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Hong Kong Food Tour

  1. Discover true, local Hong Kong cuisine! With the ubiquity of Chinese food throughout the world, many people believe they’ve experienced true Cantonese cuisine outside of China. This is rarely the case!
  2. We at This is Asia Tours are truly the best people to get you acquainted with Cantonese cuisine–we grew up on it and we know the best spots in town to get authentic dishes. Along the way, we’ll tell you all about Hong Kong’s cafe culture, introduce you to the HK style bakery, pop into local markets, and learn how locals prepare food. We hope you’re hungry!
  3. Join us on a food tour to experience what makes Hong Kong’s Cantonese cuisine so special! Taste local specialties, visit markets, learn about HK cafe culture and gain an understanding of local culinary practices. Check out our list of the 18 must-eat foods in Hong Kong.
  4. Hong Kong Food Tour
  5. Pineapple Buns
  6. Mostly served in bakeries and cha chaan tengs, the pineapple bun is a soft, fluffy roll blanketed in a crumbly, sweet craquelin-esque top. Sink your teeth into one and you will be greeted with a glorious medley of textures– think crunchy bursts of lightly caramelized sugar crust between bites of warm, comforting bread.
  7. Zhu Cheung Fun (Rice Rolls)
  8. Zhu cheung fun (also known as cheung fun) are steamed rice rolls you can often find as street snacks or at dim sum parlors. When made well, these rolls are silky smooth, not at all gummy, and have a wonderful aroma of freshly steamed rice. Have them with lashings of seasoned soy sauce, sweet sauce, sesame sauce, and a dollop of chilli sauce on the side for a spicy kick.
  9. Milk Tea / Yin Yang
  10. Hong Kong-style milk tea is completely different from other Asian milk teas– and dare we say its on a league of its own. An earthy blend of black tea and evaporated milk, some even strained through silk stockings for the silkiest mouthfeel, Hong Kong-style milk tea is the epitome of the city’s East-meets-West culture.
  11. Tofu Dessert
  12. The tofu dessert is perfectly suitable for both vegans and vegetarians. Also known as tofu fa or tofu pudding, this dessert is smooth like the best panna cotta and slides onto your tongue effortlessly. Tasting only of soybeans, the pudding is the perfect vessel for the light syrup and crunchy red sugar crystals often offered by tofu dessert vendors. Have the dessert served warm in the frosty winter air, or enjoy it cold when it’s blazing hot in summer.
  13. Dim Sum
  14. Literally meaning “touch the heart”, these little morsels originated in Guangdong as delicious accompaniments to tea at tea houses. Must-trys include har gow– steamed dumplings of firm, fat shrimps enveloped in a translucent, chewy rice wrapper; siu mai– open-faced pork and shrimp dumplings wrapped with a thin yellow sheet; cha siu bao– fluffy white steamed buns stuffed with sweet and savory chunks of barbecued pork; and spring rolls– a variety of meat and vegetables rolled within a thin, crunchy pastry, served with Worcestershire sauce.
  15. Hong Kong-style Egg Tarts
  16. There are two distinct varieties of egg tarts: the shortcrust egg tart, and the puff pastry egg tart. Both are equally as good, but we think the classic will always be the shortcrust pastry egg tart. Best served piping hot and with milk tea on the side!
  17. Wonton Noodles
  18. Top-notch wonton noodles consist of thin, springy egg noodles cooked al dente, perched atop shrimp and pork dumplings and lifted by a spoon to keep them from turning soggy, swimming in an umami-packed broth and topped with yellow chives. Some spots boast of their shrimp-only dumplings, but purists will claim that only wontons that contain pork are the real deal. Eat the noodles first (with a bit of soup and chives in every bite) so they don’t go soft!
  19. Siu Mei (roasted meats)
  20. (cha siu)– juicy cuts of pork slathered in a gravy of spices, wine, maltose and soy sauce, roasted in a cylindrical oven until the maltose caramelizes; roast goose (siu ngo)– roasted until the skin is bronzed and crisp, seasoned with an aromatic mix of five spice powder and wine, and served with a sweet, tangy plum sauce that cuts through the richness.
  21. Egg Puffs
  22. Curry Fish Balls
  23. Golden, deep fried spheres of fish paste, bathed in a spicy curry broth and served on skewers– this classic street snack has been around for decades and is here to stay. Each store claims to have their own secret blend of curry spices, so definitely try as many as you can until you find your favorite.
  24. Beef Brisket Noodles
  25. Beef brisket noodles consists of tender chunks of braised brisket and springy egg noodles (or our personal favorite– chewy, spongy e-fu noodles), served in a flavorful beef bone broth and topped with a handful of spring onions. Some spots also serve a curried variety of the soup for those who prefer more intense flavors.
  26. Fresh Seafood
  27. For Hong Kongers, freshness is first priority when it comes to seafood, so rest assured that your meal will be as fresh as you can get. Must-trys include steamed grouper with springy, tender flesh, topped with a mountain of spring onions and doused with seasoned soy sauce, and stir-fried mud crabs with ginger and spring onion, piping hot and bursting with the complex, smoky aroma of wok hei.
  28. French Toast
  29. Peanut butter sandwiched between two slices of bread, dunked in egg and deep fried, this snack is an addictive, carby square of evil goodness.
  30. Claypot Rice
  31. A winter favorite, claypot rice (bo zai fan) consists of a variety of fresh and cured meats cooked over rice inside a claypot, over a gas or charcoal stove. As it cooks, savory juices from the meats coat each individual grain of rice, turning the humble ingredients into pot of gold.
  32. Hot Pot
  33. Hong Kongers love gathering their friends and family around a boiling vat of seasoned broth, then dipping thin slices of raw meat, fish, or vegetables into the broth until they’re cooked, with a lot of chatting in between.
  34. Mango Pomelo Dessert
  35. Invented in the 1980s by famous restaurant chain Lei Garden, this dessert consists of mango chunks, pomelo segments and pearls of sago swimming in a sweet soup of mango puree, evaporated milk and coconut milk. Always served cold, this childhood favourite is super refreshing and perfect for sweaty summer days.
  36. Fried Beef Noodles
  37. A true test of skill for any Cantonese cook, fried beef noodles (gon chau ngau ho) is an aromatic dish of flat rice noodles tossed with soy sauce, tender slices of beef, crunchy bean sprouts and spring onions over an extremely high heat for that quintessential wok hei.
  38. Sweet and Sour Pork
  39. If there’s one dish that reminds all Hong Kongers of their childhood, it would be sweet and sour pork. This Cantonese classic can be found in Chinese restaurants across the globe but we are adamant that the best can only be found in Hong Kong.
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