Food is cheap, plentiful and wonderfully varied – no wonder most locals eat out at least four times a week. Want to find the best noodles, hairy crab, bao buns and more? Read on…
One of the world’s great gastronomic cities, Hong Kong draws chefs and gourmets from across the globe. From top French restaurants to Cantonese fine dining, there’s nothing you can’t eat here – including, most notoriously, snake, and shark’s fin soup. People tend to dine out as working hours are long, locals’ flats are small, and restaurants are cheap. ‘We eat out a lot, especially compared to the UK,’ says local blogger Chris Dwye. ‘Prices are reasonable, especially at many Chinese and Asian restaurants – certainly cheaper than trying to cook the same thing at home. There’s a real culture of dining out, while the number of new restaurant openings can be mind-boggling.’
3 Must-Eats
Food and cocktail pairingCocktails are hugely popular with Hong Kongers who love to experiment at events like the annual Wine & Dine festival , which last year featured such pairings as miso marinated pork and a karasi sour cocktail. Restaurant VEA offers a menu paired with inventive cocktails such as a consommé of shiitake mushrooms laced with whisky.
Vegetables
‘Hong Kong is seeing a boom in veggie food,’ says Australian chef Shane Osborne and according to chef Randy See of Le Port Parfumé, expensive caviar and white truffles no longer excite wealthy locals, who are more interested in the provenance of simple vegetables. And the quirkiest vegetable trend of all? Cindy Kuan of the Chinese Culinary Institute says it’s purple sweet potatoes, which appear in a huge range of snacks, including toast, cakes, sandwiches and ice cream. Our suggestion for veggie eats? Sustainable eating hub Sohofama .
Snacks
This story is from the July 2017 edition of BBC Good Food ME.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the July 2017 edition of BBC Good Food ME.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Kung Pao & Beyond by Susan Jung
Editor Keith Kendrick indulges his love of fried chicken with this celebration of the whole bird
Tried & tasted
Our top dining experiences this month
Make the most of your gadgets
Embrace energy-efficient cooking with these money-saving
CHOCOLATE PIZZA
Make this a fun baking project with the kids
5 healthy ideas yogurt
Boost your gut health with our simple snacks, breakfasts and lunches
a touch of spice
Make a change from rice with quick-cooking bulgur wheat and chickpeas – the result is a gently spiced vegetarian supper, full of flavour and textures
THE SUITE LIFE
Pack your bags and head to Qatar for a luxurious weekend escapade at Waldorf Astoria Lusail Doha
MELISSA THOMPSON'S FIRE FEAST
Welcome warmer days with this fresh menu for the barbecue
PULLED BEEF
Tom's one-pan beef recipe is a simple way to master slow-cooking meat
free-from & fabulous
Quick, everyday recipes that omit dairy, eggs and nuts