Wine, Dine, and Discover: A taste of Hong Kong’s remarkable flavours

Dai pai dongs, the iconic street-side food stalls, have long been emblematic of Hong Kong’s vibrant street food scene. While many have disappeared due to licensing restrictions, ChorLand Cookfood Stall revives the spirit of these cherished establishments in an air-conditioned setting adorned with neon lights and retro décor.

Its menu offers a staggering variety of classic Cantonese favourites, but standout dishes include the deep-fried sweet corn with salted egg yolk, pan-fried squid paste with lotus root and black truffle, and sweet-and-sour pork with pineapple. Dining here felt like stepping into a nostalgic culinary time capsule.

A culinary landmark, Ho Lee Fook reimagines traditional Cantonese cuisine with bold, innovative flair under the direction of chef ArChan Chan. A Hong Kong native who honed her skills in Melbourne and Singapore, Chan returned in 2021 with a vision to elevate Cantonese cooking while honouring its heritage. The restaurant’s chic, nostalgic interior sets the stage for standout dishes like Kurobuta pork char siu and Chongqing chicken wings with fiery chillies, each packed with flavours that linger long after the meal ends.

Held at the scenic Central Harbourfront, the 2024 Hong Kong Wine & Dine Festival was the centrepiece of the trip. This year’s event was the largest in its history, attracting a record-breaking 155,000 attendees over five vibrant days. With over 300 booths showcasing a dazzling array of wines, spirits, and gastronomic creations, the festival was an epicurean dream come true.

The event’s international appeal was unmistakable. Visitors from Mainland China, the US, Canada, the UK, Australia, Germany, Japan, South Korea, and beyond mingled to sip, savour, and celebrate a world-class selection of food and drink. The festival became a true melting pot of cultures, reflecting Hong Kong’s dynamic identity as a global culinary hub.

One of the standout features was the “Culinary Stars” zone, a curated space featuring delights from Michelin-starred and Bib Gourmand establishments. Here, attendees could sample a diverse range of offerings, from elegant French wines to locally crafted cocktails, paired with gourmet sliders, delicate sushi, and innovative fusion dishes. Each bite and sip highlighted the festival’s dedication to excellence and its celebration of diverse flavours.

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Although the main event has concluded, the culinary excitement lives on. The “Taste Around Town” campaign extends the festivities through November, inviting diners to explore exclusive menus and promotions at nearly 400 participating restaurants. This initiative ensures that the spirit of the Wine & Dine Festival continues to enrich Hong Kong’s culinary landscape, making it an unmissable highlight for food and wine enthusiasts worldwide.

Dim sum is the heartbeat of Hong Kong’s culinary scene, and Old Fung Tea House delivers it in a setting that feels like stepping back into the 1960s. Vintage décor, wooden furnishings, and traditional utensils create an atmosphere steeped in nostalgia. Helmed by masters with over 40 years of experience, this institution is home to classic dim sum dishes like siu mai, char siu bao, har gow, and crispy wontons. Each bite showcased meticulous attention to detail, with the char siu bao striking a perfect balance of sweetness and savoury pork filling while the har gow’s delicate shrimp filling was encased in succulent translucent wrappers.

Blending heritage and modernity, The Praya’s neo-Chinese dining experience celebrates bold innovation while respecting tradition. The Praya’s ability to balance authenticity with innovation makes it a standout in Hong Kong’s ever-evolving culinary scene and this is reflected in its newly launched à la carte menu, “Uphold Tradition, Craft Innovation,” which features dishes that are both visually stunning and rich in flavour. Standouts include the applewood-smoked master stock chicken and marble goby fish with lychee, strawberry, and pine nuts. 

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No visit to Hong Kong would be complete without savouring claypot rice, a dish beloved for its crispy rice crust and soulful flavours. Wing Hop Sing, a neighbourhood institution with over 50 years of history, serves some of the best in town. The beef claypot rice, topped with an egg that melts into the warm grains, was a highlight, as was the steamed mushroom and chicken claypot rice. Both dishes were seasoned to perfection, with the smoky aroma of the rice crust adding an irresistible depth of flavour.

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