A char siu bao for breakfast, a steaming bowl of wonton noodle soup at Tsim Chai Kee for lunch, a quick stop for silk stocking milk tea at Long Fong Yuen in the evening, a to-go matcha mochi brioche bun from Vission Bakery, and a portion of roast goose from Yat Lok as early dinner—that’s how time ought to be divided in Hong Kong.
Given its significant position on the global map, which has historically worked like a magnet for people from all over the world, Hong Kong, in culinary terms, can be best described as the food court of the world. From adopting the European nuances brought in by the British to embracing foreign ingredients and cooking styles of the rest of Asia and even the South, Hong Kong has always kept up pace with the happenings of the culinary world. However, despite the range that it puts up, Hong Kong’s soul is best encapsulated in the Cantonese cuisine that it has made its own since the 19th century.