"HK flavour of world's Chinatowns on wane" from South China Morning Post

"When Edward Chow Kwong-fai studied in London 1968, the 16-year schoolboy learnt the trick of how to get a bigger serving in Chinatown restaurants - speak Cantonese. Now, if he wants his meal "super-sized" he has to speak another language."


"Nowadays many of the waiters and waitresses speak Putonghua, while menus are in simplified Chinese characters used on the mainland, not the traditional characters used in Hong Kong and Taiwan."