What to eat in Hong Kong, from dim sum trolleys to egg tarts

Inside a cha chaan teng

A cha chaan teng is a Hong Kong-style diner that serves inexpensive and quick meals spanning both Cantonese and Western styles. The menus feature everything from noodles to macaroni and are part of everyday food culture.

Pineapple bun

A soft, sweet bun topped with a crisp, sugary crust. Despite its name it contains no pineapple, the name instead comes from the cracked, golden topping that resembles the skin of a pineapple. It’s regularly served with a thick slice of butter inside.

French toast

A Hong Kong take on French toast. It’s made by sandwiching thick slices of bread with a sweet filling, such as peanut butter, before being coated and fried and served with golden syrup or condensed milk. 

Milk tea

Hong Kong-style milk tea is a strong black tea blended with evaporated milk. It’s strained through a long cloth filter and is one of the defining drinks of cha chaan teng culture, consumed throughout the day. 

Macaroni soup

This is a simple dish composed of elbow macaroni in a clear and savoury broth paired with ingredients such as ham, vegetables and egg. It’s a common choice for a Hong Kong breakfast dish.

Street food and the dai pai dong tradition 

Dai pai dongs are open-air food stalls, and the name refers to the large government-issued licenses these stalls used to display. They’re a core part of the Hong Kong food scene, though they have declined in numbers in recent years.

Curry fish balls

Springy, fragrant fish balls cooked in a savoury curry sauce and made from finely processed fish paste. They’re usually presented on skewers. 

Egg waffle

Made from a sweet batter cooked in a special mould to create bubble-like pockets. The outside is lightly crisp with a soft centre. Traditionally these are eaten on their own, but modern styles have introduced ice cream, fruit and other toppings to create an iconic Hong Kong dessert. 

Cheung fun

Steamed rice noodle rolls served plain or filled with ingredients including prawns, beef or char siu. Street-food versions are often topped with soy sauce, sesame sauce, peanut sauce or chilli. They’re a key dim sum dish.

Noodles and rice

A fundamental part of Hong Kong cuisine, noodles and rice are used in everything from quick noodle-shop meals to gourmet Cantonese dishes. 

Wonton

Delicious wontons are often served with thin, Cantonese egg noodles in a clear, savoury broth. This dish is a staple of Hong Kong’s noodle-shop culture and classic Cantonese versions use shrimp roe in the seasoning. 

Beef brisket

Beef brisket noodles feature chunks of beef brisket that are slowly braised until tender, and presented in a clear broth. A familiar part of everyday Hong Kong food, beef brisket can also be found alongside rice in a curry beef brisket. 

Clay pot

Clay pot rice is cooked directly in a clay pot with vegetables or Chinese cured meats such as preserved duck. The clay pot crisps and caramelises the rice at the bottom while the rice further above remains soft and fluffy. Soy sauce is often poured over the finished rice.

Sweet endings

Hong Kong desserts are inspired by Cantonese traditions and Chinese bakery culture and influenced by Western techniques and flavours. They feature everything from baked pastries to sago desserts to bubble teas. . 

Egg tarts

Hong Kong egg tarts contain smooth, lightly sweetened egg custard that’s encased in a shortcrust-style pastry shell. They’re found across the city in bakeries, cha chaan tengs and dim sum restaurants. 

Mango pomelo sago

This is a chilled Cantonese dessert made with ripe mango, pomelo, sago pearls and a sweet creamy mango base. It’s become a widely recognised Cantonese dessert since its creation in the 1980s.