Ten local flavours visitors are pointed toward on Discover Hong Kong. This is a guide to what to try, not a ranked restaurant list. The official local-flavours collection has current places.
Dim sum and yum cha
A shared meal of small steamed, baked, and fried dishes, traditionally with tea. Go earlier in the day for the full tea-house rhythm.
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Cha chaan teng milk tea
Strong tea pulled with evaporated milk. It is the house drink of Hong Kong’s tea restaurants.
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Pineapple bun
A sweet, crackled crust on a soft bun. The classic version with a thick slice of butter is called a bolo yau.
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Egg tart
A short pastry cup of smooth custard, sold in bakeries and cha chaan tengs.
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Wonton noodles
Springy noodles in a clear broth with shrimp wontons. Often ordered with a side of greens.
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Siu mei
Roast and barbecued meats — goose, duck, pork, and char siu — chopped to order and served with rice.
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Cheung fun
Silky rice-noodle rolls, filled with shrimp, beef, or dough sticks, and finished with soy.
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Claypot rice
Rice scorched at the edge of a hot clay pot, usually with cured meat, and mixed with soy at the table.
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Dai pai dong dishes
Open-air cooked-food stalls. Typhoon-shelter crab, pepper salt squid, and a cold beer are the usual night order.
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Island snacks
Cheung Chau is known for mango mochi and large fish balls. Treat them as a ferry-day snack, and check HKTB for current shops.
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