Top 10 Things to Eat in Hong Kong

Anthony Bourdain ranked this tiny Michelin-starred joint's crispy-skinned, juicy-fleshed roast goose as one of the great eating experiences of his career, served with thin noodles and plum sauce.

The springy egg noodles and translucent prawn wontons in a clear shrimp-roe flavoured broth at specialist noodle shops like Mak's is Hong Kong's most beloved comfort food.

A collision of Portuguese pastel de nata and Cantonese pastry tradition, Hong Kong's egg tart has a flaky lard crust and a barely-set silky custard filling served fresh from the oven.

Hong Kong-style milk tea is brewed at intense strength through silk stocking filters and combined with evaporated milk, producing a velvet-smooth drink so culturally significant UNESCO inscribed the craft.

A plate of lacquer-glazed barbecued pork over white rice with a drizzle of sweet soy is the quintessential Hong Kong lunch, served at hanging-roast shops where whole ducks glow in the window.

Rice cooked over charcoal in an earthen pot with a soy-seasoned topping of lap cheong sausage and salted fish develops a golden crispy crust on the bottom that is the most coveted part of the dish.

The legendary Kau Kee in Sheung Wan has served its meltingly tender beef brisket and tendon in clear beef broth since 1920, with queues forming before the 8am opening most days.

The golden crackle-topped bun named for its resemblance to a pineapple but containing no fruit is the definitive Hong Kong cha chaan teng bread, best eaten sliced with a thick slab of cold butter.

A spectacular dish invented by Aberdeen Harbour fishing families — whole crab stir-fried in ferocious wok heat with garlic, dried chilli, fermented black beans, and a blizzard of crispy breadcrumbs.

Anthony Bourdain ranked this tiny Michelin-starred joint's crispy-skinned, juicy-fleshed roast goose as one of the great eating experiences of his career, served with thin noodles and plum sauce.

The springy egg noodles and translucent prawn wontons in a clear shrimp-roe flavoured broth at specialist noodle shops like Mak's is Hong Kong's most beloved comfort food.

A collision of Portuguese pastel de nata and Cantonese pastry tradition, Hong Kong's egg tart has a flaky lard crust and a barely-set silky custard filling served fresh from the oven.

Hong Kong-style milk tea is brewed at intense strength through silk stocking filters and combined with evaporated milk, producing a velvet-smooth drink so culturally significant UNESCO inscribed the craft.

A plate of lacquer-glazed barbecued pork over white rice with a drizzle of sweet soy is the quintessential Hong Kong lunch, served at hanging-roast shops where whole ducks glow in the window.

Rice cooked over charcoal in an earthen pot with a soy-seasoned topping of lap cheong sausage and salted fish develops a golden crispy crust on the bottom that is the most coveted part of the dish.

The legendary Kau Kee in Sheung Wan has served its meltingly tender beef brisket and tendon in clear beef broth since 1920, with queues forming before the 8am opening most days.

The golden crackle-topped bun named for its resemblance to a pineapple but containing no fruit is the definitive Hong Kong cha chaan teng bread, best eaten sliced with a thick slab of cold butter.

A spectacular dish invented by Aberdeen Harbour fishing families — whole crab stir-fried in ferocious wok heat with garlic, dried chilli, fermented black beans, and a blizzard of crispy breadcrumbs.