Hong Kong Food Mangé’d Part 1

A constant problem that I ran into while I was in Hong Kong was what is really Hong Kong food? What is it made up of? What do Hong Kong people identify as Hong Kong food? Here I have some food that is not necessarily uniquely Hong Kong style food, but it’s food that Hong Kong people have identified with.


One of the first dinners I had in Hong Kong was near HKU at BBQ. Now don’t get me wrong, this place is not cheap at all. But it’s pretty tasty and there’s a lot of people who come here so make a reservation if you can. This place is run by two couples who are extremely organized and efficient. Now your experience, really depends on the catch of the day and what they have available. There were a lot of foods that we wanted to eat that had already ran out! And it was only around 7pm. What I would recommend having would be the foie gras on toast and their rack of lamb. Let me tell you, this must have been one of the best rack of lambs I’ve ever had in my life. It was juicy, fatty and well seasoned. It was just blowing my mind. The seafood here was also on point. Everything is pretty well grilled and nothing was really bad.

Rating: 8/10


In Mongkok there’s a place called 澳門翠苑茶餐廳 Chui Yun Macau Restaurant. It’s inside this cooked market so it can be hard to find if you don’t look properly. They are famous for their bread filled meat and curry. It comes with a soup as well. It’s a really filling meal for the price you pay.

Rating: 7/10


Situated in Sham Shui Po, Four Season Claypot Rice. A few words to describe this place, long lines, buy your own drinks somewhere else and fried oyster fritters. Although the lines are long, they go by fast. My favourite part of this place was the oyster fritters. Not too oily, really crisp and light. The clay pot rice itself was okay – the rice was good, but it was slightly too burnt

Rating: 7.5/10


If your craving some congee and roast duck then Mong Kok’s Fuk Kee may be for you. To be honest, the duck was not that good – it was slightly too chewy for my liking. The fish congee we had on the other hand, was pretty flavourful and stewed for a good amount of time.

Rating: 7/10


Recent 2016 Street food Michelin addition, Hap Ying Tai, lives up to its name. Their steamed noodle rolls doused in pork fat is pretty flavourful. With the right combination of sweet sauce and soy sauce makes it amazing. You have the salty and savouriness from the pork fat and the sweetness from the sweet sauce. The noodles are steamed to perfection and not too easily broken. As a snack, this definitely hits the spot. You will also see a lot of people ordering soy milk and congee as well which are not bad as well.

Rating: 8.5/10


Roasted meat in Hong Kong is definitely an iconic dish. Out of all the places I decided to go to, Joy Hing Roasted Meat was one of the first one that I tried and it was pretty darn good. The pork had a good amount of sweetness and fat to it. The chicken was okay. The rice was well cooked as well which accompanied the meat well.

Rating: 7.5/10


That’s the end of part one of Hong Kong Food Mangé’d. Stay tuned till next Friday to hear the rest of the Hong Kong Food Mangé’d.



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