The 2024 Guangdong–Hong Kong–Macao Road cycling race and test event for the 15th National Games will take place on 24 November, and temporary control measures will be in place at the Hong Kong–Zhuhai–Macao Bridge. Click here for details.
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Hong Kong is home to some of the most diverse food cultures in the world. There are so many choices to indulge in for breakfast, lunch and dinner, but don’t forget dessert! From Hong Kong’s local cafes to delicious dim sum, we let you take the wheel to create your own immersive foodie adventure at some of the best spots in the city. You decide what dishes to order and what authentic cultural food experience you want to have. First up, breakfast. Let’s start your adventure and check out all the scrumptious choices — pick the one that sounds the best to you! And you can always come back and choose something new!
Why isn’t there pineapple in the pineapple bun?
This classic Hong Kong snack, the pineapple bun, doesn’t actually contain pineapple! The famous treat earned its name from its chequered top that resembles the skin of a pineapple. The top half of the bun is made from cookie-type dough, while the bottom is made from Chinese-style bread dough, which tends to be softer and sweeter than Western bread. It’s often served with a thick, cold pat of butter inside the warm bun.
'Dim sum' or 'yum cha'?
A unique and delicious culture, dim sum and yum cha are often confused by non-locals. Dim sum means ‘touch your heart’ and with as many as 150 items on a restaurant menu, and 2,000 in the entire range, it’s nearly impossible to not find something you love. Usually a brunch or lunch affair, the act of meeting up with friends, family or colleagues for dim sum is known as yum cha, which literally means ‘drinking tea’.
Claypot rice: how do you get the crust?
A winter staple and popular local dish of Hong Kong is claypot rice and the most delicious part is the crust! The base of most claypot meals is rice — usually a mixture of fresh and aged grains to ensure a moist yet firm texture. Fatty, juicy meats and fresh vegetables are added to the pot which is covered and, traditionally, slow-cooked over a coal-lit fire. Clay pots are used because of their qualities in providing even heating. In Hong Kong, they often include one of the many unique varieties of Cantonese preserved sausage. The trick to getting the best crust is to wait for the crust to shrink a bit from the pot as it cools. Once it seizes and loosens from the side of the pot, it’s time to enjoy.
What's mango sago?
Mango sago is a refreshing treat, especially during the heat of Hong Kong summers. This dessert is full of fresh mango, pomelo, coconut and condensed milk and is such a delicious delight of fruitiness and lightness!
Who invented egg waffles?
Here in Hong Kong, we love egg waffles and there are varieties of both savoury and sweet. The waffles are made by pouring batter into a mould to make the puffs. They come out crunchy on the outside and soft on the inside. Nowadays, egg waffles come in a range of flavours, including chocolate, coconut and pork floss.
Do you know who invented the egg waffle? There are many different stories about the history of egg waffles. Some people say they were invented by hawkers who wanted to use up damaged eggs and created the batter. While other people say it’s simply Hong Kong’s interpretation of European waffles. No matter how they were invented, they are delicious!
