A Touch of the Cantonese Culinary Delights
Photos and captions by Xue Feng.
Fishballs, stinky tofu, ‘pineapple’ bun, sweet tofu soup, chicken feet, claypot rice, Yung Kee’s roast goose, roast pigeon, snake soup, typhoon-shelter crab, egg noodles, congee and lotus seed paste – are just few Cantonese dishes you need to try.
Xue recorded her trip to Hong Kong by taking snapshots of the city and its worldwide recognized cuisine. Discover some of the best Hong Kong restaurants: the 90 years old Dim Sum Lin Heung Tea House, the mob’s crime place of Luk Yu Tea House and more.
莲香楼 Lin Heung Tea House
160-164 Wellington Street, Central, Hong Kong | website
This 90 years old Dim Sum place is one of the few authentic ones left in Hong Kong. They still keep the tradition well and many people have been frequent customers since their young age.
Specialties: Steamed Chicken Bun (雞球大包), Shumai Made with Liver (豬膶燒賣), Whole Winter Melon Soup (冬瓜盅), Pa Wong Duck (蓮香霸王鴨) and Stuffed Mud Carp (八寶鴨). (Wikipedia)
陸羽茶室 Luk Yu Tea House
24 Stanley Street | website
Established in 1933, it is known for its colonial style, adherence to tradition and loyal long-time customers. In 2001 businessman Harry Lam Hon-lit was shot dead at point-blank range by a Hong Kong triad boss while eating breakfast at Luk Yu. (Wikipedia)
何蘭正 65 Peel
G/F, 65-65A Peel Street, Soho, Central | website
“So fucking good” Hong Kong-brewed craft beer that is truly local. (Time Out)
四季煲仔飯 Four Seasons Pot Rice
46-58 Arthur Street, Yau Ma Tei Kowloon | website
The creation of a clay pot rice is simple: white rice and your topping of choice cooked on a traditional charcoal fire in a clay pot. (Foodie)
港澳義順牛奶公司 Yee Shun Dairy Company
63 Pilkem St, Jordan | website
One of the favorite places in Hong Kong for Chinese milk desserts.
Photos are copyright © Xue Feng.