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Jimmy Chow

Queenie Man Wei-yin has noticed that Hong Kong restaurants now cater to a variety of needs, with offerings for children, vegetarians and even people on specific diets such as keto – but some diners are still being left out
“Where’s the menu for the elderly or for those who need soft meals?” she said.
The Project Futurus founder is now advocating change in the hopes that diners ranging from toddlers to grandparents can sit together and enjoy a meal without worry or compromise.
Her advocacy work to promote dignified dining for those with dysphagia, or swallowing difficulties, has earned her a finalist spot in this year’s Spirit of Hong Kong Awards under the “community” category.
The annual event is co-organised by the Post and property developer Sino Group to celebrate individuals or teams whose achievements may otherwise go unnoticed.
Since 2018, her social enterprise has been developing soft meals, or yuen chaan, tailored for those with dysphagia. It is often caused by strokes, dementia or Parkinson’s disease.
The meals by Man’s team are designed to look, taste and feel like traditional dishes but with a reduced risk of choking, allowing the elderly to enjoy familiar foods such as dim sum and mooncakes.
“We’ve all sat down at a family meal where an elderly relative just watches everyone else eat because they can’t manage the food,” she said. “It’s heartbreaking, and it shouldn’t be that way.”
Man has also rolled out various initiatives, such as the “Sensory Restaurant on Wheels” to help change that.
The programme heads to care homes and offers softer versions of Chinese delicacies, complete with traditional yum cha setting and nostalgic music, to create a dining experience that reawakens fond memories for the elderly.
But Man’s work is not solely about food – it is about fostering dignity and inclusion. She aims to reshape perceptions of ageing in Hong Kong, a city where more than 22 per cent of the population is now 65 or older.
“Everyone grows old, so why aren’t we preparing our society for that?” she asked. “If we can accommodate children and vegetarians, we can certainly create space for our elders at the table.”
Man’s efforts have already seen noticeable progress, with government funding in recent years being allocated to the development of soft meal programmes at care homes for the elderly.

She is also particularly proud of the fact that restaurants are also joining the cause, including a major fast-food chain that recently introduced soft meals at a select number of outlets.
“It’s still small, but it’s a start. They’ve recognised the importance of catering to this community, and I hope more restaurants follow,” she said.
Man’s social enterprise is also collaborating with Yung Kee Restaurant, which is introducing soft meal options to mark its 83rd anniversary.
Together the two organisations worked on softer versions of beloved Cantonese dishes such as siu mai, steamed minced pork and the restaurant’s signature roasted goose.
“The goal is to create a menu that not only honours the restaurant’s culinary heritage but also ensures that elderly diners, especially those with swallowing difficulties, can enjoy these classic flavours,” Man said.
She said the soft meal menu would formally launch in November, another step towards inclusive dining for Hong Kong’s ageing population.
The Project Futurus team has also localised more than 100 soft meal recipes, ensuring that elderly diners can dishes such as Hainanese chicken rice and barbecue pork, all while keeping the texture safe and easy to swallow.
The organisation’s “Softmeal Academy” also runs workshops for carers and chefs that teach them how to prepare enjoyable, nutritious meals for people with dysphagia.
Man said her next goal was to see soft meals introduced as a standard option at more mainstream restaurants, so no one would feel left out at the dining table.
“We want to make dining out an experience for everyone,” she said. “Families should be able to share a meal together, whether they’re six or 66.”


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Queenie Man hopes that restaurants can better support patron who suffer from  dysphagia, or swallowing difficulties. Photo: Kong Yat-pang

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Hong Kong

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Project Futurus founder Queenie Man aims to make it easier for the elderly who have trouble swallowing to join the rest of the family when eating out


Project Futurus founder Queenie Man aims to make it easier for the elderly who have trouble swallowing to join the rest of the family when eating out.
