TRIP + PLATE + 365 days
Hong Kong has one of the most developed Korean food scenes outside Korea itself — a reflection of the city’s large Korean expatriate community, its proximity to Korea, and the global wave of interest in Korean cuisine that has accelerated over the past decade. I ate Korean food on three separate occasions during my January … Read more
Hong Kong takes its wonton noodles seriously. Not in the way that tourists are told to take things seriously — not because it’s on a list or because a celebrity chef mentioned it — but in the way that a city takes seriously the thing it has been eating every day for a century. The … Read more
Hong Kong’s egg tart is one of the city’s most beloved food objects — a pastry that exists in a specific form nowhere else in the world, the product of a particular local history and a particular local taste. I ate egg tarts at two of Hong Kong’s most celebrated establishments during my January trip: … Read more
There is no more Hong Kong institution than the cha chaan teng. Not the harbor view, not the night market, not even the dim sum — the cha chaan teng is where Hong Kong actually lives, every morning, every afternoon, and late into the evening. I visited three of the city’s most celebrated examples during … Read more
If Tsim Sha Tsui is where you go to look at Hong Kong, Central is where you go to be inside it. I moved from my Kowloon hotel to the AKVO Hotel in Central on the third day of my January trip, crossing on the Star Ferry, and the difference was immediate — the energy … Read more
Hong Kong has one of the most distinctive food cultures in Asia — a city where a bowl of wonton noodles served in a ten-seat shophouse can be as carefully considered as anything in a Michelin-starred restaurant, and where the morning ritual of yum cha (dim sum with tea) is taken as seriously as any … Read more