I recently found this article in the magazine "The List" in Hong Kong and thought it could be interesting to share it with you. You can find it in their latest issue "New to town" or on their website here. The good news is they even give you an adress where to taste each of those dishes!
"If there’s one thing Hong Kong does right—it’s food. Explore the various flavors and stalwart favorites with The List.
The Dish: Gei Dan Jai (Egg Puffs)
Tasting Notes: Also called an eggette, these highly addictive golden puffs can easily be found on the streets of Hong Kong, especially if you’re exploring the outlying islands. Stall owners skillfully pour batter onto grilling irons—sometimes these act as kitschy homages to Hello Kitty—and moments later present piping hot and crispy treats that’re even better with a dollop of buttermilk syrup. Warning: The List does not take responsibility for egg puff addictions.
Where to Try: Master Low Key Food Shop (G/F, 76A Shau Kei Wan Main St. East, Shau Kei Wan)
The Dish: Fish Balls (Yu Dan)
Tasting Notes: These succulent spheres of fishy goodness are popular all year round. Whether they’re grilled, steamed or fried, fish balls are almost always enjoyable.
Where to Try: Kai Kee Noodle (G/F, 15C Carnarvon Rd., Tsim Sha Tsui, 2301-2099)
The Dish: Dumplings
Tasting Notes: Whether you like ‘em bursting with veggies or stuffed with pork, dumplings are a mainstay in Hong Kong. These deliciously doughy bites are probably one of the first dishes you’ll try, and you’ll be back for more in no time.
Where to Try: Hometown Dumpling (1/F, 110-118 Caine Rd., Mid-Levels, 2517-0969)
The Dish: Peking Duck
Tasting Notes: A classic dish borrowed from Beijing, this super succulent and exceptionally crisped duck oozes flavor and perfection. A longtime favorite of emperors, Peking duck is a decadent meal that’s perfect for special occasions.
Where to Try: Sha Tin 18 (4/F, Hyatt Regency Hong Kong Sha Tin, 18 Chak Cheung St., Sha Tin, 3723-1234, www.hongkong.shatin.hyatt.com)
The Dish: Xiao Long Bao (soup dumplings)
Tasting Notes: One of the greatest culinary inventions of all time, xiao long bao are perfect little dumplings filled with juicy pork and savory broth. The methodology involved in consuming these perfect bites adds to the whole experience. From the moment the bamboo steamer hits the table, it’s all bite, pour, dip, chomp and sip. And remember: three-parts vinegar, one-part soy sauce.
Where to Try: Crystal Jade (Shop 2018-2020, IFC Mall, 8 Finance St., Central, 2295-3811, www.crystaljade.com) or Din Tai Fung (Shop 130, 3/F, Silvercord, 30 Canton Rd., Tsim Sha Tsui, 2730-6928)
The Dish: Egg Tarts (Dan Taat)
Tasting Notes: Chow down on the Hong Kong’s very iconic egg tarts. This scrumptious snack has a crumbly pastry base and a thinly glazed silky smooth egg custard center. A baked delight, egg tarts are best when piping hot and fresh out of the oven.
Where to Try: Governor Chris Patten preferred the egg tarts at Tai Cheong Bakery (G/F, 35 Lyndhurst Terrace, Central, 2544-3475). Head there around 9am for the freshest batch.
The Dish: Da Bin Lou (Hot Pot)
Tasting Notes: Perfect dish for staying cozy in the chilly winter months, hot pot is a regional favorite. In this typical dish, fresh ingredients such as greens, tofu and pork are drowned in a selection of delicious bubbling broths.
The Dish: Jing Yu
Tasting Notes: If you want cheap and cheerful steamed fish that’s bursting with juicy flavors, try jing yu—it’s particularly good on the outlying islands, but there are plenty of places in town that can serve this dish to perfection.
Where to Try: Tao Heung (2/F, CNT Tower, 338 Hennessy Rd., Wan Chai, 2838-3097)
The Dish: Har Gow
Tasting Notes: Shrimp dumplings wrapped in a thin, delicate skin? Yes, please. These little bits of heaven are a staple at any decent dim sum—and the best ones come with a kick of ginger.
Where to Try: Che’s Cantonese Restaurant (4/F, The Broadway, 54-56 Lockhart Rd., Wan Chai, 2528-1123)
The Dish: Cheung Fun
Tasting Notes: Challenge your chopstick skills as you try to pick up these ridiculously slippery noodles. Cheung Fun consists of large rice noodle sheets stuffed with veggies, meat or seafood swimming in copious amounts of soy sauce.
Where to Try: IFC Lei Garden Restaurant (3/F, Shop 3007-11, IFC, 8 Finance St., Central. 2295-0238, www.leigarden.hk) "