BBQ Pork Buns (char siu bao, 叉燒包)

BBQ pork buns are a popular dim sum staple and can also be found in Chinese bakeries. Char siu refers to the filling, while bao means bun. The filling consists of slow roasted pork diced and mixed in a salty, syrupy red mixture, giving this savoury treat a sweet twist. There are two popular types of BBQ pork buns – steamed or baked. Steamed pork buns have a white, fluffy exterior while baked pork buns are browned and then brushed with a sweet glaze straight out of the oven. Both are equally good!

BBQ Pork Rice (char siu fan, 叉燒飯)

The literal translation of char siu is fork roasted, referring to the tradition of skewering seasoned meats and placing them in an oven or over a fire. Chinese BBQ pork is a delicate balance of sweet and savoury. The marinated pork is roasted until the meat is tender and the fat just melts in your mouth. The sugar crystalizes and causes the surface of the fatty meat to char, giving it its iconic smokey sweet taste. This iconic Hong Kong delicacy is paired with fluffy white rice to balance out the meat’s richness. If you’re more health conscious, request for a leaner cut, however, in our opinion, the fatty bits are the best part!

Beef Brisket Noodles (ngau lam mein, 牛腩麵)

Beef brisket noodles are a staple meal in Hong Kong throughout the year. This humble dish consists of three main components – beef brisket, noodles, and broth. The beef brisket is marinated and stewed for a long period of time and served on top of wheat noodles and a clear bowl of broth. Each restaurant has its own secret blend of spices to get the tender cuts and aromatic broth associated with the ubiquitous Hong Kong dish.

Borscht (Hong Kong-Style) (luo song tang, 羅宋湯)

Borscht is a popular ‘soup of the day’ option in most local restaurants. There’s usually a choice between this soup, which has Western origins, and a more traditional Chinese soup. Fun fact, borscht is a staple Eastern European dish that was brought into Hong Kong following the migration of Shanghainese after World War II. Here’s Hong Kong’s unique take on this foreign dish: beets and cream are replaced with beef broth and vegetables, such as cabbage and carrots, to suit local tastebuds.

Bubble Tea (zan zyu naai caa, 珍珠奶茶)

Originating from Taiwan, bubble tea has garnered a cult-like following in Hong Kong. Bubble tea or boba is a tea-based drink with fruit or more milky variations, accompanied by chewy tapioca balls. Bubble tea menus have become increasingly extensive over the years, with a creative blend of flavours and toppings like cubed fresh fruit or cookie crumbs. Whether you’re looking to try their classics, something more fruity, or a creamy treat, there’s a drink for every occasion!

Cart Noodles (ce zai min, 車仔麵)

In the 1950s, noodle dishes were sold by food vendors who roamed around the city in wooden carts, hence cart noodles’ name. There are no street vendors anymore, however you can still find this staple of Hong Kong cuisine in restaurants. The speciality of cart noodles is that it allows diners the freedom to build their own bowl. Diners have the choice to mix and match soup bases, types of noodles, and toppings like fishballs, duck blood, and white radish. There’s no wrong combination!

Century Eggs (pei daan, 皮蛋)

Century eggs, also called thousand year old eggs (the names are more a general emphasis on a long aging process rather than an exact period of time) are made by preserving duck or chicken eggs in a mixture of clay, ash, salt, quicklime, and rice hulls. The preservation process turns the yolk into a dark grey and greenish colour, and induces a strong flavour and creamy consistency. The egg white turns translucent dark brown with a jelly-like texture. Century eggs can be peeled and eaten directly or served as a flavourful condiment.

Chinese Tea (cha, 茶)

In Chinese culture, tea is considered one of the seven necessities of life. There are five basic categories of tea; green, white, oolong, black, and pu erh (post fermented). Chinese tea is rich in antioxidants and is known to have various health properties. Tea is served at most local restaurants and tea houses (called cha lou in Hong Kong), and is the perfect beverage to wash down greasy food.

Claypot Rice (bou zai faan, 煲仔飯)

Claypot rice is served hot, making it the perfect dish to combat the cold weather. To make this much-loved Hong Kong dish, white rice is cooked in a claypot and topped with a variety of meat; chicken, pork, Chinese sausages and drizzled with a special sauce. Claypot rice is traditionally cooked over a charcoal stove, giving the claypot its signature blackened look. Mix the charred rice lining the sides of the claypot for extra texture and a smoky flavour in every bite.

Congee (zuk, 粥)

The consistency of congee is thick and silky, making it the ultimate comfort food in Hong Kong. It is also easy to eat and digest, making it a great option for sick food. It can be eaten plain or feel free to throw in any ingredients (chicken, seafood, eggs) you can find in the fridge. One of the beauties of congee is its versatility and easy cooking process. Top congee with scallion, roasted garlic bits, and ground pepper for an extra kick!

Curry Fishballs (ga lei yu daan, 咖喱魚蛋)

Fishballs can be found aplenty in Hong Kong, eaten from styrofoam cups, stuck onto skewers, or garnishing bowls of noodles. The popular Hong Kong street food is made from a fish paste, like grey mullet or carp, which is rolled into balls and then boiled to make it retain its shape. Before serving, the balls are usually deep-fried to a pleasing yellow colour for texture. The smooth yet absorbent resulting fishball readily grabs onto whatever condiment it’s paired with – and often that’s curry satay sauce and/or chill oil.

Dim Sum (點心)

The rich Chinese food tradition of yum cha is where friends and family come together to catch up while eating dim sum, bite sized morsels and drinking tea. Dim sum can range from pork dumplings, shrimp filled wontons (har gao), to braised chicken feet.

Must-trys include:

• Har gow – Steamed fat shrimps enveloped in a translucent, chewy rice wrapper
• Siu mai – Steamed pork and shrimp dumplings wrapped in a yellow wrapper
• Char siu bao – Fluffy steamed buns stuffed with juicy chunks of barbecued pork

Egg Tart (daan taat, 蛋撻)

Egg tarts came to Hong Kong in the 1940s via Guangzhou, where it was created as a variation on a European custard tart sold in department stores. The outer shell is puff or shortcrust pastry, flakey and leaving a buttery film on your fingers, filled with a silky custard made of sugar, evaporated milk, water, and eggs. This is baked until it just sets. The top of this now famous Hong Kong food remains glossy and yellow – if you see a browned top, that is a Macau variation called a po taat (“Portuguese tart”).

Fried Beef Noodles (gon caau ngau ho, 乾炒牛河)

Stir-fried beef noodles is a popular Cantonese food that can be found in almost all local restaurants. This dish consists of tender beef strips, hor fun (wide rice noodles), scallions, and bean sprouts seasoned with soy sauce until the noodles are an even brown colour. This saucy, greasy delight is best eaten steaming hot off the wok.

Fried Rice (caau fan, 炒飯)

Nigel Ng’s viral Youtube video featuring Jamie Oliver went viral, throwing this staple Chinese food associated with takeout into the spotlight. There are many versions of this carby cheat meal. Cantonese Hong Kong-style fried rice consists of garlic, onion, veggies, egg, and shrimp, creating different textures. The ingredients are stir-fried on a hot wok, giving the dish a smoky aroma without overwhelming the clean flavours of the delicately balanced ingredients.

Glutinous Rice in Lotus Leaf (no mai gai, 糯米雞)

No mai gai is an aromatic Hong Kong delicacy bursting with flavour. This standalone dish can be found in any dim sum restaurant. This delicacy is a mixture of glutinous rice, meats (chicken, pork, and Chinese sausage), and sometimes a salted egg yolk drizzled with sauces. It is then wrapped and steamed in lotus leaves, until all the flavours are infused together.

Golden Prawns (gam saa ha, 金沙蝦)

Golden prawns are a feast for the senses and is a must-order dish in Chinese seafood restaurants. The prawn or shrimp are battered and fried until crispy. It is then generously coated in salted egg yolk sauce, giving it a gorgeous golden crust. Each bite of the buttery coating reveals a salty, creamy crunch with a hint of sweetness.

Hainanese Chicken (hoi nam gaai fan, 海南雞飯)

Hainanese chicken is a popular dish in many South East Asian countries. The chicken is poached, garnished with slices of cucumber and served in a  sweet soy sauce. Hong Kong-style chicken rice stands out from the pack as it utilizes yellow skinned chicken for a fragrant and smoother flavour. This protein-packed dish is eaten with rice seasoned with spices and accompanied by a special chilli sauce.

French Toast (Hong Kong-Style) (sai do si, 西多士)

This local rendition of French toast is a unique fusion of east and west. The bread is drenched in egg mixture, stuffed with fillings such as peanut butter or Nutella and deep-fried until golden. It is then topped with a fat cube of butter and syrup or condensed milk is drizzled on top. If you can’t tell, this indulgent dessert is definitely not breakfast food, but most common at afternoon tea time!

Hot Pot (daa bin lou, 打邊爐)

The moment the weather starts getting cooler, Hongkongers start organizing hot pot get-togethers. Hot pot is a flavourful broth that is brought to a boil and left to simmer for the duration of the meal. Friends and family gather around the pot and put in raw ingredients such as vegetable, fish cakes, and meats. Get creative and concoct your own dipping sauces! Our favourite: Dip your cooked food in soy sauce mixed with scallion fried garlic for an extra burst of flavour.

Iced Lemon Tea (dong ning caa, 凍檸茶)

Summers in Hong Kong are hot and humid. There is only one sure-fire way to quench your thirst during these times. This drink consists of tea, water, lots of ice, and is garnished with slices of lemon. Just kick your heels back at a local cha chaan teng or restaurant and sip Hong Kong-style iced lemon tea during summer.

Instant Noodles (gung zai min, 公仔麵)

Instant noodles are an inexpensive and quick breakfast food in Hong Kong cha chaan tengs (a kind of tea café) that is rife with history. The instant noodle is decorated with slices of spam and a sunny side up egg. Although this dish is simple, it is a tasty, filling breakfast to kickstart your day.

Macaroni Soup (tung fan, 通粉)

Breakfast is the most important meal of the day. Macaroni soup is a staple Hong Kong breakfast dish. It consists of macaroni in soup topped with strips of ham. Popular soup base options are tomato soup, clear soup, and satay beef soup. Pair the soup with buttered toast and a hot cup of milk tea for an authentic local breakfast.

Mango Pomelo Dessert (joeng zi gam lau, 楊枝甘露)

This childhood favourite is the perfect way to combat summer heat waves. This refreshing dessert consists of chunks of mango, pomelo, and sago pearls swimming in an icy, creamy soup of evaporated milk and coconut milk. This fruity delight is sweet with just a hint of tanginess from the fruit and is guaranteed to make your day better!

Milk Tea (lai cha, 奶茶)

Stocking milk tea, made by streaming black tea through a fine stocking and then adding evaporated milk, makes Hong Kong’s classic creamy milk tea. Alternatively, if you can’t decide between coffee and Hong Kong style milk tea, try yuen yeung. This delicate balance of tea and coffee gives you the best of both worlds. Yuen yeung is made with a three to seven part ratio of coffee to milk tea, giving you a creamy, caffeinated boost to start your day. Yuen yeung can be served hot or cold and can be found in most local restaurants.

Osmanthus Jelly (gwai fa gou, 桂花糕)

Osmanthus jelly has a beautiful crystal-like appearance and is studded with goji berries and osmanthus flower petals. Served chilled, the floral scent from the osmanthus flowers and the subtle tartness from the goji berries make this the perfect dessert after a hearty meal of dim sum.

Peking Duck (bak ging tin aap, 北京填鴨)

Peking duck has its roots in Beijing and used to be a dish prepared exclusively for royalty. This delicacy is highly sought after for celebratory occasions. Whole duck is roasted in wood fired ovens, rendering the fat and leaving crispy skin. Thin shavings of crispy skin and meat are sliced to the perfect amount of thickness in front of you. It is served with mandarin pancakes (thin pancake made from flour, salt, and boiling water) and accompanied by condiments such as spring onion, cucumber, and a variety of sauces. Get creative and wrap your roll just the way you like it!

Pineapple Bun (bo lo baau, 菠蘿包)

Pineapple buns are so named because of the cracked appearance of their crust, which mimic the grid-like appearance of pineapple rinds. They are made up of a soft, slightly sweet typical local style bread topped with a sugar cookie-like layer that turns golden and splits apart pleasingly when baked. At cha chaan tengs, pineapple buns are often served hot out of the oven with a thick slice of butter in the middle that’s just starting to melt. This is called, in the Cantonese fashion of shortening phrases, bo lo yau, or ‘pineapple butter’.

Red Bean Soup (hung dau saa, 紅豆沙)

Red bean soup is a popular dessert in China, Taiwan, and Southeast Asia. The texture and consistency of the dessert varies with different recipes, but in our opinion, Cantonese-style red bean soup stands out from the rest. This dessert consists of red beans boiled with rock sugar until the red beans disintegrate to the point that it is thick, creamy, and almost sandy. Wondering what’s the secret ingredient to the tangy twist? Tangerine peel!

Rice Rolls (cheung fun, 腸粉)

Rice rolls have an iteration in each Asian culture. In Hong Kong, the way you’ll see rice rolls presented in street food stalls is prepared like this: steam a mixture of rice flour, starch, and water, carefully roll the delicate sheet into cylinders, drown in peanut sauce, hoisin sauce, sweet chilli sauce if you want some spice, and sesame seeds. This is cut into bite-size pieces. Rice rolls are also served with shrimp, beef, or pork inside at tea houses.

Roasted Chestnuts (chaau leut ji, 炒栗子)

Roasted chestnuts are a beloved winter tradition of Hong Kong food. The moment the weather starts to cool, chestnut vendors can be found wheeling their carts along the streets of Hong Kong. The comforting smell of sweetness and coals waft through the air as vendors roast chestnuts on a huge wok. Roasted chestnuts are the perfect snack to warm you up.

Roasted Goose (siu ngo, 燒鵝)

Leaving Hong Kong without trying roasted goose is like going to Paris without seeing the Eiffel Tower. Goose is marinated in a blend of spices, then roasted using charcoal and doused with sizzling hot oil until the skin is perfectly crispy. The meat is succulent and juicy. It is often accompanied by a bowl of noodles or rice.

Roasted Pigeon (siu yu gap, 燒乳鴿)

Roasted pigeon is a Hong Kong classic and is a symbol of prosperity and auspiciousness in Chinese culture. It used to be only eaten during festivals, however you can find it in siu mei shops (restaurants specialising in roasted meats) now. The pigeon is submerged and braised in a mixture of Chinese spices so the taste penetrates the meat. It is then deep fried until it’s a deep amber colour. The skin is crispy and the meat is succulent. In fact, some people say that roasted pigeon is more flavourful than roasted duck!

Roasted Pork (siu yukh, 燒肉)

Roasted pork is another type of siu mei, or roasted meat dish in Cantonese cuisine. Slabs of pork belly are seasoned and roasted at a high temperature until the skin is bubbling and crispy. The secret ingredient- high fat to meat ratio. Get a mouthful of crispy, juicy meat and melt-in-your-mouth fat. This dish is delicious on its own, but better with a bowl of steaming hot rice.

Stuffed Three Treasures (zeen yeung sam bo, 煎釀三寶)

Hong Kong is a street food heaven. One of the most popular street foods is vegetable slices smeared with carp or shrimp paste, which are then fried. The “three treasures” refer to the three most popular items – green bell pepper, aubergine (also called eggplant), and sliced red sausage, however, there are other stuffed options too. This Hong Kong snack may be greasy, but with vegetables in the mix, how unhealthy can it be?

Snake Soup (she geng, 蛇羹)

Snake soup has a rich history of up to 2,000 years. In Chinese tradition, eating snake soup is a symbol of wealth, bravery, and respect. This Chinese delicacy has a ton of medicinal properties and is popular during winter. Snake soup contains the meat of two kinds of snakes as the main ingredient. The soup has a tinge of sweetness due to the addition of Chinese spices and chrysanthemum flowers.

Soup Dumplings (siu lung baau, 小籠包)

Soup dumplings refer to steamed buns prepared in a small bamboo basket, xiao long, giving the dish its name in Putonghua: xiao long bao. These buns are filled with pork and contain a gelatin called aspic. As it’s steamed, the aspic melts, revealing a flavourful broth as you bite into the soup dumpling. This tasty morsel is accompanied by vinegar and ginger slivers for an extra dimension of flavour.

Steamed Fish (ching jing yu, 清蒸魚)

Steamed fish is a deceptively humble dish. However, it is extremely tasty and in Chinese culture, it is a sign of auspiciousness, making it a popular dish during celebratory occasions. To accentuate the freshness of the fish, Hongkongers use minimal condiments to ensure that the taste of fresh fish shines through. The fish is steamed lightly, and then served with soy sauce, scallions, cilantro, and ginger slivers.

Steamed Milk Dessert (soeng pei naai, 雙皮奶)

Steamed milk is light and silky smooth, resembling a creamy tofu pudding. It is made of purely sweetened milk through a complex process of boiling and steaming. Steamed milk dessert is believed to be nutritious and good for the skin. It is a versatile dish and can be a refreshing dessert in summer or a hot snack in winter.

Sweet and Sour Pork (gu lou yuk, 咕噜肉)

Sweet and sour pork is one of the most iconic Cantonese dishes. In fact, it is so popular that it is a staple in Chinese restaurants all around the world. Bite-sized pieces of pork are coated in a batter and deep-fried. After that, they are stir-fried in a sweet, tangy sauce, bell peppers, onions, and pineapples, giving the dish its signature orange glaze.

Beancurd & Pork Rice (dau fu fo naam fan, 豆腐火腩飯)

Want a more balanced dish? Braise a pot of tofu and add roasted pork as it’s prepared in Cantonese Hong Kong food to turn it into a whole new dish. Be warned, the roasted pork may lose its crispiness, however, it gives the dish a smokey flavour. Let the rice soak up the sauce for an extra taste.

Tofu Pudding (dau fu fa, 豆腐花)

Tofu pudding is a celebration of high-quality tofu – with a delicate soy flavour and silky texture that remains firm enough to spoon up achieved by coagulation. Soy beans are soaked until they’re soft, grounded and blended with water to make soy milk, filtered to remove any fibres, boiled, and then combined with gypsum powder to make it set. The jiggly tofu is then spooned out with a wide spoon, creating layers of tofu pudding. This Hong Kong snack or dessert can be served hot or cold. Although the tofu has a slight sweetness, most people prefer to add cane sugar or ginger syrup.

Typhoon Shelter Crab (bei fung tong haai, 避風塘炒蟹)

As a former haven for fishing communities, Hong Kong cuisine has strong roots in seafood. Typhoon shelter crab’s name is derived from the fact that the dish used to be served on small fishing boats that took refuge in typhoon shelters. Meaty crabs are fried with generous amounts of minced garlic, fermented soybeans, chilli pepper, and lemongrass. A word of warning: the fried garlic topping is dangerously addictive!

Steamed Vegetables (choy sum, 菜心 / bok choy, 白菜)

Choy sum and bok choy are popular vegetables in Chinese cuisine. The vegetables are prepared in a simple manner to accentuate their inherent light sweetness, often steamed and topped with oyster sauce. Oyster sauce is sweet and fragrant with a touch of umami, and is a popular way to elevate a dish.

Wonton Noodles (wahn tan mihn, 雲吞麵)

Wonton noodles are a hearty meal of thin, springy egg noodles served in a clear broth topped with chives. The bowl is decorated with shrimp and pork dumplings, however, true-blooded Hongkongers will claim that pork wontons are superior. Here’s a tip: eat the noodles first so they don’t get too soggy, and then savour the dumplings!

More guides about food in Hong Kong:

• Best Hong Kong desserts
• Best Hong Kong drinks
• Best Hong Kong pastries

Header image credits: Leung Cho Pan via Canva

ChatGPT

ChatGPT has disrupted the internet over how human-like, descriptively, and accurately it can answer questions. ChatGPT is built on top of OpenAI’s GPT-3 family of large language models and is a trained AI text generator that interacts with users in a conversational way. ChatGPT functions like any other chatbot, however, where it goes beyond existing chatbots is that it is a trained text generator able to answer follow-up questions, admit mistakes, and challenge incorrect premises. Its vast database of information is already revolutionizing the way people create text-based content, and even code.

How: ChatGPT is free to use after signing up.

WordTune

It is a common issue that sometimes we know what we want to say, yet we struggle to find the right words to express ourselves. WordTune is another AI text generator that tackles this problem by rewriting your thoughts in different styles and tones. All you need to do is to input your thoughts on a document and WordTune will offer a list of shortened, expanded, and rewritten paraphrases of your thoughts. The tool is available as a plug-in on browser and a Beta version is being offered on Microsoft Word.

How: You can use WordTune for free or subscribe to a plan for premium features and unlimited rewrites.

Synthesia

With a mission to simplify the process of video creation, Synthesia is an AI video generation tool that helps create videos without cameras, microphones, or studios. This can reputedly save companies up to 80% of their time and budget. You can even create videos with with a narrator speaking your script or a generated human presenter by typing in text and then choosing between 85+ AI avatars. These are based on real actors that can present your words in over 120 languages.

How: You can make a free demo, or upgrade to a personal plan or customized corporate plan. 

Dall-E 2

Developed by OpenAI, Dall-E 2 is one of the most ingenious open source AI tools available to the public which can generate realistic images and original art just from a text description. Dall-E 2 can:

• Combine concepts, attributes, and styles when generating images
• Expand images beyond the given frame, creating new compositions
• Make realistic edits such as adding and removing elements while taking into account shadows, reflections, and textures
• Create different variations of an image 

How: Dall-E 2 is currently free to use with limited credits per month. 

This Person Does Not Exist

This open source AI tool is a random face generator that can create a hyper realistic human face in a matter of seconds. These portraits of human faces are of people that don’t exist, but are indistinguishable from real people. This Person Does Not Exist can be used to create fake profiles on social media without using an image of a real person. Interestingly, the main goal of these fake portraits was to train the StyleGAN neural network to recognize fake faces; however, since the StyleGAN code is an open source AI, an engineer was able to take it and make this website to raise awareness about the potential dangers of unchecked AI tools: If AI tools can create faces and text like real people, what kinds of laws should there be surrounding artificial intelligence?

How: Play with this free AI tool here.

Autodraw

AutoDraw is a free AI tool that started as an AI experiment by Google Creative Lab. You can make scribbly doodles on your computer, and AutoDraw will intuitively guess and suggest various objects that you were trying to draw. The suggestions are original images and can be used as the basis for logos, graphic art, etc. You can also add text, change colors, and insert various shapes and objects into your drawing to make a completely original work. When you’re done with your masterpiece, simply download your artpiece. 

How: Use AutoDraw for free here.

FakeYou

FakeYou uses deep fake technology to make it sound as though famous characters or celebrities are saying your words. This text-to-speech generator that has been trained by listening to hours of audio available on the Internet allows you to choose from 2,777 voices that sound frighteningly realistic. From politicians and actors to fictional characters, you can get a kick out of hearing them read the text you inputted.

How: FakeYou has a free version. However, you have to wait in line in order to use it. To bypass the queue, you can opt for FakeYou premium which ranges from t 7USD to 25 USD per month.

Resume.io

Writing your resume can be a stressful process. However, with pre-generated text and 18 professionally designed resume templates, you can easily create a resume and cover letter in a matter of minutes using this open source AI. Resume.io also has features such as pre-written phrases that you can insert with a click and spellcheck for your copy. Besides that, Resume.io also provides a library of 250+ real resume examples across various industries as well as 50+ cover letter examples to draw inspiration from so that you can create an effective resume package in minutes instead of hours. 

How: Resume.io offers a free plan as well as premium pricing plans for extended features.

Header image credits: Peshkova via Canva

Pizzeria Jacomax — Pizza

This tiny hole-in-the-wall restaurant is exactly the kind of pizza place you’d find in the streets of Italy and serves Neapolitan-style pizzas. This casual Sheung Wan restaurant is named after its founder, native Italian Jacobo Maximilano, who found the love of his life in Hong Kong. Pizzas come in fusion flavours like the Mexico x Sicilia with guacamole and nduja or the Ikura storm with premium ikura (red caviar) and lemon zest, and are offered at 12 inches (ranging from HK$168 to HK$208) which can be paired with a variety of traditional Italian starters, beers, and cocktails. All ingredients are sourced from Italy, making it one of the most authentic Neapolitan-style pizzerias in Hong Kong.

Shop C, 88 Commercial Bldg, 38-42 Wing Lok St, Sheung Wan | +852 2851 4688

Bonheur — French 

It is no secret that French restaurants in Hong Kong can be a little pricey. Hidden in Sheung Wan, this little gem serves French cuisine at relatively affordable prices. A prix-fixe three or four-course dinner menu (HK$658 and HK$718 respectively) includes appetizers, entrees, and desserts. The Iberico pork, lobster pasta, sea bass, and mango mille-feuille are popular among diners. Whether you’re planning a romantic date night or a party, feel free to bring your favourite bottle of wine along as they don’t charge any corkage fee.

6/F, The Pemberton, 22-26 Bonham Strand, Sheung Wan | +852 2544 6333

Dragon State Kitchen Restaurant — BBQ meats

Famed for its “char siu”, or honey-glazed BBQ pork, this Sheung Wan eatery serves some of Hong Kong’s most iconic local dishes. Dragon State Kitchen serves up a wide selection of crispy pork, roast goose, and other Hong Kong-style BBQ meats ranging from HK$55 to HK$67 for one to two kinds of meat. Whether you are looking to try some classic BBQ dishes or aromatic innards, stop by this Chinese BBQ restaurant for some of the best authentic Hong Kong food in Sheung Wan. Be warned – this spot gets super busy around lunchtime, with office workers pouring out onto the street from the sidewalk waiting for takeaway.

Shop 38B, G/F, 38 Bonham Strand, Sheung Wan | +852 2342 3189

Pica Pica — Spanish tapas

The name Pica Pica comes from the Spanish expression “a little bit of this, a little bit of that”, with the idea of serving smaller platters to allow guests to sample various different dishes. This contemporary tapas bar serves classic tapas with a modern twist, influenced by chef Sanuy’s culinary experiences throughout Europe and Asia. Their Wagyu steak tartare on charred bone marrow (HK$175) and seafood Fideuà, similar to paella but with vermicelli noodles (HK$155 for large), are popular dishes. This Sheung Wan hotspot also ages its very own sangria in Old Sherry barrels from Spain and has a fine selection of Spanish wines and beers. The wood and brick interior and open kitchen give the restaurant a relaxed environment, which is perfect for a casual date or catching up with friends. Make sure to book ahead as this place fills up quickly for lunch and dinner.

Shop G & H, G/F, Kai Tak Commercial Building, 317-321 Des Voeux Rd Central, Sheung Wan | +852 2811 9880

Yakiniku Great — Yakiniku

Although it is believed that yakiniku (grilled meat) originated in Korea, it has become one of Japan’s national dishes, as well. This particular yakiniku spot in Sheung Wan specializes in Japanese A5 Wagyu that just melts in your mouth; a dish of Shakushi from the shoulder is HK$198 and a dish of thickly sliced Maru Shin from the central portion of the thigh is HK$268. Besides that, this Sheung Wan eatery also has some high BMS grading parts of the beef that is rarely seen in other restaurants. Besides a diagram showing the exact location of each cut, the menu also includes helpful instructions on how many seconds each cut needs to be grilled, which is pretty helpful for first-timers!

Unit 1, G/F, Manhattan Ave, 255 Queen’s Rd Central, Sheung Wan | +852 3565 6129

Yung Kee Hai Nan Chicken — Hainan chicken rice

Yung Kee Hai Nan Chicken is praised for its consistency in the taste and flavour of its dishes, opening its second location in Sheung Wan recently adding to its flagship in Hung Hom. The chef adds his own twist to this famous dish by submerging the chicken in an 18-ingredient master stock and infusing the aromatic chicken oil rice with lemongrass, pandan leaves, and turmeric. Furthermore, he pairs the dish with chicken coconut soup to complement the fragrant chicken rice. Their classic hainan chicken starts at HK$63. They typically sell out at 3pm, so to avoid disappointment and long queues, have it for brunch. It’s never too early to have chicken rice! 

G/F, Kong Ling Building, 102 Jervois Street, Sheung Wan | +852 5500 4522

Gaia Ristorante — Italian

Gaia Ristorante is nestled amid the foliage and grandiose staircases of the Central’s Grand Millennium Plaza. This glamourous Italian restaurant has been around for two decades now. Located in the heart of Sheung Wan overlooking a fountain, Gaia features a wide variety of Italian food such as risottos, pastas, pizzas (ranging from HK$148 to HK$328 for the funghi-focused black truffle and Chanterelle mushroom pizza), and antipasti cooked with fresh ingredients and classic recipes mastered over decades of feedback. Take a seat at the open plaza and imagine you’re in Rome!

G/F, Grand Millennium Plaza, 181 Queen’s Rd, Sheung Wan | +852 2167 8200

RŌNIN — Izakaya

RŌNIN is the culinary playground for chef Matt Abergel, who uses Japanese cooking techniques to work his magic to create one-of-a-kind izakaya dishes using the city’s freshest seafood. As a result, the menu shifts daily. Grilled lily bulb with chives kakiage and Shichimi salt (HK$140) and Pilsner-battered smoked tilefish with maple-infused kewpie mayo (HK$180) are must-tries. Pair your food with their signature cocktails or try something from their impressive collection of whiskies and sakes. There aren’t many seats, but the exclusivity makes RŌNIN a sought-after reservation. Our tip – try to secure one of the seats facing the bar or else you will be stuck eating against a wall. This yakitori spot only takes email bookings so remember to email them in advance.

G/F, 8 On Wo Ln, Sheung Wan | +852 2547 5263

Yardbird — Yakitori

Founded by Matt Abergel and Lindsay Jang, Yardbird is a one-star-Michelin restaurant. It is always jam-packed with people, so make a booking online or prepare to wait at high times. They offer about 20 types of yakitori skewers made with local chicken from beak to tail, flavored and grilled to perfection. For those who are more adventurous, they also feature rare cuts such as thyroid (HK$48), ventricle (HK$45), and crispy meatballs with tare and egg yolk (HK$48), making use of every part of the bird.

G/F, 154-158 Wing Lok St, Sheung Wan | +852 2547 9273

Samsen — Thai

Samsen Sheung Wan is a spinoff from its Wan Chai branch by owners Bella Kong and chef Adam Cliff. While it delivers the same authentic flavours of Bangkok street food as its Wan Chai counterpart, there are some exclusive dishes only found in the Western Island branch. Be sure to try their signature Northern Thai classic Khao Soi (HK$148), an 11-spice Northern Thai curry that takes up to eight hours to make, and pair it with egg noodles or their homemade roti. With its Instagrammable interior and vibrant atmosphere, get ready to queue as Samsen is a popular business lunch destination and doesn’t take reservations below groups of 6.

G/F, 23 Jervois St, Sheung Wan | +852 2234 0080

FAQ about Sheung Wan restaurants

Header image credits: Samsen Sheung Wan

Spanning over 30,000 square meters with 7,800 square meters of exhibition space, the impressive structure was designed by local architecture firm Rocco Design Architects who took inspiration from the colour palette and original structure of the Forbidden City in Beijing.

The museum is split into nine galleries with a careful selection of over 900 priceless treasures from the Palace Museum in Beijing and other major cultural institutions around the world. This will be the first time many of the treasures will be exhibited in Hong Kong and displayed to the public.

Aside from gallery spaces, the museum features a 400-seat auditorium, a learning and resource center, activity rooms, atriums, a gift shop, and various restaurants.

In celebration of the grand opening of Hong Kong Palace Museum, admission is free on Wednesdays for 12 months from the opening date. Other details announced by the museum include ticket prices that range from HK$50 to HK$120 for adults for general admission tickets and special exhibition tickets, respectively. Tickets are available on the ticketing platform of the West Kowloon Cultural District, Klook, Fliggy, and China Travel Service Hong Kong.

Museum hours will be from 10am to 6pm on Monday, Wednesday, Thursday, and Sunday, with extended hours until 8pm on Friday, Saturday, and public holidays.

Hong Kong Palace Museum, West Kowloon Cultural District, 8 Museum Drive, Kowloon | +852 2200 0217

Image credits: Hong Kong Palace Museum / Edelman Public Relations Worldwide

What is the metaverse?

When we talk about the metaverse, virtual reality (VR), digital ownership, avatars, and NFTs come to mind. Interestingly, none of these items are essential to the metaverse. To put it simply, influential venture capitalist Matthew Ball describes the metaverse as “a successor to the mobile internet.” The metaverse is hailed as “extended reality”, or XR, and combines augmented reality (AR), VR, and mixed reality (MR) to create a more immersive experience in a virtual world.

The idea of the metaverse has been floating around for some time. The term itself was coined by Neal Stephenson in his 1992 novel Snow Crash, which describes a 21st-century dystopian virtual world. In real life, the world experienced its first VR boom in the 90s when UK grocery chain Sainsbury’s put together a VR shopping demo that looks strikingly similar to the one Walmart released a few years ago.

If the metaverse has been around for a while, why are we only hearing about it now? This buzzword has just started to gain traction in recent years due to the maturation of technologies such as blockchain and the recent pandemic, which with its developing implications about virtual work and presence has prompted people to reimagine the possibilities of virtual reality.

What can you do in the metaverse?

The metaverse allows people all over the world to connect from the comfort of their homes. Some online spaces will have 3D experiences that require fancy VR headsets while others can play out on a computer screen. Users will be able to escape into virtual reality and enter the internet in the form of their avatars. You will have the freedom to design and dress up your avatar. Besides that, you will own digital assets such as NFTs (non-fungible tokens) and plots of virtual land, where you can build anything you want. Socializing will look slightly different in the future. Entertain your friends in your virtual home, hit up virtual clubs on a night out, or virtually attend celebrity concerts and events; the possibilities are endless.

This whole concept may sound absurd, however, companies are already heavily investing in virtual real estate on Decentraland and Sandbox. Canadian company Tokens.com spent almost $2.5million on virtual property in Decentraland in 2021. The pandemic has redefined the meaning of work, and companies could potentially shift to virtual offices to boost productivity by allowing employees the flexibility of shaping their schedules.

What are examples of the metaverse?

From digital neighbourhoods and parks to clubs, the metaverse will look something like a virtual world that replicates our real lives. However, it already exists. A metaverse example is Second Life, a social and gaming platform that has been around for nearly two decades and is hailed as the original metaverse.

Besides that, Roblox, Minecraft, and Fortnite are some already existing examples of the metaverse where players gather in 2D environments to interact and carry out real-life activities. Virtual events and concerts are already held by big brands. Another example of the metaverse is Fortnite’s collaborations with rapper Travis Scott and pop star sensation Ariana Grande to host virtual concerts.

What concerns do people have about the metaverse?

With all its positives, we shouldn’t ignore the downsides to the metaverse. We need to tackle the following obstacles in order to create a safe space for everyone while the metaverse is still developing.

• Privacy: The metaverse could collect a lot of personal data from users.
• Protection for children: In a viral moment from the latest season of Keeping Up With The Kardashians, Kim Kardashian’s son happened upon an ad in Roblox that claimed to feature the reality star in a previously unknown sex tape. Critics ask, how can we monitor content in the metaverse and make sure it is child-friendly?
• Health concerns: We can’t stay in the virtual world for long. People have reported a rise in nausea, VR hangovers, post-VR sadness, and cyber addictions after spending a long time in the virtual world.
• Legal issues: There is a grey area for crimes committed on the internet and metaverse, as the jurisdiction in which the crime is committed is unclear. Furthermore, the definitions of what virtual acts are considered crimes are uncertain.

What will the metaverse look like in the future?

We have bits of VR and AR on their own, but we have yet to pull all the existing elements and ideas of the metaverse together. Essentially, the goal is to be able to navigate your avatar and digital assets across different platforms.

As of now, the metaverse is still young, and there is a huge potential for this space to completely change our lives. No one has perfected it or conceptualized it in its entirety, but we are getting there. However, tech hype cycles come and go, and there is always a possibility that the metaverse could fade away to nothing. But one thing is for sure: the pandemic has urged us to look into and redefine the meaning of “virtual”.

FAQ about the metaverse

Header image credits: aukidphumsirichat via Canva