Ah Hong Kong, a place renowned for its delicious surprises … well, from a western perspective anyway.
You can’t move five yards down Temple Street without encountering yet another open-air stall serving up a classic Cantonese delicacy.
This is the realm of Deep-fried French toast, chicken feet, stinky tofu, pineapple bun, roast pigeon and snake soup – fish and chips, need not apply.
The city’s fast becoming an international foodie hub, with variety and quality across the culinary spectrum.
Since 2010, when the Michelin Guide awarded its first stars in Hong Kong, more than 60 establishments have received the prestigious hallmark of fine dining quality.
The guide, which also covers Macau, has never been bigger. The 2013 edition has 290 entries (up from 272 last year). What’s more, 40 per cent of the listings have changed from last year – reflecting a rapidly evolving restaurant scene in the two territories.
Naturally, many who have earned the accolade fall within the high-end bracket. Not least those possessing the coveted three stars – the Chinese Lung King Heen at the Four Seasons included.
But what you may be surprised to hear is that some of the city’s local food stalls also make the list. Tim Ho Wan for example.
A hotspot for locals, this dim sum canteen is praised for its use of fresh ingredients – dim sum is steamed to order. The barbeque pork buns, prawn dumplings and steamed rice rolls are highly recommended. What’s more, at less than a fiver, we wager these are the cheapest Michelin-starred dishes there’ll ever be.
Written by insider city guide series Hg2 | A Hedonist’s guide to…
(The featured image is by goodiesfirst)