Hong Kong cuisine

Pork Floss - Rousong

Pork Floss – Rousong

Pork floss is a seasoned, shredded dry pork food with cottony texture. Its usage is very versatile. It can be used as topping for congee or filling for sushi rolls, breads and pastries. It also can be eaten as snack.Read More
Bai Qie Ji - White Cut Chicken

Bai Qie Ji – White Cut Chicken

White cut chicken is a traditional Cantonese dish eaten at Chinese New Year to symbolise happiness, prosperity, and marriage ; And yet is comfort food in everyday Chinese home cooking.Read More
Siu Yuk - Crunchy Roast Pork Belly

Siu Yuk – Crunchy Roast Pork Belly

Crisp skin and juicy and tender meat - Who doesn’t love crunching down on a good piece of well-cooked pork cracklingRead More
Nuomici - Glutinous rice dumpling

Nuomici – Nuo Mi Ci – Glutinous Rice Balls

Nuomici (糯米糍 Nuo Mi Ci) is a type of Chinese pastry. It is one of the most standard pastries in Hong Kong. It can also be found in most Chinatown bakery shops overseas. It is also referred to as glutinous rice dumpling.Read More
Pineapple-Bun-Polo-Bun

Pineapple Bun – Polo Bun

Pineapple buns (or buo luo bao / 菠蘿包 in Cantonese) are a popular bun in Hong Kong. If you have been to Chinatown and have tried authentic Cantonese dim sum, you will probably know pineapple buns. Regardless of its name, there is no pineapple in the bun — it's a soft bun with a sweet and crusty topping, which is extremely tasty when it’s freshly baked.Read More