Hong Kong Street Food

Dai pai dong. Photo by Diana O'Gilvie

Dai pai dong. Photo by Diana O’Gilvie

Dining out in Hong Kong is second nature to locals. Meals are cheaply priced and richly flavored with a wide variety to suit any palate. Many restaurants stick to one dish that they do well, like barbequed goose or snake soup. You will often find generations working in the same restaurant serving a meal that has been perfected over decades. It isn’t uncommon to see long lines at lunch- time as locals queue according to their cravings. There are some must try dishes when you visit Hong Kong and you would be remiss if you didn’t tackle our list.

 

 

Dim Sum

Dim sum Photo by Diana O'Gilvie

Dim sum Photo by Diana O’Gilvie

You can’t avoid dim sum in Hong Kong and many restaurants have 150 selections on their menu. Typically served for breakfast and lunch the offering are aplenty. The term “dim sum” means to “touch your heart” and after eating an array of these small dishes a feeling of satisfaction washes over you. Eating dim sum is very much a group activity, so family, friends and co-workers gather to eat. Served in round bamboo containers the communal style eating is always washed down with tea. Dim sum is prepared steamed, pan fried, baked or deep- fried. For those who want to play it safe, order BBQ pork buns, shrimp dumplings, rice rolls and pork dumplings. For the adventurous foodies, you are in the right place for chicken feet, tripe and other offal.

 

 

Roast Goose

Roasted and barbequed meats. Photo by Diana O'Gilvie

Roasted and barbequed meats. Photo by Diana O’Gilvie

Goose is a traditional Cantonese dish. The whole goose is roasted with a special blend of spices. Later it is cut into small pieces and served with the skin on with plum sauce on the side. A perfect roast goose is juicy and tender in the inside and the skin is crispy. Guangdong style geese are a special breed from that region. These geese are raised in a short period of time and they have a lot of meat on their small bones. This variety is especially popular in the New Territories.

 

 

Wonton Noodle Soup

Shrimp Wonton Soup. Photo by Diana O'Gilvie

Shrimp Wonton Soup. Photo by Diana O’Gilvie

Hong Kong style wontons are made with shrimp and are typically larger than the average wonton from the mainland. The hot broth is a dried flounder base and sometimes served with a leafy vegetable like kalian or Chinese kale. Freshly cut chives are sprinkled on top to give the broth a nice bouquet. The mark of a good bowl of wonton is fresh, thin, al dente noodles that haven’t soaked in the broth too long. To avoid this, a spoon is placed at the bottom of the bowl and the noodles sit on top.

 

 

Barbeque Pork

Barbeque Pork. Photo by Diana O'Gilvie

Barbeque Pork. Photo by Diana O’Gilvie

Locally referred to as char siu, Hong Kong style barbeque pork is a Cantonese favorite.
In one bite, the flavor and texture is tender, juicy, tangy and sweet in one bite. Char siu is often found hanging in restaurant windows. Many Hong Kong families will buy pounds of pork to serve at dinnertime on the weekends. The traditional style of roasting the pork is on spits in an open fire or in a rotisserie oven. Restaurants allow diners to pair their pork with rice and a variety of noodle selections.

 

 

Pineapple Egg Tart

Pineapple Egg Tart. Photo by Diana O'Gilvie

Pineapple Egg Tart. Photo by Diana O’Gilvie

This popular tea- time specialty is a blend of English tradition with a Hong Kong twist. Silky smooth egg tarts fill flakey fluffy pineapple crusts. Oftentimes, they are served hot from the oven because they do not sit on the shelves long.

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