A century-old Hong Kong fermented tofu brand has admitted that its bean curd was not made locally but came from mainland China after failed food safety checks thrust the company into the spotlight. Jay Liu, the fourth-generation owner of Liu Ma Kee, said on a radio show on Monday that the raw materials were from a factory in the mainland. He said brand ceased manufacturing plain tofu in Hong Kong and turned to a supplier across the border after authorities began enforcing an updated sewage ordinance 30 years ago. The brand, which was founded in 1905, has been promoted by the Tourism Board as s…
