Detail from the cover of The Making of Hong Kong: From Vertical to Volumetric.

” By analogy to two popular items of Hong Kong cuisine; both consist of a great many ingredients and are products of the immediate region. One is dim sum, meal in which items are served separately from steam baskets in tower formations – it is a kind of vertical culinary zoning. The other is poon choi, a dish in which the component items are also layered but placed within a large single container: however the strata are not rigidly separated, and the magic of the dish depends upon the juices from each layer percolating through other levels – a matter of synergy or enrichment through proximity and connection, which is the essence of Hong Kong – a kind of poon choi urbanism?”

Barrie Shelton, Justyna Karakiewicz and Thomas Kvan from The Making of Hong Kong: From Vertical to Volumetric

This is part of a series titled: Invisible logic of the city featured on Asian Urban Epicentres. The aim is to draw attention to the varied and complex network of factors and conditions that contribute to affect the emergence of the urban epicentres. The collection of definitions will contribute to the understanding of contemporary Asian urbanism and the logic of the city – how it could think, behave and mutate in its own logic.  You are welcome to add more definitions.