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Hong Kong is one of the best places in the world to try different cuisines. However, the best is Hong Kong cuisine, which is inspired by traditional Cantonese cuisine, British food culture, and other Asian cuisines. Hong Kong’s food culture emphasizes healthy ingredients, easy accessibility (as they can be found everywhere), and reasonable prices. No matter where you are in the city, you can discover the best food in Hong Kong at any time of the day.
Seafood is best enjoyed in the spring, while there is a wide selection of fruit in the summer. In the fall, many restaurants offer crab dishes, while winter is the best time to gather around a steaming pot. From dim sum and congee to roast goose and noodles, you’ll find great ideas for breakfast, lunch, dinner, and even dessert in this guide to eating in Hong Kong.
Here is the list of the best must-see dishes in Hong Kong
roast goose
The custom of hanging a whole bird in the window for all to see distinguishes roast goose restaurants in Hong Kong. The skin is crispy and the meat is pink and delicious. To keep the meat tender, most restaurants marinate the goose in soy and sesame oil before slowly cooking it in a charcoal oven.
An order of roast goose comes with blanched bok choy and bite-sized slices of roast goose stacked on top of each other (Bok choy). Serve with white rice and plain soup to balance the fatty meat.
grilled meats
There’s nothing better than some good Canto-style grilled meats, also known as “siu mei”, from melt-in-your-mouth honey-glazed char siu pork and crispy suckling pig to greasy pork belly and delicious geese or duck.
Joy Hing in Wan Chai has a good variety of roast meats, with pork being especially popular due to its ideal meat to fat ratio. Alternatively, try West Villa Restaurant’s signature char siu rice dish.
Shrimp and Chicken Balls
“Dragon and Phoenix Balls” is its Chinese name. Shrimp are known as snapdragons while chicken is known as phoenix. The name refers to the Chinese monarchy, specifically the emperor (dragon) and queen (phoenix), and is often served at Chinese weddings.
Shrimp and chicken meat are finely chopped and rolled into balls before being fried in breadcrumbs. Crispy and tender, the balls are delicious. Salad dressing is often used to provide a sweet and sour flavor to salads.
egg sandwich
The unassuming scrambled egg sandwich holds a particular place in the hearts of Hong Kongers. A great egg sando should have a fluffy, creamy center sandwiched between two slices of buttered white bread; it’s simple, yet immensely rewarding, whether eaten for breakfast or as an afternoon snack. The eggs at the Australian Dairy Company are legendary, but we recommend trying Luen Fat’s still runny three-egg sandwiches.
fish balls
Fish dumplings are a popular Hong Kong delicacy that are produced from fish meat and come in two types. The well-known cooked food provided by street vendors is one example. Its origins date back to the 1950s. Fried fish meat is used to make these fish balls.
They are often served with hot or sweet sauces at food stalls. The other type is sold raw and is usually used as the main item in hot pots or hot noodle soups. The price is higher, and the taste is different from the first. These can be found both in traditional markets and in supermarkets.
dim sum
Dim sum is a popular breakfast or brunch option in Hong Kong, as it is inexpensive and always delicious. It is made up of savory bite-sized portions, most of which are served in miniature bamboo steamers (fried and baked dim sums are served in small plates). Instead of ordering from a menu, you can choose your dim sum from carts that pass tables throughout the restaurant.
Popular dim sum items include har gao (steamed shrimp dumplings), lohr bahk go (fried turnip cake), siu mai (ground pork and shrimp dumplings), and cha siu bau (pork and shrimp dumplings). steamed shrimp) (soft buns filled with roast pork).
pineapple bun
A pineapple bun, despite its name, does not contain pineapple (although some cooks sometimes add pineapple to the bun for the sake of novelty). It is named for its resemblance to the spiky tropical fruit.
Sugar, eggs, flour, and lard are used to make the sweet, streusel-like crust on top, which is baked until golden brown and crumbly. This delicious dessert is best eaten warm, with a thick slab of cold butter placed in the center; it’s not nutritious, but that’s part of what makes it so delicious.
muddy rice
Rice is usually cooked in clay pots over a charcoal fire. This cooking method imparts a smoky flavor to the dish. However, in order to crisp the rice at the base of the dish, Hong Kong cuisine is now cooked on stoves. It also gives it a crisp, golden texture, which is a favorite item for many people.
Hong Kong-style egg tarts
The shortcrust egg tart and the puff pastry egg tart are two different types of egg tarts. Both are delicious, but we think the shortcrust egg tart will always be the classic. Shortcrust egg tarts, Hong Kong’s (far superior) answer to British custard tarts, are made with a silky egg custard that’s lighter than its British equivalent and encased in buttery batter.
Best served hot, with milk tea on the side! Make sure you don’t mix them with the Portuguese egg tarts! They are not the same!
Beef steak
Brisket is a premium cut of meat that is marinated primarily in barbecue sauce, brown sugar, and other spices. It is a popular Hong Kong dish. It is simmered in the oven and then served with daikon and fresh green onions in a noodle soup.
Stir-fried beef noodles
Stir-fried beef noodles are terrible for people watching their weight. They are greasy, charred and so delicious. A well-done dish should be stained a uniform brown like soy sauce and served hot from the wok, with the beef tender and each strand of hor fun rice noodles retaining a unique al dente bite.
It’s easier said than done, and while most cha chaan tengs serve it, only a select handful can do it properly, Ho Hung Kee being one of them.
cart noodles
They are quick noodles with pork skin, fish meatballs, sirloin and carrots, as well as soup and sauces. They come in a variety of flavors and price ranges due to the variety of ingredients. Rickshaw Noodles got their name from the fact that merchants used to sell this food on street corners from wooden carts.
Rickshaw noodles are still quite popular in Hong Kong today, even though they are no longer sold on street corners and have been replaced by fancy shops.
hairy crab
Only available for a few weeks, this Hong Kong specialty can be found on menus across the city from late October to late November, with baby crabs costing upwards of £30.
They can be mixed with fresh pasta as a sauce or used to make a bouillabaisse-style fish sauce due to their rich color and egg-yolk consistency.
hot pot
The Chinese have a strong desire to eat, drink and have a good time. What better way to do it than with friends or family over a hot pot that you can make yourself? Place thinly sliced beef, chicken, fish, and pork, as well as vegetables, in a flavorful broth.
Seafood, dumplings, noodles, and various vegetables are often added to the broth, which is either herb-based or meat-based. When everything has finished cooking, serve the foods you want to eat and eat them plain or dipped in a sauce.
Fresh seafood
Due to Hong Kong’s proximity to the sea, seafood is a staple of the city’s cuisine. When it comes to seafood, freshness is paramount to Hong Kongers, so you can be sure your dinner will be as fresh as possible.
Steamed grouper with springy, pliable meat topped with a mound of spring onions and drenched in seasoned soy sauce, and sautéed mud crabs with ginger and spring onions, served piping hot and filled with the complex smoky aroma of wok hei, are two essential dishes.
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