Special Food
Dim Sum
No one can visit Hong Kong and not sample its dim sum. Exquisitely shaped,
bite-size portions of dumplings with lightly seasoned fillings of meat and
seafish ballshballs, fluffy buns with various fillings and glutinous rice -
all deliciously steamed - are just ideal to start the day with.
Hot Pot
Served in little bamboo steamers or pretty plates, dim sum is light and best
savoredsavoured with a pot of tea. Simply pick out those that you want from
trolleys that are pushed around the dining area. The Chinese really love to
eat, drink and be merry, and what better way to do this than to have some
dinner companions eating the ingredients, drinking the soup and generally
making merry over the cook-it-yourself hot pot.
Chinese Cuisine
The most familiar Chinese dishes originated from the Cantonese cuisine. As
most residents originate from the Guangdong province where Guangzhou (Canton)
is located, Hong Kong is the world capital for this style of cooking. The
Cantonese people are very finicky when it comes to the freshness of their
food. Even the amount of time taken for a live, swimming fish to be placed on
a plate is kept to a minimum. Cantonese cooking is somewhat lighter than most
regional Chinese cuisine. Preparation methods usually involve stir-frying in
shallow water or oil in a wok. As cooking time is short, the flavors and
nutrition of the food is preserved. Vegetable and fish dishes are often
steamed without the use of too much oil. Sauces made from ingredients like
ginger, garlic, onion, vinegar, and sugar are complemented to enhance flavors
Other Cuisine
Apart from Chinese cuisine, Hong Kong does cater to the different tastes of
both its local and foreign populations. There are myriad restaurants
specializing in Asian cuisine, such as from India , Japan, Malaysia and
Thailand along with western food. Every locality in the country has its own
share of other cuisine. Nevertheless, they are all equally unique and
palatable.
Indian
If
you are craving for some authentic Indian cuisine, there are many tandoori
houses available in Hong Kong. These restaurants are affordable and definitely
satisfying. A traditional method of Indian cooking is the roasting of meats
and poultry in a tandoori oven, which is made of clay. Tandoori chicken is a
dish widely sought after by lovers of Indian food. A typical tandoori palate
comes together with raw onion rings, which are consumed with special spices
and sauces served on a multi-tiered stainless steel container. A good
complement with the chicken would be the Indian green mustard that is hot and
absolutely invigorating.
A feature of Indian cuisine includes breads. Naan bread, being the most
popular, is made plain, with garlic or onion, and other ingredients. The Naan
can be eaten with side dishes of vegetable dhall and meat or seafood curries.
Dhall is a thick curry made from beans and yogurt. Beef is not served in
Indian foods due to religious customs. Nevertheless, their mutton and fish
curries are worth a try.
Southeast Asian
Foods from Indonesia, Malaysia, Thailand, Vietnam, and Singapore are
classified under this category. Basically, the flavor and taste of these foods
are similar, with minor differences in the spices and ingredients used, along
with the methods of preparation. Southeast Asian foods are a mix of all the
four senses: salty, sour, sweet, and bitter. The availability of spicy and
non-spicy dishes depends on which region you are in. Indonesian and Malaysian
food are rich in sauces and spices, whereas Thai food is hot and spicy with
extensive use of coriander in their cooking. Singaporean food, like any other
Western
The younger generations in Hong Kong are ardent western mands of this bulk of
the population. From steak houses to Italian food lovers. Therefore, many
restaurants were established to meet the de restaurants to Mexican cafes and
more, these establishments feature different Western cuisine that is both
mouth-watering and delectable. Fast food joints are also abundant in Hong
Kong. The popular McDonald's, Kentucky Fried Chicken, and Burger King are
available almost everywhere in Hong Kong. These joints are usually sojourned
by the working class who can get a quick and filling meal at lunchtime, as
well as children who are attracted to the collectibles and toys that are
offered with each meal during different promotions.
Japanese
Japanese
food is abundant and popular in Hong Kong. Japanese outlets, which range from
inexpensive cafes to the very formal restaurants, all serve equally tasty
Japanese delights. Standard menus comprise of tempura (lightly fried
vegetables and fish), yakitori (grilled skewered meat), sushi (raw fish served
on lightly vinegary rice rolls), soba noodles (strands of gray-colored noodles
twirled into a bun and served cold), sashimi (a palate of raw fish and
octopus), and other more colorful dishes.
As some may not acquire the taste for raw food, Teppanyaki, which is cooked on
a heated tabletop right in front of diners, is served. Chefs display an act of
skillful knife tossing and swift cooking methods that is not only a visual,
but also a culinary experience to remember.
Hawker Food
There are many vendors in Hong Kong. From tidbits to appetizers to a more
filling meal, these hawkers are trademarks of any Asian region. Visitors can
sample varieties of hawker food along the streets or at night markets. The
popular dis dishes include clude the wantan noodle (wan-ton meen), beef noodle
(ngau lam meen), soy bean curd with syrup (tau fu fa), and fishballs on sticks
(yu tan). Only the brave should try the smelly bean curd (chau tau fu), which
is Hong Kong's delicacy.
