Hong Kong has always been a bustling epicenter of east meets west in the form of innovative fusion dishes with a comforting global taste. Here’s a look into one of the largest culinary hubs boasting flavors one could only find in HK.
Ho Lee Fook ($$) is not your typical Asian fusion. It’s located in central, but don’t let that steer you, because it’s anything but ordinary. Owner Jowett Yu takes old school cabbage, short ribs, steamed minced pork and gives it a 360 turn with added new school garnish. His signature dishes fuse global flavors, namely roast wagyu short ribs with roasted jalapeno puree and green shallot kimchi. Ho Lee Fook is an unforgettable spot in a city famous for its foodies and Yu is just getting started. The world on a plate, with Asia smack dab in the center.
Things you can’t skip over:
- Roast Wagyu short ribs
- Lamb dan dan noodle
- Mom’s “mostly cabbage, a little bit of pork” dumplings
The Best Pork Belly on the run…
Little Bao ($) keeps the city of HK buzzing, which still has lines forming minutes after its 6pm nightly openings. It’s a small restaurant with a large attitude neatly packed into their assortment of “baos”. For those unfamiliar with a bao, think of a small sized hamburger, made of dough pressed upon pork belly, chicken, or fish. With every bite comes more and more flavor. I usually try to stay clear of pork for personal reasons, but my personal favorite has got to be the pork belly.
Despite the name, “little” bao, don’t think little has anything to do with the price tag. You’re still looking at western prices, around $12.00 for a single bao, and that’s not including that green tea ice cream that you must try!
Order this and eat it in this order:
- Lamb Tartar
- Pork Belly Bao
- Little Bao Ice Cream Bao
Stay and Play…
Don’t forget about buzzy Hong Kong brunches! Zuma ($$$$) is a Japanese restaurant with an American twist on buffets. Zuma brunches are incredible because it’s all you can eat and all you can drink sake, champagne, and wine. I was initially leery because “all you can eat” is too often code for “all you can eat … of food that has been sitting out for hours.” But my worries were unnecessary because each and every dish tasted like it was freshly made to order and the variety alone would be worth making the trip with endless sashimi, sushi, black cod, wagyu beef, etc. You’ll need to reserve a table in advance if you want a solid timespot for brunch on the weekends and you only have the table for 2 hours max though so bring your appetite and eat, drink, eat!
Looking for more things to do in Hong Kong besides eat?