Dishes in Hong Kong

Dining in the “World’s Food Fair”


Hong Kong being regarded as the ‘World’s Food Fair’ or the ‘Culinary Capital of Asia’, it’s only natural that dining outside and simply indulging in the city’s most phenomenal array of delicacies and dishes is one of the most popular past times or simply put as ‘things to do’ for both tourists and locals alike. From the most reputable street food joints and casual greasy spoons to high ranked Michelin starred restaurants, the act of eating will pamper you with unimaginable choices of foods available from a whopping total of twelve thousand legitimate restaurants and dinners to choose from, most of them affordable at any provided budget. Being a massive metropolitan square of eateries and a huge mecca of food, simply deciding on a place to eat at may come off as tedious and many tend to get indecisive, thus, at Hotelsurfs we’ve taken the liberty of listing down the five best places to dine at in terms of price, food, popularity and demand, when touring the ‘World’s Food Fair’ to ensure your bellies are just as satisfied as you are on your trip to Hong Kong.

Dim Sum


Akin to how the Italian people have their chicheti and the Spanish indulge in their tapas just like the Japanese’s izakayas, Dim Sum (translating to snack or light pastry or straightforwardly: dumplings) is Hong Kong’s ceremonial dish that’s more of a lifestyle than to be simply regarded as a dish; considered archetypal to Hong Kong. During the city’s early traditional days, the act of eating dim sum which was about tea appreciation where dim sums would only be served in conjunction with tea (such as chrysanthemum tea, green tea, oolong tea, pounei tea and scented teas) forming complete tea-brunches which followed pursuit the derivation of the term ‘yam-cha’ that translates to “drink tea” in Cantonese. Also considered a primary player in the delicacies of China, a group of dim sums is naturally cooked by placing the dumpling parcels into bamboo-made steamers over a pan that’s readied with boiling hot water that’s then covered for an approximate 5 minutes, giving the dumplings some time to cook their insides that’s later served on a platter with bowls. Some of the yummiest dim sums in Hong Kong most favored by its locals is notably found at a restaurant called ‘City Hall Maxim’s Palace’located in ‘City Hall, Central, Hong Kong’ famous for their take on dragging a trolley full of dim sums around the tables of the restaurant that make the picking and purchasing of the dumplings rather easy, and not to mention their wide array of diverse flavored dim sums to choose from! Whether you’re a herbivorous or omnivorous eater, City Hall Maxim Palace has some of the most scrumptious dim sums to indulge in!

Chinese Roast Chicken


There’s nothing like having a good, roasted chicken that soothes the mind and brings joy to many, Hong Kong’s Chinese Roast chicken is cooked thoroughly to perfection. Being juicy, tender and crispy at the same time, The chicken is cooked prior to roasting in a soupy base of soya sauce for more than a day, then goes through a lengthy air-drying process for another 12 hours until the watery bits inside the chicken is completely dried out which then undergoes a marination procedure of more soya sauce or honey water (warm water that’s mixed with honey) in certain areas and is finally roasted and cut skillfully for the meatiest of pieces, served with either rice and simply eaten as it is. The yummiest roasted chicken in Hong Kong is known to be found at a popular rotisserie called, La Rotisserie-a French restaurant that specialises in grade-A roasted chicken with franchises all over Hong Kong in places such as; Sheung WanSai Ying Pun and Quarry Bay, all served up with roast potatoes, soup, peas, carrots and other choices of side dishes. If you’re ever in a hurry to grab a meal when touring Hong Kong, La Rotisserie may just be the right place as they conveniently provide fast service, pack-and-go as well as catering throughout their regions.

Organ Soup


The Chinese (or in this case the people of Hong Kong) regard throwing away or wasting the entrails and innards of any animal, albeit mostly pigs and cows, as wasteful beyond conception, claiming that that’s the scooped-up prize of the animal with their inventive ways of not letting the offal go to waste. By the act of simply stewing away all the organs, lungs and stomach lining into a mostly diluted indistinguishable boiling brown soup-like broth that’s then garnished with peppers, salts and sauces (soya sauce and sweet sauce mainly), topped with vegetables like onions, carrots and radish-the once considered ‘wasted’ product of the animal becomes a yummy and most memorable dish to enthral your trip. The tastiest pot of organs in Hong Kong is known to be found among food stalls at Hong Kong’s, Mong Kok Street Market in Kowloon. You definitely shouldn’t miss out on one of the most daring dishes in China as its definitely an experience worth remembering!

Grilled Squid Tentacles


Definitely a sight to behold and one that is  considered to be relatively new to Hong Kong’s amazing delicacies, the Grilled Squid Tentacles may not be the most appetizing dishes to gaze upon,however, like most dishes tinkered on by the inventive hong kongers tend to simply become amazingly tastier after, the same can be said for these squishy, chewy looking tentacles of snacks. The secret to the immense flavours of the squid tentacles (aside from grilling or deep-frying the feelers is to bring out its rubbery consistency) is that the tentacles are first marinated in a mix of a combination of sauces, such as; chilli sauce, teriyaki sauce, honey and barbeque sauce before being skewered and served to further enhance the dish. Hungry for some kidneys too? Head on over to a restaurant called ‘Fei Jie’ in Hong Kong’s Dundas Street, Mong Kok, for your daily fix on exotic street food and some of the yummiest deep fried C’thulu fingers you’ll ever eat in your lifetime!

Beef Brisket Noodles (Soup)


Consisting of simple ingredients such as beef, noodles, vegetables and beef stock, Beef Brisket Noodles is a common dish in the entire Asian region with many contrast versions of the noodles (some even dry) that originated from China and is one of the most favoured dishes in Hong Kong. History states that the all famous Japanese’s ramen noodles even derived from these Chinese noodles as well. Being one of the most habitual dishes in Hong Kong, a bowl of beef brisket noodles can be more than easily obtainable at almost any street food joint or even lavish restaurant around the city, all with their own special take on the dish, though the yummiest most flavourful version is when the beef brisket is cooked, slowly, on its own with its bones, cartilages and ligaments until it forms into a thick soupy texture that’s then served along with the noodles and soup that is cooked separately. Kau Kee Restaurant in Hong Kong’s Central, Gough Street, has some of the most amazing beef brisket noodles that are served with a bowl of curry noodles on the side.

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