We continue our coverage of Hong Kong with a subject dear to many Manchester Wire readers’ hearts: food and drink. Hong Kong is home to Cantonese cuisine, offering visitors plenty of opportunities to try local specialities such as dim sum, wonton noodles and congee. But the city also provides a platform to sample the likes of Szechuan, Peking, Chiu Chow and Shanghainese food and drink, plus high-quality offerings from other countries, be they Thailand, Japan, Italy or Spain. Street food is huge in Hong Kong with stalls, called ‘Dai Pai Dongs’, found along Graham Street in the Central district during the day, and Temple Street’s Night Market in Yau Ma Tei in the evening. Tasty delicacies to seek out include egg waffles, pineapple buns (pictured) and curry fish balls. At the other end of the spectrum, Hong Kong’s fine dining options include the likes of Lung King Heen, the only Cantonese restaurant in the city to be awarded the maximum of three Michelin stars. The two-Michelin-starred Pierre is another fine example: offering outstanding modern French cuisine as well as stunning views from its 25th floor location in The Mandarin Oriental. New additions to Hong Kong’s burgeoning restaurant scene are Mott 32, which focuses on farm-to-table dining, and The Pawn – a revamp of one of Hong Kong’s favourite restaurants as a modern gastropub, fronted by celebrity chef Tom Aitkens. With food tours available from the likes of Hong Kong Foodie Tours, who give visitors a taste of the Central and Sham Shui Po districts, there’s plenty to whet the appetite – and with Cathay Pacific flying non-stop from Manchester four times a week, feasting on Hong Kong’s mouth-watering cuisine is easier than ever before. Return fares with Cathay Pacific to Hong Kong start from £649, in economy, £1,249, in Premium Economy and £3,339 in business class from Manchester. Visit the website below to book now – plus enter here for a chance to win a trip for two to Hong Kong for three nights.

www.cathaypacific.co.uk

A Manchester Wire Partnership post

Words:
Wire Editor
Published on:
Sun 26 Apr 2015