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Dim sum
Dim sum are bite-sized Cantonese dishes, from shrimp dumplings and siu mai to rice rolls and steamed cakes, usually shared over tea in the late morning. Families treat weekend dim sum as a social ritual. Try old-school trolley service at Lin Heung Tea House or budget Michelin baskets at Tim Ho Wan in Sham Shui Po.
Roast goose and Cantonese BBQ
Cantonese roast goose, with crisp skin and rich meat, is a cool‑season favourite often served over rice or noodles alongside char siu pork. Lines form at small specialists such as Yat Lok in Central and Kam’s Roast Goose in Wan Chai. Portions are rarely halal, and goose is typically at its fattiest and most prized from autumn through winter.
Seafood and dai pai dong suppers
Choosing live seafood from tanks and having it cooked to order is a classic Hong Kong experience. In coastal towns like Sai Kung, open‑air restaurants prepare steamed fish, typhoon shelter crab and clams in black bean sauce, while Temple Street’s dai pai dongs focus on stir‑fries. Prices are by weight, so always confirm cost before ordering.
Wonton noodle soup
Wonton noodles pair springy egg noodles with shrimp-filled wontons in a clear, fragrant broth made from dried seafood and pork bones. Locals eat it as a quick meal at any time of day. Mak’s Noodle on Wellington Street is a famous stop for compact bowls, while Ho Hung Kee in Causeway Bay offers a more modern, air‑conditioned setting.
Milk tea and street snacks
Hong Kong-style milk tea blends strong black tea with evaporated milk, served in cha chaan teng diners and paired with snacks like egg tarts, pineapple buns and curry fish balls. Try milk tea with freshly baked egg tarts at Tai Cheong Bakery off Lyndhurst Terrace, then sample skewered fish balls from nearby street stalls in Central or Mong Kok.
Winter hotpot
Hotpot is a communal winter meal where thinly sliced meats, seafood and vegetables cook in simmering broth at the table. Many locals favour yin‑yang pots with both spicy and mild sides. The Drunken Pot in Causeway Bay offers playful broths and skyline views, while more traditional shops specialise in simple soup bases and long ingredient lists.
Craft beer and cocktails
Hong Kong’s bar scene ranges from casual craft beer pubs to experimental cocktail dens. Spots like Quinary in Central reinterpret local flavours such as milk tea into modern drinks, while beer bars pour local and imported brews. Prices include a service charge in many venues, and tipping beyond that is optional rather than expected.
Claypot rice (煲仔飯)
Claypot rice is cooked in a charcoal-heated clay pot, forming a crisp layer of rice at the base. Toppings often include Chinese sausage, chicken, salted fish, or preserved meats. It is especially popular during cooler months and frequently eaten in winter evenings.
Snake soup (蛇羹)
Snake soup is a traditional winter dish made with shredded snake meat, mushrooms, bamboo shoots, and spices. It is thickened and served hot, often with crispy crackers. The dish is typically associated with colder months.
Typhoon shelter crab (避風塘炒蟹)
Typhoon shelter crab is stir-fried with garlic, chili, and fermented black beans. Originally linked to fishing communities, it is now a staple of Cantonese seafood restaurants. While available year-round, it is commonly eaten during cooler evenings.
Pineapple bun with butter (菠蘿油)
The pineapple bun contains no pineapple; its name comes from the crackled sugar crust resembling pineapple skin. Served warm with a thick slice of butter, it is a staple of Hong Kong bakeries and cha chaan teng cafés year-round.
