This week in PostMag: Hong Kong’s leading tech hub marks 25th anniversary with a focus on the future

How is a legacy defined?

Of the many profound, poetic and compelling words that far more eloquent scribes have strung together to capture that notion and its palpable impact, perhaps American songwriter, actor, filmmaker and librettist Lin-Manuel Miranda summed it up best when he penned the following lines, for his hit musical Hamilton: “It’s planting seeds in a garden you never get to see. I wrote some notes at the beginning of a song someone will sing for me.”

Legacy is intertwined with that which cannot be bought, cannot be forced and cannot be artificially generated: time. Except, in some cases, there is an opportunity to be part of history in the making and play a pivotal role in shaping the narrative as it’s being told.

Consider the rapid, exponential speed of technological development – most game-changing breakthroughs were achieved in the past couple of centuries, and the velocity is only accelerating. We went from digital computers the size of rooms to laptops thin enough to fit into a Manila envelope in a matter of decades.

Few people understand this relentless tempo of forward progression better than Cordelia Chung – the new chairman of the Hong Kong Science and Technology Parks Corporation (HKSTP). Since its establishment, in 2001, HKSTP has grown into the leading start-up incubation ecosystem in the city, driving innovation and technology advancement across the Greater Bay Area and beyond. With the institution’s silver jubilee on the horizon, P. Ramakrishnan dives into the yesterday, the now and the tomorrow of HKSTP to learn more about Chung’s strategic vision and ambitious blueprint for the future, and the operational efforts of HKSTP CEO Terry Wong Ping-sau.

Building bridges and sustaining a legacy is not limited to the realm of innovation – it also happens in kitchens, and on the palate. China and India have been immersed in continuous culinary conversations for almost 2,000 years, a flavourful dialogue that was birthed along the Silk Road and through the spice trade. Hei Kiu Au listens in as two chefs put their heads (and hands) together to bring Indo-Chinese cuisine to a Hong Kong audience.