Central might be Hong Kong’s financial heart, but beneath the skyscrapers and shiny cocktail bars is the everyday Hong Kong we grew up with. From noodle shops tucked into side streets, old-school snack shops, bustling wet markets, dim sum served by local aunties with trolleys and diner that’s been passed down for generations.
The 1968 Food Crawl is our take on Hong Kong classics: the food, rituals and neighbourhood characters that have been part of the city for generations.
And yes, there’s a reason it’s called 1968. That’s the year our parents were born — and the Hong Kong they knew is the one we’re sharing with you.
We’ll kick things off down an alley at a little noodle shop that’s been a locals’ favourite for more than 40 years.
Think beef brisket rice noodles, spicy-sweet minced pork egg noodles and freshly wrapped dumplings, all made in-house.
Next, we’ll stop by a third-generation preserved fruit and snack shop that’s been around for more than 50 years.
This is where Hong Kong’s sweet, sour, salty and slightly questionable snack cravings come to life. We’ll try preserved plums, liquorice lemon, lemon ginger and other old-school treats, while hearing how this little family business has evolved and adapted throughout the years.
Time for a little wandering.
We’ll weave through a bustling local wet market, where you’ll see the ingredients that actually end up in Hong Kong kitchens — from fresh produce to Cantonese cooking staples.
Along the way, we’ll share a few tips on how to spot, order and cook with some of the ingredients you might otherwise walk straight past.
And yes, you can take notes for your next trip to the Asian supermarket.
No Hong Kong food crawl would be complete without dim sum.
We’ll sit down at one of the city’s few remaining spots where dim sum still arrives by trolley, so you can point, choose and inevitably order more than you intended.
Think of it as Cantonese tapas, best enjoyed with plenty of tea. We’ll also show you how to brew it properly with a gaiwan. Because there’s a right way to do this, and your Hong Kong uncle & auntie would absolutely have an opinion.
Between bites, we’ll duck into a historic Chinese temple tucked among the bustle of Central.
This is your chance to see another side of everyday Hong Kong. Learn more about the rituals, offerings and traditions that still play a part in local life, particularly during festivals like Chinese New Year.
Then we finish where any respectable Hong Kong food crawl should: at a cha chaan teng.
We’ll dig into a couple of Hong Kong classics, including a fluffy Hong Kong style French toast and a proper cup of milk tea — while talking about the strange and wonderful world of Hong Kong diner culture (why do you guys eat macaroni served in tomato soup?!?!?!).
Just when you think you’re done, there’s one last little surprise.
We’ll finish with fried ice cream baos at a modern Chinese bistro, a Hong Kong take on the ice cream sandwich.
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