Eat like a Local! & Without the tummy-ache and traveller’s diarrhea. YAY!
This is the Totally Outstandingly Prodigious (T.O.P) 10 Foods to try in HK:
The foods that you don’t want to miss out when you come to HK.
I’m sure some of you might be well versed in Asian cuisine, ya know if you live in a populous Asian community, such as Toronto, or a very multicultural city, like NYC. However, for the sake for this post, we are by default going to pretend that everybody has never eaten any Asian food before, whatsoever. That way, you can pick out the things that interest you and ignore the others.
I’ve chosen the ones unique to HK and no where else, but you’ll find some honorary mentions of great food in HK brought over from other parts of the world. All the foods on the list are low to middle range pricing, so if you’re looking for posh fine dining, then most of the restaurants at the 5-star hotels are excellent but are not mentioned here.
One. Dim sum (點心). The iconic thing to do for all Chinese people.
For the foodies: Tim Ho Wan (添好運點心專門店)
If you want good dimsum, and I mean, Michelin starred dimsum, then it’s gotta be Tim Ho Wan. Fret not about the price tag though, because it’s also the world’s cheapest Michelin starred restaurant. There’s not a lot of variety on the menu, but everything on the menu is orgasmically good. You must order the BBQ pork buns because they’re the best thing on the menu – they’re juicy and are served piping hot, every time. One order gives you 3 for $18 HKD (less than $3USD) and everybody will want to have at least one. This place is expat friendly and loved by both locals and expats alike. Fret not, they also have an English version of the menu if you ask. Yay!
Several locations in HK. I recommend the North Point one because it’s the biggest one (which means, less wait time).
Address: Shop B, C, & D, G/F, Seaview Building, 2 Wharf Road, North Point, Hong Kong 北角和富道2-8號嘉洋大廈地下B,C及D舖.
Hours: 10am – 9:30pm everyday
For the adventurous looking for a local experience: Lin Heung Tea House (蓮香樓)
The dimsum is average, but you’re here for the experience! Don’t expect to sit there idle – you’ll be fighting for your dimsum. It’s recommended you bring a Chinese speaking friend with you to this place. This place looks like it hasn’t changed since the 1950’s… and it looks like the waitstaff is just as ancient as the tea house… They are impatient and don’t deal well with questions – English or Chinese. Prepare for the culture shock, and definitely not for the faint-hearted. If you want peaceful and relaxing dimsum, visit the other places instead. That being said, you gotta go peeking through all the dimsum baskets, fight for a seat, pour tea from a traditional tea cup, and watch the restaurant function efficiently amidst all the chaos.
Go in, and don’t except to have a server to show you to your table. All the tables are communal, so if you see an unoccupied spot, then go for it, but be fast or someone else will get to it. They will ask you which type of Chinese tea you want (no chamomile, earl greys here), and give you a stamp card. Your stamp card is going to be your receipt. The dimsum gets rolled out via a trolley and sometimes, you can sit at your table and wait for the trolley to leisurely pass by your table. More times than not, it’s a mad house here, and the waitstaff pushing the trolley never makes it out to the floor before all the hungry patrons bombards them. So do what the locals do. Go to the trolley and peek under the steaming baskets to see what you want and take it. Most will look like mystery meat, so you can use our Dimsum Guide For Beginners to help you out. Once the waitstaff of the trolley sees you wanting to take a dish, they’ll demand you to hand them your stamp card. Where they stamp on your card corresponds to the price of the dimsum you’ve taken, and then you can now bring the dish and stamp card back to your table to enjoy it!
It’s definitely an experience, and don’t expect it to be quiet and peaceful. If you come up empty-handed because the people in front of you have taken all the dimsum (it happens often here), then try again! During prime time, like weekends during lunch, it’s pretty much a nut house. None of the waitstaff speak English and don’t expect service, but do expect the most amazing experience. For those a bit apprehensive, I run a Guided Dimsum Lunch here so you can come here with a local who can show you the ropes and tell you exactly what is underneath all the bamboo steamers!
Address: 160-164 Wellington Street, Central, Hong Kong 中環威靈頓街160-164號
Hours: Dim Sum – 6am to 4pm everyday.
Two. Wonton noodles (雲吞麵).
Mak’s Noodles (麥奀雲吞麵世家)
Locals will complain of the price of these wonton noodles, but they are undeniably good. For a very small bowl, it’ll set you back $32 HKD, but it always hits the spot for me.
The noodles are al dente, which is a rarity in HK, and the wontons should be called shrimp-tons instead. The noodles arrive at your table exactly how wonton noodles traditionally look and are supposed to look. A spoon on the bottom to prevent your noodles from getting soggy until you’re ready to eat them, wontons that are bite sized, a sprinkle of scallion, a sprinkle and a bit more of white pepper, and broth made from the shrimp heads. Oh my gawd, it’s just so good. Combo it with a side of gailan veggies with oyster sauce, like how the locals do it. This place has been Michelin recommended so they’ve really capitalized on that – English menu, and pretty high prices for a wonton noodle.
Address: G/F, 77 Wellington Street, Central, Hong Kong 中環威靈頓街77號地下
Hours: 11am – 9pm everyday.
Three. Clay Pot Rice (煲仔飯).
No English name (坤記煲仔小菜)
The best comfort food when it’s wintertime in HK – it just hits the spot. The difference between an amazing clay pot rice and a blah one is the rice krispies on the bottom. To make clay pot rice, you cook the rice and all of its toppings directly in each individual clay pot so that all the goodness and flavours of the toppings will seep into the rice and the rice on the bottom will harden slightly and become somewhat like rice krispies. It is so good and it is THE REASON to eat clay pot rice.
As we all know, cooking rice takes 20-30 mins; therefore, some restaurants might skim on the process and use half cooked rice to speed up the process, but doing so means that you will not get the rice krispies on the bottom of the clay pot OR some restaurants will turn up the heat to enable the rice to cook faster, but that means that there is a high chance that your rice krispies will be burnt and inedible. Neither of those situations make for a good clay pot rice and if there are no or inedible rice krispies, then those are restaurants you should avoid.
This is the restaurant that does it best and never fails to give the best rice krispies; however, they’re always booked out during winter time so make reservations ahead of time, and be prepared to wait for your clay pot rice. As a bonus, I’ve even sighted a HK celeb (Raymond Lam) here before – it’s that good! I would recommend you to get some beer, and side dishes that you can munch on whilst you’re waiting for your rice to cook. There is another famous one on the Kowloon side near Temple street (Four Seasons 四季煲仔飯), and the reason I don’t recommend them is because I feel like they give too much rice and not enough toppings, and it looks quite grubby.
Address: There are two locations – the original and the newer one. I’ve put in the newer location because I know for a fact they have an English menu.
243-245 Des Voeux Road West,Western District, Hong Kong 西環德輔道西243-245號
Hours: 11am – 10pm everyday.
Four. Hot pot (火鍋).
My favourite thing ever! Basically, it’s a communal pot filled with hot broth and you have fresh and raw ingredients on the table in which you immerse into the broth to cook it. Tadah – hot pot explained! There are so many varieties of hot pot that I need to make a whole entire post on it next time.
In my personal and humble opinion, the best thing about hot pot is the beef. Tender beef cooked quickly in delicious broth oh yums. This means the cut and quality of beef is important, and therefore, you usually will pay a bit more for hot pot, because it’s all in the quality of the food. Don’t be afraid to try this during the summer time, because all the restaurants will have the air con on so high, you’ll feel like it’s wintertime…
Usually, we will get a half/half broth, which means the pot will be spilt with two different soups and the usual will be clear soup with satay soup on the other side. Satay is a peanutty, sweet and very aromatic soup and is great for noodles, beef, tofu, etc. where the ingredients will really soak up the soup base. I usually boil my leafy green veggies in the clear soup or else I find them too oily for my taste in the satay soup but there are no rules, just your own personal preferences! Expect to spend $300-$500 per head (not including the beer).
My all time favourite: Budaoweng Hotpot Cuisine (不倒翁中日火鍋料理)
However, I do feel like they are overpriced so if you want to try them, go after 9pm, where they have a late night special. The one in TST at iSquare has a view so check that one out. The beef, the dumplings (水餃), fried beancurd roll (響鈴) are highly recommended here.
Address: 23/F, iSquare, 63 Nathon Road, Tsim Sha Tsui 尖沙咀彌敦道63號iSQUARE 國際廣場23樓
Hours: 11am – 1am everyday.
Best all-around: Him Kee Hot Pot (謙記火鍋)
This is the one I probably frequently go. They’re clean and they have good fresh food for prices less than Bu Dao Yong. Their beef is also very yummy here, and I really like their BBQ pork crystal dumplings, which are like BBQ pork buns, but in a dumpling form – definitely give those a try. Also, give the fish noodles a try – they come in a piping bag and you squeeze the fish paste into the soup from the piping bag so you make your own noodles, very fun for children (and immature adults).
Address: 1/F – 3/F, Workingfield Commercial Building, 408-412 Jaffe Road,Causeway Bay 銅鑼灣謝斐道408-412號華斐商業大廈1至3字樓
The famous one: Megan’s Kitchen (美味廚)
This place is loved by expats since they were Michelin recommended in 2012 – their entire menu is in English. They’re definitely a fusion hotpot and they have non conventional soup broths like French onion cheese soufflé or Sichuan Super Hot Chilli & Escargot Soup, etc. I’ve only been there once, and I thought it was so-so. If you want to try hot pot but in an environment that is catered towards Westerners in terms of service and language – this would be the place. I would recommend you to try a funky soup base, their rainbow cuttlefish balls, and their curry beef brisket dumplings. Expect to pay about $500+ per head.
Address: 5/F, Lucky Centre,165-171 Wan Chai Road, Wan Chai 灣仔灣仔道165至171號樂基中心5樓
Hours: 6pm-1130pm everyday.
Five. Da Pai Dong or a Wet Market eatery (大 牌 檔).
Da Pai Dong: Sing Kee (盛記)
There are only a few Da Pai Dongs left. They are the ones where you sit out on the street, on plastic chairs and a wobbly table and the chefs cook from a food stall. The licenses for these places were granted a long time ago, and they’ve since been grandfathered. Once they close down (ie. the next generation doesn’t want to carry it on), they’ll be gone forever, so experience it before that happens.
The one I’ve been and can vouch for is the one on Stanley Street in Central. You’ll see lots of people in suits and business wear grabbing a quick bite to eat after work. Obviously since it’s in Central, it will be more expensive than normal Da Pai Dong, but the plus side is that they’re well versed with expats, and probably will have an English menu or can speak English. Must try Da Pai Dong dishes: Clams in black peppered sauce. Fried tofu. Dishes that come in clay pots. Deep fried dishes.
Address: 82 Stanley Street, Central 中環士丹利街82號舖
Hours: 11am-3pm; 5pm-11pm everyday.
Wet Market: Tung Po (東寶小館)
On the top floor of most wet markets will be the restaurant floor. There are a lot of good restaurants in all of the wet markets, but Tung Po is famous. Go early and make sure you have your entire party or else you won’t be seated. Go any later than 6:30/7pm and you’ll have to wait. Recommended dishes are: deep fried shrimp in yolk; chicken with their special sauce; rice cooked in banana leaves; squid ink pasta (I know, super weird for them to have this). To be honest, everything I’ve tried from them is really good so you’re in good hands (they also have an English menu). Remember to order beer because you get to drink it in a bowl like traditional times. What’s even more awesome is that it’s dirt cheap for a really good meal here.
Address: 2/F Java Road Municipal Services Building, 99 Java Road, North Point 北角渣華道99號渣華道市政大廈2樓
Hours: 530pm – 1230am everyday.
Six. Cha Chaan Teng (茶餐廳).
Cha Chaan Teng literally translates to tea restaurant and they serve quick and cheap meals that locals love. Lots will have daily sets that involve a lot of carbs: soupy noodles, fried rice, fried noodles or baked rice/noodles, etc.
The famous one: Lan Fong Yuen (蘭芳園)
This has been dubbed the inventor of HK milk tea, and I guess that’s why they’re allowed to charge gastronomical prices for a cup ($20 HKD for a small cup with a lot of ice). HK milk tea is special – to make the tea smooth, they strain it with a sackcloth that resembles a women’s stocking, which is why it’s called stocking milk tea in Cantonese and they add evaporated milk to the tea. To be honest, I find that their milk tea is average to all the other milk teas in the city, but if you’re going to have milk tea, you should at least try it once at Lan Fong Yuen to judge for yourself. Also, for the photo lovers, it makes a cute picture when you drink your milk tea whilst sitting on the green bench outside of their storefront.
Don’t expect service; this isn’t the place – just get in, order, eat, and get out. Besides their famous milk tea, I’ve heard (but have not tried) that they’re also famous for their pork chop bun, french toast (HK style), and chicken steak with instant noodles (dry). Yeah, Hongkees eat a lot of instant noodles!
Address: 2 Gage Street, Central 中環結志街2號
Hours: Mon-Sat 7am-6pm. Closed Sun.
Old school: Mido Cafe (美都餐室)
Let’s face it – I don’t think the food is that great; however, go here for the 1950’s experience. This is best for a quick afternoon tea/snack so don’t order too much as the food here isn’t really worth your stomach space. Don’t expect great service either but you’ll get a lot of neat, retro diner photos and you will get a very Old HK experience like no other Cha Chaan Teng. Their famous dishes are: Baked Pork Chop with rice and fried flat rice noodles, and get a red bean icy to wash it all down.
Address: G/F, 63 Temple Street, Yau Ma Tei 油麻地廟街63號地下
Hours: 10am – 945pm everyday.
Seven. Seafood (海鮮) & Typhoon Shelter Crab (避風塘炒蟹).
We love our food fresh, and seafood is no exception. The best way to eat seafood is to see the actual seafood live, point to the items you want, and wait for them to cook it for you. This can happen at Sai Kung, Mui Wo, Lei Yue Mun, Lamma Island, etc. Usually with all of these piers, there is a huge selection of restaurants that you can choose from and they’re all usually pretty good. There was one that I remembered from my first year in HK that stood out…
The one that was never forgotten: Rainbow Seafood Restaurant (天虹海鮮酒家)
I remember this day so vividly. This was the day that I had razor clams for the very first time, and wondered why I haven’t had it sooner. We hiked here but I know they do pick ups from the Central or TST pier and it’s a 30 mins boat ride to the restaurant. All the seafood is located at the front of the restaurant so you just pick and choose. Recommended seafood to try are the razor clams (razor clams in black bean sauce with vermicelli, spicy razor clams, basically any thing with razor clams is a good choice) and mantis shrimp – they’re both so good! Also try the beer, Blue Girl – it’s the beer to have and all the locals love it because it’s “imported German beer”; however, none of my European friends have heard of this brand.
Address: G/F,1A-1B,5,16-20, 23-24,First Street,Sok Kwu Wan, Lamma Island 南丫島索罟灣第一街1A-1B,516-20,23-24號地下
Hours: 10am – 11pm everyday.
The famous one: Sing Kee Seafood Restaurant (勝記海鮮酒家)
I’ve never had this before, because usually they say that Sai Kung is a bit too expaty now for cheap seafood; however, Sing Kee was recently awarded a Michelin star so it might be a good place to try if you’ve a Michelin follower. Be prepared to pay a bit of a premium for 1) the star 2) the tourist location.
Address: G/F, 33-39 Sai Kung Tai Street, Sai Kung 西貢西貢大街33-39號地舖
Hours: 11am-11pm everyday.
The one Anthony Bourdain went to: Under Bridge Spicy Crab (橋底辣蟹)
In Anthony Bourdain’s No Reservations show, he visited Under Bridge Spicy Crab where they cooked the Typhoon Shelter Crab for him on the actual sampan boat like how they did it in the 60’s. Under Bridge Spicy Crab has about 3 stores within the same area and they no longer have any restaurants operating on a sampan boat in the middle of the Typhoon Shelter. This is the most well known restaurant serving Under Bridge Spicy Crab in Hong Kong due to it’s history. I will have to say it was probably better back in the days, but still very tasty.
Hours: 6pm-6am everyday.
In our Eat Typhoon Shelter Crab on a Sampan Boat Dinner, we take people to one of the few floating restaurants that are still operating in Hong Kong to try the Typhoon Shelter Crab & we will dare say it’s even better than Under Bridge Spicy Crab. The best thing about Typhoon Shelter Crab is actually not the crab, but the garlic. Don’t plan to kiss anybody that night, but at least you’ll be immune against vampires for the night.
Eight. HK style snack food (小吃).
Mong Kok has the best area for this. Curry fish balls, noodles in a bag, egg waffles, stewed intestines, stinky tofu.
Bakeries and egg tarts. Those egg tarts! In a very scientific way in the form of a taste test, check out our post on the best egg tarts in HK here.
Address: Corner of Dundas and Sai Yeung Choi Street, Mong Kok (旺角登打士&西洋菜街)
Hours: n/a. Usually good if you get there between 12pm-9pm.
Nine. Chinese BBQ meats (燒味).
Soy sauce chicken, roasted duck, juicy roast pork and its crispy skin. A carnivores delight. You can get just one meat or a duo, or combo (just more $, that’s all), and it’s served either on a bed or rice or a bowl of noodles. The special, all decks on-board dish is called 4 Treasures Rice. Rice, a salty egg, and 3 types of meats (which meats varies from restaurant to restaurant).
Nope, I’m not going to say Yung Kee, because I personally think it’s overpriced, and a tourist trap.
The local favourite: Yat Lok (一樂燒鵝)
Roast goose how it’s supposed to be – super crispy skin and juicy meat. Locals like dark meat; therefore, the often sold out dish on the menu is the goose drumstick with rice. Not enough drumsticks to go around so make sure you get there before noon to beat out the lunch crowd. I would recommend you to get the roast goose drumstick on rice instead of noodles because there is a chance that the goose may get submersed into the soupy noodles before it reaches you and the crispy skin is the best part.
Address: G/F, 34-38 Stanley Street, Central 中環士丹利街34-38號地舖
Hours: Mon- Sat 10am-9pm; Sun & public holiday 10am-530pm
Just recently Michelin starred in 2015.
The local favourite not yet been discovered by Westerners: Wing Cheung Restaurant (永祥燒臘飯店)
The Char Siu (Chinese style pork) is really good here. My local foodie friend swears by this place – she picks up take out of the meats at this store for their family dinners and her family is very picky when it comes to food. Yummers and make sure to visit before they Michelin star this place and all of HK comes barrelling through the door.
Address: G/F, 2 King Kwong Street, Happy Valley 跑馬地景光街2號地下
Hours: 9am-1030pm everyday.
The local favourite that’s been quickly discovered by many: Joy Hing Roasted Meat (再興燒臘飯店)
Local favourite that just got Michelin starred and now people are going to eat there in flocks. This place is now the new “Off-the-beaten-path-but-is-now-becoming-mainstream”. Witness “time is money” here. You order, and within seconds, your order arrives. It’s like Harry Potter sorcery! Don’t worry if this place looks local local – they have so many expats and tourists visiting that the waitstaff speaks English.
Address: Block C, G/F, 265-267 Hennessy Road, Wan Chai 灣仔軒尼詩道265-267號地下C座
Hours: Mon-Sat 10am-10pm; Sun & public holiday 10am-6pm
Ten. Hong Kong breakfast (常餐).
The breakfast of HK Champions: Toast with ham and eggs followed by a bowl of soupy pasta with char siu on top. It’s a carby delight, and comfort food for locals. Up the ante and pick instant noodle for your choice of pasta. And you know what? I’ve seen people eat this before a strenuous hike like the Twins (1000 step steps)… so it apparently works for the locals.
The one that will give you culture shock in a fun way: Australia Dairy Company (澳洲牛奶公司)
So the waitstaff and their uniforms look like they’re from the 80’s; however, this place is super crazy fast paced. Be warned, they’re known for speedy service and not for their service. You go in and order one of the breakfast sets, and don’t bother about ordering your drink until you’ve finished you meal as there isn’t enough space on the table to accommodate your drink – that’s how crammed it is in this restaurant. They’re known for their super smooth scramble eggs so make sure you ask for scramble when they ask you how you like your eggs. Don’t get put off with the long queue outside as it goes extremely fast. This won’t suffice as a meal, so best to try this restaurant at tea time or for a quick breakfast.
It’s really noisy in there as there is no computerized system. The waitstaff literally just yells out the order across the room to the kitchen and then when it’s done, the kitchen will yell back. Let’s just say it’s a really interesting experience.
Address: G/F, 47-49 Parkes Street, Jordan 佐敦白加士街47-49號地下
Hours: Mon-Sun (except Thu): 730am-11pm. Closed on Thu.
Same as above, but without the culture shock: Hokkaido Dairy Farm Milk Restaurant (北海道牧場餐廳)
They’re literally everywhere and they’re just an upscale, more expensive, and relaxing version of the above. Try the cold Ovaltine – it’s like a regular cold chocolate milk on steroids.
Address: Lots of locations, including – G/F, 8 Hillwood Road, Tsim Sha Tsui 尖沙咀山林道8號地下
Hours: Varies depending on store. 8am-7pm everyday for the above location.
Below are places that haven’t made the the actual list because they aren’t foods/restaurants specifically from HK, but are still damn good and therefore, deserved to be mentioned. These restaurants could be franchises or foods from other countries that have done really well in their home country and then have been brought over to HK. I will list out the original origin of the restaurant so you know where you can get the real deal and also where you can find it in HK.
BONUS +1. BUBBLE TEA.
A tea based drink with “bubbles”. Usually there are two varieties (like with pasta, you have cream or red sauce), either a milk tea based drink or a tea based drink. The bubbles are made from tapioca and have no particular taste on their own, but add a bit of bite to your drink.
Gong Cha is a pretty decent place, and they have a variety of drinks, and fillings to add to your drink besides the original “bubbles”… Try the: Original milk tea with pearls, Passion Fruit QQ, Honey green tea with coconut jelly.
But if you’re looking for the Bubble Tea Master, the one who reigns supreme… It’s gotta be:
The Bubble Tea Master: cha FOR TEA (天仁喫茶趣)
From Taiwan, and they make the best bubble tea, hands down. The secret is really in the tea! The tea is just so fragrant and delicate, and the pearls are really chewy and sweet, the heavenly combo. My all time favourite is the 913 Milk Tea with Pearls. The tea they use for this particular drink is Oolong tea. It’s so yummy!
Address: Various locations including – Eslite, 10/F, Hysan Place, 500 Hennessy Road, Causeway Bay 銅鑼灣軒尼詩道500號希慎廣場10樓誠品書店SK01 專櫃
Hours: Varies depending on store. n/a for the above location.
BONUS +2. RAMEN.
Ichiran. That’s the only ramen place I’m going to put down. It hails from Japan, and they’ve kept everything exactly the same. It’s the #1 ramen place in Japan and their original store is three storeys. The locations in HK are opened 24 hours a day, so pop in anytime. Currently at the time of writing this post, there are 2 locations in HK and their first location only has cubicles, so everybody eats in their own cubicle. If you have a big group or if you want to eat together, then the Tsim Sha Tsui location is the way to go.
Address: 2 locations.
Causeway Bay – Shop F-I, G/F, Lockhart House, Block A, 440 Jaffe Road, Causeway Bay 銅鑼灣謝斐道440號駱克大廈A座地下F-I舖
Tsim Sha Tsui – Entrance Hall on G/F & Shop B, Basement Floor, 8 Minden Avenue, Tsim Sha Tsui 尖沙咀棉登徑8號地庫B舖及地下入口大堂
BONUS +3. XIAO LONG BAO/SOUP DUMPLINGS (小籠包)
Din Tai Fung (鼎泰豐)
Ding Tai Fung. The famous soup dumpling place from Taiwan. Several locations in HK are Michelin starred, whereas the original store in Taipei is not. Similar to Ichiran, the original Ding Tai Fung in Taipei is 3 storeys, and the wait is still 45 mins to 1 hour long. They’re known for their soup dumplings and they’re admittedly pretty good (my favourite ones (soup dumplings) are in a small, understated food court in Vancouver). Get the other must haves from this restaurant: Dan dan (peanut sauce) noodles & drunken chicken in Shaoxing rice wine. The Michelin starred locations are Tsim Sha Tsui (Silvercord branch) and the Causeway Bay (Yee Wo branch).
Address: Various locations. One of the Michelin starred location – Shop 306, 3/F, Silvercord, 30 Canton Road, Tsim Sha Tsui 尖沙咀廣東道30號新港中心3樓306舖
Hours: Varies depending on location. Mon-Sun 1130am-1030pm for above location.
BONUS +4. KFC (KOREAN FRIED CHICKEN)
The popularity of Korean dramas has made HK crazed about anything Korean, including food. Made even more crazily popular from the “My love from another stars” Korean drama is beer and Korean Fried Chicken.
Growing up in Vancouver, I’ve been spoiled with authentic Korean food, so I’ve had my fair share of Korean Fried Chicken in Vancouver, then came my love, Bouchon (franchise in the USA) in NYC, and the original place that started it all, Two Two in South Korea. So I’m legit and certified to talk about KFC. There are so many Korean fried chicken places in HK right now – it’s a craze so I haven’t tried all of them, but the one I always go back to is:
Chicken HOF & SOJU (李家)
Lee’s family (what the Chinese name is). I’ve had a fair share of mediocre and heavily breaded KFC in Hong Kong and my hopes for getting good KFC in HK faltered, but then someone told me about Lee’s Family. Comparable to all the other great KFC places, and they also make some effing good sides, like the cheesy dok. The only places that make good sweet and spicy KFC are Bouchon and Twotwo, so stick with the original at Chicken HOF & SOJU. It’s bustling with people during late night!
Address: G/F, 84 Kam Kok Mansion, Kimberley Road, Tsim Sha Tsui 尖沙咀金巴利道84號金閣大廈地下
Hours: 2pm-6am everyday.
There you go! You’ve just eaten your way through HK. If you clear this list, you’ve literally eaten all of the iconic and infamous foods that are the epitome of HK. Congrats, if you are what you eat, then you’re almost a Hongkee!
Be glutinously fabulous! And… time for that food coma… or perhaps dessert?