When in Hong Kong, sampling out the palatable dishes has become a staple in the bucket list of many tourists.
This is not surprising as Hong Kong food is considered one of the best in the world. Understandably, it didn’t earn the title “world’s food fair” for nothing.
From roadside stalls down to world-class restaurants, Hong Kong offers tasty and unique dishes that are too enticing to resist.
Start your Hong Kong food exploration by sampling some of the country’s most luscious and well-loved dishes.
Also known as chāo shǒu, wontons (along with other ingredients) are often added to a clear soup. Other times however, they are also served deep-fried.
Sichuan-style wontons are considered the most popular. Its popularity is often attributed to its rich meat filling and thin skin.
While wontons can be quite oily, many consider its taste texture to be very smooth.
Wontons cooked Hong Kong style skips the peppers and makes use of pieces of salted fish instead.
Steamed Shrimp Dumplings
This delectable dim sum favorite is easy on the eyes as it is on the mouth.
Its crystal-like wrapper often makes the dish stand out and helps make it look very tasty.
Typically, a bamboo container will contain three to four shrimp dumplings. Each translucent wrapper contains pork and at least two shrimps.
A popular and well-known Hong Kong food, fish balls were first believed to be served in the 1950s. Made from fried fish meat, it is often served with sweet or spicy sauces.
Fish balls are also used as hot pot ingredients and can easily be purchased in supermarkets.
Fish balls are very popular in Hong Kong that a 2002 statistic indicated that average daily consumption is at 55 metric tons. Roughly, that’s around 3.75 million fish balls!
Another Hong Kong food that’s been a favorite since the 1960s, rickshaw noodles come in a variety of flavors and price range.
Rickshaw noodles are often mixed with other ingredients like carrots, sirloin, fish balls, hogskin, and soups and sauces to make one irresistible dish.
In the past, rickshaw noodles are sold through wooden carts in street corners. This is also where the dish got its name. Nowadays, rickshaw noodles are still very popular.
However, securing them from street corners has become a thing of the past. Fortunately, you can easily order the dish from restaurants nowadays.
Considered a traditional Cantonese specialty, roast goose is roasted using secret ingredients.
Each serving of this delectable dish comes with small pieces of roast goose with skin, soft bone, and meat and served with plum sauce.
Wind Sand Chicken
This well-loved dish originated in Guandong and got its name from the garlic pieces that are added to the dish that resembles wind-blown sand.
Wind sand chicken is cooked in the oven until the skin turns brown (approximately 20 minutes). The result is chicken that is very tender and smooth on the inside but very crispy on the outside.
The aroma of the garlic pieces makes the dish even more inviting.
Fake Shark Fin Soup
In the past, leftover shark meat from restaurants was used as key ingredient for this dish.
Nowadays however, shark fin has been replaced with vermicelli (hence the “fake” term added to the name of the dish).
Black fungus, pork, and mushrooms are added to the soup once it boils. Several seasonings like Zheijiang vinegar, sesame oil, and pepper gives the dish a tasty twist.
Eggplant with Minced Pork
While originally a Sichuan dish, this mouthwatering dish is a favorite and is widely served in many restaurants in Hong Kong.
Cut into slices, the eggplant is fried together with cucumbers and minced pork.
Broadbean paste and seasonings (ginger, garlic, salt, sugar, soy sauce, and red pepper) are added to make the dish even more scrumptious.