A Hong Kong Walking Food Tour

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The walking food tour that I was asked to attend was easily the highlight of my stay in Hong Kong. I spent the day with Eating Adventures on their Hong Kong Food Tour, which was conducted by our host Yan. Yan was incredibly nice and enthusiastic, and she gave us so much information about the neighborhood, restaurants, and the numerous meals we had. We stopped at so many places and tried so many different things; in this piece, I’ll share my favorites as well as the one meal from the trip that I didn’t like. I told the guys at Dining Adventures that I wouldn’t reveal the names or locations of the restaurants they visit, so if you want to sample these meals, book the trip!

Roasted Goose: my fave tour stop

We started out on a high note with a visit to a restaurant known for its roasted geese. We discovered that the geese are reared on the farm for 90 days before being transported to the restaurant, where they would be prepared in less than sixteen hours before being served. However, according to the locals, the left drumstick is the most sensitive since the geese use it the least. As a result, the left drumstick is more valuable and desirable. Older Chinese folks, according to our guide, love sucking the liquid from the blood veins of a fried goose head and drinking it with wine. They will also gnaw the bones from the geese’s head and neck. I’ll reserve it for my next visit; this time, I was simply thrilled to experience the restaurant’s famed perfectly cooked, tender, and juicy roasted pork.

Snake broth:

The snake soup was by far the most unusual food we sampled on the trip. The natives think it is beneficial for your health, and our guide informed us that she has observed health improvements since she started doing the tours and eating snake soup more often. The soup is composed with python or water snake meat, chicken, and a broth made from hog bones. The soup was really thick, and our guide explained that various restaurants cook it differently, with the soup being thicker or thinner depending on where you taste it. After you got beyond the description, the soup was really rather tasty. That was one of my favorite places on the trip, and I would have it again in a heartbeat.

A visit to the wet markets:

Yan also brought us to the wet markets where the locals purchase their fish. Fresh fish, lobster, crabs, scallops, dried seafood, clams, oysters, and snails were all available. You could choose your products, and the personnel would clean and package them for you while you sat back and waited.

A visit to the bakery:

I’m not a big fan of sweets, but I couldn’t leave Hong Kong without sampling the famed Portuguese egg tarts. I enjoyed them since they weren’t too sweet and the crust was layered and flaky. We just tried the tarts, but if you have a sweet craving, there is a vast assortment of delicious looking pastries and baked goodies.

Fish balls in a spicy curry sauce:

With so many stops and various foods to taste, it was inevitable that I would discover one that I didn’t like for. The hot curry balls of minced fish on a stick were the only meal I didn’t like on the trip. Many other people liked them, and there was a wait to order them, so it must be a personal preference. These were extremely fishy and seemed to be the hot dog of seafood—a byproduct of processing.

Dim Sum is a kind of Asian tapas.

I knew I’d appreciate this section of the trip since dim sum is something I eat often. Dim sum refers to tiny amounts of various cuisines that are designed to be shared. Yan selected a restaurant renowned for its inventive twists on traditional meals. We tasted wasabi deep-fried dumplings, crunchy shrimp packed rice rolls, chocolate coated mushroom buns, pork stuffed soup dumplings topped with truffles, and numerous more delicacies on this particular day. I was impressed by the chef’s inventiveness with these meals.

To end on a sweet note:

We finished the trip at one of the town’s most popular ice cream businesses. The restaurant is so well-known and popular that there was a forty-minute wait to be served when we arrived. Thankfully, the employer had contacted before and made arrangements for us to avoid having to wait. Pandan ice cream with a crispy cereal layer on the bottom of the cup was our choice. That was fantastic and the ideal way to close the trip.

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Useful Information:

$80 USD. Click here to buy tickets or for more information about the tour. The excursion costs 620 HKD.

Disclaimer: I’d like to thank Eating Adventures for having me on this trip as their guest. Although receiving the tour at no expense, my thoughts remain my own, as they always have.

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