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Food and Drink Crispy Mong Kok He declined to say whether his company would continue to come up with other local-style flavours like the Causeway Bay style or the Tsim Sha Tsui style. But he just said: "Jack'n Jill will give our consumers great surprises by developing various new products." According to Sukie Yu Wai-tan, assistant brand manager, the concept of Mong Kok style has been successful in arousing young people's attention to the product. "When I browsed through blogs and online forums, youngsters mentioned the Mong Kok flavour instead of the roast sausage flavour. Some of them even believe ‘Mong Kok' itself is a new flavour," Yu said. Most youngsters found the Mong Kok-style concept "interesting and innovative", she added. Five university students were given a blind taste test of the Mong Kok-style chips by Varsity. None of them could identify the roast sausage flavour, although they recognised the taste of meat when eating the chips. "It carries a taste of meat. I think this is more delicious than the original BBQ flavour," said Lee Wing-tung, a year-one manufacturing system engineering student of the City University of Hong Kong. Another taster Yuki Lui Hiu-yuk said the Mong Kok-style concept was interesting and creative, but she would prefer buying the flavours that she was used to eating. Despite new products in the crisp market, many customers remain loyal to traditional flavours such as cheese and pizza after trying new flavours. Ho Ying-chuen, a year-two marketing and management student of the HKU Space Community College, said some of the new products did not taste like the flavours they claimed to be. "Chips with gyoza flavour do not taste like fried dumplings," he said, referring to the gyoza-flavoured potato chips from Calbee. "They just taste like some sauce." "I still prefer traditional flavours like that of pizza and BBQ after tasting the new flavours," Ho said. "The new flavours are just for a try." |
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