Hong Kong Cuisine

Hong Kong dining culture combines Western and Eastern tastes. It has been developed to reach a point where both foreign and transitional Chinese dishes are very much appreciated by its people. Hence, Hong Kong is called "the eating paradise."

As a world-renowned place, many types of restaurants such as Japanese, Korean, Taiwanese, Vietnamese, Thai and Indian can be found in Hong Kong. However, many argue that, although in Hong Kong one can taste all different kinds of food from around the world, the food quality is slightly decreasing and becoming less efficient. But looking at it from another angle, it actually indicates that the import of foreign food has undoubtedly enriched the local dining culture in Hong Kong.

香港饮食文化七大特色 (The seven characters of the Hong Kong dining culture)

Main Dishes 

Singapore Fried Rice Noodles (星洲炒米)

Singapore Fried Rice Noodles:
It is made of fried rice noodles to go with pork, chicken, bean sprouts, curry and spicy sauce. Although the name suggests its Singapore roots, the dish was not originally from Singapore. Documents reveal that it first appeared in South Asian countries. Singapore Fried Rice Noodle is one of the most common Chinese dishes and almost all the restaurants in Chinatowns all over the world supply it.

Method:

Boil the pork first, and mix rice noodles with cold water, curry powder and pepper. Fry the pork and the mixture together, add fresh onion, prawns and spring onions. As soon as the curry smell comes through, the dish is done.
Taste: Refreshing, original and curry-like.

Chicken in a Bowl (碗仔翅)

This dish can be found at every stall and in every restaurant in Hong Kong. It is made of rice noodles, mushrooms and meat, with added seasonings such as red vinegar, sesame oil and while pepper.

Method:

Steam the chicken breast thoroughly, then cut it into pieces. Mix the slices with meat slices, rice noodles, mushrooms and eggs and add fresh water to make the soup. When the soup is done, serve with a few drops of soy source, sesame oil and vinegar.

Bifengtang Fried Spicy Crab (避风塘炒辣蟹)

A famous Hong Kong dish, it is so popular that the brand "Bifengtang" has become a cooking style in Chinese restaurants all over the world. The fried spicy crab is especially favoured by customers.

Method:

Cut fresh crab into pieces, cover with flour and fry in hot oil. After the meat is done, add garlic pieces, dried chilli, salt and sugar.

The taste: Crispy and balanced. Some people eat it with crab.

Yuanlang [F]encai (元朗盆菜)

It has a history can be dated back to Yuan Dynasty. The dish was original from Yuanlang Country, where many rich families lived. It's said that in the old days, Yuanlang [is it Fencai or Pencai? Pencai] was made by local women who wanted to flirt with sons of rich families.

Method:

The cooking procedure is rather complicated. It involves frying, baking, boiling, strewing and [bitterning – I don’t understand this] to mix chicken, duck and [dish meat – fish?] alongside with vegetables such as carrots, mushrooms and bamboo.

The taste:

The dish is full of sauce, and is fragrant and dense.

Shatian Ruge (沙田乳鸽)

It has been served to the ex-Chinese Prime Minister Zhou Enlai, film stars Chou Yun-fat, Chou Xing-chi and many other celebrities. Nicknamed "Cuisine for famous people" by the locals.

Method:

Cut the chicken breast meat into pieces, marinade in ginger for three hours and then deep-fry in boiling oil.

The taste: Crispy and delicate.

Hong Kong Dapaidang (香港大排档)

It is a significant characteristic of Hong Kong dining culture. “Dapaidang” means dining with friends and family on small tables along the paths and alleys of streets. Dapaidang supply various food including seafood, Guangdong cuisine, soups and noodles. Most of the foods are offered at affordable prices, and all the shops close very late at night.
Recommendation:

Miao Street in Youma District has the most Dapaidang stalls in Hong Kong and is known for its popularity. There are also posh hotels such as the Gaoya Hotel and Pearl Sea View nearby, thus many dishes have English names and translations.

Variety:

Barbecuing is the most common style. Chicken feet, sweetcorn, leeks, lotus root and mushrooms are also vastly popular.

French Napoleon Snails (法式拿破仑蜗牛)

One of the world-renowned French dishes, but few know that in Hong Kong you can enjoy some of the best-cooked French snails, too.

Method:

Make mashed potatoes first, then mix with snail meat in a pan. Add onion, carrots and celery slices in boiling water and cook for 10 minutes. Add salad oil to the pan with garlic pieces and spring onion and fry everything together. When the meat is nearly done, add salt, oil and pepper with some beef slices, and stew for another hour.

Portugal Chicken (葡国鸡)

Method:

Cut the chicken into small pieces and rinse with water until it's clean. Prepare some onion pieces and pumpkin slices. Fry the vegetables with curry sauce and stew with chicken for 10 minutes.

The taste:

The meat is tender and not oily.

Snacks

Drinks