Travelers experiencing Hong Kong will rejoice when their waistlines expand from eating. In no other city I have visited is food more abundant, varied, and inexpensive. Part of the food variety lies in Hong Kong’s history as a coastal backwater-turned- metropolis as a former British colony. Hong Kong lives up to its reputation as a cosmopolitan hubbub, its airport and hotels crammed with transient travelers.
Hong Kong's version of a Westernized breakfast consists of Macaroni soup with a slice of ham, scrambled eggs, and buttered toast attracts locals and tourists alike. Alternatively, hungry foodies can feast on traditional Hong Kong fare consisting of Thousand-Year Egg Congee or Minced Beef Congee served with a side of greasy Chow Mein.
There’s also Sweet Tofu, pizza, pasta, dim sum, Hong Kong diner food (tomato fried rice, curry dishes, pea soup, to name a few), a plethora of street carts. Everywhere I went, locals bustled here-and-there, snacking on pork buns and egg tarts, scanning through menus on the street, relaxing and/or studying at McDonald's (considered a swanky establishment in Hong Kong), and stopping at shops to slurp down drinks like Sugar Cane or Sesame Paste.
The only place in which food and drinks seem scarce is on the MTR Subway system because they are prohibited. This accounts for its cleanliness, which is not always found in certain other major transit systems.
Lastly, a popular drink in Hong Kong that is readily available is Milk Tea. Something about the fat content in Hong Kong’s rich milk makes this beverage taste unique. To me, the ingredients battle each other for dominance. Caffeinated tea and creamy milk mute the strong flavors of both to produce something entirely different together – an intersection between tradition and modernity that represents Hong Kong as global player on the culinary stage.
-- Michelle
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