Hong Kong Food Diary

Check out my Hong Kong travel diary!

Korean Shaved Ice

0190ea10b8bc81b43af4b67eeb818b9e94098864c1018f15ea26c100667f9c29ed6a63b25baf282744faWe split 0145804c00a9a0d533e0cfeaba5cd0d05c2c060a70Korean shaved ice dishes from Hanbing in Harbor City, Hong Kong’s largest mall. The desserts were gorgeous and extremely well made. Blocks of milky ice are shaved into tiny ice crystals, yielding a soft and light-textured snow. Packed into bowls and scattered with toppings, they are more delicious and beautiful than what I’ve had in mainland China or America. Though they are not cheap (80 $HK or $10 each), the texture is really the game changer.

Our Mango shaved ice was topped with fresh mango and a scoop of vanilla ice cream, and sprinkled with crushed, freeze-dried raspberries. Our Oreo shaved ice was dusted with Oreo crumbs, topped with a scoop of vanilla and an Oreo.0179e2a4c8a733a63f8a38dc4f34f94adf0dc56ad3

Tsui Wah Restaurant

Natalie brought us to Tsui Wah Restaurant, a popular Hong Kong franchise that focuses on speed, not niceties.

01ecf4ea2873415519a38ad23dbb3a6f7375044a6dMost restaurants in Hong Kong are like that, rarely focusing on service. The wait staff would probably be considered rude and impatient, and will tell you bluntly that they don’t have time to stand in one place for more than ten seconds. But in return for their brashness, they’ll be unbelievably quick about bringing your food. If you want to become an expert at ordering, have your order ready when the waiter comes around. You’ll learn to not be too fussy and to not ask too many questions. Head to a dim sum restaurant and test this out – did you know that Hong Kong is the birthplace of dim sum?

01585332e444a40d4703d0771ee0323fcdffe8abe5My lime smoothie was bright green due to the addition of fresh mint, and very sweet, sour and refreshing. Our fish ball soup featured pleasantly chewy fish balls in a simple yet flavorful broth. Our side of fresh vegetables featured bright green, slightly bitter greens that were crunchy and fresh. The dark instant noodles (pictured left) were paired with prawn and a slightly spicy XO sauce, with a side bowl of broth to mix up your own ramen soup. Our fried rice dish was flavored with super soft, shredded pork. This bone marrow was stir fried with bits of egg and vegetable, cooked in a flavorful sauce that turned the rice dark. We finished our meal with a simple, classic Hong Kong dessert, condensed milk on bread. It reminds me of something a public school cafeteria would serve students on leftovers day. I mean that in a wow-that’s-really-innovative sense.

Bolo Bao + milk tea
Bolo Bao + milk tea

Ou014f56a4cc1a0e71a093d84a6af384f16b1eb3894cr Sunday brunch at another Tsui Wah Restaurant consisted of a balance of sweet and savory dishes. The Hong Kong Bolo Bao (famous pineapple bun) is traditionally served freshly baked with a slice of iced butter sandwiched in between.
Because the franchise is well-known for their fish-centered dishes, we also ordered a bowl of satiating fish ball noodle soup.
Our food came accompanied with hot, unsweetened Hong Kong milk tea, which is slightly orange in appearance. It’s the territory’s drink of choice, served on pretty much every street corner, and tastes a bit stronger than conventional milk tea.


Wildfire is one of many restaurants situated at the top of Victoria Peak, which I covered in my Hong Kong travel diary. My mom and I had a delicious meal with a great view of the Hong Kong skyline, Victoria Harbor and Kowloon for ~200 $HK.01234ca2a9a6b43a4cc286635744ca20f99bfe4bff

Our Wildfire House Salad was refreshingly light and intricately complex, made with smoked duck, olives, tomatoes, croutons, frisée lettuce, artichokes, onions and a Green-lady type dressing.

Our appetizer platter featured a variety of Western foods. The quesadillas were topped with sour cream and guacamole, and the calamari was decent, though I liked the crunchy fried exterior more than the tough squid inside. The chicken wings were perfectly juicy, flavorful and crunchy, and twists of smoked salmon sprinkled with capers atop spinach leaves were elegant. A few boiled, seasoned potato wedges were paired with ketchup and a creamy Ranch sauce.


On our way back to the airport, we grabbed fresh fruit juice from a street vendor. At 16 $HK each, our cups of kiwi and dragon fruit juice were simple and sweet. It was merely fresh fruit blended with a bit of water, seeds still intact.

Café De Coral

My mom and I stopped in a food court to grab a bite to eat and bought a meal from Café De Coral, a McDonald’s-esque Chinese fast food chain with many locations in Hong Kong. It’s about the same quality you’d expect from a Mickey D’s, with bland noodles, a generic and mediocre slice of toast slathered with sweetened condensed milk (a Hong Kong classic), and an overly sweet red bean milk drink.

5 thoughts on “Hong Kong Food Diary

  1. My jaw literally dropped at the sight of the shaved ice dishes, but everything looks amazing.
    On a side note, I feel like I’d do really well working in a restaurant specializing in speediness, not niceties. After so long, it can be hard to fake it.


  2. They were delicious! I wonder if you can find anything remotely comparable in the United States? Oh and me too, I feel like that’d be most efficient for everyone, but it’d be a weird experience after I worked in a cafe where pretty much everything focused on finding that perfect intersection between service and speed.


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