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Hong Kong and Australia Get Some Crazy New Fast-Food Items

Hong Kong and Australia Get Some Crazy New Fast-Food Items



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McDonald’s Hong Kong releases Spicy Sensations menu and KFC Australia announces new Black Edition Kentucky Burger

McDonald's Hong Kong's New Menu

If you’re tired of the same old fast-food items here in the U.S., you might want to travel to Hong Kong or Australia. Both countries announced new additions to their menus this month.

KFC Australia recently announced their new Black Edition Kentucky Burger. Their monstrous new sandwich consists of a fried chicken fillet covered in bourbon-flavored BBQ sauce, KFC coleslaw, cheese, bacon, and crispy fried onions on a sesame bun.

In Hong Kong, McDonald’s is also gradually releasing items from their new Spicy Sensations menu — a menu with an unconventional assortment of fiery sandwiches, a side of wings, and a new iced fresh lemon tea, according to Brand Eating. First on the list are the McCurry and Mega McCurry sandwiches, with a quarter-pound beef patty covered in curry sauce and chopped onions served on a sesame bun. The Mega McCurry has two patties as opposed to the McCurry's one.

A more classic option on their new menu is the Korean McCrispy, which was released earlier this week. It's a much more classic sandwich than the unconventional McCurry, with crispy fried chicken, lettuce, and Korean chile sauce on a sesame bun. Also falling into the chile category are the new Pickled Chili McWings — fried chicken wings with "hot and sour kick." They can be purchased in two-piece orders or added to a meal.

And finally, for those Filet-O-Fish fans who want to indulge in something spicy, the Wasabi Sakana Supreme sandwich will be added to the new menu on April 4. This new sandwich consists of an extra long Filet-O-Fish patty, American cheese, lettuce, and spicy wasabi sauce on a long sesame bun.

KFC Australia and McDonald’s Hong Kong are only two of the fast-food chains that seem to be following the latest trend of revamping their menus. American chains have also recently expanded their dish selection with Burger King’s rebuilt menu and McDonald’s new Egg White Delight and Chicken McWrap.

Skyler Bouchard is a junior writer for the Daily Meal. Follow her on twitter at @skylerbouchard.


Hong Kong Food: 20 Famous Dishes You Should Try

Domestic China trips are allowed in China (except for areas with medium or high risk). For more latest travel information such as where you can travel and what you will need, please see:

Hong Kong is known as the "World's Food Fair", and dining out is one of the most popular things to do as a tourist.

From roadside stalls to world-class restaurants, Hong Kong offers a wide variety of choices when it comes to food. Here are 20 popular local foods to try.

Sweet and Sour Pork

A Stuffed Kong is a Simple Way to Keep Your Dog Busy

Are you looking for an easy way to keep your dog busy? By stuffing a Kong you’re making your dog work for his food, and giving them an opportunity to use some of their natural scavenging abilities. And they take time for dogs to get through — they’re a simple way to keep your dog busy and out of trouble.

The best part is you don’t have to buy any fancy Kong stuffing either (though there are some cheap options if you want premade). You can use all sorts of snacks and treats, and below you’ll find a list of 39 healthy treats & snacks you can stuff in a Kong.


24 Cheese-Topped Burger – Philippines

The Cheese-Topped Burger in the Philippines has faced the "two sides of a coin" as it has both fans and critics saying something either good or bad, whenever it is mentioned. Some customers love the innovation of having to eat cheese over a burger, because of their love for cheese. However, other customers believe it’s absolutely greasy, weird and messy.

A chicken patty mixed with the original KFC recipe, alongside a rich garlic parmesan dressing is what you'll taste in the Cheese-Topped Burger. Also, the burger bun is made tastier and cheesier, with the cheese melted on top of it. KFC leveraged on the love for cheese by the Filipinos and introduced this product. The menu is getting a lot of attention, thus, the Chain isn't ready to take the menu down any time soon.


9 Hong Kong breakfasts you have to try

It's no secret that Hong Kong not only has a food culture but a foodie culture. Food is used to commemorate and celebrate all the important milestones in life, and treated with a reverence and obsession that's usually reserved for the religious.

Pair that with over a hundred years of British rule, and you've got a type of fusion cuisine that is unique to Hong Kong. Here are our favourite ways to start the day, Hong Kong style!

1. Macaroni soup with salted meat

The story of Marco Polo bringing pasta back from China might be more legend than fact, but it doesn't change the fact that it doesn't take an Italian to appreciate pasta in all its forms! In Hong Kong, it's usually enjoyed in a broth, and topped with crisp fried luncheon meat (think spam, but differently flavoured) or ham, and sometimes token carrot and peas for a vegetable element.

2. Toast

Along with many other wheat products, sliced bread is often seen as a food distinctly from the west. But true to form, HK-ers have taken the humble toast to a whole new level. Soft white milk bread, similar to the sweeter Japanese loaves, are toasted to golden perfection, and eaten sweet or savoury, with fillings ranging from condensed milk to beef brisket!


Contents

Modern Hong Kong has a predominantly service-based economy, [2] and restaurant businesses serve as a main economic contributor. With the fourth-densest population per square metre in the world and serving a population of 7 million, [3] Hong Kong is host to a restaurant industry with intense competition. Due to its small geographical size, Hong Kong contains a high number of restaurants per unit area.

With Cantonese ethnicity making up 94% of the resident population, [4] [5] Cantonese cuisine is naturally served at home. A majority of Chinese in Hong Kong are Cantonese in addition to sizable numbers of Hakka, Teochew and Shanghainese peoples, and home dishes are Cantonese with occasional mixes of the other three types of cuisines. Rice is predominantly the main staple for home meals. Home ingredients are picked up from local grocery stores and independent produce shops, although supermarkets have become progressively more popular.

Hong Kong homes and kitchens tend to be small due to a high population density, and traditional Chinese cuisine often requires the freshest possible ingredients, so food shopping is undertaken frequently and in smaller quantities than is now usual in the West. Take-out and dining out is also very common, since people are often too busy to cook with an average 47-hour work week. [6]

19th century: Colonial origins Edit

The cuisine of Hong Kong traces its origins to its founding as a British colonial outpost in 1841. Soon after the colony was founded, many Western merchants along with Chinese emigrants from nearby Canton flocked there to conduct business. Initially, Hong Kong society consisted of expatriate upper-class,Westerners, working-class Chinese coolies, farmers and fishermen, and middle class Chinese merchants. The simple peasant cuisine was rudimentary compared to the cuisine of 19th century Canton (now commonly known as Guangzhou). [6]

As the colony developed, there arose a need for meals to entertain businessmen. Some Chinese restaurants were founded in the late 19th century and early 20th century as branches of renowned restaurants in Canton and offered elaborate meals consisting of traditional Chinese "eight main courses and eight entrees" ( 八大八小 ) types of banquets for 2 taels of silver, at the time equal to a clerk's monthly wage. [7] Before 1935 when prostitution was still legal in Hong Kong, female escorts often accompanied diners to restaurant meals, especially those of a business entertainment nature. [ citation needed ] Until the Second World War, opium was also offered. For the majority of Chinese who were not part of the merchant class, dining out in restaurants was non-existent and consisted of simple Cantonese country fares. Meat only appeared in festive occasions and celebrations such as birthdays were often done by catering services who prepared the meals at the celebrant's home. The restaurant scene for Europeans in Hong Kong remained separate from Chinese dining. Elaborate Western-style restaurants existed at the likes of Hongkong Hotel and subsequently Gloucester Hotel. [ citation needed ]

1920s: Cantonese influence Edit

Hong Kong's dining lagged behind the then-leader of Chinese cuisine, Canton, for a long time and many Hong Kong chefs spent their formative years in Canton. Canton was renowned for its food, and there was a traditional saying of "The food is in Canton" ( 食在廣州 ). [8] Cantonese cuisine in Canton reached its peak during the 1920s and was renowned in the care in preparation even for peasant fares such as Char siu or boat congee. Dasanyuan [zh] was renowned for its braised shark fin dish that charged 60 silver yuan, equivalent to 6 months' wage for a working-class family. [9] The Guandong cooking style eventually trickled down to the culinary scene in Hong Kong. [10]

1949: Shanghainese and Western influences Edit

The victory of Chinese Communists in the Chinese Civil War in 1949 created a wave of refugees into Hong Kong. A sizeable number of refugees were from non-Cantonese speaking parts of China, including the Yangtze River Delta, and introduced Shanghai cuisine to Hong Kong. On the other hand, most renowned chefs of Canton, now known as Guangzhou in pinyin romanisation, settled in Hong Kong to escape from Communist rule in mainland China. [11]

Prostitution and opium had by then long faded from the restaurant scene, and to survive, many restaurants started to tap into profitable new markets by offering yum cha and wedding banquets, which coincided with an increasing interest in Western fare by the Chinese in Hong Kong. [6]

Egg tarts and Hong Kong-style milk tea soon became part of Hong Kong's food culture. It could be argued that the seeds of Hong Kong society as understood today were not sown until 1949, and the cuisine of Hong Kong has its direct roots in this period. [6]

1960s–80s: prosperity Edit

By the 1960s, Hong Kong was past the worst of the economic depression, and there was a long and continuous period of relative calm and openness compared to the Communist rule in Mao Zedong-era China and martial law isolation in Taiwan. The Cantonese cuisine in Hong Kong had by then surpassed that of Guangzhou, which had witnessed a long period of decline after the Communists came to power. The rising prosperity from the mid-1960s had given birth to increasing demand for quality dining. Many of the chefs, who spent their formative years in pre-Communist Guangzhou and Shanghai, started to bring out the best of fine dining specialties from pre-1949 Guangzhou and Shanghai. Families had largely abandoned catering services and resorted to restaurants for celebratory meals. [12] Seafood started to become specialised delicacies in the 1960s, followed by game in the 1970s.

This wave of prosperity also propelled Hong Kong Chinese's awareness of foreign food trends, and many were willing to try foreign ingredients such as asparagus and crayfish from Australia. Foreign food styles such as Japanese and Southeast Asian cuisine started to influence local food, and the pace of change accelerated during the late 1970s and early 1980s. This gave birth to nouvelle Cantonese cuisine (Chinese: 新派粵菜 Cantonese Yale: Sānpaai Yuhtchoi ) that incorporated foreign dishes such as sashimi into Cantonese banquets. [13] For the first time, many Hong Kong Chinese started to have the economic means to visit many Western restaurants of the domain of mainly wealthy expatriate Westerners such as Gaddi's of the Peninsula Hotel. During these years, there was great wealth growth from stock market investments, and one visible manifestation of the resultant nouveau riche mentality in 1970s Hong Kong were sayings such as "mixing shark's fin soup with rice" (Chinese: 魚翅撈飯 Cantonese Yale: Yùhchi Lōufaahn ).

1980-90s: links with mainland China and Taiwan Edit

China initiated economic reforms when Deng Xiaoping came to power after Mao Zedong died. The opening up of the country gave chefs from Hong Kong chances to reestablish links with chefs from mainland China severed in 1949 and opportunities to gain awareness of various regional Chinese cuisines. Many of these cuisines also contributed to nouvelle Cantonese cuisines in Hong Kong. [14] The lift of martial law in Taiwan in 1987 jump-started Taiwanese links with mainland China and has caused a proliferation of eateries specialising in Taiwanese cuisine in Hong Kong as Taiwanese tourists and businessmen used Hong Kong as a midpoint for visits to mainland China. From 1978 until 1997 there was no dispute Hong Kong was the epicenter of Chinese, not merely Cantonese, cuisine worldwide, with Chinese restaurants in mainland China and Taiwan, and among overseas Chinese communities, racing to employ chefs trained or worked in Hong Kong and emulating dishes improved upon or invented in Hong Kong. Hong Kong-style Cantonese cuisine (Cantonese Yale: Góngsīk Yuhtchoi ) became a coinword for innovative Chinese cuisine during this period. [15] It was even unofficially rumoured the Chinese government had secretly consulted the head chef for the Peking Garden Restaurant [zh] of Hong Kong, part of the Maxim's restaurant and catering conglomerate, to teach chefs back at the renowned Quanjude restaurant in Beijing how to make good Peking duck, Quanjude's signature dish, in the early 1980s as the skills to produce the dish were largely lost during the Cultural Revolution. [ citation needed ]

Post-1997 Edit

After Hong Kong was returned to China in 1997, the Asian financial crisis and SARS epidemic led to a decade-long depression. The boom in Hong Kong culinary scene came to a halt and many restaurants were shuttered, including a number of renowned eateries such as Sun Tung Lok. It is argued that the catch up in prosperity among populations from coastal regions of China, particularly the nouveau riche (derogatory Chinese: daai foon 大款) and corrupted officials (derogatory Chinese: daai ye 大爺), has driven up the demand of many delicacies such as abalone and grouper, and many celebratory dishes have become outrageously expensive that they are beyond the reach of even many upper-middle class Hong Kong families. [ citation needed ] At the same time, Hong Kong people's tastes have become cosmopolitan when compared with one generation ago. Many are now able to appreciate specific European cuisines rather than one generic "Western cuisine", and appreciation of other Asian cuisines, especially Japanese cuisine and Thai cuisine has been ever increasing. [ citation needed ] These have produced a proliferation of many specialist ethnic cuisine restaurants geared towards young middle class couples on one hand, and a consolidation of fine-dining Cantonese restaurants on the other. [ citation needed ]

As of the early 21st century Hong Kong, notwithstanding the partial recovery of Hong Kong's economy from the slump in 2003 due to the SARS epidemic, many pundits argue that contemporary Hong Kong's economy is heavily skewed towards real estate development and financial services. This provides prosperity to only a select few minority and an uncertain long-term economic fortune vis-a-vis more diversified mega-rich cities in China such as Shanghai and Guangzhou, and the territory therefore no longer possesses the economic base to support mass-level super fine-dining that is required to sustain an active dining culture. A common perception of Hong Kong's current culinary culture is one being in decline and resting on past laurels. For example, culinary magazines such as Eat and Travel Weekly report fewer fundamentally new dishes being invented in Hong Kong post-2000 than the 1980s heyday, and many restaurants tend to resort to popularise haute dishes invented in the 1980s. [ citation needed ] Modern Hong Kong's labour market has also disrupted the traditional ways of grooming Chinese chefs, which henceforth been trained in a very long and drawn one-to-one practical apprenticeships. Very few chefs are willing to sacrifice their time and effort to produce traditional cooking that discourages cutting corners, and emphasises techniques over ingredients' net economic worth. [16] On the other hand, a minority of optimistic pundits argue Hong Kong may well develop a foodie culture similar to other developed economies and preserve the best of traditional cooking.

Historically, Hong Kong's food source came from a combination of mini stores instead of supermarkets. Some of the stores included: rice dealers (Chinese: 米舖 Cantonese Yale: Máihpou ), serving as mini rice storage warehouses wine shops (Chinese: 辦館 Cantonese Yale: Baahn gún ), which offered beverages convenient stores (Chinese: 士多 Cantonese Yale: Sidō , Cantonese rendering of "store"), which were single convenient stores, most notable for serving fresh baked bread. The main component was wet markets (Chinese: 街市 Cantonese Yale: Gāaisíh ) – one of the first market gatherings in Hong Kong was Central Market that began in the 1840s.

The idea of a single facility or supermarket that provided all food ingredients did not take place until the early 1970s when Wellcome, a local grocery chain, changed its format into a supermarket. Air-conditioned supermarkets did not become standardised until the 1980s. The early 21st century Western environmentalism- or sustainability-inspired food trends, such as natural food, organic food, non-genetically modified food, local food, and farmer's markets, have been ignored by a majority of Hong Kong's populations. The Western farmer's market share some similarities with the traditional Chinese wet markets, however support of wet markets is largely based on traditional Chinese cultural preference rather than sustainability, and wet markets contain many features that are condemned by modern Western environmentalists on the grounds of "animal cruelty" (live animals sold for food) and "high food miles" (fruits and seafood from another continent). [ citation needed ]

Most restaurant serving sizes are considerably small by international standards, especially in comparison to most Western nations like the United States and Canada. The main course is usually accompanied by a generous portion of carbohydrates such as rice or mein (noodles). People generally eat 5 times a day. [1] Dinner is often accompanied with desserts. Snack time also fits anywhere in between meals.

As Hong Kong is Cantonese in origin and most Hong Kong Chinese are immigrants or descendants of immigrants from Cantonese-speaking regions of China, the food is a variant of Cantonese cuisine – almost all home-cooking and much of the dine-out fares, from restaurant to bakery, are Cantonese or heavily Cantonese-influenced. Most of the celebrated food in Hong Kong such as the wife cake, roast duck, dim sum, herbal tea, shark's fin and abalone cooking, poached chicken, dumpling and the mooncake, and others, originated in nearby Guangzhou, and dai pai dong was an institution adopted from the southern Chinese city. As in the parent cuisine, the Hong Kong Cantonese cuisine accepts a wide variety of ingredients, a lighted seasoned taste. Unlike Guangzhou, the uninterrupted contacts Hong Kong has with the West has made it more susceptible to Western influences, and has produced favourites such as egg tarts and Hong Kong-style milk tea.

In addition, other foreign styles of cuisines are also popular in the territory, although almost all offer one of generic Western (authentic, international, or Hong Kong-style), Italian, French, Korean, Japanese, Thai, Vietnamese, Indian, Indonesian, Malaysian and Singaporean cuisines.

Time of Day Meal
morning (until 11am) Breakfast
noon (12-2 pm) Lunch
3 pm Afternoon Tea
evening Dinner
10 pm or later Siu yeh

Most East Asian cuisines, with the exception of fusion and Thai, are consumed exclusively with chopsticks to ensure good hygiene, customers are to have two pairs of chopsticks, one to pick up food to put on their plate, and one to eat with. The more Western style cuisines favour cutlery. Some meals are more suited for the use of hands. One notable trend in restaurants is the limited number of napkins provided during a meal. Most mid to low-tier restaurants operate under the assumption that customers bring their own napkins or tissue packs when dining. In all cases, there is no ice water, instead preferring hot water this is because of the belief that water that is cold to begin with is not sanitary to drink.

Similar to Cantonese cuisine elsewhere, Hong Kong's cooking uses a wide variety of ingredients and the common ones include:

Chinese and other Asian Edit

Chinese and other Asian cuisines Style name Most popular Examples
Small Shops Hawker Snack Fish balls on a stick, Stinky tofu, Imitation shark fin soup, Egg waffle
Dai Pai Dong Snack Wonton noodle, Fish ball noodle, Congee, Yau ja gwai
Specialty Snack Tofu pudding, beef jerky
Informal HK-Style Fast Food Anytime Cutlet Porkchop, Vegetable with Oyster sauce
Bakery Chinese Pastry Snack Wife Cake, Egg tart, Pineapple Bun
Cantonese Lunch, Dinner Dim sum (breakfast, lunch and afternoon tea only), Shark's fin, Char siu
Buddhist Lunch, Dinner Buddha's delight, Mantou
Hakka Lunch, Dinner Poon choi
Beijing Lunch, Dinner Peking duck
Japanese Lunch, Dinner Sushi, Sashimi
Indian Lunch, Dinner Curry chicken
Hot Pot Dinner Scallop, Shrimp
Drinks HK-Style Drinks Anytime Milk tea, Yuanyang, Lemon tea
Chinese Tea Anytime Chrysanthemum tea, Bolay tea, Jasmine tea

Western Edit

Western Category Style Name Most Popular Examples
Small Shops HK-style western Brunch French toast, Instant noodles
Informal Western Fast Food Anytime Burger, Hot dog, Club sandwich, French fries
Bakery Western Bakery Snack Maxim, Tiramisu, Portuguese egg tart
Cuisine American Lunch, Dinner Sirloin steak, Buffalo wings
Italian Lunch, Dinner Spaghetti with Vienna Sausage, Beef Brisket, Pizza
French Lunch, Dinner Quiche, Lamb Mignon
Drinks Western Drinks Anytime Horlicks, Cola
Western Coffee Anytime Espresso, Iced coffee, Siphon Coffee

Non-service-based Edit

Non-service-based items are food that do not require cooking or any chef services. They are usually imported, cultivated or produced. It is identical if served outside of Hong Kong.

Category Style Name Most Popular Examples
Alcoholic Beer Lunch, Dinner Tsingtao, Carlsberg, Heineken
Wine Lunch, Dinner XO cognac
Fruits Pacific Fruits Anytime Ya Pear, Durian, Lychee

Hawker Edit

These are basically streetside food stalls, operated by usually one or two people pushing a cart. The carts are usually very mobile, allowing the business freedom to sell snacks in whichever area is most populated at a particular point in time. While they have been popular in the 1970s and 1980s, tight health regulations and other forms of lease versus licensed hawker restrictions have put a burden on this mobile food culture. [17] The term Jau Gwei became associated with the hawkers trying to avoid restrictions.

Specialty shops Edit

Specialty stores are usually dedicated to selling a certain type of snack or dried goods. If the focus is on beef jerky for example, the store will offer 10 to 20 different types of the highest grade and quality. During holiday times, speciality stores are sometimes the premiere place for purchasing food gift items. Sun-dried goods and Chinese candy are also common merchandise found.

Hong Kong-style fast food Edit

Hong Kong-style fast food is either served in fast-casual restaurants such as Café de Coral, Maxim's and Fairwood or in food courts typically attached to malls or supermarkets such as CitySuper. The food offered is a mix of Canto-Western cuisine (see Hong Kong-style Western cuisine below), Cantonese fares, and increasingly Asian food from outside China.

Chinese pastry Edit

Hong Kong-style Chinese pastry offers a plethora of choices for the discerning taster. Depending on location, some shops may carry a wider selection than others, and some may bake goods on the premise while others have it delivered from an off-site bakery. Most bakeries carry standard fare such as pineapple buns and egg tarts. During the Mid-Autumn Festival, moon cakes are one of the hottest sellers. Pastries are baked fresh daily (and sometimes throughout the day), and it is said that Hong Kong people have taste buds so sophisticated that they can tell the difference between something baked one hour versus five hours ago.

Cantonese cuisine Edit

As the most predominant cultural group in Hong Kong, Cantonese food forms the backbone of homecooking and dine-out scenes. Many early celebrated Cantonese restaurants, including Tai San Yuan, Luk Yu Tea House, were originally Hong Kong branches of the famed Guangzhou-based restaurants, and most chefs in Hong Kong until the 1970s had spent their formative years working in the restaurant industry in Guangzhou. [18] Most of the celebrated dishes in Hong Kong were introduced into the territory through Guangzhou, often refined with awareness of international tastes. Cantonese food prices perhaps cover the widest range, from the small businesses lou mei to the most expensive abalone delicacies, which involve abalone.

One well developed dish in Cantonese cuisine is dim sum. Waiters cart around stacks of steamer baskets or small plates of food for customers to choose. Dim sum includes dishes based on meat, seafood, vegetables, as well as desserts and fruit. The term yum cha (literally "drink tea") is synonymous with eating dim sum for Hong Kong people. It is customary for families to eat dim sum on weekends.

Buddhist cuisine Edit

This cuisine is essentially vegetarian specialties using tofu, wheat gluten, mushroom and other non-animal sourced ingredients. Despite the name, the cuisine is enjoyed by many non-Buddhists. Hong Kong's vegetarian dishes, as part of the Cantonese branch of Chinese vegetarian cuisine, puts emphasis on meat analogue substitutes to the point where it can taste and look identical to real meat, often by using deep-fried gluten and tofu to recreate meat-like textures, and heavy-flavoured sauces are prepared for the dishes. Even committed meat-eaters enjoy the cuisine regularly. [19] Unlike western countries, vegetarian diet in Hong Kong is not considered a commitment. This cuisine is also served in some temples and monasteries like the Po Lin Monastery. The vegetarian cuisine served in some Taoist temples or monasteries, such as the Yuen Yuen Institute, can also be classified under this category.

Non-Cantonese Chinese vegetarian cuisine is extremely rare in Hong Kong, although there are some isolated temples and restaurants offering Shanghaiese-style vegetarian cuisine. Compared with Cantonese-style vegetarian cuisine, dishes are less oily and some food items favoured by non-Cantonese Chinese, such as bamboo shoot, picked vegetables, are often used. Meat analogues are prominently featured, albeit expressed in differently manners from Cantonese vegetarian cuisine.

Hakka cuisine Edit

This form of cooking style from the Hakka people originally came from Guangdong and Fujian in southeastern China. The style uses dried and preserved ingredients. Pork is by far the most common meat in the style.

Beijing cuisine Edit

This cuisine has one of the longest histories in terms of style development. The variety and complexity provide a glimpse of what imperial Chinese Emperors might have eaten at one time. Exotic dishes in this category often require a considerable wait time before it is served.

Japanese cuisine Edit

Sushi is the most common association made to Japanese cuisine in Hong Kong. From small café shops to conveyor belt sushi restaurants to restaurants specialising in teppanyaki, Japanese-style cooking is fairly popular. Depending on the locale, many sushi-centric restaurants are designed to mirror close to those in Japan.

Indian and Pakistani cuisine Edit

Hong Kong has a sizeable South Asian community. Unlike in the Indian subcontinent, where food may separate into regional variants, the Chinese population in Hong Kong overwhelmingly identifies Indian cuisine with curry spices. Because meat is always expected, it can also be said that South Asian cuisine in Hong Kong leans toward Northern Indian and Pakistani styles. Lamb, beef and chicken are common in Hong Kong-style curry dishes, while some restaurants, especially fast food shops and Cha chaan teng run by local Chinese, often provide curry pork too.

Hot Pot Edit

This hot pot cuisine, known as daa bin lou (Chinese: 打邊爐 Jyutping: daa 2 bin 1 lou 4 pinyin: dǎbiānlú ) in Cantonese, is unique in the sense that everyone is a chef. A boiling pot of water (soup-based, and customers can choose their preferred soup taste), is placed in the center of the table, and essentially everyone boils their own ingredients in that pot. This is highly popular and is usually accompanied with a bottle of cold beer or soda. This style is common during frigid winter times, since people are essentially huddled around a fire. This format is also considered entertaining.

Hong Kong-style drinks Edit

Non-alcoholic beverages are served at restaurants of all classes, but most notably at Cha chaan teng, a unique kind of restaurants in Hong Kong. Since drink recipes are not franchise based, most drinks can vary depending on the restaurant. Rock sugar and syrup are commonly used to add sweetness.

Some beverages that was originated in the tea culture of Taiwan, such as bubble tea and honey green tea, had been brought to Hong Kong and become part of Hong Kong's beverage culture.

Chinese tea Edit

A large wide variety of tea leaves and combinations are used for Chinese tea. In the 1950s and 1960s, citizens would go to tea houses accompanied by their pet birds locked in a bird cage. [ clarification needed ] Noon tea was an essential break in the middle of the day. Tea nowadays goes along with any meal.

Hong Kong-style Western cuisine Edit

Dishes derived from cuisines of the Western world, but not classified into a particular country, belong in this category. Outside Hong Kong, it is termed Hong Kong-style Western cuisine or Canto-Western cuisine. Small restaurants that offer Sai Chaan are usually cha chaan teng at the popular end or "Sai Chaan Restaurants" at the more upscale range. Restaurants that have come to expect tourists will likely offer both east and west menus. Most dishes are localised with Chinese tastes [21] and contain Chinese and specifically Cantonese influences, such as steak marinated in soy sauce, served in a soy sauce dominated gravy, and with fried rice as on the side, or pasta. [22]

    in broth with fried egg and sausage / thinly-sliced ham
  • Fried chicken wings, sometimes served with French fries and salad with sausages, fried eggs or thinly-sliced ham , called "Western Toast" (西多士 sai do si, shortened from 法蘭西多士 fat laan sai do si, transliteration of French toast) in Chinese
  • Baked pork chop rice, baked with fried pork chop and fried rice, usually served with tomato sauce and cheese
  • Hong Kong Style Borscht Soup (cooked with tomatoes but usually with no beetroot or sour cream)
  • Lemon tea (black tea with slices of fresh lemon), served hot or cold

Western fast food Edit

Western style fast food are essentially replicas of US or European franchised fast food restaurant models. McDonald's is likely the most common. Others include KFC, Hardee's (formerly), Pizza Hut, Subway and many more.

Western pastry Edit

The general association made is that western pastries are much sweeter and richer in flavour than typical Chinese pastry. Some eastern-style pastries are similar to their western counterpart, while others are modified by reducing the amount of cheese, cream and other western ingredients. Chinese bakery shops often sell both eastern and western goods. Maxim's is one of the most popular franchises, found in nearly every MTR subway stations. Other common franchises include Saint Honore Cake Shop and Taipan Bread & Cakes. Délifrance is another outlet offering western-style sandwiches.

American Edit

These are standard meals taken from the US, except with a significant reduction in usage of butter. For example, an order of mashed potato in Hong Kong will seem relatively plain and light compared to its US counterpart. Popcorn in Hong Kong is heavily sweetened, more resembling caramelised pre-packaged popcorn, such as Cracker Jacks. Steak can be classified as Sai Chaan (Western cuisine) or American food.

Italian Edit

This cuisine is usually considered up-scale, following a three-course antipasto, primo and secondo format. Italian food in Hong Kong is generally considered more Modern Italian, instead of being authentic Traditional Italian (though if one wanted to find a restaurant serving a specific style, such as Venetian, it is possible). Drinks and desserts are often mixed with Chinese options. The main course itself will lean closer to American-Italian. "Fat Angelos" is an example of a Hong Kong-style Italian restaurant.

French Edit

Common French dishes can be found in Hong Kong along with delicacies. Many of the French desserts like crème brûlée have been modified into some form of pudding (Chinese: 布甸, bou din) to be served with Chinese dishes. So aside from being a standalone style, influence of French cuisine in Asian dishes is apparent.

Western Drinks Edit

Beverages from the West have been deeply integrated into the food culture. The line between Eastern and Western drinks are blurred to the point where many Westernised drinks can be found in Chinese style restaurants. Especially in cha chaan teng, they have essentially become just another item on the menu. British malt drinks have become closely associated with breakfast in Hong Kong.

Western drinks include milk, smoothies, berry filled-drinks and so on.

Coffee Edit

Franchises coffee chains have become more popular in recent years, with the arrival of Pacific Coffee and Starbucks. UCC Ueshima Coffee Co. and Pokka Cafe are among the first to introduce siphon coffee to Hong Kong. This brewing method has only become more familiar to the public after the establishment of Xen Coffee, a siphon speciality coffee shop. While independent coffee shops do exist, franchise stores are often situated in favourable locations that cater to foreign workers.

Oyster and Wine Edit

Oyster and wine bars have been blooming in recent years. Most of these shops are located in Happy Valley and Tsim Sha Tsui. In Kowloon Peninsula, famous bar districts are located in Tsim Sha Tsui, such as Cameron Street, Peking Street and the Knutsford Terrace. [23] In Hong Kong Island, famous bar districts are located in Wan Chai, such as Fenwick Street, Lockhart Road, Tonnochy Road and Jeffe Road. These areas were recreational spots and resting areas for sailors and foreign navy parking around the 1960s, which contributed to the development of the Wan Chai Bar District. [24]

The history of bars in Hong Kong can be traced back to the 1960s. Around the 1970s, bars in Hong Kong already served a variety of cocktails, beers and also spirits such as gins, whiskeys, brandies and rums, sherries and port wines. In 1978, there were approximately 1757 restaurants with liquor license, only 241 of them were considered as licensed bars. During the 1980s, bars had long opening hours as it was one of the most glorious moments of the bar industry in Hong Kong. The view of neon light signs and slogans used are some of the unique features found in bars from the past. [23]

A noticeable feature of bars in Hong Kong is that 10% service charges have been included in the bill. [25] Applying and keeping a liquor license for a bar costs around 1000 HKD per annual, while liquor licenses for restaurants are at 500 HKD per annual and nightclubs are at 250 HKD per annual. [26]

Major food districts are Causeway Bay, Kowloon City, Lan Kwai Fong, Tsim Sha Tsui and Soho. Stanley, with its expatriate population, has many seaside pubs and European restaurants. Sai Kung District (mostly in Sai Kung Town), Lamma Island, Lau Fau Shan and Lei Yue Mun serve seafood. Old fishing towns such as Cheung Chau and Tai O also have many original restaurants.

Most pubs and bars are at Lan Kwai Fong, Lockhart Road and Jaffe Road of Wan Chai Canton Road, Tsim Sha Tsui East and around Prince Edward MTR station in Mong Kok. Since 1991, Oktoberfest has been held annually on Canton Road.


5. Roast chicken

It cannot be understated the talent and skill in which Cantonese have the ability to roast meats.

Another classic in the Cantonese meat department is roasted chicken, which has similar properties to roasted goose, but of course it’s chicken, and it usually has a lesser spice marinade to it.

The Cantonese style roast chicken can be so crispy and so oily that it actually tastes like it’s deep fried chicken, rather than roasted. The skin is crispy and slightly chewy, while the chicken meat remains moist and juicy. Sometimes you dip roast chicken into fragrant salt for extra delicious flavoring.

The always exciting atmosphere at Wing Kee Restaurant (at Bowrington Road Food Centre)

Wing Kee Restaurant (榮記(東成)飯店) at Bowrington Road Food Centre

On one of my trips to Hong Kong, after reading this blog post about the Bowrington Road Cooked Food Centre (thank you to Stripped Pixel!), I decided it was a place I needed to go to eat immediately.

The pure Hong Kong dai pai dong atmosphere was picture perfect, and the food was some of the most memorably tasty food I’ve had in Hong Kong. And while all the dishes I ordered were delicious, the roast chicken is something I’m still dreaming about. It was one of those dishes that was actually too salty and too oily, but it was so unbelievably good, that you won’t stop until you lick the bones clean.

Also, this is one of my favorite restaurants in this entire Hong Kong food blog.

Address: Bowrington Market, 21 Bowrington Rd, 2nd Floor, Wan Chai, Hong Kong
Opening hours: 6 pm – 2 am daily
Prices: You’ll pay about 100 – 200 HKD per person for a great meal

The char siu is below that crispy pork belly…


The best wonton restaurants in Hong Kong

Guangdong is the birthplace of Cantonese wonton noodle. After World War Two, the techniques of making wonton and the noodles have passed down to Cantonese migrant in Hong Kong. Since then, Hong Kong has produced the best wonton noodles in the world.

Here are my top three choices of the wonton noodle shop in Hong Kong. You should make a trip to visit these restaurants if you are there. They have been the gold standard for anyone to make a comparison of the quality of wonton, which I am trying to replicate the taste in the following wonton recipe.

Mak&rsquos Noodle 麥奀記- The family who popularized wonton in Hong Kong

Locate at Central of Hong Kong this is the first noodle family business traced back to Mark&rsquos first noodle house 池記 in Guangzhou in the 1930&rsquos. During World War Two, Mak&rsquos family migrated to Hong Kong and established a wonton shop in Central.

The flavor is the culmination of the combination of the flavor of pork, shrimps, and fish. The soup is clean like consommé, but far richer. The springy noodles and tasty wontons had gained the recognition of the high ranking officials and social elites. They were called the King of Guangzhou Wonton noodles at that time.

Mak&rsquos noodle is now operated by the third generation of the Mak&rsquos family and making the wontons and soups according to the well-guarded family wonton soup recipe. Mak&rsquos Noodle is considered the most established wonton restaurant in Hong Kong.

Ho Hung Kee 何洪記 &ndash The one-star Michelin wonton restaurant

Armed with the Michelin star, Ho Hung Kee was found seventy years ago by Mr. Ho, the disciple of the Mak&rsquos family. This restaurant is the first wonton noodle house awarded a Michelin star back in 2012 and 2013.

Ho Kung Kee&rsquos traditional wonton had earned numerous accolades. The soup has a unique ingredient- dried flounder fish which render an exceptional flavor. I manage to get some dried flounder fish (and one in powder form) which will be part of the ingredients of my recipe.

Ho Hung Kee has a branch at Terminal 1 of the Hong Kong International Airport. Its special Hong Kong shrimp wonton recipe is legendary, and don&rsquot forget to drop by when you visit Hong Kong

Wing Wah Noodle Shop 永華面家- The one and only outlet

Wing Wah noodle shop is the favorable wonton shop of my mother for many years.

Located in Wanchai, Hong Kong, the noodle soup is prepared with an open secret- shark bone. Gastronomes who patrons this shop will immediately recognize the difference in the flavor.

Wing Wah serves wonton noodles prepared with the traditional method. The dough is made by kneading and pressing with a giant bamboo.

You can observe how to prepare the noodle in the open kitchen right at the entrance. Wing Wah Noodle Shop has no other outlet. Being only one shop means they can maintain the quality of the wontons and noodles strictly.


McDonald's India offers many vegetarian items, from the McVeggie to the Veg Pizza McPuff, which features tomato sauce, mozzarella cheese, and an array of vegetables. Many international McDonald's sell veggie-friendly items, but American McDonald's do not, because they do not sell well here.

According to McDonald's India's website, " McDonald's has developed a menu especially for India with vegetarian selections to suit the Indian palate, and has also re-engineered its operations to address the special requirements of vegetarians." Further proof, another vegetarian item: the McPaneer Royale, which features paneer cheese, lettuce, tomato, jalapeno peppers, and a cheese-and-onion sauce.


RESTAURANT GROUPS

Jia Everywhere

Calling all fans of Duddell's, Mak Mak, Chachawan, 208 Duecento Otto, Bibi & Baba, Mono, Louise , and 22 Ships &ndash Jia restaurant group's online platform makes it easy to order from your favourite restaurant for delivery, or for takeaway with a 10 percent discount for orders that you pick-up. If you spend over $2,000, you will receive 10 percent off your order too. There is also an exclusive menu from Ando available for a limited time only.

Check out what's on offer and make your order at jiacatering.com or WhatsApp +852 5723 5668.

Meraki At Home

Fans of Middle Eastern restaurant Bedu and Brazilian-Japanese eatery Uma Nota will be pleased to know that the Meraki hospitality group continues with Meraki At Home, a takeout and delivery service that offers 10 percent off the bill before 6pm and 20 percent off after 6pm for pick-up orders. Each restaurant is providing sets at lunch &ndash ranging from $100 to $115 and including sides like rice and salads &ndash and a la carte dinner options of all your favourites from the individual restaurants. Whether it's Middle Eastern, or Brazilian-Japanese fusion you're into, Meraki At Home has you covered!

For delivery, follow these steps: WhatsApp message your order from the online menu (including any dietary requirements) to +852 6379 9748, wait for a confirmation and PayMe link, pay, and then wait for your bites to be delivered. Delivery is free for orders over $100.