1. DIM SUM
Lin Hueng Tea House dates back to 1889 – and some of its waiters seem to have been there since day dot. Don’t expect pleasantries, but do look forward to classic dim sum with a side of people watching. Try the steamed pork buns, chicken feet and steamed sponge cake with a classic tea ritual. G/F 160-164 Wellington Street, Central.
2. FRESH FRUIT
Whether you’re on Hong Kong Island or Kowloon, you’re never far away from a stall selling piles of tropical fruit. We love the enormous mangos, but you’ll also find dragon fruit, mangosteen, peaches and more.
3. YUANGYANG
A combination of coffee and tea may not sound conventional, but it’s surprisingly addictive. Try it at Lan Fong Yuen cafe at the Macau Ferry Terminal. It’s no frills, but the service is super friendly and the French toast is the perfect accompaniment.
4. EGG TARTS
Former British Governor Chris Patten’s favourite place for egg tarts is Tai Cheong Bakery – for good reason. Fresh from the oven, these tarts are the perfect pick-me-up. 35 Lydhurst Terrace, Central.
5. CENTURY EGGS
While they don’t have the most attractive appearance, these preserved eggs are surprisingly delicious. Duck, chicken or quail eggs are packed in a mix of clay, ash and salt before being buried for a couple of weeks. The version at Yung Kee restaurant is hugely popular. 32-40 Wellington Street, Central.
6. DRIED ABALONE
The lanes off Hollywood Road are packed with shops selling every dried sea creature imaginable, from scallops to fish lungs and abalone, pictured here. This delicacy is usually sliced before being added to soups and stir-fries.
7. FRENCH TOAST
There are various incarnations of Hong Kong-style French toast, but our favourite sees peanut butter slathered between thick slices of white bread. This is then fried in eggs with a liberal dose of butter. Try it at Lan Fong Yuen at the Macau Ferry Terminal (see no.3).
8. MAPO DOFU
It may have originated in Sichuan, but this spicy tofu dish is mastered by many in Hong Kong. The healthy version at trendy new restaurant Sohofama contains less oil than most and is perfect with light bites such as “drunken” prawns, served chilled. Shop G09-G14, G/F, Staunton PMQ, 35 Aberdeen Street, Central.
9. ROAST GOOSE
Hongkongers love goose for its crispy skin and tender, juicy flesh. Many restaurants serve it with pancakes and plum sauce, but the version at Yung Kee (see no.5) dishes it up in a fragrant noodle broth, to cut through the richness.
Cathay Pacific offers daily fights from Sydney to Hong Kong (cathaypacific.com.au).
