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The beauty of eating in Hong Kong is that you can dine on nearly every cuisine in the world, from Asian to French and American to Russian, with prices ranging from a few dollars to a few hundred. But this really is the place to experience Chinese cuisine in its many varieties and sometimes the tastiest, freshest food around is in the dai pai dongs (cooked food markets). Some of these places have English menus, but often you have to take a few chances and try things you wouldn’t dream of eating at home. Central, especially Lan Kwai Fong and SoHo, has a huge range of international restaurants and Tsim Sha Tsui is good for Asian food, especially cheap Indian restaurants in Chungking Mansions. Some of the best mid-range restaurants for local cuisine are in Causeway Bay and Wan Chai. The best fresh seafood is on Lamma, Cheung Chau and Sai Kung. If you want to have a quiet, leisurely lunch, try to avoid 1230-1400 when office-workers pile out and invade every cheap eatery around, although there are great bargains in otherwise expensive restaurants, with fixed menus at a fraction of the usual cost.
Every visitor should experience yum cha (’drink tea’) along with their dim sum (’touching the heart’) – small parcels of dumplings, buns and pastries, washed down with pots of tea. Each portion consists of three or four pieces, so experiment with a few varieties. Favourites include steamed shrimp dumplings (har qau), deep-fried spring rolls (tsun quen) and steamed barbecued pork buns (cha siu bau). Although locals have a fondness for pig’s ears, chicken’s feet and entrails, there is a good choice of vegetarian restaurants. Japanese cuisine is a recent big hit here with several chains of very popular, cheap sushi bars packed in the evenings.
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