[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"site:en":3,"article:en:late-night-kitchens":43},{"locale":4,"navigation":5,"organisation":37},"en",[6,11,14,17,20,23,26,30,33],{"label":7,"href":8,"kind":9,"style":10},"Latest","\u002Fnews","path","link",{"label":12,"href":13,"kind":9,"style":10},"City Life","\u002Fcategory\u002Fcity-life",{"label":15,"href":16,"kind":9,"style":10},"Culture","\u002Fcategory\u002Fculture",{"label":18,"href":19,"kind":9,"style":10},"Design","\u002Fcategory\u002Fdesign",{"label":21,"href":22,"kind":9,"style":10},"Watch","\u002Fvideo",{"label":24,"href":25,"kind":9,"style":10},"Listen","\u002Fpodcast",{"label":27,"href":28,"kind":29,"style":10},"Events","\u002Fevents\u002F","page",{"label":31,"href":32,"kind":29,"style":10},"About","\u002Fabout\u002F",{"label":34,"href":35,"kind":29,"style":36},"Contact","\u002Fcontact\u002F","button",{"name":38,"email":39,"social":40},"Gump Media","newsroom@gump.example",[41,42],"https:\u002F\u002Fwww.instagram.com\u002Fgumpmedia.example","https:\u002F\u002Fwww.youtube.com\u002F@gumpmedia.example",{"id":44,"title":45,"slug":46,"path":47,"summary":48,"publicationDate":49,"image":50,"author":64,"categories":77,"readingTime":79,"format":85,"partner":86,"locale":4,"hero":87,"body":97,"seo":136,"alternates":137,"related":145},5,"The late-night kitchens keeping neighbourhood food culture alive","late-night-kitchens","\u002Fnews\u002Flate-night-kitchens","After the office towers empty, a different city sits down to eat. We spent a week in the kitchens that stay open long after midnight.","2026-09-16T11:48:28.849758+08:00",{"id":51,"alt":52,"attribution":53,"width":54,"height":55,"sources":56,"placeholder":63},30,"A dai pai dong kitchen on Stanley Street with steel counters, stools and green awnings","Photo: LN9267 \u002F Wikimedia Commons, CC BY-SA 4.0",640,400,[57,59],{"url":58,"width":54,"height":55},"\u002Fmedia\u002Fimages\u002Fkitchens-hero.2e16d0ba.fill-640x400-c75.format-webp.webp",{"url":60,"width":61,"height":62},"\u002Fmedia\u002Fimages\u002Fkitchens-hero.2e16d0ba.fill-1280x800-c75.format-webp.webp",1280,800,"data:image\u002Fjpeg;base64,\u002F9j\u002F4AAQSkZJRgABAQAAAQABAAD\u002F2wBDABQODxIPDRQSEBIXFRQYHjIhHhwcHj0sLiQySUBMS0dARkVQWnNiUFVtVkVGZIhlbXd7gYKBTmCNl4x9lnN+gXz\u002F2wBDARUXFx4aHjshITt8U0ZTfHx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8fHz\u002FwgARCAASABgDASIAAhEBAxEB\u002F8QAFwABAQEBAAAAAAAAAAAAAAAAAAMEAv\u002FEABUBAQEAAAAAAAAAAAAAAAAAAAAB\u002F9oADAMBAAIQAxAAAAHBp5RdIUmGsH\u002F\u002FxAAaEAEAAwADAAAAAAAAAAAAAAABAAISETEy\u002F9oACAEBAAEFAksQLBp5wjuFN2v4rKdf\u002F8QAFBEBAAAAAAAAAAAAAAAAAAAAIP\u002FaAAgBAwEBPwEf\u002F8QAFBEBAAAAAAAAAAAAAAAAAAAAIP\u002FaAAgBAgEBPwEf\u002F8QAGhAAAgIDAAAAAAAAAAAAAAAAABABETFBUf\u002FaAAgBAQAGPwLZk67Jf\u002F\u002FEABwQAQADAAIDAAAAAAAAAAAAAAEAESExYUFxof\u002FaAAgBAQABPyHAMHcKO36QDo58JLyghsKD1LK5kaONNQlGcwUqn\u002F\u002FaAAwDAQACAAMAAAAQy\u002FgD\u002F8QAFxEBAAMAAAAAAAAAAAAAAAAAABAhQf\u002FaAAgBAwEBPxBbY\u002F\u002FEABcRAQADAAAAAAAAAAAAAAAAAAABEUH\u002F2gAIAQIBAT8QWxD\u002FxAAcEAEAAwADAQEAAAAAAAAAAAABABEhMVFxQYH\u002F2gAIAQEAAT8QsLgGGDryNJKXQWH5ChR0NH3HH2YxLbQiHoR0CBS1rXfUxzeH2\u002FSKqoFjTVs4QwXnOQqAPJ\u002F\u002F2Q==",{"id":65,"name":66,"slug":67,"role":68,"bio":69,"photo":70},2,"Daniel Ho","daniel-ho","City Desk","Daniel writes about neighbourhoods, food and how people use public space. 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The small kitchens on this beat measure it in regulars: the taxi drivers, nurses and printers who finish work when the rest of the city is asleep.\u003C\u002Fp>","4c9b7b28-dcb0-49f3-9a58-2dfa6562db64",{"type":103,"value":104,"id":105},"heading","A shift that starts when others end","efa30ced-0cc0-4c0f-9f93-6777ca5374b3",{"type":99,"value":107,"id":108},"\u003Cp>The menus are short and rarely change. That is the point. A bowl of noodles that tastes the same at 2am as it did ten years ago is a kind of promise, and the owners we met take that promise seriously.\u003C\u002Fp>","577daf69-1299-463b-955d-5f025920d8a7",{"type":110,"value":111,"id":114},"quote",{"text":112,"attribution":113},"The food is simple. 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