A Hong Kong vacation would not be complete without trying the eats the city has to offer. Food in Hong Kong is influenced by a complex combination of cuisines from the Mainland, Southeast Asia and England due to Hong Kong's past as a British colony. These combinations are evident in the food served from the roadside stalls to fine dining restaurants. Apart from the usual dim sums and dumplings, we list down some unique treats that are worth a try when in Hong Kong.
Black Sesame Tong Yuen
A popular breakfast or dessert fare made from glutinous rice balls with sweet black sesame filling. The chewy balls are either served rolled in chopped nuts or in a bowl of sweet ginger broth.
Macaroni in Tomato Soup
The name says it all. Macaroni pasta swimming in steamy tomato soup. Bits of ham, carrot, peas and corn are sometimes added for flavor and color. Considered a local comfort food, Macaroni in Tomato Soup is a popular breakfast treat.
Pineapple bun, locally called bor lor bao, is an iconic Hong Kong treat. It is a soft sweet bun with a crusty top that resembles the skin of the pineapple, hence the name. Pineapple buns are served in many Hong Kong restaurants and even in dai pai dongs. They come plain or with a variety of fillings including custard cream, barbecued pork, red bean paste and sweetened shredded coconut. Controversial among the health-conscious is the "buttered pineapple bun" which is simply a pineapple bun sliced in half and served with a thick slab of butter inside.
Also called meat wool, meat floss or flossy pork, pork floss is savory dried pork shredded into fine floss and used as topping for buns and congee. Depending on the maker, pork floss may come fluffy or crunchy. Whatever the texture, pork floss is a definite must-try in Hong Kong.
A popular street food known locally as gai daan jai, the eggette is actually an egg custard waffle cooked in specially shaped waffle irons over an open flame. It makes for a delicious snack while strolling the busy streets of Hong Kong.
Portuguese Egg Tart
Originally from the nearby island of Macau which was a former Portuguese colony, these egg tarts are delicious flaky pastry shells filled with rich egg custards. Best eaten warm and freshly-baked, make sure to get them early as they can ran out easily.