Welcome to Hong Kong Chinese Food.
At our restaurant in MARGATE, we are committed to providing you with the most unforgettable eating experience possible.
Every meal is prepared with the utmost care and attention to detail, using only the freshest and most natural ingredients available.
There has been a great deal of effort to create a warm and welcoming setting where you can enjoy the delicious food and the natural surroundings.
HONGKONG CHINESE FOOD’s owner and its employees will greet you with the utmost warmth, whether you are a regular customer or your first time there.
We’ve gone to great lengths to keep our eating area spotless, and we promise that you’ll get prompt and courteous service as a result. We take care of all of your needs and emotions in our restaurant.
If you have any questions or concerns, please don’t hesitate to call us at 954-972-8837 or visit our website. We look forward to speaking with you!
What is Hong Kong style Chinese food?
The “Cha Chaan Tien” (Hong Kong tea shops) are often referred to as “Hong Kong style.” Foods like spaghetti, macaroni in broth, egg sandwiches, and coffee+tea (or Ovaltine or Horlicks) are served at this restaurant.
In Guangzhou, you won’t find any of them. They’re more Hong Kong-specific.
Is Hong Kong food the same as Chinese food?
The Canton region of Southern China, which encompasses Guangzhou and Hong Kong, is known for its cuisine known as “Cantonese.” For various reasons, its cuisine differs significantly from that of the rest of China.
Hong Kong Chinese food menu
10 Famous Foods You Should Try
In China, domestic travel is permitted (except for areas with medium or high risk). To find out where and how you may go and what you will need, check out:
In Hong Kong, eating out is one of the most popular tourist attractions.
Hong Kong’s cuisine scene is diverse, ranging from roadside eateries to Michelin-starred establishments.
Here are some of the most popular dishes to sample from the area, ranked by popularity.
1. Sweet and Sour Pork
You can find it on Chinese takeaway menus all around the globe, making it one of Hong Kong’s most popular dishes.
Rather than describing the famous pork ribs and tenderloins in the delectable orange sauce, go here to see and learn how it’s created in full.
Cho shu, or “crossing hands,” is the Chinese name for wontons, either served in transparent soup or deep-fried and served with a variety of additional toppings.
Depending on where you live and how you cook, there are a variety of forms to choose from.
The most renowned are dubbed Sichuan-style wontons, a beloved snack in Chengdu. In addition to their thin skin and substantial meat stuffing, they’re famed for their long-simmered soup consisting of chickens, ducks, and pigs.
The flavor texture is really smooth and rather greasy. Pieces of salted fish, rather than peppers, would be used in a Hong Kong-style variation.
It’s a staple at restaurants and dai pai dong (traditional licensed food booths) in China and is often served with rice.
3. Roast Goose
In traditional Cantonese fare, Roast Goose is a whole goose braised and then sliced into little pieces, each having skin, flesh, and soft bone. It is served with a sweet and sour plum sauce.
It would help if you used a goose from Guangdong to make a genuine Guangdong-style Roast Goose. Short-lived goose breeds like this may be produced quickly and provide a lot of protein and little bone.
New Territories residents and visitors alike have taken to eating it as a tourist attraction in its own right.
- Yung Kee, a Central establishment with a long history, is known for its Roast Goose.
- The most renowned Hong Kong restaurant providing this delicacy is Yue Kee, which has been in business for almost 40 years. One of our frequent customers was the former U.S. Consul General in Hong Kong.
4. Wind Sand Chicken
Originally from Guangdong, this popular meal has become a favorite in Hong Kong. The skin of a chicken gets browned in the oven after it has been seasoned and baked for approximately 20 minutes.
It is so unusual that garlic bits are added, and it looks like wind-blown sand. The skin of the chicken is browned and crispy, while the interior is smooth and soft. The scent of the garlic bits is perfectly at the proper degree.
5. Shrimp and Chicken Balls
“Dragon and phoenix balls” is its Chinese name. Dragon alludes to the shrimps, while phoenix refers to the chicken.
The name is derived from the Chinese emperor (dragon) and the queen (phoenix) and is often served at Chinese weddings.
Firstly, shrimp and chicken flesh are minced finely and kneaded into balls; then, they are deep-fried with bread crumbs. Crispy and delicate, the balls are a delight.
Salad dressing is commonly used to add a sour and sweet flavor to a dish.
6. Phoenix Talons (Chickens’ Feet)
In Guangdong culture, people appreciate using “phoenix” to signify chicken. The second reason possibly is in Chinese pronunciation; phoenix (Feng) sounds more lovely to Chinese than chicken (Ji) (Ji).
Phoenix talons are a favorite among Chinese elders, even though the word “phoenix talons” might be frightening to non-Chinese ears. Before frying the chicken feet, removing all of the chicken foot’s nails is essential.
The fried chicken feet are put on a tiny dish and then placed into a bamboo steamer. After frying and steaming, chicken feet become incredibly soft, and you may easily eat the bones.
The talons of the phoenix may be eaten on their own or as part of a larger dish, such as ribs and rice if desired.
Due to its high collagen and calcium content, eating Phoenix talons is beneficial to the skin and bones. Women who want to improve their complexions should eat more often.
7. Shrimp Dumplings Steamed (Har Gow)
Har Gow is one of the most well-known dim sum meals in Hong Kong restaurants. Even if it’s pricey, it’s still a high priority.
In a bamboo steamer, three to four shrimp dumplings are often found. With one to two pieces of pork wrapped in translucent wrapping, each shrimp dumpling contains one to two pieces of shrimp.
When it is presented, the wrapper is crystal-like and sparkling, inviting people to put it into their mouths. One bite is all it takes to eat a dumpling. Having a little fluid in the shrimp ensures that it isn’t overly dry.
8. Fish Balls
They are a popular snack in Hong Kong and come in two varieties: fried and baked.
It’s one of the most well-known street foods. Its history may be traceable back to the 1950s. The fillets in these fish balls are produced from deep-fried fish.
They’re commonly served with various sauces, including smoky or sweet.
Another kind is offered raw and a key element in hot pots or noodles in hot soups. The cost is more, and the flavor is distinct from the first variety.
Traditional and mega markets carry these products.
The average daily consumption of fish balls in Hong Kong is 55 metric tons, according to a 2002 report (about 3.75 million fish balls).
9. Hong Kong-Style Milk Tea
Many Hong Kongers enjoy a Hong Kong-style milk teacup as part of their afternoon tea.
Ceylon black tea evaporated milk and sugar makes Hong Kong-style milk tea, with the tea at the bottom and the milk on the top.
Hong Kongers believe that the milk should have a greater flavor than the tea in a cup of exceptional milk tea. There are a variety of tastes that may be created by varying the ingredients and cooking processes.
Hong Kong-style Western restaurants like Cha Chaan Teng and the ancient Dai Pai Dong often provide milk tea (a Hong Kong-style outdoor restaurant).
Hong Kong-style milk tea has become a trademark of Hong Kong culture. Actors in Hong Kong films regularly refer to it in their lines of conversation.
Central’s Lan Fong Yuen (a Hong Kong-style Cha Chaan Teng) is a go-to spot for authentic Hong Kong milk tea with a history spanning more than half a century.
Continue your study of Chinese tea by reading on.
10. Pineapple Bread
Hong Kong is the birthplace of Pineapple Bread, a sweet bread found in practically every bakery in the city.
The name comes from the bread’s appearance, which resembles a pineapple. However, the original variant does not include pineapple.
You may enjoy it best when it’s just out of the oven with a generous helping of butter and a generous sprinkling of confectionery sugar.
What Else Do People in Hong Kong Eat?
Moreover, 98% of Hong Kong’s population is of Chinese descent, ranging from Cantonese to Teochew to Hakka to Shanghainese.
Traditional Chinese breakfasts include congee (rice porridge) and you char kwai (chicken noodle soup) (oil-fried breadsticks).
It is becoming more trendy to have Western-style breakfast foods like pancakes and eggs with your morning meal.
During the day and at night, most people in China eat Chinese cuisine with rice. Shiitake mushrooms, Chinese cabbage, salted duck eggs, kai-lan, red beans, dried shrimp, hoisin sauce, dried scallops, jujube, and lotus seeds are all popular components in Cantonese cuisine.
Dim sum is also highly popular, as it is a rich snack that can be used to form a meal when served with tea.
Eastern and Western cuisines combine at many of Hong Kong’s eateries.
From Japan, Korea, and Thailand to Malaysia, Singapore, and Vietnam to Europe and the United States are all represented in one city.
Because of the broad range of cuisines available, Hong Kong has evolved into a gourmet foodie’s dream come true.