The Chinese use eating and drinking as a way of cementing social relationships, meaning that meals in Hong Kong and Macau are always memorable. Cantonese is the local Chinese style, specializing in fresh, lightly cooked foods and yum cha breakfasts accompanied by a pot of tea. Macanese cooking blends Chinese and colonial Portuguese fl avours, and meals are washed down with a coffee or bottle of wine. For those in a rush, there are plenty of places to enjoy a quick bowl of soup.
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Try this classic Cantonese breakfast (also known as dim sum) at the Luk Yu or Tao Heung teahouses, where a host of small sweet and savoury dumplings are accompanied by a pot of fragrant tea.
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Chinese cuisine has spawned a sophisticated vegetarian offshoot, served in Buddhist temples, Hong Kong's Light Vegetarian and Macau's Macau Vegetarian Farm, featuring imitation meat dishes made from gluten and tofu.
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The local Chinese cooking style demands the freshest possible ingredients and excels in teasing out their essential tastes and textures through stir-frying, roasting and steaming best experienced at restaurants like Yung Kee.
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Some of the tastiest Cantonese food is found at stalls and canteens serving simple street dishes such as wuntun noodles or fishball soup try Hong Kong's Tsui Wah restaurant.
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Food and drink