A century-old Hong Kong tofu brand has confirmed that its bean curd was sourced from mainland China, following recent food safety investigations that have put the company under scrutiny.
Jay Liu, the fourth-generation owner of Liu Ma Kee, disclosed on a radio show Monday that the raw materials for their fermented tofu were imported from a Chinese factory. Liu explained that the brand had ceased local production of plain tofu and began sourcing from across the border after Hong Kong authorities enforced a revised sewage ordinance three decades ago.
Established in 1905, Liu Ma Kee was lauded by the Tourism Board as a purveyor of “distinctly Hong Kong” fermented tofu. However, the company announced its closure last Thursday after the Centre for Food Safety reported that their products had failed two bacterial contamination tests.
Following the radio interview, Liu told reporters that the Chinese factory they partnered with was previously involved in their Hong Kong manufacturing operations. “We did not conceal anything… we have never claimed that our products are made in Hong Kong,” Liu asserted in Cantonese. He noted that customers could observe the tofu being stir-fried in their store.
When questioned about why the brand did not clarify the origin of its raw materials, Liu responded: “We have already closed down. Is it necessary to clarify now?”
Liu refrained from disclosing the location of the Chinese factory or confirming if all their tofu had been imported for the past 30 years.
The admission follows a series of statements from the Centre for Food Safety, which revealed on Saturday that Liu Ma Kee had used tofu from a mainland factory while conducting packaging and seasoning in Hong Kong. The Centre’s press release indicated that initial tests found bacterial levels 1.3 times above acceptable limits, with subsequent tests showing levels exceeding standards by 13 times.
In response, Liu’s mother described the situation as “hell” for the family, criticizing the Centre for Food Safety’s portrayal of their products. Both mother and son argued that the highly contaminated sample was not for sale but rather created for testing purposes following advice from food safety officers on improving their product.
The Centre for Food Safety countered these claims, stating that their officers do not identify themselves during product purchases for testing. They clarified that while they provided guidance on hygiene practices, they did not instruct the company on tofu production methods.
On Monday, Liu adopted a more conciliatory tone, apologizing to the Centre for Food Safety and acknowledging that his previous remarks were an overreaction. He emphasized that the closure of Liu Ma Kee was “completely unrelated” to the Centre’s findings.
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