然而大家覺得街上食肆花多眼亂，抉擇困難，則可嘗試上網到本港最受歡迎的飲食資料搜索引擎「開飯喇！」 (OpenRice.com) ，看看網民評論和更多資料，或者可以協助大家作出最後決定。
會場鄰近尖沙咀區，本地人一大消遣熱點，擁有不少購物商場、美食、酒吧、咖啡廳和演藝設施，而鄰近會場的佐敦區，更是本地平民飲食的薈萃地。 本地筹委推荐：[$1] 新記餐廳
- 本地籌委推介： 四季煲仔飯
- The immediate area northwest of Jordan Rd and Nathan Rd in Jordan contains a kaleidoscope of cultures and people from India, Laos, Cambodia and other Southeast Asian nations. Many of them have opened restaurants with authentic cuisine of an international flavour. There are also street restaurants offering Chinese-style seafood, where you can closely view fish, shrimp or crab before having them slaughtered for your order. Although the neighbourhood looks run down, it is safe and filled with pedestrian and vehicular traffic almost around-the-clock. At night, you'll likely get solicited for patronage by restaurant employees.
- Mong Kok (旺角) has a huge choice of shops and markets in an area of less than a square kilometre. You can also find many Cafés, and food ranging from local street food, to high end Western dishes. It is also a rather local hangout, where you can find clothes, sports shoes, electronic gadget and karaoke. Visitors may find Tong Choi St & Fa Yuen St interesting, as they are the few remaining street market in the territories.
- Sham Shui Po (深水埗) has the largest number of computer and electronics shops, as well as the best street food and budget cuisine.
- Hong Kong's Thai community is focussed on a few mundane streets in Kowloon City (九龍城). This area, adjacent to the old airport at Kai Tak, is off the beaten track for most tourists but it has some good Thai restaurants, indeed there are certainly plenty to choose from. Arguably, you may find a better Thai meal here than many tourist destinations in Thailand.
- Causeway Bay (銅鑼灣), shopping district that is home to large department stores, such as Sogo. Causeway Bay is one of the most densely populated areas of Hong Kong, crowded most of the time, but here you can eat and shop until very late. Some major supermarkets and eateries stay open 24 hours. Times Square in Causeway Bay is a major focal point, especially at the 'calendar' New Year when you will be wise to stay away if you hate crowds. The area is also popular among Hong Kong's youth and is a good place to observe the latest fashion trends.
- Lamma Island (南丫島) and Cheung Chau(長州) are well known for a large number of seafood restaurants. The decor of the restaurants are generally basic but clean and should never be seen as an indication of the quality of the food which is usually high. Good seafood restaurants in Ping Chau(平洲) are cheaper than the other islands and you get the feeling you are off the 'beaten-track' of mass tourism.
- Yuen Long (元朗) in Northwest New Territories is where you can find the best food in town, including some famous indigenous village cuisine, and traditional Chinese cakes, and also other local desserts.
Dim sum (點心), literally means 'to touch (your) heart', is possibly the best known Cantonese dish. Served at breakfast and supper, these delicately prepared morsels of Cantonese cuisine are often served with Chinese tea.
Dim Sum comes in countless variations with a huge price range from $8 to more than $100 per order. Common items include steamed shrimp dumplings (蝦餃 har gau), pork dumplings (燒賣 siu mai), barbecued pork buns (叉燒包 char siu bau), and Hong Kong egg tarts (蛋撻 dan tat). Expect more choice in upmarket restaurants. One pot of tea with two dishes, called yak chung liang gin is a typical serving for breakfast.
Siu mei is pork roasted over an open fire or a huge wood burning rotisserie oven. With the addition of a slightly crispy honey sauce layer, the final taste is of a unique, deep barbecue flavour. Rice with roasted pork (叉燒 char siu), roasted duck, pork with a crisp crackling, or Fragrant Queen's chicken (香妃雞), are common dishes that are enduring favourites for many, including local superstars.It is recommended to taste the roasted pork with rice in 'Sun-Can' of PolyU.
Cantonese congee (juk) is a thin porridge made with rice boiled in water. Served at breakfast, lunch or supper, the best version is as soft as 'floss', it takes up to 10 hours to cook the porridge to reach this quality. Congee is usually eaten with savoury Chinese doughnuts (油炸鬼 yau char kway) and steamed rice pastry (腸粉 cheong fun) which often has a meat or vegetable filling.
Hong Kong has several restaurant chains that specialise in congee, but none of them have earned the word-of-mouth respect from local gourmets. The best congee places are usually in older districts, often owned by elderly people who are patient enough to spend hours making the best floss congee.
When asked what food makes Hong Kong people feel home, wonton noodles (雲吞麵) is one of the favourite answers. Wonton are dumplings usually made from minced prawn but may contain small amounts of pork.
Rice pastry is also a popular dish from southern China. Found particularly in Teochew and Hokkien areas in China, its popularity is widespread throughout east Asia. In Hong Kong, it is usually served in soup with beef and fish balls and sometimes with deep-fried crispy fish skins.
A popular Cantonese dessert is a sweet soup called tong sui (糖水, literal: sugar water). Popular versions are usually made with black sesame paste(芝麻糊), walnuts (核桃糊) or sago (西米露) which are usually sticky in texture. Other traditional ones include red bean paste(紅豆沙), green bean paste(綠豆沙) and tofu pudding(豆腐花). Lo ye (撈野) is a similar dish. Juice is put into a ultra-cold pan to make an ice paste, it is usually served with fresh fruit and sago.
Showing signs of British colonial influence, tea time (Ha ng cha) plays an important role in Hong Kong's stressful office life. Usually starting at 2pm to 3pm, a typical tea set goes with a cup of 'silk-stocking' tea, egg tarts and sandwiches with either minced beef, egg or ham, but without vegetables and cheese.
Similar to Malaysian 'teh tarik', Hong Kong's variation shares a similar taste. The key difference is that a sackcloth bag is used to filter the tea leaves and the tea-dyed sackcloth resembles silk stockings, giving the name 'silk-stocking milk tea'. Milk tea, to some Hong Kong people, is an important indicator on the quality of a restaurant. If a restaurant fails to serve reasonably good milk tea, locals might be very harsh with their criticism. Mandarin duck (Yuanyang) is also a popular drink mixed with milk tea and coffee.
A signal to tell you teatime has come is a small queue lining up in bakery to buy egg tarts (a teatime snack with outer pastry crust and filled with egg custard). Don't attempt to make a fool of yourself by telling people that the egg tart was brought to Hong Kong by the British - many locals are assertive in claiming sovereignty over their egg tarts. When a long-established egg tart shop in Central was closed due to skyrocketing rental payments, it became the SAR's main news and many people came to help the owners look for a new place.
Street food is thriving in this territory. Local specialities include curry fish meat balls (咖喱魚蛋), fake shark fin soup (碗仔翅) made with beans and vermicelli noodles, egg waffle (雞蛋仔) and fried three filled treasures (煎釀三寶, vegetable filled with fish meat).
Seafood is very popular and is widely available. The best places to eat seafood include Sai Kung, Sam Shing, Po Doi O and Lau Fau Shan in the New Territories and Hong Kong's islands, particularly Lamma and Cheung Chau, are abound with seafood restaurants. Seafood is not cheap. Prices range from $200 per head for a very basic dinner, to $300-500 for better choices and much more for the best on offer.
Expect to find a mismatch between the high prices for the food and the quality of the restaurant. Sometimes the best food is served in the most basic eateries where tables maybe covered in cheap plastic covers rather than a more formal tablecloth. Often, Cantonese people value the food more than the decor. If one of your travelling companions does not like seafood, don't panic, many seafood restaurants have extensive menus that cater for all tastes. A number of seafood restaurants specialise in high quality roast chicken that is especially flavoursome. Many exotic delicacies like abalone, conch and bamboo clam can be found for sale in many seafood restaurants but you might want to avoid endangered species such as shark and juvenile fish.
While Hong Kong has long banned dog and cat meat and has strict rules on importing many meats of wild life animals, snake meat is commonly seen in winter in different restaurants that bear the name "Snake King". Served in a sticky soup, it is believed to warm your body.
There's an ongoing debate over the consumption of shark fin in Hong Kong, which is the biggest importer of this exotic cuisine. Commonly served at wedding parties and other important dining events, shark fin is served in a carefully prepared stew usually at $80 per bowl to $1000. The consumption of shark fin is a controversial topic and the Hong Kong WWF is campaigning against consumption of this endangered species.
Besides exotic meats, you will also see chicken feet, pig's noses and ears, lungs, stomachs, duck's heads, various types of intestines, livers, kidneys, blood jelly (similar to black pudding) and duck's tongues on the Chinese dinning tables.
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