In Jeremy Pang’s Hong Kong Kitchen, now available on ITVX, you might find it surprising that feeding chicken feet and centuries-old eggs to celebrities resembles an adventure trial on I’m a Celebrity… more than a travel-cooking show. However, this is exactly what you’ll encounter in his latest series!
In this six-episode show, Pang leads various guests, including TV host Mel Giedroyc and chef Simon Rimmer, through an exciting culinary journey as they explore the vibrant food scene of Hong Kong’s bustling streets.
Jeremy Pang, often recognized from his stints on Ready Steady Cook, Saturday Kitchen, and his personal series Jeremy Pang’s Asian Kitchen, comes from three generations of skilled Chinese cooks. Needless to say, he is quite adept in handling a wok.
To answer your question, let me rephrase it in a more conversational manner: Where does the local man usually dine out in Hong Kong, and what tips can tourists follow to make their food experience there absolutely scrumptious?
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Touch down and tuck in
Upon arriving early in the morning at Hong Kong, I typically store my luggage with the hotel concierge first, then head straight to a popular spot for roast meats, as these establishments usually open early. A simple online search like “roast meat central Hong Kong” should bring up many decent options, since this culinary tradition is deeply rooted in Hong Kong culture and there’s a significant amount of competition among the eateries.
To place your order, choose any two types of meat that will arrive atop a large serving of rice, accompanied by a few strips of vegetables. I often include half a salted duck egg, using its small pieces to enhance the flavor of my rice by mixing them in.
Upon my latest cinematic adventure, I found myself drawn straight to Lung Kee, nestled on Queen Victoria Street – an unmissable gem.
… Or try some fast food
For a convenient introduction to Hong Kong cuisine, consider dining at the food courts within shopping malls. Establishments like Maxim’s or Fairwood are popular choices, offering a wide variety of dishes on large wall menus for easy selection. Simply tell the cashier the number corresponding to your chosen dish to place an order.
Instead of diving right into dim sum for beginners, it’s less intimidating to start with something simpler first. On the show, when Mel Giedroyc visited an old-school dim sum restaurant, she showed her bravery by trying chicken feet that were offered to her. When I was preoccupied selecting additional dishes, she playfully passed the chicken feet to our driver friend, creating a humorous moment. Here’s hoping it made the final cut!
Pavement kitchens
There aren’t many open-air wok kitchens known as dai pai dongs remaining now. These once mobile ‘big licensed street stands’ have evolved into stationary structures, but their original essence still lingers. Imagine small cooking areas on the street, run by a single chef with powerful burners that could even scorch eyebrows. Remarkably, they manage to prepare a stir-fry dish in just 45 seconds, a skill we find astounding.
In Hong Kong, due to limited space, kitchens are designed vertically with everything stacked. You’ll often find baskets filled with vegetables neatly arranged by the prep chefs. When you place your order, the wok chef will add the protein, such as black pepper beef and potatoes, flash-fried chilli and garlic clams, ginger and spring onion crab, or salted egg prawns. A popular open-air stall in Sham Shui Po neighborhood, Oi Man Sang, serves around 500 to 600 people daily with just two wok chefs and two prep chefs!
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Spam with that?
Consider giving a modern twist to the description: “You should definitely check out a Cha Chaan Teng, also known as a tea house lounge. Originating in the 1950s, they were Hong Kong’s interpretation of Western cuisine, offering an eclectic mix of dishes such as instant noodles topped with Spam and a fried egg. It might not be what you traditionally think of as Hong Kong food, but trust us, it is! A popular spot is Tsui Wah, which has just reopened across several floors and operates 24/7.
Don’t forget the chow mein
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2025-03-19 21:06