Din Tai Fung was founded in 1958 by Yang Bingy and I’ve heard are the reigning authority of Xiao long bao, those famous steamed dumplings filled with seasoned pork & ripping hot soup, usually served with a condiment of ginger vinegar. There are a variety of techniques…
Mak’s Noodles’s has it’s roots derived from Guangzhou, brought over by wonton master Mak Woon-chi, which is now run by his third-generation descendant Mak Chi-Ming. The Mak’s are now in multiple locations around Hong Kong, Mak Chung Kee, Mak An Kee, Mak Siu Kee, and Mak Man Kee, all…
Congee was traditionally a way to stretch your rice reserves by boiling it down into a glorious gloopy porridge to get the most out of it. It holds a special place in Hong Kong’ers hearts, as many grew up eating the stuff which comes in…
Dai Pai Dong represents a perfect example of quintessential Hong Kong dining, just like having your dim sum. These street-food style restaurants have been offering wok seared delights for decades, however, they are getting really scarce these days. This is mainly to do with the Food…