One Meal a Day for 10 Years: The Surprising Science Behind Louis Koo’s Extreme Discipline – and Why You Shouldn’t Copy It
It’s 11 p.m. The cha chaan tengs in Mong Kok are still open.
Steam seeps through the gaps in the kitchen doors, mingling with the clink of ice cubes in iced lemon tea, the sizzle of stir‑fried noodles hitting a hot wok, and the brief screech of plastic chair legs scraping across the floor. For the night‑shift workers, the after‑party crowd, the insomniacs, this is the easiest hour of the day to break a rule. A bowl of wonton noodles. A plate of curry fish balls. Cheap, scalding comfort, available at any corner.
