R.A.S. chinoise de Hong Kong

Que manger : Hong Kong

Hong Kong’s food scene blends Cantonese classics, British‑era pastries and flavors from across Asia. Street stalls, cha‑chaan tengs and modern eateries serve everything from dim sum to fusion dishes.

Plats locaux à goûter

Dim sum

Steamed or fried bite‑size parcels, eaten in the morning or lunch at tea houses.

Egg tart

Custard‑filled pastry, a legacy of Portuguese influence, sold in bakeries citywide.

Pineapple bun

Soft sweet bun with a crunchy crust, often enjoyed with butter for breakfast.

Wonton noodles

Thin noodles in broth with pork or shrimp wontons, a lunchtime staple.

Hong Kong‑style milk tea

Strong black tea mixed with evaporated milk, served hot or iced in cha‑chaan tengs.

Char siu

Barbecued pork with caramelized glaze, found in roast shops and dim sum carts.

Fish balls

Chewy fish paste balls served on skewers or in soup, popular street snack.

Soy sauce chicken rice

Tender chicken braised in soy sauce, served over rice in local diners.

Où manger

1
Temple Street Night Market
Try street noodles, fish balls and egg waffles amid bustling stalls.
2
Mong Kok – Sai Yee Street
Sample cheap dim sum, pork buns and bubble tea in a dense shopping area.
3
Causeway Bay – Jardine’s Crescent
Find a mix of cha‑chaan tengs offering milk tea, pineapple buns and fried rice.

Photos : Wikipédia / Wikimedia Commons

Conseils pour manger au restaurant

Peak meal times are 12:00–14:00 and 19:00–21:00; expect crowds.
Tipping is not required; round up the bill or leave small change if service was exceptional.
Many eateries accept Octopus card; carry cash for small stalls.