By ArChan Chan - National Geographic
Food is an integral part of any culture, and that’s certainly the case in Hong Kong. While its cuisine1 is strongly influenced by its Chinese roots, it also reflects the city’s cultural diversity and rich history — from its time as a British colony2 to its current status as a cosmopolitan metropolis3.
There are four common types of carbohydrate4: juk (congee), fun (rice noodles), mein (wheat noodles) and fan (rice). Congee is mainly eaten as a breakfast food, as is cheung fun (plain rice noodle rolls with sesame sauce5 and sweet soy sauce6). But locals also enjoy a leisurely7 yum cha (brunch with tea) of dim sum.
For Canto-Western cuisine, visit a cha chaan teng. These British colony-era cafes are known for their good-value set menus8 and simple food, such as ham and macaroni9 soup, and satay beef with instant noodles. Wash it down with a cup of Hong Kong’s signature10 milk tea.
For lunch, noodles are a favourite. Wonton mein (wonton noodles), ngau lam mein (braised beef brisket noodles) and che jai mein (cart noodles11) are among the most popular. While lunch is usually a quick solo affair, dinner is all about getting together with family and friends. Hotpot12 is great for this, with diners dropping raw ingredients13 — fish balls, vegetables, beef slices14, seafood — into a soup base flavoured with ingredients such as pork bones, tomato, fish or mushrooms.
There aren’t just three meals a day, however — late-night supper is known as siu yeh and is an essential way to unwind15 after a long workday. Afternoon snacks abound16, too, with street foods such as curry fish balls and fake shark fin soup17.
As for sweet things, Hongkongers like these at all times of the day, but especially at night. Chewy, glutinous rice balls18, taro balls19 and sago (tapioca) 20are popular, as is shaved ice21 with red (adzuki) bean and condensed milk22.
Must-try dishes in Hong Kong
1. Gaibo
Unique to Hong Kong, this dish (also known as chicken pot) is two in one. You start with chicken in a clay pot23 with spicy mala sauce; once most or all of the meat has been eaten, soup is added. Diners can then order raw ingredients to cook in it, hotpot-style.
2. Char siu
Whether eaten as a simple everyday meal or finely prepared in a restaurant, this roast meat is arguably 24one of Hong Kong’s most loved. A rich marinade25 gives the pork a savoury and complex flavour, while a caramelised maltose glaze adds pleasant sweetness and charred notes.
3. Wonton noodles
The noodles in this dish are made of flour 26and alkaline water — resulting in a bouncy texture — and served in a delicate, clear broth of dried flounder and yellow chives. Some places stick to traditional small wontons, while others add big ones with shrimp. It’s best enjoyed with a splash of red vinegar to balance the alkaline flavour.
