Cuisine of Hong Kong
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The cuisine in Hong Kong can best be described as a fusion of Eastern and Western style cuisine. From the roadside stalls to the most upscale restaurants, Hong Kong provides an unlimited variety in every class. Complex combinations and international gourmet expertise have given Hong Kong the reputable labels of "Gourmet Paradise" and "World's Fair of Food"[1].
Background
Today Hong Kong remains mostly a service sector[2], and restaurant businesses serve as a main segment of the economy. Presentation, tradition, flavor, trends, creativity - there are thousands of factors that make food in Hong Kong unique. With the 3rd highest density population per square meters in the world and serving a population of 7 million[3], Hong Kong is host to a restaurant industry in which competition is cutthroat. Due to its small geographical size, Hong Kong packs a large number of restaurants in a limited area of land.
With Chinese ethnicity making up 90% of the population[4], Chinese cuisine is naturally served at home. A majority of Chinese in Hong Kong are Cantonese in addition to sizeable numbers of Hakka, Teochew and Shanghainese people, and home dishes are usually a mixture of those traditions. Rice is predominantly the main staple for home meals. Home ingredients are picked up from local supermarkets. Judging by the products sold, the west would classify Hong Kong markets as Asian supermarkets.
Since most families do not own cars and rely on public transportation instead, grocery shopping happens much more frequently. Grocery purchases are usually in small quantities since "freshness" is always emphasized. Take-out and dining out is also very common, since people are often too busy to cook with an average 47-hour work week[5].
History
Historically Hong Kong's food source came from a combination of mini stores instead of supermarkets. Some of the stores included rice dealers (米舖), serving as mini rice storage warehouses. Wine shops (辦館) which offered beverages. See dor (士多), which were single convenient stores, most notable for serving fresh baked bread. The main component was Gaai si (街市) or wet markets. One of the first market gatherings in Hong Kong was Canton Bazaar that began in the 1840s. The idea of a single facility or supermarket that provided all food ingredients did not take place until the early 1970s when Wellcome, a local grocery chain, changed its format into a supermarket. Air-conditioned supermarkets did not become standardized until the 1980s. Because Hong Kong's culture has its origin in Guangzhou, Cantonese cuisine is the foundation of food available in Hong Kong.
Eating habits
Most restaurant serving sizes are considerably small by international standards, especially in comparison to most Western nations like the United States or Canada. The main course is usually accompanied by a generous portion of carbohydrates such as rice or mein(noodles). People generally eat 5 times a day[1]. Dinner is often accompanied with dessert. Snack time also fits anywhere in between meals.
| Time of Day | Meal |
|---|---|
| morning | Breakfast |
| noon | Lunch |
| 3pm | Afternoon Tea |
| 6-7pm | Dinner |
| 10pm or later | Siu Ye |
Eating Etiquette
Most Asian style cuisines (like Japanese, Chinese, Korean etc) are consumed with chopsticks. The more western style cuisines favor knife and fork. Some meals are more suited for the use of hands. One notable trend in restaurants is the limited number of napkins provided during a meal. Most mid to low-tier restaurants operate under the assumption that customers bring their own napkins or tissue packs when dining. European etiquette dining manners are rarely, if ever practiced in Hong Kong, even in upscale restaurants.
Ingredients
Food in Hong Kong uses an infinite number of ingredients, but some common ones include:
Styles
Eastern
| Eastern Category | Style Name | Most Popular | Examples |
|---|---|---|---|
| Small Shops | Hawker | Snack | Fish balls on a stick, Chou Tofu |
| Dai Pai Dong | Snack | Wonton noodle | |
| Specialty | Snack | Tofu pudding, beef jerky, Haw flakes | |
| Informal | HK-Style Fast Food | Anytime | Cutlet Porkchop, Vegetable with Oyster sauce |
| Bakery | Chinese Pastry | Snack | Wife Cake, Egg tart |
| Cuisine | Dim Sum | Taro dumpling, Cha siu baau | |
| Cantonese | Lunch, Dinner | Siu mei, Char siu | |
| Buddhist | Lunch, Dinner | Buddha's delight, Mantou | |
| Hakka | Lunch, Dinner | Poon Choi | |
| Beijing | Lunch, Dinner | Peking Duck | |
| Japanese | Lunch, Dinner | Sushi, Sashimi | |
| Indian | Lunch, Dinner | Curry Chicken | |
| Da Been Lo | Dinner | Scallop, Shrimp | |
| Others | Lunch, Dinner | Shark fin soup | |
| Drinks | HK-Style Drinks | Anytime | Lai Cha, Yuanyang |
| Chinese Tea | Anytime | Chrysanthemum tea |
Western
| Western Category | Style Name | Most Popular | Examples |
|---|---|---|---|
| Small Shops | Sai Chaan | French Toast, Instant noodles | |
| Informal | Western Fast Food | Anytime | Big Mac, Hotdog, Pizza |
| Bakery | Western Bakery | Snack | Maxim cakes, Tiramisu |
| Cuisine | American | Lunch, Dinner | Sirloin steak, Buffalo wings |
| Italian | Lunch, Dinner | Spaghetti with Vienna Sausage, Beef Brisket | |
| French | Lunch, Dinner | Quiche, Lamb Mignon | |
| Drinks | Western Drinks | Anytime | Horlicks, Coke |
| Western Coffee | Anytime | Espresso, Iced coffee |
Non-service-based
Non-service-based items are food that do not require cooking or any chef services. They are usually imported, cultivated or produced. It is identical if served outside of Hong Kong.
| Category | Style Name | Most Popular | Examples |
|---|---|---|---|
| Alcoholic | Beer | Lunch, Dinner | Tsingtao, Carlsberg, Heineken |
| Wine | Lunch, Dinner | XO | |
| Fruits | Pacific Fruits | Anytime | Ya Pear, Durian, Lychee |
Eastern Styles
Hawker
These are basically streetside food stalls, operated by usually 1 or 2 people pushing a cart. The carts are usually very mobile, allowing the business freedrom to sell snacks in which ever area is most populated at a particular point in time. While they have been popular in the 70s and 80s, tight health regulations and other forms of lease versus licensed hawker restrictions have put a burden on this mobile food culture[6]. The term Jau Gwei became associated with the hawkers trying to avoid restrictions.
Dai Pai Dong
These are small Chinese style sit-down restaurants. The business is catered toward the locals, many menus are strictly in Chinese only. The service is generally fast, and the food is highly affordable.
- Includes:
Specialty Shops
Specialty stores usually dedicate to selling a certain type of snack or dried goods. If the focus is on beef jerky for example, the store will offer 10 to 20 different types of the highest grade and quality. During holiday times, specialty stores are sometimes the premiere place for purchasing food gift items. Sun-dried goods and Chinese candy are also common merchandise found.
- Includes:
HK-Style Fast Food
HK-style fast food is either served in fast-casual restaurants such as Café de Coral and Fairwood or in food courts typically attached to malls or supermarkets such as CitySuper. Unlike Western fast food, HK fast food is often prepared to order rather than premade. Despite this, preparation is very quick and efficient, allowing for maximal turnaround of customers. Many Asian cuisines are represented, but the food is altered to cater to the locals' palate.
- Includes:
Chinese Pastry
Hong Kong-style Chinese pastry offers a plethora of choices for the discerning taster. Depending on location, some shops may carry a wider selection than others, and some may bake goods on the premise while others have it delivered from an off-site bakery. Most bakeries carry standard fare such as Pineapple Buns and Egg Tarts. During the Mid-Autumn Festival, moon cake is one of the hottest sellers. Pastries are baked fresh daily (and sometimes throughout the day), and it's said that Hong Kong people have taste buds so sophisticated that they can tell the difference between something baked 1 hour versus 5 hours ago.
Cuisine: Dim Sum
Dim Sum is a type of cuisine in which waiters cart around stacks of steamer baskets or small plates of food for customers to choose. Dim Sum includes dishes based on meat, seafood, vegetables, as well as desserts and fruit. The term Yum cha (literally "drink tea") is synonymous with eating Dim Sum. It is customary for families to eat Dim Sum on weekends.
- Includes:
Cuisine: Cantonese
A large part of the family home cooking comes from the Cantonese cooking styles. That same tradition is expanded into the streets and Cantonese restaurants. Dishes available in Guangdong are also available in Hong Kong, often with many times the enhancements. Sometimes even with a blend of international influence. Cantonese food prices perhaps cover the widest range, from the small businesses lou mei to the most expensive Bao yu type delicacies.
Cuisine: Buddhist
This cuisine is basically vegetarian specialties using tofu, bean curd, mushroom and other natural ingredients. Despite the name, the cuisine can be enjoyed by anyone not affiliated with Buddhism. Hong Kong vegetarian dishes are distinct in the sense that it has mastered meat analogues substitutes to the point where it can taste and look identical to real meat. Even committed meat-eaters enjoy the cuisine regularly[7]. Unlike western countries, vegetarian diet in Hong Kong are not considered a commitment. Some temples and monasteries like Po Lin Monastery and Yuen Yuen Institute also serve the cuisine.
- Includes:
Cuisine: Hakka
This form of cooking style from the Hakka people originally came from Guangdong and Fujian in southeastern China. The style uses dried and preserved ingredients. Pork is by far the most common meat in the style.
- Includes:
- Poon Choi
- Salt baked chicken
Cuisine: Beijing
This cuisine have one of the longest history in terms of style development. The variety and complexity provide a glimpse of what imperial Chinese Emperors might have eaten at one time. Exotic dishes in this category often require a considerable wait time before it is served.
- Includes:
Cuisine: Japanese
Sushi is the most common association made to Japanese cuisine in Hong Kong. From small cafe shops to conveyor belt sushi restaurants to restaurants specializing in Teppanyaki, Japanese-style cooking is fairly popular. Depending on the locale, many sushi-centric restaurants are designed to mirror close to those in Japan.
- Includes:
- Sushi with Wasabi
- Okinawa soba
Cuisine: Indian
Unlike in India which may separate into regional variants such as punjabi, the Chinese population in Hong Kong overwhelming identify Indian cuisine with curry spices. Because meat is always expected, it can also be said that HK Indian cuisine leans toward Northern Indian Cuisine.
Da been lo
This cuisine is unique in the sense that everyone is a chef. A boiling pot of water (soup-based, and customers can choose their preferred soup taste), is placed in the center of the table, and essentially everyone boils their own ingredients in that pot. This style is common during frigid winter times, since people are essentially cuddled around a fire. This format is also considered entertaining.
HK-Style Drinks
Non-alcoholic beverages are served at restaurants of all classes, but most notably at Cha chaan teng type restaurants. Since drink recipes are not franchise based, most drinks can vary depending on the restaurant. Rock sugar and syrup are commonly used to add sweetness.
Chinese Tea
A large wide variety of tea leaves and combinations are used for Chinese tea. In the 50s and 60s, citizens would go to tea houses accompanied by their pet birds locked in a bird cage. Noon tea was an essential break in the middle of the day. Though tea nowadays go along with any meal.
- Includes:
Western Styles
HK-Style Sai Chaan (Canto-Western cuisine)
Dishes derived from cuisines of the Western world, but not classified into a particular country, belong in this category. The term "Sai Chaan" translates directly to "Western Cuisine" and outside Hong Kong it is termed Hong Kong-style Western cuisine or Canto-Western cuisine. Small restaurants that offer Sai Chaan are usually Cha chaan teng at the popular end or "Sai Chaan Restaurants" at the more upscale range. Restaurants that have come to expect tourists will likely offer both east and west menus. Most dishes are localized with Chinese tastes[8] and contain Chinese and specifically Cantonese influences, such as steak marinated in soy sauce, served in a soy sauce dominated gravy, and with fried rice as on the side, or wok-fried spaghetti with meat sauce [9]. The cuisine's detractors term the cuisine soy sauce Western cuisine (Chinese:豉油西餐) since in the pre-fusion days of the 1990s soy sauce was unheard of as an ingredient in Western cuisines.
As Hong Kong became economically more prosperous which drive more commercial contacts with the West and fuel foreign travels, people's tastes have become more broadened and Sai Chaan Restaurants have become a rarity due to proliferation of more authentic Western restaurants focusing on local Hong Kong Chinese clientale. Those that remain, such as Goldfinch or Tai Ping Koon, have become quaint relics drawing customers with their 1960s and 1970s nostalgia. Cha Chaan teng has tended to incorporate more Chinese food and remain popular as ever in the Hong Kong dining scene.
- Includes:
- Macaroni in broth with
Fried egg and Sausages - Fried chicken wings
- Swiss sauce chicken wings
- Instant noodle with Sausages
- French Toast, called "West Toast" (西多士) in Chinese
- Macaroni in broth with
Western Fast Food
Western style fast food are essentially replicas of US or European franchised fast food restaurant models. McDonald's is likely the most common. Others include Hardee's, Pizza Hut and many more.
Western Pastry
The general association made is that western pastry are much sweeter and potent in taste than typical Chinese pastry. Pastry of this category are reciped by western countries. Some western style pastry lean very close to their western counterpart, while others are modified with a reduction in cheese, whip cream and other western ingredients. Chinese Bakery shops often sell both east and west goods. Maxim's is one of the most popular franchise found in nearly every MTR subway stations. Délifrance is another place that offers western sandwiches.
Cuisine: American
These are standard meals taken from the
- Includes:
Cuisine: Italian
This cuisine is usually considered up-scale, following a 3 course antipasto, primo and secondo format. Italian food in Hong Kong are generally considered more international-Italian, instead of being traditional-Italian. Though if one was to explicitly look for Venetian style, it can be done. Drinks and desserts are often mixed with Chinese options. The main course itself will lean closer to American-Italian. "Fat Angelos" is an example of an HK Italian restaurant.
- Includes:
- Pasta with Beef Brisket, Veal
- Saltimbocca alla Romana
- Risotto
Cuisine: French
Common French dishes can be found in Hong Kong along with delicacies. Many of the French desserts like Crème brûlée have been modified into some form of pudding (Chinese: 布甸) to be served with Chinese dishes. So aside from being a standalone style, influence of French cuisine in Asian dishes are apparent.
- Includes:
- Lamb Fillet
- Pan Fried Duck Breast
Western Drinks
Beverage from the west have been deeply integrated into the food culture. The line between east and west drinks are blurred to the point where many westernized drinks can be found in eastern style restaurants. Especially in Cha chaan teng, they have essentially become just another item on the menu. British malt drinks have become closely associated with breakfast in Hong Kong.
Western Coffee
Coffee from the west has become heavily franchised in recent years. The arrival of Pacific Coffee and Starbucks changed the landscape of western style coffee in Hong Kong. While independent coffee shops do exist, franchise stores are often situated in favorable locations that cater to foreign workers.
Locales
Major food districts are Causeway Bay, Kowloon City, Lan Kwai Fong, Tsim Sha Tsui and Soho. Stanley, with its expatriate population, has many seaside pubs and European restaurants. Sai Kung, Lamma Island, Lau Fau Shan and Lei Yue Mun serve seafood. Old fishing towns such as Cheung Chau and Tai O also have many original restaurants.
Most pubs and bars are at Lan Kwai Fong, Lockhart Road and Jaffe Road of Wan Chai; Canton Road, Tsim Sha Tsui East; and around Prince Edward MTR station in Mong Kok. Since 1991, Oktoberfest has been held annually on Canton Road.
Famous chefs
Hong Kong diners are willing to pay top dollar for the best food and service, this helps to attract many celebrity and star chefs to open restaurants in Hong Kong, including:
-
- Spoon by Alain Ducasse (InterContinental Hotel) - Alain Ducasse
- Pierre (Mandarin Oriental Hotel) - Pierre Gagnaire
- Amber (The Landmark Mandarin Oriental Hotel) - Richard Ekkebus
- L'Atelier de Joël Robuchon (The Landmark) - Joël Robuchon
- Nobu Matsuhisa opened Nobu Hong Kong at the InterContinental Hotel in late 2006.
- Aspasia by former Michelin three star restaurant chef Roland Schuller.
- Pearl on the Peak, operated by Australian chef Geoff Lindsay, operator of Pearl Restaurant in Australia.
- Four Seasons Hotel brought in many staff from its Michelin three star restaurant Le Cinq in Paris and opened Caprice in Hong Kong in 2006.
- Uwe Opocensky, who trained at El Bulli, voted by Restaurant Magazine as the world's number 1 restaurant, has been appointed executive chef at The Krug Room in the Mandarin Oriental Hotel.
Culture
The world's most expensive truffle, a 1.51 kilogram rare White Alba truffle, was sold for 125,000 Euros (Hong Kong Dollar $1,250,000; US $160,000) on November 13, 2006 to Hong Kong property tycoon Sir Gordon Wu, who planned a charity dinner at Toscana Restaurant in Hong Kong. This price beat the previous world record of 95,000 Euros for a 1.21 kilogram White Alba truffle in 2005. Both the 2005 and 2006 truffles were sold in Hong Kong.
See also
References
- ^ a b Sterling, Richard. Chong, Elizabeth. Qin, Lushan Charles. [2001] (2001) World Food Hong Kong. Hong Kong: Lonely Planet Publishing. ISBN 1864502886
- ^ Hong Kong census. "Census labour data pdf." Labour. Retrieved on 2007-03-14.
- ^ HK Census. "HK Census." Statistical Table of population. Retrieved on 2007-03-16.
- ^ HK Census. "HK Census." Statistical Table. Retrieved on 2007-03-08.
- ^ Steers, Richard. [1999] (1999). Made in Korea: Chung Ju Yung and the Rise of Hyundai. United Kingdom: Routledge. ISBN 0415920507
- ^ Mau, Stephen D. [2006] (2006). Hong Kong Legal Principles: Important Topics for Students and Professionals. HK University Press. ISBN 9622097782
- ^ Brown, Jules. Gardner, Dinah. The Rough Guide to Hong Kong and Macau. ISBN 185828872X
- ^ pg 149, World Food Hong Kong, Richard Sterling and Elizabeth Chong, Lonely Planet, Melbourne, 2002
- ^ AP, Explore the world of Canto-Western cuisine, Jan 8 2007 http://www.msnbc.msn.com/id/16440507/
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