![]() Īs the colony developed, there arose a need for meals to entertain businessmen. The simple peasant cuisine was rudimentary compared to the cuisine of 19th century Canton (now commonly known as Guangzhou). Initially, Hong Kong society consisted of expatriate upper-class Westerners, working-class Chinese coolies, farmers and fishermen, and middle class Chinese merchants. Soon after the colony was founded, many Western merchants along with Chinese emigrants from nearby Canton flocked there to conduct business. The cuisine of Hong Kong traces its origins to its founding as a British colonial outpost in 1841. Take-out and dining out is also very common, since people are often too busy to cook with an average 47-hour work week. Hong Kong homes and kitchens tend to be small due to a high population density, and traditional Chinese cuisine often requires the freshest possible ingredients, so food shopping is undertaken frequently and in smaller quantities than is now usual in the West. Home ingredients are picked up from local grocery stores and independent produce shops, although supermarkets have become progressively more popular. Rice is predominantly the main staple for home meals. A majority of Chinese in Hong Kong are Cantonese in addition to sizable numbers of Hakka, Teochew and Shanghainese peoples, and home dishes are Cantonese with occasional mixes of the other three types of cuisines. ![]() ![]() With Cantonese ethnicity making up 94% of the resident population, Cantonese cuisine is naturally served at home. Due to its small geographical size, Hong Kong contains a high number of restaurants per unit area. With the fourth-densest population per square metre in the world and serving a population of 7 million, Hong Kong is host to a restaurant industry with intense competition. Modern Hong Kong has a predominantly service-based economy, and restaurant businesses serve as a main economic contributor. Go with porridge, and mix with ponzu and ichimi before eating.Tsim Sha Tsui, a major food district in Hong Kong They can either serve a bowl of rice before sushi or take the shabu-shabu remains to the kitchen to cook as post-sushi, risotto-like porridge with egg, rice, soy sauce, and mirin. Dip the results in creamier, sweeter sesame dipping sauce and lighter, tangier ponzu sauce. Accompaniments include tofu and vegetables like Tokyo negi, three types of mushrooms (shiitake, homeji and enoki), Napa cabbage, spinach, carrot flower, rice noodles, and wakame. ![]() Better yet, combine all of the above and more in Omakase Kaiseki, which starts at $28 and rises to $98 for “chef’s surprise.” Starting at the $48 level, customers receive a donabe starring thin-shaved Wagyu ribeye in bubbling water flavored with kombu that cooks on an Iwatani stovetop. The menu features sushi, sashimi, tempura, and shabu-shabu. Chef Katsuya Uechi and Katsu-Ya Group add to their Studio City portfolio with Washoku of L.A., a higher end concept that replaced Quick by Katsu-Ya.
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