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Lin Heung Tea House in Hong Kong. Hong Kong cuisine is mainly influenced by Cantonese cuisine, European cuisines (especially British cuisine) and non-Cantonese Chinese cuisines (especially Hakka, Teochew, Hokkien and Shanghainese), as well as Japanese, Korean and Southeast Asian cuisines, due to Hong Kong's past as a British colony and a long history of being an international port of commerce.
S. Saang mein; Sea cucumbers as food; Seafood birdsnest; Shahe fen; Shark fin dumpling; Shogun and Little Kitchen; Shumai; Singapore-style noodles; Siu mei; Siu yeh
Cuisine holds an important place in Hong Kong culture. From dim sum, hot pot (da been lo), fast food, to the rarest delicacies, Hong Kong carries the reputable label of "Gourmet Paradise" and "World's Fair of Food". Hong Kong cuisine, which is influenced by both Western (mainly British) and Chinese (mainly Cantonese) cultures, is very diverse.
Arome Bakery in Hong Kong. Chinese bakery products (Chinese: 中式糕點; pinyin: Zhōngshì gāodiǎn; lit. 'Chinese style cakes and snacks' or Chinese: 唐餅; pinyin: Táng bǐng; lit. 'Tang-style baked goods') consist of pastries, cakes, snacks, and desserts of largely Chinese origin, though some are derived from Western baked goods.
Poon choi also represents Hong Kong's food culture and creativity. Although it is a traditional cuisine of Hong Kong walled villages the ingredients have changed over the past decades and become more diversified to suit peoples' varying palates and tastes. [8] Nowadays, Poon Choi stores are being launched in the urban districts.
Three Fried Stuffed Treasures (Chinese: 煎釀三寶; Sidney Lau: zin 1 joeng 6 saam 1 bou 2) is a traditional street food popular in Hong Kong, Macau and parts of Canton. [1] It is a dish in which vegetables and other foods are stuffed with marinated dace fish paste [2] and Chinese red sausage. [3]
In the inaugural 2009 Hong Kong and Macau edition of the Michelin Guide, 14 restaurants received stars including ten with one star, three with two stars and the maximum of three stars to Lung King Heen at the Four Seasons Hotel Hong Kong helmed by Chef de cuisine Chan Yan-tak. It remains as the only Chinese restaurant in Hong Kong to carry such ...
Yunnan cuisine; Zhejiang cuisine; Hong Kong cuisine is mainly influenced by Cantonese cuisine, non-Cantonese Chinese cuisine (especially Teochew, Hakka, Hokkien and the Jiangsu & Zhejiang), the Western world, Japan, and Southeast Asia, due to Hong Kong's past as a British colony and long history of being an international city of commerce.