Hong Kong, a City Tasting Tour with Richard Ekkebus

Notes: Take an expedition to Taipo to sample the very good wonton and beef brisket noodles of the Chan Hon Kee restaurant.

Notes: A walk down the dried seafood street in Sheung Wan, followed by a nice bowl of clay pot rice.

Notes: A walk in the wet market of Kowloon City followed by a solid Chiu chow meal at the Sun Shing Chiu Chow Restaurant.

Notes: Chefs heaven, all fish, Mollusks,  shellfish & crustacean are traded alive, exceptional.   

Notes: This place has an English menu but has been packed out with mized crowds since Time Out voted them the best Dim Sum back in 2011. Paper place-mats , glass stop tables and good old fashioned melamine table are all to be expected.
Recommended: Try their excellent fried stuffed eggplant, the treasures wrap of Chicken, fish maw, mushrooms & Ginger and their pan-fried Tofu skin with chicken and unusual cumin. For the more adventurous eater go for the pig’s blood with XO sauce or steamed tripe with black pepper sauce.

Recommended:This is one of the few places in Hong Kong where dim sums are served from traditional carts, You should try whatever you see passing by but be ready to wait in line as this is a very busy place.

Recommended: Red date layer cake, shrimp crystal dumpling and the crispy BBQ pork bun.

Notes: This place has been around since the 1920s, and many of the waiters – and some of the customers – look as if they've been around for an awfully long time, too. Some of the regulars have their own tables reserved for them every morning, where they sit, read the paper, nibble on some dim sum, and occasionally speak to each other. One of the few places left in Hong Kong where the dim sum is pushed around on a trolley, although if you're sitting far away from the kitchen it's best not to wait until the cart makes its way to you – it might never reach you. Instead, do what everyone else does and get the food yourself. Dinner is a lot more subdued, probably because they take reservations. While the dim sum isn't the best, the cooked-to-order food at night is better, with old-fashioned dishes such as eight treasures duck braised and stuffed with rice, chestnuts, mushrooms and lotus nuts (must be ordered in advance). Pan-fried minced pork patties and sweet and sour pork ribs.

For some true Hong Kong style go for some authentic congee - a type of rice porridge, eaten in many countries across East Asia. It's made by boiling white rice in water for a long time until the rice breaks down and becomes a fairly viscous white porridge.  The congee is then served with different meats, fish or vegetarian options. Other seasonings, such as white pepper and soy sauce, or condiments like spring onions, fried won ton skin and peanuts may also be added.

For another classic Chinese breakfast head to Mongkok Market and visit the old style Cha Chaan Teng (tea restaurant) nearby.  Many local films were shot here.

Across Hong Kong there are a whole bunch of noodle shops. They offer very basic dishes but the food is typical and is well known among Hong Kong food lovers. The service and atmosphere in these places are very very basic but they're a must try for any visitors to HK.

Recommended: Noodles in chicken broth with a selection of two toppings: Large Prawn Won Ton or Beef and a Kai Lan with Oyster sauce.
 

Notes: The staff here can de rude but don't take it personally
Recommended: Beef Flank curried or cooked in broth.

Recommended: This place is easy to miss but their won ton soup is known to be the best in Honk Kong.

Notes: (1-Michelin Star)
Cantonese & Chiu Chow Dishes: Roast meats, crispy Squid are famous.  This place is pitched as the cheapest Michelin starred venue in the world with dishes starting from as little as  2US$, be ready to wait a long time as they do not take reservations….