Hong Kong Asia's World City



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.

Recommended by food columnist and TV show host Michael Lam.

Order it at Tai Ping Koon Restaurant:

Stir-fried Noodles with Beef in Swiss Sauce
Tai Ping Koon Restaurant
Address: 40 Granville Road, Tsim Sha Tsui, Kowloon
Tel: +852 2721 3559
 How to get there: MTR Tsim Sha Tsui Station Exit B2, walk down Cameron Road, turn left to Carnarvon Road and make a right on Granville Road.
What they say

“In Hong Kong today, apart from the mix and match between each of the main Chinese cuisines, the most common and popular cuisine is a fusion of Chinese, Japanese and Thai flavours.”

Jacky Yu is a star Hong Kong chef. A food and wine enthusiast, he gave up his job in graphic design to set up a first private kitchen, which is popular for its innovative dishes and creative presentations. Jacky has hosted TV programmes and written food columns.


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