EAT LIKE A LOCAL
In just a few hundred years, Hong Kong has gone from a small farming and fishing community to an international free port and global financial centre. It is regularly the most visited city in the world – with more than 25 million people travelling to the city every year.
Food is an integral part of any country or city's culture, history and lifestyle and Hong Kong is no exception. Hong Kong’s cuisine has been characterised as a fusion of East and West, reflecting the cultural diversity and the influence of its Chinese roots, the years of British Colony and the current day cosmopolitan “world city”.
As an international metropolitan hub, Hong Kong brings together different cuisines from all over the world. Elevated by its incredibly diverse local food, Hong Kong has been praised as a food paradise for decades.
You’ll find something incredible to eat in Hong Kong at any time of the day, and there is something for every type of diner – from humble, traditional breakfasts like congee; or quick and satisfying noodles for lunch; to trendy streetside treats like bubble tea and egg waffles; and feasts of roast meats and the highest of high-end Michelin-starred dining experiences the world has to offer.
Pork and cabbage dumplings
MAKES ABOUT 40
“These are a staple on the yum cha trolley, and probably one of the most widely enjoyed Chinese foods among Westerners,” says ArChan Chan. Pictured p106
6 dried shiitake mushrooms
2 tbsp dried shrimp
285 gm wombok (Chinese cabbage), finely chopped
2 tbsp canola oil
225 gm minced pork
2 tbsp light soy sauce
1 tsp minced ginger
1 tsp caster sugar
