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Hong Kong is famous for food, and when you visit, you better be ready to eat. In this Hong Kong food guide, you’ll discover 25 dishes and snacks that you don’t want to miss eating when you’re in Hong Kong. For each dish, you’ll also find restaurants in Hong Kong where you can try them.
let’s jump right in and get started with this Hong Kong food guide:
Dim sum:
There is an ancient Chinese tradition of drinking tea, known as yum cha, and with tea, it’s common to eat little bite-sized dishes which are known as dim sum. That’s why dim sum is often served at teahouses and always goes with hot tea. For this Hong Kong food guide, for the sake of not mentioning dozens of common dim sum dishes, I’ll include them all under this single dim sum category. Dim sum can range from braised chicken feet to porky Siu Mai, to shrimp filled har gao, all guzzled down with hot tea. Not only is dim sum one of the most famous foods to eat in Hong Kong, but eating dim sum is one of the most fun and delicious food experiences you can have.
Roasted Goose:
Marinated in a blend of secret spices, of which some recipes include over 20 different spices and aromatics, then roasted using charcoal until golden crispy perfection, roast goose is must eat in Hong Kong. When you take a bite, literally the skin juices in your mouth, while being incredibly crispy at the same time and the meat is lusciously succulent.
Roast pork, usually the belly of the pig, is roasted until utterly crispy on the outside skin, yet creamy and soft from the high quantity of fat on the underside. The result is simply one of the most superb bites of anything you could possibly eat. Typically in Hong Kong, you’ll find roast pork at any roast meat shop throughout the city. You’ll see some hanging chickens, char siu, possibly some ducks, and then a few bellies of roast pork. It’s delicious to eat on its own but even better over a plate of hot rice.
It cannot be understated the talent and skill in which Cantonese have the ability to roast meats. Another classic in the Cantonese meat department is roasted chicken, which has similar properties to a roasted goose, but of course, it’s chicken, and it usually has a lesser spice marinade to it. The Cantonese style roast chicken can be so crispy and so oily that it actually tastes like it’s deep fried chicken, rather than roasted. The skin is crispy and slightly chewy, while the chicken meat remains moist and juicy. Sometimes you dip roast chicken into fragrant salt for extra delicious flavoring.
