"Everywhere you turn, people are redefining what it means to be, and eat, like a Hongkonger. As some elements - like street food culture, which is fast disappearing - fade, new trends and traditions take hold. Michelin-rated plates appear on tables sporting delicacies unearthed in the forests of Mainland China; cocktail bars eschew Western spirits for Chinese liquors; and chefs from India, Japan, Venezuela, and elsewhere continue to expand the city's global reputation."
"In this update, we've overhauled our write-ups with a fine-tooth comb, providing more practical info for diners, as well as a rough range of pricing for each restaurant - from $ for quick, inexpensive meals with dishes largely under 300 Hong Kong dollars (about $38 USD) to $$$$ for places where meals go for 1,200 Hong Kong dollars (about $150 USD) per person."
Hong Kong's culinary identity reflects its history, from Cantonese dishes rooted in fishing-village life to hybrid diners incorporating early British and American imports like macaroni and canned evaporated milk. The city's role as an international port reflects a deep East‑meets‑West food culture. Contemporary trends include new‑generation Chinese cooking and internationally recognized fine dining. Street food culture is declining while chefs from India, Japan, Venezuela, and elsewhere broaden the city's global reputation. Michelin-rated dishes feature ingredients sourced from Mainland Chinese forests, and cocktail bars increasingly favor Chinese liquors. Dining listings include practical information and price ranges from inexpensive meals under 300 Hong Kong dollars to high-end experiences around 1,200 Hong Kong dollars per person.
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