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Hong Kong cuisine is mainly influenced by Cantonese cuisine, British Cuisine, other Western Cuisines, non-Cantonese Chinese cuisine Japan, and Southeast Asia, due to Hong Kong's past as a British colony and long history of being an international port of commerce.


In this Hong Kong food guide you'll find 25 must-eat dishes and restaurants in Hong Kong where you can try them. Get ready for delicious food in Hong Kong!


If you are a foodie, then Hong Kong is your paradise. Click to see what the top famous food you should try in Hong Kong.


Jun 4, 2016 ... Hong Kong offers a stunning arrays of delicacy from street food to Michelin Star Rated Restaurants, visitors are spoilt for choices available. Feel free to check out our Hong Kong Attractions or Things to do in Hong Kong. Take Note. We experienced culture differences in Hong Kong that you should know to ...


(CNN) — Hong Kongers have a passion for Hong Kong food that eclipses their love for politics, shopping, gambling, and even -- gasp -- stocks. The city is home to some of the most food-obsessed people in the world and produces an extraordinary array of food items ranging from the stubbornly traditional to unselfconscious ...


Jul 25, 2017 ... In an ever-changing city like Hong Kong, sometimes the most telling historical anecdotes can be found in food.


Jan 21, 2013 ... Hong Kong is justifiably famous for its restaurants and its cuisine, but it's the variety of food that is mind-boggling. Here are 10 specialities not to miss, from snake soup to whole roast suckling pig.


Jul 25, 2014 ... Hong Kong, Hong Kong, I love you. A very large reason is due to your amazing food choices, and the culinary scene just get more and more exciting. Early morning I wake up, I crave for some scrambled eggs at Australian Dairy Company, perhaps yum cha at a dim sum restaurant, savour after char siu, chat ...


May 25, 2016 ... When Amber opened in 2005, fine dining in Hong Kong was all about stuffy, old‐ fashioned French food, with everything flown in from Europe. Executive chef Richard Ekkebus arguably changed all that, making ingredients like Japanese sea urchin fit into a modern European menu by placing it atop a ...