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FOR CULINARY with distinctive and diverse flavors, Hong Kong is one of the main destinations for the community as a culinary center city of the world. People can think of dishes like the perfect roast duck, chewy noodles with beef, or a tray of steamed dimsum.
From simple local delights at Cha Chaan Teng (a local cafe), classic Cantonese dishes at Dai Pai Dongs (roadside stalls), to fine wine and fine dining at Michelin-starred restaurants, Hong Kong has it all.
Hong Kong’s reputation as a foodie destination serving fantastic cuisine was strengthened in 2009, when the Michelin Guide debuted in the city by awarding 31 stars to 22 of Hong Kong’s top restaurants. Overnight, the Guide has created a new buzz among foodies, making Hong Kong a port for some of the best food in Asia as well as for ambitious chefs to make their mark.
“The Michelin Guide champions Hong Kong’s culinary scene by setting high standards for Cantonese cuisine. In 2009, The Guide awarded Lung King Heen with three Michelin stars, which was the first and only Chinese restaurant in the world at the time to receive the award, helping to elevate Cantonese cuisine into the ranks of culinary tourism,” said Nicolas Achard, Managing Director of Michelin Food & Beverage Asia.
To this day, Lung King Heen still holds the title of three Michelin stars, making it the Chinese restaurant with the longest three Michelin star win in 12 consecutive years.
This unparalleled award propels Lung King Heen as well as Cantonese dishes to the fine dining list, enticing foodies by showcasing their fresh ingredients and special cooking techniques to enhance natural flavors through steaming, frying, roasting and stewing. These culinary skills are not learned overnight but through years of experience under a masterchef.
The Michelin Guide not only highlights the culinary excellence of Hong Kong, fueling the world of Hong Kong culinary and gastronomy, but also inspires many aspiring young chefs to take advantage of opportunities to experiment with ingredients and innovate new cooking techniques in the kitchen.
Despite the pandemic, Hong Kong’s culinary tourism has grown rapidly, more and more restaurants have opened, and now there are more of them compared to earlier this year.
The city has done an excellent job of keeping local case numbers to single digits in recent months, and with the number of people getting vaccinated, residents are feeling more confident about eating out.
This is evident in fine dining restaurants in particular, where diners must order two to three months in advance. When the border opens, there is no doubt that visitors will be spoiled for choice by the many dishes that Hong Kong has to offer. [traveltext.id/photo special]
