Hongkong, an East meets West country, offers a variety of food ranging from local delights to western cuisine.
Dining in Hong Kong is certainly one of the highlights of a trip to this metropolitan city. Many of Hong Kong's visitors come to the dynamic and bustling port city for one thing only - to dine. Many Asian,European and American repeat visitors come to discover new chefs, new eating adventures, new dishes.
The number of places to sample good food here is endless. The variety of cuisines, ambiances and price ranges the restaurants offer is one of Hong Kong's delicious world-beating attractions. One of the best things about dining in Hong Kong is that you can always find something good to eat no matter what time of day or night it is. Most restaurants open early and close late and in some areas, especially Soho there is a delivery service enabling diners to get food delivered from the local restaurants to many of the bars and clubs nearby.
Hong Kong has its own eating magazine, Dining in Hong Kong and if you are a serious foodie, it is a good idea to pick this up before you start feasting.
Hong Kong's Chinese cuisines include Cantonese Cuisine,Chiu Chow Cuisine,Shanghainese Cuisine,Pekinese Cuisine,Szechuan Cuisine,Dim Sum andInternational Cuisines,of which Cantonese Cuisine is the local specialty and Dim Sum is the most famous.
There are some good restaurants serving up high quality and authentic Cantonese fare. The best dishes to try are Dim Sum (small steamed dishes) and the seafood. The Cantonese restaurant in the Grand Hyatt Hotel, is the most sophisticated and arguably the best in town. Although there is something for almost everyone, the major culinary glory of Hong Kong is its Chinese restaurants: the true gourmet can depend on finding the finest ingredients, chefs and standards of service in the world.
At the top end of the market, Hong Kong's finest and most exquisite restaurants tend to be in hotels. Felix, the Peninsula Hotel's most famous restaurant is certainly among the top in Hong Kong if not in Asia. The best thing about many of the Hotel restaurants, are the spectacular views that they afford.
The area around Soho in Central is fast becoming THE district to wine and dine in. The range of restaurants in this district is vast and includes French, Italian, Thai, and Nepalese. The district around Lan Kwai Fong also has some surprisingly good places to eat.
None of the above are cheap however, and if you really are on a budget here you'll find it hard to eat well. McDonald, KFC and the Chinese chain Maxim's however, all do fast food at cheap prices. Maxim's is especially good for a quick and cheap bowl of noodles although their menu is fairly limited.
Cantonese CuisineOf all China's regional cuisines, that of Canton (Guangdong) province is generally recognized to be the finest and has been considered so for centuries. An old Chinese adage advises anyone seeking the ideal life on where to live, marry and die - and asserts that eating should be carried out in Canton City (Guangzhou). Many Chinese emperors traveled to the southern region for dining pleasures, or summoned or lured Cantonese chefs to Beijing's imperial kitchens.The reasons for Canton's pre-eminence in culinary matters are manifold - climatic, sociological and prehistoric. Cantonese people, more than any other race except the French, believe that they "live to eat" rather than vice versa.
Not that nature was particularly kind to the southern Chinese. Much of their land was far from fertile, food shortages and famine were ever-present fears, and meat supplies were limited. What they lacked in natural resources, however, they made up for with native resourcefulness.
Nothing is allowed to go to waste in a Cantonese kitchen, and no animal is taboo - it is said that anything that shows its back to the heavens is fair game for a Cantonese cook. There is another saying which proclaims that the only thing with four legs a man should not eat is a table.
Freshness is the keyword in Cantonese cuisine. Twice-daily trips to the fresh vegetable and meat markets throughout Hong Kong are still the custom for traditionalist housewives. Cooked foods must look as if they have just been harvested, plucked, or caught in the South China Sea. Judicious usage of natural oils and garnishes emphasizes every dish's gleaming freshness, and the cooking methods enhance rather than smother the ingredients' inherent qualities.
Steaming and stir-frying are a Cantonese cook's pride and the most popular dishes are seafood (the one plentiful natural resource for coastal communities), pork (largely imported), fowl (primarily the versatile chicken) and vegetables, which have an honored place in a cuisine that has been influenced by Buddhist and Taoist vegetarian beliefs.
Dim sum
No Hong Kong visit would be complete without a trip to one of the territory's fine teahouses or restaurants that specialize in dim sum. Served throughout daylight hours, dim sum (literally meaning "to touch the heart") are snacks of freshly-steamed or fried Chinese "canapes". These remarkably-diverse examples of culinary innovation (and engineering) feature many different ingredients.
Large dim sum restaurants offer scores of different varieties, though the daily selection will always include steamed shrimp dumplings (har qau), steamed pork and shrimp dumplings (siu mai), deep-fried spring rolls (tsun quen) and steamed barbecued pork buns (cha siu bau). Dim Sum ladies wheel their trolleys through the bustling teahouses, willingly allowing customers to lift up the lids of the bamboo baskets to identify and check the contents.
The dim sum baskets or plates (containing two or four pieces) are inexpensive, enabling visitors to enjoy a diverse and speedy meal from sun-up to sundown throughout Hong Kong. Dim Sum are a speciality of the Cantonese people, and the cooks are highly-regarded specialists.