No more sashimi? Hongkongers’ favourite Japanese fare part of looming supply shortage as tough Covid-19 aircrew rules bite into cargo capacity

Hong Kong’s catering sector is bracing itself for a shortage of Japanese seafood, especially sashimi, a favourite fare among residents, as tightened Covid-19 quarantine rules for cargo aircrew are expected to drastically restrict the supply of goods into the city.Experts have warned that the reduced capacity will hurt the city’s status as a global cargo hub, if the stringent rules on such aircrew – requiring them to isolate in a designated hotel for seven days upon returning – continue…

Read the original article at South China Morning Post