Eating in Hong Kong

The local food culture is deeply rooted in the concept of “siu sik” (small eats), where people gather to share an array of dishes in a lively atmosphere. Every meal in Hong Kong is more than just eating—it’s an adventure.

As a cultural symbol, Soup is quite important in Hong Kong cuisine. You will be surprised to find in Hong Kong TV soap operas that virtuous wives always show their concern and greet their tired husbands by saying, 'I cooked soup for you'. Having soups is considered to be a way of regimen in China. They are good for both health and beauty. Cooked with specific Chinese herbal medicines, such as ginger, medlar, soups can act as medicines, treating certain illnesses. People in Hong Kong usually cook soup by themselves at home, and they cook it almost everyday. It can be said that soup is indispensable to Hong Kong people 

If you’re a seafood lover, there is an ideal place for you to go--the Jumbo Kingdom. Jumbo is a Hong Kong icon, which has developed into a theme park on the sea. Here is the address Shum Wan Pier Drive, Wong Chuk Hang, Aberdeen, Hong Kong.

There is one thing that deserves your taste. It is Sweet soups, which can delight your palate. You can taste in restaurants, teahouses and in special dessert houses. In these soups, there are ginger milk pudding, steamed milk in two layers, steamed egg, tortoise jelly, dumpling made of sago, and tofu pudding with fresh fruit.

Famous Local Food

Famous Local Dishes

Stir-Fried Beef Ho Fun (乾炒牛河)
A staple of Cantonese cuisine, this dish showcases tender slices of beef expertly stir-fried with wide, flat rice noodles, crisp bean sprouts, and fresh scallions. The entire dish is coated in a rich, savory soy sauce, and infused with the unmistakable smoky aroma of wok hei—a term that encapsulates the essence of high-heat stir-frying. This dish is a perfect blend of flavors and textures, making it a favorite among those who appreciate the finer nuances of Chinese cooking.

Sweet and Sour Pork (咕嚕肉)
This iconic dish features crispy, golden-brown pork pieces that are expertly coated in a tangy, sweet, and slightly tart sauce. The sauce, often a delightful blend of vinegar, sugar, and ketchup, is further enhanced with the addition of juicy pineapple and vibrant bell peppers. This combination creates a perfect balance of flavors, offering a delightful mix of sweet and sour notes that dance on the palate, making it a timeless favorite in Chinese cuisine.

Famous Local Snacks

Har Gow, a Cantonese dim sum classic, features translucent, pleated wrappers made from wheat starch and tapioca flour, revealing a pink-tinged filling of fresh shrimp, bamboo shoots, pork fat, and seasonings like ginger and sesame oil. Renowned for their delicate, chewy skin and springy texture, these "crystal shrimp dumplings" demand precision—each requires 7-10 pleats to secure the juicy filling without tearing. Originating in early 20th-century Guangzhou, Har Gow is a hallmark of dim sum mastery and part of the traditional "dim sum quartet," often used to gauge a restaurant’s skill. Celebrated for highlighting shrimp’s natural sweetness with subtle seasoning, they’re typically dipped in chili oil or soy sauce. A global teahouse staple, Har Gow embodies Cantonese culinary artistry through its balance of freshness, technique, and elegant simplicity.

Char Siu Bau (barbecued pork buns 叉烧包)
Char Siu Bao, a classic Cantonese dim sum, features a fluffy steamed bun filled with savory-sweet barbecue pork, named for the traditional "fork-roasting" of marinated pork on skewers. Its slightly sweet, pillowy dough—made with leavened wheat flour—encases diced "char siu" glazed in a sticky blend of honey, hoisin, soy sauce, and spices. Originating in Guangdong, this global dim sum icon thrives on the contrast of tender pork and airy bun. Variations include open-top steamed or golden baked versions. Served in bamboo steamers during "yum cha", it epitomizes Cantonese culinary harmony and has spread worldwide as a comfort-food staple, balancing umami richness with subtle sweetness.

Egg Tarts (蛋撻)
Egg tarts, a Cantonese and Macanese staple, feature a flaky crust and silky custard, celebrated for their texture and flavor contrast. Originating from Portuguese pastéis de nata and adapted in colonial Macau, they gained fame in Hong Kong teahouses. The Cantonese version uses a crumbly crust, differing from the Portuguese caramelized custard, symbolizing East-West culinary fusion. Enjoyed during dim sum, afternoon tea, or as street snacks, they blend nostalgic comfort with technical artistry. Modern twists include matcha, chocolate, or luxury toppings like bird’s nest, yet the classic—whether warm or room-temperature—remains a timeless indulgence, embodying universal dessert appeal through simplicity and rich, creamy-sweet balance.

These are spicy and bouncy fish balls that are skewered on sticks for easy eating. The fish balls are coated in a flavorful curry sauce, making them a popular street food snack known for their distinctive taste and satisfying chewiness.

Cheung Fun (腸粉)
These soft and delicate rice noodle rolls are typically served drenched in a sweet and savory soy sauce, enhancing their subtle flavors. The rolls can be filled with various ingredients such as shrimp, pork, or vegetables, offering a versatile and delicious dish.

Stinky Tofu (臭豆腐)
Despite its pungent odor, this dish is a favorite among many for its crispy, golden exterior and rich, umami-packed interior. The tofu is fermented and then deep-fried, resulting in a unique and bold flavor profile that is both intriguing and satisfying.

Lan Kwai Fong (蘭桂坊)
Address: Lan Kwai Fong, Central, Hong Kong Island
A stark contrast to Temple Street, Lan Kwai Fong is Hong Kong’s premier nightlife and international dining district. Nestled in Central, this steep, cobblestone alley is lined with chic bars, upscale restaurants, and late-night clubs. While not a “street food” hub, it excels in global flavors: savor Argentinian steaks at La Parrilla, Japanese izakaya bites at Zuma, or artisanal cocktails at Stockton. During festivals like Halloween or Christmas, the area erupts into a street party. For a local twist, try Mak’s Noodle nearby for wonton noodles or Yat Lok for roast goose rice. Lan Kwai Fong embodies Hong Kong’s cosmopolitan spirit, blending international flair with pockets of Cantonese tradition.

Wellington Street, Central (威靈頓街)
Address: Wellington Street, Central, Hong Kong Island
Wellington Street, a stone’s throw from Lan Kwai Fong, is a microcosm of Hong Kong’s culinary diversity. This short stretch packs legendary eateries revered by locals and food critics alike. Start at Mak’s Noodle (77 Wellington Street), famous for its shrimp roe wonton noodles—springy egg noodles in a golden broth with plump shrimp dumplings. Next, join the queue at Kam’s Roast Goose (226 Wellington Street), a Michelin-starred spot serving succulent roast goose with crispy skin and fragrant rice. For dim sum, Lin Heung Tea House (160-164 Wellington Street) offers a nostalgic experience with pushcart-style char siu bao and lotus paste buns. End your food crawl at Yat Lok (34-38 Stanley Street, off Wellington), another Michelin favorite for roast pork belly. Wellington Street proves that greatness comes in small packages.

Recommended Restaurants