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About Hong Kong Cuisine

Hong Kong cuisine is an exotic fusion of Eastern and Western flavors is the feature of Hong Kong Cuisine due to Hong Kong's past as a British colony and long history of being an international city. From the roadside stalls to the most upscale restaurants, it is a great variety of creative culinary delights with international characteristics making Hong Kong as “Gourmet Paradise”.


Hong Kong-style milk tea (奶茶)
Hong Kong-style milk tea is a drink that various blends of Sri Lankan black tea are prepared with evaporated milk and sugar. It is also called Stocking Milk Tea as a stocking-like filter is used to percolate the tea to make the brew silky smooth and creamy in texture. Alternatively, get adventurous with Cha chow (茶走). It is a derivative that the milk tea is prepared with condensed milk replacing evaporated milk and sugar, yielding a sweeter and heavier-bodied cuppa.


















 
 
 
Yuan yang (鴛鴦)

Yuan yang is a Chinese word that refers to a kind of water birds usually appears in pairs and the female and male look very different. Here, it refers to a mixture of coffee and milk tea, a real example of “East meets West”. Its distinctive taste combines the best of both worlds – aroma of coffee and silky smooth texture of milk tea. Not only is the drink commonly served at dai pai dongs and cha chaan tengs, it has also become a popular choice in many other restaurants in town.




















 
 
 
Iced Lemon Tea (凍檸茶)
A very popular drink that can be enjoyed by kids and adults, Iced Lemon Tea in Hong Kong is prepared with black tea (usually Ceylon), lemon slices, syrup and ice together. Before enjoying your drink, remember to poke the lemon slices well with the small spoon given.
 
 
 
Chinese herbal tea (涼茶)
Chinese herbal tea is a kind of typically black or dark brown tea-soup that tastes bitter or lightly sweet. Different kinds of tea are purported to offer different medical benefits or even relieve certain symptoms. For example, most herbal teas like 24 flavors (廿四味) have a cooling effect on the body which is suitable for those who have had oily and deep-fried food while Red date-infused Tisanes can improve blood circulation.
 
 
 
Boiled Coke with ginger and lemon (熱檸薑)
A combination of ginger, lemon and coke that is served hot, the drink is simply delicious and warming. More than just a popular choice in winter, it is also commonly recognized as a natural remedy for a sore throat or a stuffy nose.


















 
 
 
Red bean ice (紅豆冰)

Resembling the Chinese dessert Red bean soup, the drink contains a thick layer of chewy red beans with subtle sweetness at the bottom and crushed or shaved ice with evaporated milk and syrup atop. It is commonly found in many restaurants and is particularly enjoyed as a dessert along with light meals or snacks during tea time.




















 
 
 
Coffee with lemon (檸啡)

Despite being seen much less often nowadays, Coffee with lemon is a real Hong Kong specialty that is once very common in local restaurants. Believe it or not, the acidity of lemon indeed makes a good complement to the heavy and bitter taste of black coffee. And it definitely stands out as one of its kind refreshing drink.




















 
 
 
Chinese Pineapple Bun (菠蘿包)
Chinese Pineapple Bun is a kind of sweet buns that are predominantly popular in Hong Kong. Containing no pineapple, this ubiquitous bun has its name derived from the resemblance of its chequered top to the epicarp of a pineapple. It is a local favorite of breakfast food or afternoon snack.
 
 
 
Egg Tarts (蛋撻)

A pastry-crust filled with egg custard, this popular Hong Kong snack probably originates from English Custard Cakes in the colonial period. But expect less creamy but much eggier custard in Hong Kong Egg Tarts but that still goes so well with the flaky pastry. Cookie-crust egg tarts as an alternative will not disappoint too!
 
 
 
Mini Egg Puff (雞蛋仔)

Mini Egg Puff is also known as Eggettes, which is a kind of spherical pancake or ball waffle. Simple yet hearty, they are best eaten plain and hot off the stove. It is one of the most popular street snacks and crowned No.1 in the 100 most popular street food in Hong Kong.




















 
 
 
Hong Kong-style French Toast (西多士)
Hong Kong-style French toast is a proud comfort food for many locals. The two pieces of toast are slathered with peanut butter, soaked in egg batter, and then deep-fried in butter until they turn golden-brown. Before serving, more butter and syrup is put on top to bring the great taste to the max. Sweet, savory, and crispy, the unique textures and flavors are simply irresistible.


















 
 
 
Claypot Rice (煲仔飯)

Claypot Rice is one of Hong Kong's most popular winter indulgences. With a hint of charcoal from the cooking fires, the steaming pots of chewy rice can be served with a wide array of toppings like dried mushrooms, Chinese sausages and spareribs. The best part of the dish is the crispy rice peeled off the bottom of the pot at the end.




















 
 
 
Chinese Dim Sum (點心)
Dim Sum is closely associated with the tradition of yum cha and refers to a style of Cantonese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates.

Shaomai (燒賣)
This typical dim sum is a steamed dumpling that contains ground pork, whole or chopped shrimp, shiitake mushrooms and green onions. It is pleasingly yellow and garnished with a dollop of crab roe.

Shrimp dumpling (蝦餃)
Wrapped with shrimp and pork, Shrimp dumpling is made with thin translucent wheat dough in pleated shape.

Barbecued pork bun(叉燒包)
No-frills as it may sound, Barbecued pork bun is yet one of the most popular dim sums in Cantonese restaurants. Some restaurants offer a baked version with brown and glazed crust.

Spring roll (春卷)
Spring roll is a deep-fried roll filled with vegetables and sometimes meat and shrimp, which can be served with mayonnaise or Worcestershire sauce.

Phoenix claws (Chicken Feet) (鳳爪)
First deep fried and steamed for puffiness, the chicken feet are then simmered in a rich sauce flavored with black fermented beans, bean paste, and sugar.

Steamed rice-roll (蒸腸粉)
Steamed rice-roll is a dish made from thin and smooth rice noodle sheets filled with barbecued pork chop, shrimp or vegetables. Sweet soy sauce is poured on top before serving.

 
 
 
Seafood (海鮮)
Hong Kong, once a fishing village, is the place to be for a sumptuous seafood feast. What’s better is diners can choose the seafood from the tank in many restaurants. Typhoon-shelter Crab (避風塘炒蟹) is a must-eat, in which fresh and succulent crabs are smothered in heaps of fried garlic, scallion, red chili, peppers, and black bean. Other highlights include steamed scallops with garlic and vermicelli, steamed abalone, deep-fried grouper, and crayfishes.
 
 
 
Wonton Noodle (雲吞麵)
It is an exemplar Cantonese dish where bite-sized wontons are served in an aromatic stock with thin noodles. For the best taste of wonton, ideally the dumplings should be filled 70 per cent with shrimp and 30 per cent with pork. Noodles are traditionally pressed by a bamboo log so as to make them springy to the bite.
 
 
 
Hotpot (火鍋)
Hotpot always has something for everyone as you can add any food ingredients you like at the table. And in Hong Kong, be prepared to have a hard time deciding on the soup base, sumptuous ingredients, and even dipping sauces that can include anything from soy sauce, sesame sauce to balsamic vinegar. It is so loved by locals that they will have it 24/7, be it day or night and the weather hot or cold.
 
 
 
Hong Kong Stir-fry (小炒)
Hong Kong Stir-fry is a range of dishes that can be seen basically everywhere from small eateries to restaurants and Dai Pai Dong (outdoor cooked food stalls). One quality speaks well of the dishes is “heat” (Wok Hei in Cantonese) which is the subtle combination of aroma and taste that a well-used wok imparts to food. Piping hot with great seasoning, some signatures dishes are Sweet and Sour Pork, Deep-fried Seafood, Stir-fried Beef with Vegetables.