Hong Kong
One of the world's great eating cities, from dawn dim sum trolleys to a 3am bowl of wonton noodles.
Begin with yum cha: a clattering morning tearoom, trolleys of bamboo steamers weaving between tables, and you pointing at whatever looks good — translucent har gow, barbecue-pork buns, custard tarts still warm. Dim sum is Hong Kong's genius for small, precise, endlessly varied pleasure, and the tea keeps coming as long as you leave the lid ajar.
But the city really lives in its everyday places. Duck into a cha chaan teng for East-meets-West comfort — a crisp pineapple bun with a cold slab of butter, macaroni in soup, and a cup of silk-stocking milk tea strong enough to lean on. On the street, a lacquered char siu and roast goose hang in the window, an egg waffle blisters on the iron, and after midnight the move is a bowl of springy wonton noodles at a hole in the wall. Come hungry at every hour; this city rewards it.
- Dim sum (steamed tea snacks)
- Roast goose (crispy Cantonese)
- Char siu (barbecued sweet pork)
- Wonton noodles (shrimp dumplings in soup)
- Egg waffle (bubble-shaped sweet waffle)
- Egg tart (flaky custard tart)
- Hong Kong milk tea
