From divine restaurants to tantalising street food, follow this guide and indulge in these delicious Hong Kong dishes.
Hong Kong, a vibrant city perched on the Southern coast of China, is renowned for its stunning skyline, bustling harbour and rich cultural tapestry. Yet, for many travellers, their cuisine is widely known, a blend of Cantonese cuisine, and non-Cantonese Chinese cuisines, European cuisines (especially British cuisine), as well as Japanese, Korean and Southeast Asian cuisines, due to Hong Kong’s past as a British colony and a long history of being an international port of commerce.
Dim Sum
Dim Sum is a culinary tradition that dates back centuries, with a meal composed of a variety of small dishes served with tea. This traditional cuisine is best enjoyed in busting teahouses, where trolleys laden with bamboo steamers weave through tables. Each steamers reveals a different food. Waiters cart around stacks of steamer baskets or small plates of food for customers to choose.
Dim sum includes dishes based on meat, seafood, vegetables, as well as desserts and fruit, including: Har Gow (shrimp dumplings), Char Siu Bao (Barbeque pork buns), Cheung Fun (Rice Noodle Rolls) and the all-time favourite Siu Mai (pork dumplings).
Street food
Hong Kong’s street food scene is a testament to its vibrant street life and culinary diversity. From bustling night markets to quiet street corners, the city offers a plethora of snacks that cater to every palate.
Start with a classic: egg waffles, also known locally as gai daan jai. These honeycomb-shaped treats are crispy on the outside and fluffy on the inside, often enjoyed plain or with an assortment of toppings like fruit, chocolate, or ice cream.
For a savory bite, try curry fish balls, a popular street food staple, skewered and simmered in a mildly spicy curry sauce.
Other must-try street foods include the stinky tofu, an adventurous choice for the brave, and pineapple buns (bo lo bao), which despite their name contain no pineapple but feature a sweet, crunchy top crust reminiscent of the tropical fruit’s pattern.
Traditional Cantonese delights
Beyond dim sum and street food, Hong Kong’s traditional Cantonese cuisine is a treasure trove of flavours and textures. Roast meats are a cornerstone, with roast duck, char siu (barbecue pork), and crispy pork belly often displayed in restaurant windows, their glistening skins inviting passers-by. Sample these delicacies at Joy Hing Roasted Meat or Yat Lok, both renowned for their expertly roasted meats.
Another iconic dish is wonton noodles, featuring delicate shrimp or pork dumplings floating in a clear, flavorful broth with springy egg noodles. Mak’s Noodle and Tsim Chai Kee are two establishments that have perfected this comforting classic.
Fusion and innovation
Hong Kong’s culinary scene isn’t just about tradition; it’s also about innovation. The city’s status as a global crossroads has fostered a unique fusion cuisine, blending Asian and Western influences. This is evident in dishes like Swiss chicken wings (sweet soy-marinated wings), and Hong Kong-style French toast, a decadent version of the classic with peanut butter or kaya (coconut jam) filling, deep-fried and drizzled with syrup.
Modern eateries like Little Bao and Yardbird have gained international acclaim by reinterpreting traditional dishes with contemporary flair, offering a taste of Hong Kong’s culinary creativity.
