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 is a challenge to not find something you love. Cantonese people tend to avoid fried foods early in the day, steamed dishes dominate most dim summenus. There are also snack-sized portions of pan-fried, deep-fried, and baked served in bamboo containers, which are designed to be eaten communally and with tea.
This is a sampan-style classic. Unique to Hong Kong, sampan style refers to the fishermen delicacies served on small boats. It usually involves the pungent flavours of ginger, garlic and chilli.
The number of methods of cooking shrimp in Hong Kong would even impress Bubba, but deep-fried is an all-time favourite. Many restaurants wrap the shrimp in other ingredients, such as noodles, before deep frying.
When eating hotpot, diners stew ingredients including meats, seafood and vegetables in a pot of soup; but Chinese hotpot comes in a dizzying array of shapes and sizes. Nonetheless, it is always a hearty, communal eating experience best enjoyed with friends and beers on a wintery evening.
Siu mei (or Chinese barbecue)
Think of deliciously cured meats hanging in restaurant front windows, dripping in their flavourful juices – is one of Hong Kong’s signature cuisines.