With unique aroma and extraordinary flavour, the soy sauce boasts heavy thickness resembling that of the bejeweled nectar. Its annual output is strictly limited to ensure its quality and exquisiteness.
Hong Kong is home of one of the most vibrant food scenes in Asia. Its offerings span from local Cantonese traditional cuisine to the most sophisticated western dining. The first ever Michelin starred Chinese restaurant in 2009 was indeed from Asia’s world city. With over 60 starred restaurants, HK is definitely leading the Asia fine dining movement. The masterful combination of these essential sauces will spice up every meal that we all love.
The Dai Pai Dong (open-air Chinese food stalls) is part of HK’s collective memory, as the official Dai Pai Dong are scarce today, just more than two dozen in all over the city. Passed from generation to generation, it is believed that the Dai Pai Dong are keepers of the true secrets of HK’s tasty street food. The choices of food are vast but the common denominator is their distinctive flavour coming from ‘work’ stir frying, which the locals refer to as ‘wok hei’, literally translates as ‘wok essence’.
“Cha Chaan Teng” is a civilian restaurant originating in Hong Kong offering HK-style Western food and Chinese food. It was formerly called “Ice Room”. In the early years, only Western food was served in the dining room in HK, which was expensive. After the Second World War, people were affected by Western-style dietary customs. The variety of foods gradually increased to provide cheap Western-style food. And combine Western Restaurant with dining room to evolve into today's “Cha Chaan Teng”.