1. Visit the Wan Chai wet markets 

Take your inner foodie for a walk around the wet markets in Wan Chai. “It’s got a gritty, ‘this is the real Hong Kong’ feel and is what Hong Kong would have been like 30 or 50 years ago.” Neil says as we watch live prawns leap from a seafood stall onto the sidewalk in an attempt to escape their fate.  Neil explains that the wet markets are where people come every day to buy fresh food and vegetables for their meals. “You can see the quality of the greens and the stalls where they just sell one thing, like pork, because that’s what they specialise in.”  Among more familiar vegetables Neil points out fresh straw mushrooms and bamboo. “We see it very rarely in Australia but fresh bamboo has this incredible texture and flavour of straw and grass.”  As well as picking up some ingredients including tinned abalone to take back to Australia the markets are a great place to snack as you stroll. And we’re soon following Neil’s lead and tucking into soft and fluffy steamed chicken buns from Bao Dim Tat Yan as we watch the daily dance between stallholders and customers around us. 

2. Make time for dim sum 

For a quintessential dim sum experience Neil takes us to the Luk Yu Tea House, one of the oldest restaurants in Hong Kong where the hustle and bustle are all part of the fun. As we squeeze around a table the lazy Susan is loaded up with dumplings and flaky barbecue pork buns, braised bok chop stems with hunks of garlic, a mixed platter of char sui pork, goose and duck, and so much more, all washed down with Tsingtao Beer. And just when we think we can’t eat another bite out come the egg tarts to prove us wrong. For an elevated dim sum experience Neil says to book ahead for a table at Lung King Heen. The first Chinese restaurant to be awarded three Michelin stars has secured a place in Neil’s heart and is home to the “delicate and amazing” dumplings that he loves to eat whenever he’s in Hong Kong. 

3. Try the roast goose 

“Hong Kong is all about that roast experience.” Neil says as we walk past suckling pigs and roast chickens, ducks and geese in the markets and restaurant windows. For some of the best in town Neil says to head to the Yung Kee Restaurant where the signature charcoal roasted goose is cooked over a live fire on a charcoal grill for an unforgettable flavour. 

4. Order the razor clams 

Hong Kong menus can feature seafood we don’t see at home and Neil says razor clams are definitely on the try-them-while-you-can list.  “They’re incredible with an amazing nutty flavour. They awesome raw in a ceviche or simply steamed open with ginger and shallots. So if you see them, dive in.”  

5. Use both sets of chopsticks

While seeing two sets of chopsticks at each table setting may confuse some people, Neil says there’s a simple explanation. “It’s something that was introduced around SARS in 2003 so that people could share food together in a hygienic way. Generally you’ll have black and white chopsticks and the black ones on the right hand side are for taking food from shared platters, while the other set are your personal chopsticks to eat with.” If in doubt just ask the restaurant staff and they can remind you which is which. Then enjoy every morsel of the Hong Kong food on your plate. 

The writer travelled as a guest of Qantas and the Hong Kong Tourism Board. 

See also:

The side of Hong Kong you've never seen before.

The Hong Kong hotel that outdoes all others.

10 things Hong Kong does better than anywhere else.