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HongKong Food
If the pursuit of wealth is the engine that drives Hong Kong, its fuel is food. Noodles are slurped, succulent seafood savoured and dishes at banquets praised for their presentation, freshness and texture, as well as taste. A housewife selects a fish for her family's dinner as a gem-cutter chooses a rough diamond; certain chefs enjoy celebrity status and are followed from restaurant to restaurant by gourmets as groupies pursue rock stars. Food - and the business of eating it - is taken very seriously m Hong Kong.
Chinese food - be it Cantonese, Chiu Chow, Northern, Shanghaiese or Sichuan is not the only cuisine local people enjoy here. The territory also counts some of the world's top international eateries, ranging from trendy Italian to basic Thai: see the Eating chapter for some idea of the other types of nosh they tuck into and the enormous range of options available in the territory. But 'Hong Kong food' really means Chinese food in all its incarnations and variations.
While eating well in Hong Kong does not have to be expensive, nor is it especially cheap. Budget eating will leave a fair bit of change in your pocket if you're willing to eat from pushcarts and Styrofoam boxes while sitting on wobbly, plastic stools or standing, but the fare will be pretty standard. Finding a top-notch Chinese restaurant is easy, but locating one that's both good and cheap can take some perseverance.
Depending on the district, it can be especially hard to find a good quality, inexpensive restaurant that has a menu in English. If you don't read or speak Cantonese, the problem can be lessened by eating dim sum in a Chinese restaurant. The dishes are usually wheeled around on trolleys, so it's just matter of pointing at what catches your eve. In many restaurants you can also just point at what your neighbour is eating - people won't be offended but delighted.
Even those who are literate in Chinese or know some key characters may be stumped by the names of some dishes appearing on Chinese menus. As Westerners name dishes things like 'beef Wellington' and 'baked Alaska', the Chinese are fond of giving dishes fanciful appellations. You'll almost certainly need help with things like 'Buddha Jumped over the Fence', 'Ants Climbing Trees' and 'Coral and Jade'. Be warned: dishes prefaced with 'White Flower' may contain tripe.
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