Dim Sum and Cantonese Cuisine

Hong Kong is one of the world's great food cities and the spiritual home of Cantonese cuisine, above all the beloved tradition of yum cha, taking tea, and its accompaniment of dim sum. This leisurely daytime feast brings an endless parade of bite-sized delicacies, steamed shrimp har gow, pork siu mai, fluffy barbecue-pork buns and custard tarts, traditionally chosen from trolleys pushed between the tables. Beyond dim sum, the city excels at roast goose and char siu pork, fresh seafood, wonton noodles and silky milk tea.

What you actually see

• Dim sum - the har gow, siu mai, buns and dumplings of yum cha.
• The roast meats - the char siu pork and roast goose.
• Wonton noodles - the classic soup of springy noodles and dumplings.
• Milk tea and egg tarts - the silky tea and the beloved egg tarts.

When to go

Year-round; dim sum is traditionally a morning-to-afternoon affair, best enjoyed in a bustling teahouse, while the dai pai dong and cha chaan teng cafes serve local classics all day. Weekend yum cha with family is a cherished Hong Kong ritual.

Honest expectations

The classic trolley-service dim sum halls are fewer than they once were, with many restaurants now using order sheets, but the food remains superb, and the sheer range across humble noodle shops, cha chaan teng cafes and Michelin-starred kitchens is dazzling. Popular places get crowded and loud, part of the fun. As a food destination, Hong Kong is world-class and endlessly rewarding.

Nearby

Teahouses, cha chaan teng cafes and night markets are everywhere in the city.