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Hong Kong Cuisine

Hong Kong 's cuisine is renowned for its exotic fusion of Eastern and Western flavours along with wide variety of culinary delights. Its cultural blend, proximity to mainland China and reputation for quality have made Hong Kong the world's undisputed Gourmet Paradise. As you would expect, good Chinese restaurants are abundance in Hong Kong . The variety of flavours, aromas and textures of Chinese cuisine are sure to delight your palates. The most popular styles of Chinese cooking in Hong Kong are:


Cantonese is the best-known style of Chinese cooking worldwide. Ingredients are purchased and prepared the same day and cooked just before serving for its freshness and natural flavours. Few spices are used for seasoning. In many seafood restaurants, diners can choose live fish from the tanks. The price of seafood is determined on a “pay by teal” basis. A teal is a Chinese unit of measurement, approximately equal to 1.2 ounces. Dried seafood such as shark's fin, abalone and conpoy, are often served.

Enjoy an old Cantonese custom of Yum Cha or “drinking tea” where Dim Sum is inextricably linked to it. Dim Sum are special Cantonese snacks steamed using bamboo baskets and paraded past on trolleys in restaurants. Hong Kong boasts the best international Dim Sum chefs, who prepare mouth-watering delicacies such as steamed pork spareribs, steamed buns with roast pork and har gao (shrimp dumplings) with translucent skin. There are usually three to four pieces with each plate or steamer basket having different price. When getting your tea cup filled, it is Chinese custom to tap your fingers on the table near your cup twice as a sign of reverence and thanks. Another style of Cantonese dining can be found at outdoor cooked-food stalls. These eating places serve some of the best but very simple seafood, noodle and rice dishes in an alfresco atmosphere.

Chiu Chow

Chiu Chow cuisine is known for its tantalizing taste sensations and refined poultry dishes. The Chiu Chow flavours originated around the Swatow district of eastern Guangdong province and are now among the most popular in Hong Kong . Piquant sauces often enhance dishes, with tangerine jam for steamed lobsters and broad-bean paste for fish. Duck and goose are Chiu Chow favourites. Spicy goose is served with vinegar sauce and garlic. Many Chiu Chow classic dishes are light and tasty, with abundant use of vegetables. Chiu Chow chefs are skilled vegetable carvers, creating fine flowers, birds, dragons and phoenixes from carrots and melons. The pungent Tiet Kwun Yum oolong tea served in tiny cups before and after a meal is a digestive aid.

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