5 Famous Dishes You Should Try in Hong Kong

This classic Hong Kong dish is a soft roll that is draped in a crumbly exterior. As you bite into a pineapple bun, you will be greeted with a diving medley of textures – think crispy bursts of deliciously caramelised sugar that are layered between warm and comforting bread. You must be wondering where a pineapple fits in all this – the name "pineapple bun" actually stems from the bun's resemblance to the tropical fruit.

Known as Zhu Cheung Fun in the local tongue, these steamed rice rolls can often be found as street-side snacks. When made by expert hands, these rolls are deliciously smooth and emit a mouthwatering aroma of freshly steamed rice. Douse them in seasoned soy sauce, sesame sauce, sweet sauce, and a dollop of chilli sauce for that much-needed spicy kick!

Originated in Guangdong as accompaniments to tea, Dim Sum are tiny morsels that will delight you to the core. This dish can be tried at the best restaurants in Tsim Sha Tsui offered by the likes of Park Hotel Hong Kong and is a must-try for foodies. Har Gow – also known as Dim Sum Shrimp Dumplings – includes fat shrimps draped in a chewy, translucent wrapper whereas siu mai is a dish consisting of open-faced shrimp and pork dumplings enveloped with a thin yellow sheet. Don't hold back when it comes to trying out varieties of dim sum; be adventurous and try anything on the menu and let your heart be caressed by the foodie charms of Hong Kong.

The Puff Pastry Egg Tart and the Shortcrust Egg Tart are the two distinct varieties of egg tarts that you'd come across in Hong Kong. Even though both varieties are equally good, many think that the latter would always be the classic. Shortcrust egg tarts are a bit similar to British custard tarts but are considered much better. The Shortcrust egg tarts include a velvety, egg custard that is enveloped in buttery pastry. These are best tasted with milk tea on the side!

Siu Mei translates to 'roasted meats' and these are typically served over rice with vegetables, which is considered a quick lunch. One of the local favourites includes cha siu or barbeque pork – this dish consists of juicy cuts of pork that are slathered in a delicious gravy of wine, spices, soy sauce, and maltose. Another favourite is siu yuk or roast pork – this includes an entire hog that is roasted over an open fire. Siu ngo or roast goose is roasted until the skin is quite crisp and bronzed, after which it is seasoned with a deliciously aromatic mix of spices and wine. It is served with a side of sweet and tangy plum sauce that will make this dish all the more delicious.