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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"''^[1].

Contents

Background

History

Eating habits

Eating Etiquette

Ingredients

Styles

Eastern

Western

Non-service-based

Eastern Styles

Hawker

Dai Pai Dong

Specialty Shops

HK-Style Fast Food

Chinese Pastry

Cuisine: Dim Sum

Cuisine: Buddhist

Cuisine: Hakka

Cuisine: Beijing

Cuisine: Japanese

Cuisine: Indian

Da been lo

HK-Style Drinks

Chinese Tea

Western Styles

HK-Style Sai Chaan

Western Fast Food

Western Pastry

Cuisine: American

Cuisine: Italian

Cuisine: French

Western Drinks

Western Coffee

Locales

Famous chefs

Culture

See also

References

External links

Background

Today Hong Kong remains mostly a service sector^[2], 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^[3], the restaurant industry demands a competitive menu or businesses don't survive. Against a small geography, Hong Kong packs a large number of restaurants in a limited area of land.
With Chinese ethnicity making up 90% of the population^[4], 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-out and dining out is also very common, since people are often too busy to cook with an average 47-hour work week^[5].

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. Because of its proximity to Guangzhou, the region also have a great deal of Cantonese cuisine influence.

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 carbohydrate like rice or mein(noodles). People generally eat 5 times a day¹. Dinner is often accompanied with dessert. Snack time also fits anywhere in between meals.
{|class="wikitable"
! width=20% | Time of Day
! width=40% | 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 favour 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 uses an infinite number of ingredients, but some common in the region are:
{|
|valign=top|
:
★ Century egg
:
★ Salted duck egg
:
★ Chinese cabbage
:
★ Dong Gu
|valign=top|
:
★ Kai-lan
:
★ Red Bean
:
★ Hoisin Sauce
:
★ Chinese Sausage
|valign=top|
:
★ Dried Shrimp
:
★ Dried Scallop
:
★ Jujube
:
★ Lotus seed
|}

Styles

Eastern

{|class="wikitable"
! 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, Haw flakes
|-
| Informal || HK-Style Fast Food || Anytime || Cutlet Porkchop, Vegetable with Oyster sauce
|-
| Bakery || Chinese Pastry || Snack || Wife Cake, Egg tart
|-
| Cuisine || || Brunch || Taro dumpling, Cha siu baau
|-
| || || Lunch, Dinner || Buddha's delight, Mantou
|-
| || || Lunch, Dinner || Poon Choi
|-
| || || Lunch, Dinner || Peking Duck
|-
| || || Lunch, Dinner || Sushi, Sashimi
|-
| || || Lunch, Dinner || Curry Chicken
|-
| || Da Been Lo || Dinner || Scallop, Shrimp
|-
| || Others || Lunch, Dinner || Shark fin soup
|-
| Drinks || HK-Style Drinks || Anytime || Lai Cha, Yuanyang
|-
| || Chinese Tea || Anytime || Chrysanthemum tea
|-

Western

{|class="wikitable"
! 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 || || Lunch, Dinner || Sirloin steak, Buffalo wings
|-
| || || Lunch, Dinner || Spaghetti with Vienna Sausage, Beef Brisket
|-
| || || 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.
{|class="wikitable"
! Category
! Style Name
! Most Popular
! Examples
|-
| Alcoholic || Beer || Lunch, Dinner || Tsingtao, Carlsberg, Heineken
|-
| || Wine || Lunch, Dinner || XO
|-
| Fruits || Pacific Fruits || Anytime || Ya Pear, Durian, Lychee
|-

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^[6]. The term Jau Gwei became associated with the hawkers trying to avoid restrictions.
:''Includes:''
:
★ Fishball
:
★ Butzaigo
:
★ Roasted chestnuts

Dai Pai Dong

Main articles: 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

Main articles: Chinese bakery

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
:
★ Jin deui
:
★ Cream Bun

Cuisine: Dim Sum

Main articles: 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:''
:
★ Cha siu baau
:
★ Shaomai
:
★ Har gau
:
★ Pai Gwut
:
★ Fung Zhao

Cuisine: Buddhist

Main articles: Buddhist cuisine

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^[7]. Unlike western countries, vegetarian diet in Hong Kong are not considered a commitment. Some temples and monasteries like Po Lin Monastery and Yuen Yuen Institute also serve the cuisine.
:''Includes:''
:
★ Mantou
:
★ Buddha's delight

Cuisine: Hakka

Main articles: Hakka cuisine

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.
:''Includes:''
:
★ Poon Choi
:
★ Salt baked chicken

Cuisine: Beijing

Main articles: Beijing cuisine

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

Main articles: Sushi, Sashimi

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

Da been lo

Main articles: Hot pot

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, Prawns
:
★ Choy sum

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:''
:
★ Hong Kong-style milk tea
:
★ Red Bean Ice
:
★ Soy milk
:
★ Sugar Cane Juice

Chinese Tea

Main articles: Hong Kong tea culture

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
:
★ Bolay

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 U.S., 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 U.S. counterpart. Popcorn in Hong Kong is sweetened. If served in the U.S., Americans would 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 brûlée 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 (The Landmark Mandarin Oriental Hotel) - Richard Ekkebus
:
★ L'Atelier de Joël Robuchon (The Landmark) - 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.
:
★ Uwe Opocensky, who trained at El Bulli, voted by Restaurant Magazine as the world's number 1 restaurant, has been appointed executive chef at The Krug Room in the Mandarin Oriental Hotel.

Culture

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.

See also

:
★ Cantonese cuisine
:
★ Culture of Hong Kong
:
★ Private kitchen

References

1. Sterling, Richard. Chong, Elizabeth. Qin, Lushan Charles. [2001] (2001) World Food Hong Kong. Hong Kong: Lonely Planet Publishing. ISBN 1864502886
2. Hong Kong census. "Census labour data pdf." ''Labour.'' Retrieved on 2007-03-14.
3. HK Census. "HK Census." ''Statistical Table of population.'' Retrieved on 2007-03-16.
4. HK Census. "HK Census." ''Statistical Table.'' Retrieved on 2007-03-08.
5. Steers, Richard. [1999] (1999). Made in Korea: Chung Ju Yung and the Rise of Hyundai. United Kingdom: Routledge. ISBN 0415920507
6. Mau, Stephen D. [2006] (2006). Hong Kong Legal Principles: Important Topics for Students and Professionals. HK University Press. ISBN 9622097782
7. Brown, Jules. Gardner, Dinah. The Rough Guide to Hong Kong and Macau. ISBN 185828872X

External links

:
★ Eat Drink Hong Kong - Restaurant directory and reviews
:
★ Hong Kong Restaurant Reviews
:
★ Gourmet Paradise - Hong Kong Tourism Board
:
★ OpenRice - Hong Kong Restaurant Reviews (Traditional Chinese)