🇭🇰 Hong Kong

Skyscrapers above, dim sum below — explore one of Asia's most layered cities.

What you can do in Hong Kong

CityCompanion has audio walking tours, scavenger hunts, 4 curated local food signatures, multi-day itineraries, and a daily morning briefing for Hong Kong. All free, no app store needed.

🎙️ AI-curated walking tours — coherent district-based routes (3h to 5 days)
🎭 Cultural scavenger hunts — narrative quests with questions, hints, rewards
🍽️ Local food signatures — 4 dishes with history and best places to try
☀️ Daily morning briefing — 1–5 min audio: weather, today's plan, a fresh story
♿ Accessibility routing — wheelchair-accessible, step-free, stroller-friendly
🗺️ Offline maps — cache for travel without data

Must-try local food in Hong Kong

3 signature dishes every visitor should try. Each has its own history and the best places to find it authentically.

🥟 Dim Sum Must try

breakfast / lunch (10am-2pm) · HK$$

Bite-size Cantonese steamed and fried small plates served with tea, traditionally pushed on trolleys.

Dim sum ("touch the heart") evolved from Cantonese tea-house culture along the Silk Road. Hong Kong refined the trolley-service tradition mid-20th century at Lin Heung and Maxim's Palace. Order har gau (shrimp dumplings), siu mai (pork-shrimp), char siu bao (BBQ pork buns) — the trinity. Yum cha is a verb here: "to drink tea (and eat dim sum)".

📍 Where to try (3)

Tim Ho Wan — Multiple — Sham Shui Po, Central etc.
Cheapest Michelin star in the world
Lin Heung Tea House — 160-164 Wellington St, Central
Old-school trolley service, chaos
Maxim's Palace (City Hall) — 2/F City Hall Low Block, 5-7 Edinburgh Pl
Classic chandelier-lit dim sum trolley experience

🧋 Hong Kong Milk Tea Must try

all day · HK$

Strong black tea brewed through a "silk stocking" sock filter, mixed with evaporated milk — bitter, smooth, addictive.

Born in the cha chaan teng (tea diners) of post-war Hong Kong, fusing British colonial tea with Asian condensed milk. The "silk stocking" filter (lai cha) is just a fine cotton sock — the original chefs used real stockings. A perfect milk tea has the right thickness — the spoon should stand briefly when stirred.

📍 Where to try (2)

Lan Fong Yuen — 2 Gage St, Central
Inventor of silk-stocking milk tea since 1952
Capital Cafe — 6 Heard St, Wan Chai
Famous for milk tea + scrambled egg sandwich

🦆 Roast Goose Must try

lunch / dinner · HK$$$

Whole goose roasted over charcoal in a brick oven until the skin crackles and the fat renders.

Yung Kee in Central is the temple — they've been roasting since 1942 and were once on Fortune's "Top 15 Restaurants in the World". The geese are aged 90+ days, marinated with secret spices, hung over charcoal. Eat with plum sauce. The skin should shatter under your teeth.

📍 Where to try (2)

Yat Lok — 34-38 Stanley St, Central
Michelin-starred, the legendary spot
Yung Kee — 32-40 Wellington St, Central
Since 1942, once Top 15 World restaurants

Also worth trying

🥧 Egg Tart (Daan Taat)

snack / afternoon · HK$

Custard tart with a crisp shortcrust shell — Hong Kong's answer to the Portuguese pastel de nata.

Adapted in the 1920s-40s from British custard tarts and possibly Portuguese pastéis. Two schools coexist: "ngau yau" (cookie-crust, originally British-influenced) and "su pei" (puff-pastry, more Portuguese). Eat warm — the wobble is the point.

📍 Where to try (2)

Tai Cheong Bakery — 35 Lyndhurst Terrace, Central
Cookie-crust school, since 1954
Hoover Cake Shop — 136-138 Nga Tsin Wai Rd, Kowloon City
Puff-pastry school, more Portuguese style