On this private food tour of Hong Kong, learn about the city's culinary culture with a knowledgeable guide. Mainly Cantonese, Hong Kong cuisine features small differences that reflect the city’s mixture of Chinese and British heritage. Across five stops, you’ll sample dim sum, wonton noodle soup, milk tea and egg tarts, and learn about the history of food in Hong Kong!
Hong Kong food is primarily Cantonese cuisine but with some small key differences which reflect the city's mixed British and Chinese heritage. On this tour, you'll learn about the history of food in Hong Kong, from the traditional fare from Guangzhou to the interesting western crossover cuisine that started popping up in the 1950s as local chefs tried to produce cheap versions of British and Western favorites. You'll begin your private tour by meeting your guide in the Sheung Wan district of Hong Kong Island, then head to an old tea house for a traditional dim sum breakfast (yum cha) served by trolley. As you dine, take in the restaurant’s atmosphere — lively and crowded with a history that dates back almost a century. Then, head to a Michelin Guide recommended family-run business from the 1960s for wonton noodles. While simple, the Hong Kong specialty can only be perfected by a local master. Continue your tour with a cup of milk tea, one of the most pervasive pieces of the city’s food culture that remains from the days of British rule. Next, take a ride on the Ding Ding (the Hong Kong tramway; pay for your ride on-site) to another family-run restaurant, which dates back to the Qing dynasty (pre-20th century) and is renowned for its char siu (roast meat). Taste a mixture of traditional roasted meats served with rice and homemade sauces before ending your foodie adventure with a dan tat (egg tart), another Chinese take on an English dish, the custard tart. Your tart comes from a local bakery with a 60-year history, a favorite of one former Hong Kong governor. You'll also visit a local tea shop to sample preserved candies and learn about the production of soy sauce at a family-run business. Then, you'll stop by a local dried seafood shop to explore the ingredients traditionally used in Cantonese soups, a Chinese medicine shop originating from 1946, and Hong Kong’s oldest wet market. Throughout your tour, which covers Central and Wan Chai, you'll also get to learn about Hong Kong’s food heritage from your guide.