With its passion for all things sweet, sour, savoury and salty, Hong Kong is easily one of the world’s greatest foodie cities.
One of the best things about travel is the chance to try local foods. To step outside our comfort zones, to seek out well-known restaurants or street markets, and, hopefully, find a new favourite dish along the way. And when it comes to foodie cities, Hong Kong, with its passion for all things sweet, sour, savoury and salty, is easily among the greatest.
Though the pandemic has thwarted our chances at overseas travel over the last 12 months, it hasn’t stopped us travelling with our tastebuds. We’re just as curious (and hungry) as ever. Until we can all visit Hong Kong in person again, here are 10 dishes to drool over right now.
Curry Fish Balls (Yu Daan)
A classic street food staple dating from the 1950s, curry fish balls are adored by everyone in Hong Kong. Made primarily of flour with a little fish, the springy spheres of joy are cooked in a curry sauce and served on bamboo skewers for easy snacking. Just follow the luscious curry scent in the air and you’ll easily find a street stall selling them.
Pineapple Bun (Bolo Bao)
Despite its name, pineapple bread doesn’t contain any pineapple. It’s the crackled, vaguely pineapple-like pattern on the outside that inspired the moniker. Bite into one of these golden delights and you’ll be in a state of sweet bliss. Cheung Hing Coffee Shop in Happy Valley and Kam Fung Café in Wan Chai are two of the many places to indulge.
Egg Waffle/Eggettes (Gai Daan Zai)
Proof you can improve on perfection, egg waffles, otherwise known as eggettes, are crisp on the outside and fluffy on the inside. Local vendor Mammy Pancake, now a chain with locations across Hong Kong, was recognised by Michelin Star reviewers as having the best in the city.
Steamed Red Bean Pudding (Boot Jai Go)
A sweet, old-school pudding with a nice chewy texture. Traditionally made in earthen bowls (its Cantonese name boot jai go literally translates to ‘bowl pudding’), these small, steamed desserts are sprinkled with azuki beans and look almost too good to eat. Almost.
Roast Goose
Roast goose is the quintessential dish in Hong Kong. It’s a Cantonese specialty that’s practically ingrained in the DNA of the city. Though you can find roast goose sold almost everywhere, Yung Kee in Central and Kam’s in Wan Chai are two venues worth seeking out.
Hong Kong-Style Egg Tarts
Love a good custard tart? Prepare to have your mind blown when you bite into the Hong Kong version. Made with condensed milk, these flaky tarts are filled with a smooth, slightly sweet egg custard that melts in your mouth. Tai Cheong Bakery, a bakery with locations around the city, has been making these classic tarts for almost 70 years. Try stopping at just one!
Steamed Rice Noodles (Chee Cheong Fun)
Though a staple dish at dim sum restaurants around the globe, the best rice noodles you’ll ever taste are only in Hong Kong. Hip Yik Tai are Michelin-rated for their simple, delicious take on this foodie classic. Known as chee cheong fun in Cantonese, the soft and silky noodles are lavishly blanketed in sweet, nutty sauce and sprinkled with sesame seeds.
Congee (Chinese Porridge)
One of the most confusing experiences for western travellers is what to do at the breakfast buffet when they reach the congee station. Fear not. After trying authentic rice porridge at one of the many cafes in Hong Kong, discovering the diverse toppings and flavour combinations, you’ll be a pro (and convert) in no time.
Braised Beef Brisket Noodles (Ngau Lam Mein)
Hong Kong comfort food. Braised low and slow for over three hours, generously heaped on a nest of wheat noodles and then lathered with a richly aromatic broth – this is what beef brisket was destined to be. The addition of Chu Hou sauce, which is kind of similar to Hoisin sauce, is the secret ingredient that adds to its distinct flavour.
Steamed Shrimp Dumplings (Har Gow)
Another dim sum classic, steamed shrimp dumplings are a hot ticket item in Hong Kong. Enveloped in a delicate, translucent wrapper with pleated folds, you’ll spot them coming a mile away (it really does feel that far when you’re waiting for the next dish) as the trolley slowly makes its way around the restaurant. Order seconds if you can.
