Due to poor planning, our partaking in Philippines provisions has been postponed for a week. Thus at the last minute, last Saturday, we went to Hong Kong!
Hong Kong, as the crossroads of eastern and western culture, has developed a blend of eating habits incorporating Chinese, notably Cantonese, and western cuisines. Although fushion and localised cuisines of various styles are commonly found and served in restaurants in Hong Kong, at home most people serve Chinese cuisine at home.
Traditional breakfast food includes congee and yau cha kwai (literally oil-fried ghosts); however, bread and butter, egg, sausage, etc., are now popular.
Cha chaan teng (a type of Chinese tea restaurant) serve inexpensive food such as instant noodles, wonton noodles, beef brisket noodle soup, vermicelli (rice noodles), fried eggs, rice dumplings and congee, but what is actually provided varies. Dai pai dong (open-air food stalls) were once common, but now close to extinction due to strict sanitary regulations and bureaucratic licensing.
Hong Kong's most celebrated chef, Yeung Koon Yat, developed his famed "Ah Yat Abalone" and has helped greatly to put abalone into the spotlight of Hong Kong cuisine. It is considered to be the most expensive dish in the territory, each abalone costing thousands of Hong Kong dollars in his Forum Restaurant. Large abalones are much sought after by Hong Kong people.
Another famous dish is the Roast Goose by Yung Kee restaurant in Central. The Yung Kee Roast Goose is so delicious that many Hong Kong people would pack one with them as they travel on a plane to another country, to be presented to their family or friends abroad as a souvenir from the territory, thus earning the dish the nickname "Flying Roast Goose"
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