Hong Kong Asia's World City

Fusion

Fusion

For a city that has been a crossroads of cultures since its inception, it is no wonder that Hong Kong’s kitchens fuse the flavours of different countries and regions. In the colonial period, people arrived in Hong Kong from all over China bringing their regional styles of cooking with them and later blending them together. Then Chinese chefs started adding soy sauce to European dishes, creating a new discipline known as Soy Sauce Western. From here the innovations multiplied and created the culinary capital of Asia, where you can taste fusion flavours everywhere from street market stalls to the molecular cuisine of creative chefs.

What to order?

Fusion cuisine is found high and low in Hong Kong – even places that don’t specialise in fusion will blend styles in some of their dishes. Here are some hot picks!

Stir-fried Noodles with Beef in Swiss Sauce

The ‘Swiss’ sauce refers to a sweetened soy sauce. It is believed that a language mix-up resulted in a customer hearing ‘sweet’ as ‘Swiss’ and somehow the name has stuck, despite the sauce having no connection with Switzerland whatsoever.

Stir-fried Noodles with Beef in Swiss Sauce

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