A decade after the transfer from British to Chinese rule, Hong Kong remains an exciting and dynamic tourist destination. Thanks to the agreement governing the transfer, Hong Kong retains much of its autonomy and its strongly capitalist ways. The diversity of the heritage and culture of this exotic locale is reflected in its wonderful cuisine.
Hong Kong is home to over ten thousand restaurants offering a variety of Asian, western, and other world cuisines. Its Cantonese and regional Chinese dishes are rumoured to be some of the best in the world. The region is also famous for its seafood and Dim Sum. Most locals eat much smaller portions than Westerners are used to and consume five meals a day.
The Sai Kung district is home to “Seafood Street” and is favored by both locals and tourists. The coastal areas are also ideal places to find the freshest seafood, must of which are chosen from live tanks and then served to order. Some of the more exotic seafood available include conch, bamboo clam, and abalone. Raw fish in Hong Kong is known as yee sang and is not to be confused with sashimi.
Dim Sum is a Hong Kong tradition that ever visitor should experience. Cantonese bite-sized delicacies are served from carts and eaten with tea, usually for breakfast or lunch. Dim Sum is a highly social event and some of the more popular options include pan-fried squid, beef balls, and shrimp dumplings.
Other local favorites include poached chicken, roast duck, dai pai dong, wife cake, and the mooncake. One of the more exotic foods that is widely available in Hong Kong is snake meat.
Hong Kong is also home to restaurants featuring other Asian cuisines as well as Western and “Hong Kong Western” meals. Just as lodgings range from Hong Kong 5 star hotels to youth hostels and bed and breakfasts, the eateries range from fine dining restaurants to small shops and hawker stalls.