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The Foods of Hong Kong
The Foods of Hong Kong
Angelina Chu, Y12B
The Foods of Hong Kong
Hong Kong has a big food scene, with there being a huge range of famous local dishes ranging from egg tarts to claypot rice. This variety of foods comes from the immigration of many throughout the years, who brought in diverse cuisines. Influences from Britain and other Chinese regions are especially strong in meals and snacks eaten in Cha Chaan Tengs, Hong Kong style diners that are also found in Macau. These places are often noisy and have affordable menus consisting of many Canto-western dishes and tea, strongly resembling western cafes. They were first created for locals, and were very cheap so people thought of them as “Cheap Western Food”.
The name “Cha Chaan Teng” directly translates into “tea restaurant" since these drinks are often brought to the table as soon as you sit down. Cheap teas are used in some places to clean utensils, specifically black tea. However, the ‘tea’ can also refer to the famous Hong Kong Milk teas and Lemon teas which most offer. Hong Kong is a fast-paced city, reinforced by the average sitting time of 10-20 minutes in these cafes and the dishes that normally come out rapidly. Although some very long and unattractive queues may begin during busy periods, they don’t take as long as they seem to be. Nowadays, these places are being replaced by larger chains such as Cafe de Coral which also offers cheap places with similar foods. While these places are practical and easy to find, Cha Chaan Tengs are slowly being used less and disappearing.
Egg Tarts
Egg tarts are one of the most well known desserts and snacks of the city. Often found in Cha Chaan Tengs and local bakeries located all around the streets of Hong Kong. They were originally made as an adapted version of the British egg custard tarts in the 1930s. Cantonese chefs in Guangzhou, a 3 hour drive away, added their own touch through incorporating a flaky crust and a rich egg filling. During the 1940s, these egg tarts were first introduced by migrants which eventually turned into a staple food. They can be made with either a flaky crust or one that is shortbread. The filling is a smooth and creamy sweet egg custard, made from eggs, sugar, evaporated milk, and water which are baked and served warm or at room temperature. In Hong Kong, the best egg tarts are found in Shun Hing restaurant, a Cha Chaan teng running for four decades in Kowloon city. They’re very affordable, being priced at 7HKD and when you buy 4 you get one for free. However, nowadays there are many modern bakeries who put their own twist on this traditional dessert. For instance, in 2018 Bakehouse by Grégoire Michaud created the sourdough egg tart (14HKD). It differs from the original ones by having a crispy flakey sourdough pastry base making it very popular and widely seen all over social media. Now, tourists feel that they can’t miss out on this iconic bakery when visiting Hong Kong.
Char siu
Char siu in Hong Kong is known for its sweet yet savory barbecue pork that is glazed in honey. It has an outer layer with a red hue, caramelized with a very tender, savory inside. They are typically made from fatty meats including pork collar, belly and loin. Recently, the best char siu is often made with Iberico pork as it’s especially tender, but in the 1950s it was made from pigs. It is firstly made by marinating in rice wine, hoisin, soy sauce and rice wine. After, it’s roasted on a roasting rack in the oven, to achieve its glossiness and caramelised exterior. By hanging it, excess fat can fall off the meat. You’ll find char siu in many Hong Kong dishes, such as char siu with rice, which can be paired with an egg. Besides that, it is also found with egg noodles, fried rice and steamed buns (char siu bao). Traditional char siu can be eaten in Sun Kwai Heung in Chai Wan. There’s always a long line outside but it is definitely worth it. More innovative versions of this meat are in Man mo, inside the JW Marriot hotel. A Spanish Iberico pork loin is roasted, with a perfect balance of the inside not being oily yet having a rich taste.
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