Travel: The Best Dim Sum in Hong Kong: How to Enjoy Food Like Cantonese
Steaming Dim Sum Basket. Sweet tea. These are reminiscent of our favorite image of Hong Kong. Fook Lam Moon (pictured) is one of the best dim sum restaurants in Hong Kong.
Once upon a time, dim sum conferences in Hong Kong were all about the appreciation of tea-that's why dim sum meals are usually called yum cha (or "drinking tea") in Cantonese.
The exquisite jiaozi basket is a foil for fragrant drinks. Snacks should be considered instead of a hearty meal.
Now, dim sum itself is the protagonist on the cooking stage.
The diversity and absolute number of dim sum restaurants in Hong Kong are amazing.
noisy cantonese joints, people have such determination when eating, and there is a slight madness in the air; Gold-plated, quiet restaurant, the waiter looks forward to your every move; A quiet oasis hidden on the top of the mountain ... it is found in Hong Kong.
We chose our favorite dim sum restaurant in Hong Kong to make it easy for basket lovers in food.
The best "hot, noisy" atmosphere: Lin Xiangkui
Lin Xiangkui's steamed pork ribs with black bean sauce.
The Central Linxiang Teahouse was exported from Guangzhou in the early 2th century, and it retains many retro flavors.
But since it opened in 29, its new sister store, Lin Xiangkui, has gained a place among the local people.
Lin Heung Kui has inherited the style of Lin Heung Teahouse and decades of recipes to produce traditional Cantonese cuisine.
The typical snack of Lin Xiang is barbecue with a piece of liver and Chinese sausage rolls on it-old dishes are hard to find anywhere else.
The atmosphere is classic Cantonese.
Harvey women push the traditional snack cart into the canteen.
Diners rushed to the carts for bamboo baskets. These bamboo shoots can't seem to come out of the kitchen quickly.
The service is-only-more friendly and less sour than Linxiang Teahouse.
However, we find this attitude easy to ignore, because we are caught in the indescribable "lively and noisy" atmosphere that China diners like.
Best Power Lunch: Longwangxuan
Personal Steam Basket-Now this is how you respect snacks.
Provided by Four Seasons Hotel in Hong Kong
As one of the few Michelin three-star restaurants in Hong Kong and the landmark building of Four Seasons Hotel, Long Jingxuan enjoys a high status.
this is the perfect place for special occasions: harbor view, central position, white tablecloth without crease.
this is a snack, as a delicacy. The menu is full of classics, and they are endowed with novel twists and turns.
lobsters and scallops are put in thin packaging bags, just like decadent burning smell. Cheung fun is full of garoupa. Jiaozi is stuffed with duck liver.
the atmosphere of the hotel is not to be missed.
This service is a little mechanized, and now we are eager for a controlled and chaotic meal in a typical Cantonese restaurant.
But Long Jingxuan is not a typical Cantonese restaurant.
book in advance.
the best way to lose weight: tai ronghua
don't calculate calories in tai ronghua.
of course, we live in a world obsessed with staying slim.
But in Yuen Long, Da Ronghua is killing people with rich "walled village food" made of lard.
Punti and Hakka villages that settled in Hong Kong in Ming and Qing Dynasties were protected by Gaoqiao Village.
Food from these walled villages is the focus of Tai Ronghua's menu.
Hugo "to to" Leung is the cooking brain behind the restaurant, and he insists on keeping it authentic.
This means that in addition to Hong Kong's dim sum classics, such as high-quality har gau, or bright yellow and delicious Malay sponge cakes, Taironghua also serves plain white rice, plus lard and soy sauce, which makes you want more.
if you get a table and an order before 11: a.m., most snacks need HK$ 12.
The best dim sum: Mott 32
These beaker pockets are full of delicious quail eggs.
The dark and spacious attic-style space under the Hong Kong Bank Building is like a restaurant suitable for dim sum-even if the service is kind and thoughtful.
but once the pork is burnt, we will sell it.
char siu of p>Mott 32 uses Iberian pork and is glazed with Huangshan honey. Giving it a mild charred surface and juicy interior is the perfect barbecue.
cooked quail eggs wrapped in Kurobuta pork.
sliced garoupa and black truffles are paired in a wet rice roll.
However, steamed buns are boring compared with shrimp dumplings.