"Cuisine of Hong Kong | AboutHK.Com - more information about HK"

The cuisine in Hong Kong

can best be described as a fusion of eastern and western style cuisine.

From the most standard to the most up-scale, Hong Kong cuisine provide an unlimited variety in every class. Complex combinations and international gourmet expertise have given Hong Kong the reputable label of "Gourmet Paradise" and "World"s Fair of Food".

Background

Today Hong Kong remains mostly a service sector, and restaurant businesses serve as a main segment of the economy. Presentation, tradition, flavor, trends, creativity, there are thousands of factors that make food in Hong Kong unique. With the 3rd highest density population per square meters in the world, serving a population of 7 million, the restaurant industry demands a competitive menu or businesses don"t survive. Against a small geography, Hong Kong pack a large number of restaurants in a limited area of land.

With Chinese ethnicity making up 90% of the population, Chinese cuisine is naturally served at home. There are many Hakka, Teochew and Shanghainese people among the population, and home dishes are usually a mixture of those traditions. Rice is predominantly the main staple for home meals. Home ingredients are picked up from local supermarkets. Judging by the products sold, the west would classify Hong Kong markets as Asian supermarkets.

Since most families do not own cars and rely on public transportations, grocery shopping happens much more frequently. Grocery purchases are usually in small quantities, since "freshness" is always emphasized. Take-outs and dining out is also very common, since people are often too busy to cook with an average 47 hour work week.



History

Historically Hong Kong"s food source came from a combination of mini stores instead of supermarket. Some of the stores included rice dealers (米舖), serving as mini rice storage warehouses. Wine shops (辦館) which offered beverages. See dor (士多), which were single convenient stores, most notable for serving fresh baked bread. The main component was Gaai si (街市) or wet markets. One of the first market gatherings in Hong Kong was Canton Bazaar 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 grocery chain changed its format into a supermarket. Air-conditioned supermarkets did not become standardized until the 1980s.



Eating habits

Most restaurant serving size are considerably small by international standards, especially in comparison to most western nations like the United States or Canada. The main course is usually accompanied by a generous portion of some carb like rice or mein(noodles). People generally eat 5 times a day. Dinner is often accompanied with dessert. Snack time also fits anywhere in between meals.

Time of Day	Meal
morning	Breakfast
noon	Lunch
3pm	Afternoon Tea
6-7pm	Dinner
10pm or later	Siu Ye

Eating Etiquette

Most chinese style cuisines are consumed with chopsticks. The more western style cuisines favor knife and fork. Some meals are more suited for the use of hands. One of the 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 carry their own napkin or tissue packs when dining. European etiquette dining manners are rarely if ever practiced in Hong Kong. This goes for upscale restaurants also.

Ingredients

Food in Hong Kong utilize an infinite number of ingredients, but some are distinctly common in the region.

* Century egg
* Salted duck egg
* Chinese cabbage
* Dong Gu
* Kai-lan
* Red Bean
* Hoisin Sauce
* Chinese Sausage

Styles

Eastern

Eastern Category	Style Name	Most Popular	Examples
Small Shops	Hawker	Snack	Fish balls on a stick, Chou Tofu
	Dai Pai Dong	Snack	Wonton noodle
	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
Cuisine	Dim Sum	Brunch	Tripe, Cha siu baau
	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
	Da Been Lo	Dinner	Scallop, Shrimp
Drinks	HK-Style Drinks	Anytime	Lai Cha, Yuanyang
	Chinese Tea	Anytime	Chrysanthemum tea

Western

Western Category	Style Name	Most Popular	Examples
Small Shops	Sai Chaan	Brunch	French Toast, Instant noodles
Informal	Western Fast Food	Anytime	Big Mac, Hotdog, Pizza
Bakery	Western Bakery	Snack	Maxim cakes, Tiramisu
Cuisine	American	Lunch, Dinner	Sirloin steak, Buffalo wings
	Italian	Lunch, Dinner	Spaghetti with Vienna Sausage, Beef Brisket
	French	Lunch, Dinner	Quiche, Lamb Mignon
Drinks	Western Drinks	Anytime	Horlicks, Coke
	Western Coffee	Anytime	Espresso, Iced coffee

Non-service-based

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
Fruits	Pacific Fruits	Anytime	Ya Pear

Eastern Styles

Hawker

These are basically streetside food stalls, operated by usually 1 or 2 people pushing a cart. The carts are usually very mobile, allowing the business freedrom to sell snacks in which ever area is most populated at a particular point in time. While they have been popular in the 70s and 80s, tight health regulations and other forms of lease versus licensed hawker restrictions have put a burden on this mobile food culture.

Includes:

* Fishball
* Roasted chestnuts

Dai Pai Dong

These are small Chinese style sit-down restaurants. The business is catered toward the locals, many menus are strictly in Chinese only. The service is generally fast, and the food is highly affordable.

Includes:

* Congee and Yau Ja Gwai
* Sweetened Condensed milk Toast
* Wonton noodle



Specialty Shops

Specialty stores usually dedicate 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, specialty stores are sometimes the premiere place for purchasing food gift items. Sun-dried goods and Chinese candy are also common merchandise found.

Includes:

* Beef Jerky
* Almond Biscuit
* Dried Shredded Squid



HK-Style Fast Food

Fast food of the east are practically dominated by restaurants like Café de Coral. Their speed and efficiency allow them to serve high quantities with consistency. Employees often form lines out the door during corporate lunch breaks. Some buildings have café food courts that offer unique food catered to locals. The food is affordable and is basically scaled-down versions of major cuisines.

Includes:

* Cutlet Porkchop
* Vegetable with Oyster sauce



Chinese Pastry

A grand selection can be found in Hong Kong-style Chinese pastry. Some stores carry large selections than others. Most carry the standard set like Pineapple bun or Egg tart. During the Mid-Autumn Festival, Moon cake is one of the hottest sellers. The pastry are baked fresh daily, as the general citizen from Hong Kong have taste buds so sophisticated, they can tell the difference between something baked 1 versus 5 hours ago.

Includes:

* Wife Cake
* Jian Dou
* Cream Bun



Cuisine: Dim Sum

The course is comprised of a large variety of food in tiny quantities. Usually a lady pushes a trolley around and the customers select the dim sum basket of their choice. Almost all variety baskets are served in portions of 3. The term Yum cha is synonymous with eating Dim Sum. It is common for families to go together during the weekends.

Includes:

* Tripe
* Cha siu baau
* Har gau
* Pai Gwut
* Fung Zhao



Cuisine: Buddhist

This cuisine is basically vegetarian specialties using tofu, bean curd, mushroom and other natural ingredients. Despite the name, the cuisine can be enjoyed by anyone not affiliated with Buddhism. Hong Kong vegetarian dishes are distinct in the sense that it has mastered meat analogues substitutes to the point where it can taste and look identical to real meat. Even committed meat-eaters enjoy the cuisine regularly. Unlike western countries, vegetarian diet in Hong Kong are not considered a committment. Some temples and monasteries like Po Lin Monastery and Yuen Yuen Institute also serve the cuisine.

Includes:

* Mantou
* Buddha"s delight



Cuisine: Beijing

This cuisine have one of the longest history 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.

Includes:

* Peking Duck
* Hot and Sour Soup



Cuisine: Japanese

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



Includes:

* Sushi with Wasabi
* Okinawa soba



Cuisine: Indian

Unlike India which may separate into groups like punjabi etc. The Chinese population in Hong Kong overwhelming identify Indian cuisine with curry spices. Because meat is always expected, it can also be said that HK Indian cuisine leans toward Northern Indian cuisine.

Includes:

* Curry Chicken with Biryani
* Curry Beef with Naan

Cuisine: Da been lo

This cuisine 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 style is common during frigid winter times, since people are essentially cuddled around a fire. This format is also considered entertaining.

Includes:

* Beef

Pork Chicken Crab Meat

* Prawns
* Choy sum

and so much more



HK-Style Drinks

Non-alcoholic beverages are served at restaurants of all classes, but most notably at Cha chaan teng type restaurants. 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.



Includes:

* Lai Cha
* Red Bean Ice
* Lemon Tea
* Soy milk
* Sugar Cane Juice



Chinese Tea

A large wide variety of tea leaves and combinations are used for Chinese tea. In the 50s and 60s, citizens would go to tea houses accompanied by their pet birds locked in a bird cage. Noon tea was an essential break in the middle of the day. Though tea nowadays go along with any meal.

Includes:

* Chrysanthemum tea
* Bo Laei

Western Styles

HK-Style Sai Chaan



Dishes derived from Western Europe, but not classified into a particular country, belong in this category. The term "Sai Chaan" translates directly to "Western Meal". Small restaurants that offer Sai Chaan are usually Cha chaan teng or western style cafes. Restaurants that have come to expect tourists will likely offer both east and west menus. Even French Toast is called "West Toast" (西多士) in Chinese.

Includes:

* Macaroni with Fried egg and Sausages
* Fried chicken wings
* Instant noodle with Sausages



Western Fast Food

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 Hardee"s, Pizza Hut and many more.

Includes:

* Big Mac
* Hotdog
* Pizza

Western Pastry

The general association made is that western pastry are much sweeter and potent in taste than typical Chinese pastry. Pastry of this category are reciped by western countries. Some western style pastry lean very close to their western counterpart, while others are modified with a reduction in cheese, whip cream and other western ingredients. Chinese Bakery shops often sell both east and west goods. Maxim"s is one of the most popular franchise found in nearly every MTR subway stations. Délifrance is another place that offers western sandwiches.



Includes:

* Donut
* Fruit Tart
* Croissant

Cuisine: American

These are standard meals taken from the US, except with a significant reduction in butter. For example, an order of mashed potato in Hong Kong will seem relatively plain and light compared to the US counterparts. Popcorn in Hong Kong are also sweetened. If served in the US, Americans will instantly classify it as Cracker Jack instead. Steak can be classified as Sai Chaan or American food.



Includes:

* Sirloin steak
* Buffalo wings
* Clam Chowder

Cuisine: Italian



This cuisine is usually considered up-scale, following a 3 course antipasto, primo and secondo format. Italian food in Hong Kong are generally considered more international-Italian, instead of being traditional-Italian. Though if one was to explicitly look for Venetian style, it can be done. 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 an HK italian restaurant.

Includes:

* Pasta with Beef Brisket, Veal
* Saltimbocca alla Romana
* Risotto

Cuisine: French



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

Includes:

* Lamb Fillet
* Pan Fried Duck Breast

Western Drinks



Beverage from the west have been deeply integrated into the food culture. The line between east and west drinks are blurred to the point where many westernized drinks can be found in eastern 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.

* Ovaltine
* Horlicks
* Coke
* Milkshake

Western Coffee



Coffee from the west has become heavily franchised in recent years. The arrival of Pacific Coffee and Starbucks changed the landscape of western style coffee in Hong Kong. While independent coffee shops do exist, franchise stores are often situated in favorable locations that cater to foreign workers.

* Espresso
* Iced Coffee
* Frappuccino

Locales

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, 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.

Famous chefs

Hong Kong diners are willing to pay top dollar for the best food and service, this helps to attract many celebrity and star chefs to open restaurants in Hong Kong, including:

* Spoon by Alain Ducasse (InterContinental Hotel) - Alain Ducasse
* Pierre (Mandarin Oriental Hotel) - Pierre Gagnaire
* Amber (Mandarin Oriental Hotel) - Richard Ekkebus
* L"atelier de Joel Robuchon (Mandarin Landmark Hotel) - Joël Robuchon
* Nobu Matsuhisa opened Nobu Hong Kong at the InterContinental Hotel in late 2006.
* Aspasia by former Michelin three star restaurant chef Roland Schuller.
* Pearl on the Peak, operated by Australian chef Geoff Lindsay, operator of Pearl Restaurant in Australia.
* Four Seasons Hotel brought in many staff from its Michelin three star restaurant Le Cinq in Paris and opened Caprice in Hong Kong in 2006.

Trivia

* The world"s most expensive truffle, a 1.51 kilogram rare White Alba truffle, was sold for 125,000 Euros (Hong Kong Dollar $1,250,000; US $160,000) on November 13, 2006 to Hong Kong property tycoon Sir Gordon Wu, who planned a charity dinner at Toscana Restaurant in Hong Kong. This price beat the previous world record of 95,000 Euros for a 1.21 kilogram White Alba truffle in 2005. Both the 2005 and 2006 truffles were sold in Hong Kong.