Thursday, December 20, 2012


Certainly Hong Kong’s reputation as a Culinary Paradise is well-earned …Eating out in Hong Kong is like an extravaganza…


It was a dream come true for me when I got an invitation to go for this foodie focused trip to Hong Kong, having worked as a Chef before I have always been intrigued by Hong Kong’s food culture and I must also add here that if you are ticking of the things to eat before you die, Chinese food in Hong Kong is a must tick! You will figure out why after you have a peep into my reccee.
A friend holding a dried lizard

Dried Sea food market

After a quick walk on the local dried sea-food market (where we even found other animals like dried lizards) ,We went to “Luk Yu Tea House” on Stanley Street for the most authentic Cantonese experience. Interestingly some cute old women restaurant staff would walk around carrying a tray stung around the neck to offer their goods. Daily offerings of Dimsum, especially the “Chinese sausages and fish dumplings” and “Deep fried chestnut and duck meat pie” should not be missed. The extensive menu has something for everyone. The “sweet and sour wanton” is a tasty morsel and their “barbecued pork bun” will make you reach for more. The prawn dumplings are a staple to any yum cha meal, and these were probably the best dish of the day. The portions are usually served 4 pieces to a plate, so you can share if you wish to.   Besides the dim sum items listed on the checklist menu where one places one’s order, on offer are several fragrant teas to wash it down. My “bo la”, (a fermented black tea) complimented the food extremely well. The tea house is raucous most of the time as it is well patronized. Surprisingly, inexpensive for the good quality food.

Well, Lunch was at “Lung King Heen” (translates into View of the Dragon) at the four Seasons, the only Chinese restaurant in the world to have been awarded a Michelin star. A must try is the Peking duck, a crisp succulent experience of the highest order. Served with chef’s own secret bean sauce, the slices of the duck skin are melt in the mouth tender. The wide range of Dimsum has won hordes of followers who swear by their fine quality and exquisite flavours. The plethora of seafood dishes are not your typical mass –produced fare, more like the crème de la crème of gourmet seafood. Abalone is fresh, instead if the traditional dried or canned variety and cooked to perfection. Other dishes represent the wide spectrum, which is regional china, for example very good roast pork. Chinese vegetarian food for long has had a reputation of being too oil laden, simply because many dishes are fried but not the chef has created an art out of vegetarian fare without the oiliness. To top this off, a beautiful panoramic view of the city is bound to make dining here an experience of a lifetime.


A cup of tea and an egg custard later on the Ding Ding tram route, we went pub –hopping on Lan Kwai Fong (most popular watering hole street after the sun sets) and there were some brilliant pubs like “The Keg”, “Stormies”, “The cavern” etc. Luckily it was Halloween that night and we had great fun being a part of the street party. I could see people dressed up in some outrageous costumes for example there were sexy nurses, Chinese ghosts, Dracula’s and prisoners etc, interesting Halloween dishes in restaurants and lots more. All I can say is that it was indeed arguably the best time of my Life!


  • Best Way to Reach- Fly Cathay Pacific, it is the most economical.
  • Visa Wise- You don’t have to plan much ahead to go to Hong Kong. Indians get a Visitor Visa on arrival and can stay upto 14 days.
  • Currency- I HKD is equal to approximately 6.5 INR.
  • Best Place to Stay- Four Seasons for the most terrific location and Views.
published in Food & Nightlife

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