Uniquely *Hong Kong* food

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  1. #1

    Uniquely *Hong Kong* food

    Hi sorry if this is an old chestnut but it's kind of hard to search for in old threads - anyway if i wanted to treat visitors to some uniquely Hong Kong food - i.e. not just Cantonese, but something that really originated in and is mostly popular only in Hong Kong - something a Hong Konger would miss if they moved to the mainland - what would you recommend?

    People at work say HK-style milk tea and some kind of dried shrimp paste thing (they also said egg custard tarts but that's portuguese via macau i think). Any other suggestions?


  2. #2

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    prince de la bun of course.


  3. #3

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    There are the portugese egg custard tarts - the ones with the burnt tops and the flake crust, then there are the HK egg custard tarts, that typically use less sugar, different crust, and baked differently. Two different tastes.

    Dim sum isn't exclusively HK, but I don't think you'd get it better anywhere else.

    HK bakeries - cocktail buns, pineapple buns, hot dog buns.

    Yakult.


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    curry fishball...


  5. #5

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    Quote Originally Posted by Krad:
    Yakult.
    yakult is very japanese.

    pork chop bun
    curry fish balls
    pancake balls (gai dan chai)
    wonton noodle
    baked pork chop and rice
    fried doughnut in rice flour rolls & congee
    chinese steak house (i.e. Boston Restaurant in Wan Chai)

  6. #6

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    Quote Originally Posted by Krad:
    Dim sum isn't exclusively HK, but I don't think you'd get it better anywhere else.
    The shrimp, fish and vegetables are all better in Canton.

    lol,

  7. #7

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    Quote Originally Posted by MrMoo:
    The shrimp, fish and vegetables are all better in Canton.



    lol,
    Whoa! lmgtfy.com is pretty cool.

  8. #8

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    Stinky tofu. I haven't come across that even in Guanzhou. Toffee on a stick in Tai O. Yin-yang tea/coffee mix.

    Wonton noodles. Egg tarts. Baked spaghetti. Unless your guests are from NY, Vancouver, Toronto or Sydney where the local variants are better.


  9. #9

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    How about all that cha chan teng-style stuff like spaghetti in black bean sauce with grouper and olives? Not very nice, but very HK.


  10. #10

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    Quote Originally Posted by jgl:
    Stinky tofu.
    Isn't it from Taiwan?


    And am I the only one who thinks HK egg tarts are nasty? Greasy, bland, crumbly pastry, yuck, yuck, yuck!

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