Here are some sources that you can look into if you are interested in learning more about foodways, food and cultural identity, migration and identity.
Cheung, Sidney. Food and Foodways in Asia: Resource, Tradition and Cooking. London; New York: Routledge, 2007.
Cheung, Sidney. “Consuming ‘Low’ Cuisine after Hong Kong’s Handover: Village Banquets and Private Kitchens.” Asian Studies Review 29, no. 3 (2005): 259-273.
Fong, Eric. “Return Migration from Canada to Hong Kong.” China Review 12, no. 1 (2012): 25-43.
Fung, Luke Y.C. “Authenticity and Professionalism in Restaurant Kitchens.” In Food and Foodways in Asia: Resource, Tradition and Cooking 2007, edited by Sidney C.H. Cheung and Tan Chee-Beng, 143-155. London; New York: Routledge, 2007.
Hui, Allison. “Networks of Home, Travel and Use during Hong Kong Return Migration: Thinking Topologically about the Spaces of Human-Material Practices.” Global Networks 15, no. 4 (2015): 536-552.
Kobayashi, Audrey and David Ley. “Back to Hong Kong: Return Migration or Transnational Sojourn?” Global Networks 5, no. 2 (2005): 111-127.
Kwok, Shing Chan. “Traditionality and Hybridity: A Village Cuisine in Metropolitan Hong Kong.” Visual Anthropology 24, no. 1 (2010): 171-188.
Sussman, Nan M. “A Short History of Two Hundred Years of Hong Kong Migration and Identity.” In Return Migration and Identity: A Global Phenomenon, A Hong Kong Case 2011, by Nan M. Sussman, 12-36. Hong Kong: Hong Kong University Press, 2011.
Okumus, Fevzi, Bendegul Okumus and Bob McKercher. “Incorporating Local and International Cuisines in the Marketing of Tourism Destinations: The Cases of Hong Kong and Turkey.” Tourism Management 28, no. 1 (2007): 253-261.
Tam, Siumi Maria. “Eating Metropolitaneity: Hong Kong Identity in Yumcha.” Australian Journal of Anthropology 8, no. 3 (1997): 291-306.
Oxford Reference. Oxford ; New York, N.Y.: Oxford University Press, 2002.