Sumary of An essential guide to post-pandemic food fantasies in Hong Kong:
- Crab with ginger, steamed fish with ginger and shallots, and stir-fried gai lan (Chinese broccoli) are among dishes even amateur chefs can produce.
- Look out too for slow-cooked meats simmered in rice wine and soy sauce, as well as the always-popular char siew barbecued meats, marinated in honey, soy sauce and five-spice.
- When it’s time to travel again, put spots such as Yat Lok Roast Goose (34 Stanley Street, Central), Golden BBQ (68 Hennessy Road, Wan Chai), and Yung Kee on your must-visit list.
- Settle in amid the rattle of food carts, teacups and chatter, and put together a long lunch from a temptation of small dishes such as translucent shrimp dumplings, spring and rice-noodle rolls, sticky rice, spareribs and thousand-year-old egg and pork congee.
- What’s less well-known about Hong Kong’s food scene is the dai pai dong or open-air street restaurant.
- Among traditional dishes is noodles with pork chop and fried egg: try it at So Kee (15-16 Yiu Tung Street, Sham Shui Po).