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#Yummylicious #Savoring Hong Kong
Savoring Hong Kong
Hong Kong – an incredible international food paradise. Too much food, too little time.
Hong Kong doesn’t actually have a night market because the entire city never sleeps. Whether you want to grab a quick bite or sit down for complete fine dining, great food is just minutes away from your door.
You find great Italian food in Italy, great Japanese food in Japan, great Mexican food in Mexico, and great Western food in the US. Hong Kong serves a great selection of different “authentic” cuisines and they are so accessible.
Delicacies from all over the world are here: Chinese, Japanese, Taiwanese, Thai, Korean, Vietnamese, American, Indian, French, and Malaysian… the list goes on and on and they were all made so affordable and accessible. Places like Soho, Lan Kwai Fong, Temple Street, Kowloon City, and Tsim Sha Tsui are where you should be going.
Hong Kong‘s local dishes have been known to the world, as they celebrate ingredients from the East to the West. Most dishes originate from the neighboring Cantonese Province. After years of separation of sovereignty and cultural development, the city somehow added its own twist to the dishes and made it their own. In fact, “Hong Kong Style” or “Hong Kong Restaurant” can be seen in cities around the world now, representing a certain kind of culinary genre and culture that is different from typical Chinese cuisine. Some of the dishes have an odd mix of ingredients that may sound novel to foreigners. So here, I am introducing a list of must-try for the first-timers! Food also a great way to start learning Cantonese to make sure you are ordering what you really want.
Siu Mei
When wandering through Hong Kong’s bustling streets, one of the most striking sights is the array of glistening poultry, succulent suckling pigs, and fresh seafood hanging in restaurant windows. This tantalizing display draws you in, where chefs wield large butcher knives to expertly chop up these mouthwatering delights to order.
Welcome to the captivating realm of Siu Mei, a term that encapsulates Hong Kong-style roasted or barbecued meats. Picture succulent goose, duck, chicken, pork, or suckling pig, all roasted to perfection. Traditionalists swear by the open fire method using burning wood, while modern kitchens might opt for rotisserie ovens.
Sure, health magazines might label Siu Mei as “unhealthy” due to its greasiness, high sodium content, and the potential risks associated with barbecued foods. But let’s face it – the irresistible flavors make it a worthy indulgence every now and then.
So, how many types of Siu Mei are there? And more importantly, where can you find the best of these savory treats? Join us as we dive into Hong Kong’s vibrant food scene and uncover the top spots to experience this iconic culinary delight. Get ready to embark on a journey that promises to tantalize your taste buds and leave you craving more!
The Irresistible Charm of Char Siu
When it comes to Hong Kong’s culinary delights, Char Siu stands out as the star of Siu Mei. This beloved dish graces the menus of fast-food joints, street-side delis, cha chaan tengs, and tea houses alike.
In fact, some local eateries have even earned Michelin stars for their mastery in roasting boneless pork shoulder to perfection, glazing it with a delectable sauce made from soy sauce, honey, garlic, and more.
What makes Char Siu legendary is its harmonious blend of flavors and textures. With its savory and flavorful exterior and tender, juicy interior, each bite is a delightful journey for your taste buds.
While Char Siu is delicious on its own, it reaches new heights when paired with rice, an over-easy egg (or sometimes scrambled eggs), and a drizzle of sweetened soy sauce, or unagi no tare. This combination, known as Char Siu egg rice, is a classic local dish that holds a special place in the hearts of many Hong Kongers. Often considered the ultimate “comfort food,” it was even featured in the 1996 Hong Kong blockbuster movie God of Cookery.
Mong Kee Cafe is a new local restaurant chain that brought back some classic local dishes, including the char siu egg rice that brought back the nostalgia with its silky and fluffy scrambled eggs and delicious char siu, paired perfectly with a cup of Hong Kong-style milk tea (“Cha Chou” milk tea).
The Delightful Crunch of Siu Yuk
Another gem in Hong Kong’s culinary crown is Siu Yuk, or roasted pork belly. This dish takes pork belly and roasts it at high temperatures with a blend of seasonings like salt and vinegar, creating a unique taste sensation. The result is a three-layered masterpiece: a crispy skin, a juicy layer of fat, and tender meat at the bottom.
Much like char siu, Siu Yuk can be found in a range of eateries, from humble cha chaan tengs to Michelin-starred Chinese restaurants. While it’s delectable on its own, Siu Yuk also shines in various dishes. One popular preparation is stir-fried with braised tofu, served in a clay pot over a bed of jasmine rice. This dish, a favorite among the working class, graces almost every street-side shop menu, standing proudly alongside staples like “Kung Pao Chicken,” “Sweet and Sour Pork,” and “Ma Po Tofu” in Chinatowns around the world.
Fancy going to a Michelin-starred restaurant?
Ming Court is a Michelin 2-starred restaurant in Cordis Hotel, Mong Kok. The restaurant earned its stars from its legendary char siu and siu yuk dishes. It is also a fabulous dim sum restaurant for lunch or dinner.
The Elegance of Roasted Suckling Pig
Among the treasures of Hong Kong’s culinary scene is the exquisite Roasted Suckling Pig. Though it shares the pork family with char siu and siu yuk, roasted suckling pig offers a distinct flavor and texture that sets it apart. Its light and crunchy skin is the hallmark of this dish, providing a delightful contrast to the tender meat underneath.
While not as commonly enjoyed as char siu or siu yuk, roasted suckling pig graces the menus of select siu mei and Chinese restaurants. It is a beloved opening dish for grand Chinese banquets, such as weddings, anniversaries, celebrations, and company annual parties.
This delicacy is often paired with a special sauce, a harmonious blend of traditional Chinese condiments. Ingredients include soy sauce, Worcestershire sauce, fermented red bean curd, dried tangerine peel, chu hou paste, garlic, sand ginger, and more. This sauce enhances the flavors of the roasted suckling pig, making each bite a memorable experience.
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The Rich Flavors of Roasted Goose and Duck
Shifting focus to poultry, roasted goose is a standout in Hong Kong’s culinary landscape, offering a unique flavor that sets it apart from duck or chicken. Unlike in Western cuisine, where geese are rarely featured beyond foie gras, in Hong Kong, they are celebrated for their crispy skin and thin layer of aromatic fat.
Roasted goose, with its succulent meat and crispy skin, becomes even more delightful when paired with a tangy plum sauce. The same goes for roasted duck, which shares this irresistible combination of textures and flavors. Both dishes are often enjoyed with rice noodles or vermicelli, creating a perfect balance of savory and sweet.
The Versatile World of Chicken
Let’s talk chicken, a star ingredient in Hong Kong’s culinary repertoire with countless preparation methods. Whether baked, fried, or roasted, each restaurant brings its unique twist to this versatile meat. Some chefs braise chicken in meticulously prepared broths, while others fry it to a perfect crispy golden brown.
For an authentic taste of Southern Chinese cuisine, I recommend trying “baat cit gai” (white cut chicken). This dish is served with a flavorful ginger and scallion sauce, highlighting the natural flavors of the chicken. If you’re in the mood for something more savory, soy sauce chicken is a must-try. Marinated in a rich soy sauce blend, it offers a deep, satisfying flavor.
Noodles
There’s nothing quite like a comforting bowl of noodles in hot, savory soup. For many locals in Hong Kong, this quick and satisfying meal fits perfectly into their busy workdays. Whether topped with wontons, beef brisket, or fish balls, egg noodles or shrimp roe noodles always hit the spot.
The Comforting World of Wonton noodles
Wontons, those delightful shrimp dumplings, have become so popular that they even made it into the Merriam-Webster dictionary. For Hong Kong locals, wonton noodles are a beloved dish that reminds them of home, so much so that Cathay Pacific offers wonton noodles in their airport lounges worldwide.
Unlike the typical dumplings of Northern China, wontons have a delicate, thin wrapper that tightly hugs the filling, becoming almost transparent when boiled. The filling, usually a mix of shrimp, minced pork, ginger, and spring onions, can be enjoyed in a warm soup or deep-fried until crispy and served with sweet and sour sauce.
A tasty soup stock and springy egg noodles are crucial to a good bowl of wonton noodle soup. Many local restaurants use alkaline water for their soup base and noodles, a blend of potassium carbonate and sodium bicarbonate that gives the noodles their yellow color and chewy, “al-dente” texture. Some places even use premium ingredients like Jinhua ham to elevate their soup stock.
The Hearty Delight of Beef Brisket Noodles
A bowl of beef brisket noodles offers a uniquely delicious experience, distinct from other noodle dishes despite using the same kind of noodles. This dish features succulent, tender pieces of beef brisket or beef tendon, creating a rich and satisfying meal.
The broth or sauce can vary from one restaurant to another, but the best versions use a clear pork bone soup with a savory taste that perfectly complements the beef. Each spoonful is a delightful blend of flavors and textures, making beef brisket noodles a must-try for anyone exploring Hong Kong’s vibrant food scene.
Kau Kee in Soho, Central serves some of the tastiest beef brisket soup that is also listed in many Japanese and Korean travel guides. Don’t be surprised if you see a long queue of tourists from Japan, Korea, or China outside of the restaurant right after the shop is opened; if you don’t want to stand in the line, you could also go to Shin Kee Beef Noodles in Sheung Wan, Tai Lee, Sister Wah, and Eight Treasure in Causeway Bay, Kwun Kee in Kowloon City, Sun Sin in Yau Ma Tei, there are just so many choices!
The Nostalgic Taste of Fishball Noodles
For many of Hong Kong’s working class, fishball noodles hold a special place as a nostalgic comfort food. Despite their simple appearance, making fishballs requires significant effort and skill. As a result, they are rarely homemade. Unfortunately, rising costs of ingredients, labor, and rent have forced many traditional noodle shops out of business.
Fishball noodle soup typically features flat rice noodles and a dash of pepper to eliminate any fishy taste. But the real game-changer is Chiu Chow chili oil—this condiment can make or break your fishball experience.
To savor the best fishball noodles, visit traditional noodle shops in older districts like Tai Po or Kowloon City. Some standout recommendations include Choi Yuen Kee, Tak Cheong, and On Lee. These places continue to serve up the beloved flavors of Hong Kong’s culinary heritage, offering a delicious trip down memory lane for locals and a must-try experience for visitors.
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Dim sum
Dim sum isn’t just a meal—it’s a cultural and social experience that embodies the essence of Hong Kong’s culinary scene. In case you’re unfamiliar (though I seriously doubt it!), dim sum consists of a variety of small dishes akin to hors d’oeuvres or tapas.
Imagine steamed dumplings like har gow and siu mai arriving in bamboo steamers, alongside crispy spring rolls and savory fried dumplings. But wait, the choices don’t stop there; the dim sum menu is a kaleidoscope of options that has expanded to include delights like char siu buns, cheung fan (rice noodle rolls), and lo mai gai (sticky rice in lotus leaf).
Each dish is a masterpiece, crafted with precision and creativity. Picture dim sum in the form of goldfish-shaped har gow, deep-fried dumplings shaped like geese, or adorable piggy-shaped red bean buns. The fusion of traditional and modern ingredients pushes culinary boundaries, offering something for every palate.
When it comes to dim sum, everyone has their favorites, and every chef has their specialty. Whether you prefer sticking to tradition or embracing innovative twists, dim sum dining—known as “yum cha” in Cantonese—is a delightful social affair. It’s a time when family and friends gather around the table, savoring delicious food and sharing stories. Whether it’s a bustling group or an intimate gathering, the more, the merrier—it means more dishes to try and more flavors to explore!
So, dive into the vibrant world of dim sum in Hong Kong, where every bite tells a story and every meal is a celebration of flavors, creativity, and community.
Michelin 1-star Tim Ho Wan is very well-known among tourists as it was featured in many travel books, Youtubers and bloggers for some time; other popular locations include Lin Heung Tea House and Luk Yu Tea House.
Both Tim Ho Wan and Lin Heung offer good value. It’s part of the “experience” when you have to be shoved and pushed in front of the dim sum cart for a dish of dim sum in Lin Heung, dim sum carts are actually not that common anymore. However, if you are prepared to pamper yourself with some delicious delicacies, T’ang Court is a Michelin three-star restaurant; Spring Moon is Peninsula Hotel, and Lung King Heen in the Four Seasons has a good reputation with its dim sum choices.
Hot Pot
Hot pot isn’t just a meal; it’s an immersive culinary and social experience that brings friends and family together around a bubbling pot of goodness. Similar to yum cha, hot pot is a time to bond over delicious food and lively conversations, all while witnessing the cooking in action.
While the concept of hot pot isn’t unique to Hong Kong, the Cantonese Hong Kong-style hot pot has carved out its own place in the hearts of Chinese and Asian food lovers worldwide. You can find Hong Kong-style hot pot restaurants thriving in Chinatowns across Australia, Canada, the UK, Japan, Korea, and of course, in major Chinese cities like Beijing and Shanghai.
Unlike Northern China’s thin-sliced mutton hot pot or Japan’s shabu shabu with sweet miso soup, Hong Kong-style hot pot offers a lavish spread of high-grade beef, fresh vegetables, and lively seafood. The star of the show? The broth. From traditional chicken broth to spicy satay or aromatic Sichuan soup, the choices are extensive. In fact, some places offer up to 20 or 30 different soup bases, making it a challenge to choose just one—why not go for double flavors and try two?
Recently, the hot pot scene has evolved into “steam pot,” a trendy new twist where specially designed pots use distilled water to steam seafood and beef. The steam water is cleverly recycled back into the base, enhancing the flavors of porridge or herbal soups that conclude the meal, warming your stomach and leaving a lasting impression.
Whether you’re a hot pot aficionado or a first-timer, Hong Kong’s hot pot scene promises a feast for the senses and a memorable dining experience that embodies the city’s rich culinary diversity. Gather around the pot, savor the flavors, and enjoy the camaraderie—it’s a delicious journey you won’t soon forget.
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Seafood
Nestled along the shores of the South China Sea, Hong Kong boasts a rich culinary tapestry woven with the flavors of its coastal heritage, where seafood reigns supreme.
Just a short ferry ride away lie the outlying islands—Lamma Island, Cheung Chau, Peng Chau, and Tai O—where quaint stilt houses line tranquil harbors. Here, locals sell traditional dry goods, snacks, and delicacies, creating a sensory feast as you stroll through bustling stalls and winding alleys.
Venture into Victoria Harbour, where bustling typhoon shelters in Causeway Bay, Shau Kei Wan, and Kwun Tong offer a taste of Hong Kong’s adventurous spirit. Amid scenes reminiscent of action movies, discover the allure of typhoon shelter crab—a wok-fried delight of giant red crabs (and sometimes prawns) infused with garlic, ginger, and onion.
Unlike Western methods of grilling or deep-frying, Chinese cuisine often showcases seafood steamed to perfection. For a seafood feast straight from the ocean, head to Sai Kung, Lei Yue Mun, or Sam Shing. In Lau Fau Shan, diners can handpick seafood from tanks outside restaurants and have chefs prepare it to their liking —fresh, customizable, and often more affordable than city center options.
Lei Yue Mun, closer to Hong Kong Island, offers a bustling, albeit more touristy, experience. Take a nostalgic ferry ride back to Sai Wan Ho and savor the shimmering night view of Hong Kong’s skyline.
Sai Kung, known as Hong Kong’s backyard, boasts sprawling country parks and the UNESCO Global Geopark, showcasing the city’s diverse landscapes and coastlines.
Embark on a Geotour Route, hop on a boat, and cap off your adventure with a seafood feast, celebrating Hong Kong’s natural beauty and culinary prowess.
Although the food and scenery are unforgettable, luggage safety is very important in such a busy environment, especially when taking ferries and traveling through tourist-dense areas. Using luggage tags not only enhances the recognition of luggage, but also enhances the travel experience.
Luggage tags can be designed with some of your favorite Hong Kong elements and incorporate the travel experience into them. Such unique luggage tags will enhance the visual appeal. You can also fill in your name, contact information and other information on the luggage tag so that you can quickly find your luggage in unexpected situations.
Having a luggage tag will make your journey more wonderful. Enjoy the unique charm of Hong Kong.
Claypot Rice
While dim sum, seafood, and hot pot are often on the radar for visitors, Claypot Rice remains a lesser-known culinary treasure. This traditional dish involves cooking rice in a clay pot, typically over charcoal—an authentic method cherished by locals, especially during the cooler months. For the best experience, head to vibrant streetside stalls like those found on Temple Street in Mong Kok.
The magic of Claypot Rice lies in its preparation. The clay pot evenly distributes heat, creating a layer of crispy, golden-brown scorched rice at the bottom—a delightful contrast to the tender and flavorful toppings.
The variety of toppings is extensive—think pork ribs, chicken with mushrooms, chicken feet, and even freshwater eels. However, my personal favorite has always been the savory Chinese sausages, adding a rich and smoky flavor to every bite.
Cha Chaan Teng
Hong Kong-style Milk Tea Marvels
Cha chaan teng, a bustling hub of Hong Kong’s culinary identity, introduces visitors to a beloved local sensation that has captured hearts worldwide: Hong Kong-style milk tea. Renowned for its silky texture and distinctive aftertaste, this beverage has become synonymous with the city’s vibrant food scene.
Derived from a blend of black teas, including the prestigious Ceylon tea from Sri Lanka, Hong Kong-style milk tea is brewed to perfection using a unique method. Hot water is poured repeatedly through a sackcloth bag filled with tea leaves, affectionately dubbed “pantyhose” by locals, resulting in a smooth and velvety texture that defines this iconic drink.
Creating the perfect blend of tea leaves is considered a closely guarded secret, making it challenging to replicate the exact smoothness and richness at home. Fortunately, Hong Kong-style milk tea is readily available at numerous local cha chaan tengs, offering an authentic taste experience at an affordable price. It’s not just the tea that has garnered a following—tourists often seek out the iconic mugs adorned with the “Black & White Company” cow print, adding to the charm of enjoying this beverage.
For those passionate about Hong Kong’s culinary traditions, the Kam Cha Competition is a highlight. Organized annually by the Association of Coffee and Tea of Hong Kong, this prestigious event sees chefs from various establishments vying for the title of “Kam Cha Wong”—the Golden King of Tea, showcasing their expertise in crafting the perfect cup of milk tea.
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Lan Fong Yuen started in Central’s local market, and it has a great history for its milk tea for decades.
Now it has a few restaurants opened around the city, but the original shop in Central still attracts many to come and have a cup of authentic taste.
To have a taste of a cup of silky and smooth Hong Kong-style milk tea, this is the one of the best places to be.
The regular set
Cha chaan tengs are not just about their ambiance; they also boast a menu that intrigues and delights foreigners with its eclectic offerings. Among them, the “regular set” stands out—a quintessential Hong Kong dining experience featuring dishes that may initially seem whimsical but quickly become favorites.
The “regular set” is a versatile term encompassing meals like one-dish rice, mixed instant noodles, Hong Kong-style French toast, Yuenyeung (a unique mix of coffee and tea), or refreshing ice Ribena with lemon.
At any time of day, diners can indulge in these sets that typically include a hearty noodle soup, buttered toast with eggs, and a beverage. Similar to an all-day breakfast concept, the offerings vary from place to place. Expect to find hot noodle dishes like macaroni soup with ham, satay beef noodle soup, or the intriguing char siu spaghetti in broth—a delightful fusion of pasta and traditional Hong Kong flavors.
For those craving a balanced meal in one bowl, the one-dish rice and noodle options deliver a satisfying mix of vegetables, meat, and carbohydrates—a testament to Hong Kong’s culinary creativity and penchant for hearty comfort food.
Australia Dairy Company has nothing to do with Australia or dairy, it’s an old cha chaan teng (Cha chaan teng, are going global) in Yau Ma Tei, and it gained fame among tourists for all the right or wrong reasons. While they have a classic char chann teng menu and decent food, people actually come to experience their notoriously rude services. While I bet it was not intentional, cha chaan teng was originally a place for the working class, and there were no service charges or tips included in the bill. Foreigner customers were at first surprised by the snarky attitude and cold-hearted services that they received; words spread and then it became a signature of the place that I felt they have their “reputation” to maintain and it was almost rude not to be rude. Whether it was an act or a genuine expression of their work ethics, now it would be too difficult to tell.
Bakeries
Hong Kong’s local bakeries are more than just places to grab a quick bite—they’re havens where freshly baked breads warm both stomachs and hearts. Imagine starting your morning with the aroma of bread straight from the oven, a delightful ritual embraced by locals and visitors alike.
These bakeries offer a tantalizing array of treats that reflect Hong Kong’s unique culinary fusion. Among the classics are egg tarts, chick biscuits, Chinese shortbread, paper-wrapped chiffon cupcakes, cream puffs, sugar doughnuts, and the beloved sweetheart cakes (lou po beng). However, one standout favorite remains the pineapple bun with butter.
Despite its name, the pineapple bun isn’t flavored with pineapple—it’s named for its distinctive appearance. Each bun features a layer of sweetened, crumbly pastry on top, resembling the texture of pineapple skin. It’s this unique touch that makes it a must-try for visitors seeking authentic Hong Kong flavors.
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Tai Cheong Bakery is a famous and traditional bakery – it is well-known for its egg tarts and sugar doughnuts. Other cake shops like Wing Wah Cake Shop, Kee Wah Bakery, and Maria’s Bakery are some local famous chains with cakes that are good to take home as a souvenir as well. Go to Sai Kung Cafe & Bakery for the best pineapple buns! But there could be a long queue during the holidays.
Street Food
Hong Kong’s vibrant street food scene offers a tantalizing array of flavors that captivate both locals and travelers alike. From iconic snacks to unique culinary creations, each bite tells a story of tradition and innovation.
One standout is the egg waffle, a beloved street food found at bustling stalls rather than in traditional cha chaan teng or bakeries. The scent of freshly made egg waffles wafts through the air, drawing you in from blocks away. Crispy on the outside and delightfully spongy on the inside, these waffles are a true Hong Kong classic. While some vendors add ice cream or fruit, purists savor the original version for its unmatched taste and texture.
Among the eclectic street food offerings, imitation shark fin soup stands out as a curious delight. Aptly named for its resemblance to the traditional dish, this version cleverly substitutes cellulose noodles for shark fin, enhanced with mushrooms, fungi, shredded chicken, and eggs. The soup’s thick consistency, achieved with a touch of corn starch, offers a comforting and flavorful experience.
Beyond these, Hong Kong’s street food scene showcases an array of savory skewers like curry or chili fish balls, steamed siu mai dumplings, crispy fried squid, and hearty bowls of lettuce and minced fish soup. Adventurous eaters might even try beef entrails, a local favorite for its rich and distinctive taste.
Have no idea where to find a good store? Master Low-key Food Shop and Lee Keung Kee are two of my favorites but there are just too many, check out my food map for some ideas.
Sweet Treats
Hong Kong’s dessert scene is a vibrant mix of traditional favorites and modern delights, appealing to both locals and visitors seeking a sweet end to their day. From trendy cafes bustling with young crowds to cozy parlors offering comforting classics, there’s something for every sweet tooth in this bustling city.
Among the bustling cafes, you’ll find queues forming outside local dessert spots, especially after dinner. These gatherings of friends signal a night of fun and indulgence, often centered around delicious waffles, creamy ice creams, decadent cakes, refreshing shaved ices, and fluffy soufflés. It’s a social affair as much as a culinary one, where the joy of dessert is shared among companions.
Yet, amidst the trendy offerings, traditional “sweet soups” hold their own charm and importance. Many dessert parlors proudly feature a variety of these sweet soups with modern twists. Fresh fruits like watermelons, cantaloupes, strawberries, mixed berries, mangoes, and even durians are creatively blended into traditional desserts such as sago, tofu pudding, red bean soup, herbal jelly, green bean soup, and bean curd pudding. These sweet soups not only satisfy cravings but also offer a taste of Hong Kong’s rich culinary heritage with every spoonful.
For me, I still love the taste of traditional desserts and sweet snacks, either sitting in an old-fashioned, local “icehouse” like Kai Kai in Yau Ma Tei or grabbing a stool at a food stall like Leaf Dessert on the side of the road in Hollywood Road. Try ground sesame, walnut, or almond sweet soup; Tang Yuan (glutinous rice dumplings), or Sweet potato sweet soup with ginger…!
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