![]() Diners of all persuasions, from office to construction workers, students to tourists, are drawn in for a true Hong Kong classic: roast goose on rice. Street address: 50 Tin Kwong Road, To Kwa WanĪ line outside a restaurant's door is always a good sign, and Kam's Roast Goose in the Wan Chai district has a permanent one as soon as they open at 11:00. While you're here, it's worth trying the small, yellow fish-paste dumplings called siu maithat are the perfect platform for the sauces lined up in squeezy bottles along the counter. Served simply in a paper cup, along with a stick to skewer them, their fish balls feature that bouncy, springy texture that is so sought-after in Cantonese cuisine and are distinguished by the accompanying sweet-spicy sauce. Known as "fish eggs" when translated from Cantonese, these treats were traditionally made by hand and served in noodle soup in China, but Hong Kong places started frying them until golden brown then slathering them in curry sauce.įishball Man in To Kwa Wan is little more than a stand, with no seats – but this is, after all, food that is meant to be eaten on the go. The definition of humble street food, fishballs ( jyu daan) were first made by Chiu Chow people from China's Guangdong Province who turned parts of fish generally left uneaten into a paste, before rolling them into balls and boiling them. But just make sure you know what you're ordering before calling staff over as service can generously be described as "brisk". To accompany, a cup of strong Hong Kong milk tea, made with either evaporated or condensed milk, is a non-negotiable.Īs buttery aromas waft around you, check out the other options, including their egg tarts. That flaky, crunchy sweet crust atop the soft and fluffy bun is definitely best experienced hot from the oven, complete with a thick, cold pat of butter that quickly melts. The name actually comes from their crusty domed appearance that resembles pineapple skin. ![]() While you'd expect the spiky tropical fruit to be the hero, confusingly there is, in fact, no pineapple at all in pineapple buns. This year marks half a century since Chan Tim-wo, the son of a baker, opened his cafe serving the delicious sweet rolls in the always-on Mong Kok district, where a constant line of customers testifies to their popularity.Ĭhan's recipe, passed down by his father-in-law, has more than stood the test of time. Pineapple buns are a popular local snack and few spots can match Kam Wah Cafe & Bakery, especially when it comes to history. Īddress: Shop B, G/F, 98 Wellington St, Central Underneath sit bouncy egg noodles, while the fragrant broth is made from simmered pork bones with prawn heads, shells and air-dried cod, before the bowl is finished with a scattering of chopped spring onions.Īs steam mists up the kitchen, visible through a service hatch, chefs also plate up noodles with two other topping options: sliced beef or fish balls made from dace fish – or even all three in the same bowl, if you're feeling hungry. Two prawns are used per dumpling, chopped up and mixed with fatty pork and dried mandarin peel to bind it, adding subtle notes of flavour as you bite through the soft folds of dumpling skin for a textural masterpiece. Just HK$38 (£4) buys you a generous bowl featuring three handmade dumplings each the size of a golf ball. ![]() It may come as a surprise, then, that prices for their classic Cantonese comfort food of prawn wonton noodles are decidedly wallet-friendly. We're confident, however, that you can't go wrong at these eight tried-and-tested spots serving beloved Cantonese classics, from bamboo steamers filled with dumplings to glistening roast meats on rice.Īccolades from past editions of the Michelin Guide are proudly displayed on the walls and in the window at Tsim Chai Kee, located just off the famed outdoors escalator in the heart of Central district. If you ask almost anyone in the city, they'll invariably have their own suggestion of where to find the best version of a particular dish. Consequently, brightly lit tea houses and noodle shops, busy takeaway stands and full-service restaurants all compete for an annual dining market where diners spend the equivalent of almost £9.2bn. The combination of cramped home kitchens and expensive groceries means that for many, dining out is more cost-efficient than cooking at home. The city's culinary landscape features world-class Michelin-starred tasting menus and fine dining, but the majority of restaurants are humble, local spots where the prices are low and the proudly Cantonese dishes are comforting. With around 17,000 places to eat in Hong Kong, you're never far from a steaming bowl of something delicious.
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