It is quite possible to get an overview of Hong Kong's history and culture by eating your way through this metropolis. We may not be proud of the fact that the city now imports 97 percent of its food, but it is also a testament to Hong Kong's incredible ascent as one of the world's largest trading centers.
A mere 180 years ago, this cluster of islands consisted of tiny fishing villages, but being an international port has made "East‐meets‐West" much more than empty PR speak. Street food and food court culture is fast disappearing as a result of out‐of‐touch food licensing laws and a lack of interest in the grittier end of the industry. To eat like a Hongkonger on a daily basis, though, still means to eat one of the most vital regional Chinese cuisines, Cantonese; noodle dishes that speak to the city's halieutic past; hybrid diner‐style foods that feature the first imported British and American ingredients, including macaroni and canned evaporated milk; adopted colonial meals like afternoon tea; and today's new‐gen Chinese cooking and internationally recognized fine dining.