25th January 2023 – (Hong Kong) Famous veteran food critic William Mark Yiu-tong passed away at the age of 87. Mark once served as the editor-in-chief of a newspaper and food columnist, and also dabbled in the public relations field. He has been credited for promoting Hong Kong cuisine to the world. Ah Yat abalone and Yung Kee roast goose were made famous by him.
Mark wrote in the preamble Chinese Cuisine Masterclass (1984) that although Chinese food is found throughout the world, it’s often under appreciated or misunderstood.
He used to be a financial news reporter, and later a columnist, food critic and public relations consultant. He was public relations and catering consultant (1964-1989) of the Hong Kong Tourist Association, consultant of Swire Group, Mandarin Hotel, financial columnist and editor-in-chief of Sing Tao Daily Group (1972-1988), British Financial Times column writer. He was also a director of City Chiu Chow Restaurant Ltd, a financial news columnist for Hong Kong Economic Journal, and an international food and wine connoisseur.