Every time I go back to Hong Kong, I order roast goose. It’s the unofficial dish of the city, a savoury, succulent feast of goodness with that crispy, melt-in-your-mouth skin that’s perfect on rice, with noodles, in soup. The last time I was in Hong Kong, I met a friend to share this iconic dish. It was so big, we couldn’t finish it. Yet the moment I left Hong Kong, I began counting down the days until I could savour its taste once again. That’s how good it is. But the asian culinary diversity of Hong Kong does not stop with roast goose.
This is a big, bustling city of almost 7.5 million people in 426 square miles / 1,100 square kilometers. Every single one of these 7.5 million people is fuelled by a culinary culture that’s the envy of the world. In Hong Kong, around every corner and on every street lies a restaurant or café inviting you to try something new, enjoy an old favourite, or stop for a moment and bask in the opportunities of such a big, dense, diverse space.