.
Published
2024-10-18
How to Cite
AHMADIN, Mr..
Halal Space and Culinary Tourism of Hong Kong: A Guide for Muslim Travelers.
Jurnal Kajian Sosial dan Budaya: Tebar Science, [S.l.], v. 8, n. 3, p. 17-23, oct. 2024.
ISSN 2597-4114.
Available at: <https://ejournal.tebarscience.com/index.php/JKSB/article/view/198>. Date accessed: 09 dec. 2024.
doi: https://doi.org/10.36653/jksb.v8i3.198.
Section
Artikel Vol 8 No. 3 September-Desember 2024
