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document.write(" Tsim Sha Tsui<\/a> | Yau Ma Tei, Mong Kok, and Northern Kowloon<\/a> | The New Territories<\/a><\/p>");
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document.write(" Parts of Kowloon are among the most densely populated areas on the planet and support a corresponding abundance of restaurants. Many hotels, planted here for the view of Hong Kong Island (spectacular at night), also have excellent restaurants, though they’re uniformly expensive. Some of the best food in Kowloon is served in backstreet eateries, where immigrants from Vietnam, Thailand, and elsewhere in Asia keep their native cooking skills sharp.<\/p>");
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document.write(" Tsim Sha Tsui is a foodie’s paradise. The high density of hotels here—from the legendary Peninsula Hotel to the chic and modern Mira Hotel—means that there is no shortage of luxury dining options. This district also has several large shopping malls, all filled with restaurants, some better than others. The area is also known for its authentic Korean and Indian cuisine. For the best local eats, though, head to neighboring Yau Ma Tei, especially the Jordan Road area, and to Mong Kok. The eateries here tend to be cramped and noisy, but it’s worth exploring for those who want to immerse themselves in the city’s local culture.<\/p>");
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document.write(" The Dim Sum Experience<\/p>");
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document.write(" Dim sum restaurants have always been associated with noise, so don’t be dissuaded by the boisterous throngs of locals gathered around large round tables. At one time big metal carts filled with bamboo baskets were pushed around the restaurant by ladies who would shout out the names of the dishes and stamp a mark onto a table’s check when it ordered a basket of this or that. This is still the typical dim sum experience outside of China, but in Hong Kong most restaurants require you to order off a form, creating a more sedate and efficient dining experience. Thankfully, many places offer English-translated order forms or menus, although you should ask your waiter about daily specials that might not appear in translation, as those are often some of the most exciting dim sum options. And never forget that most basic principle of Hong Kong ordering: simply point to something you see at a nearby table.<\/p>");
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document.write(" Although dim sum comes in small portions, it’s still intended for sharing among several diners. When all is said and done, a group can expect to sample about 10 or 12 dishes, but don’t order more than one of any single item. Most dim sum restaurants prepare between 15 and 100 varieties of the more than 2,000 kinds of dim sum in the Cantonese repertoire, daily. These can be dumplings, buns, crepes, cakes, pastries, or rice; they can be filled with beef, shrimp, pork, chicken, bean paste, or vegetables; and they can be bamboo-steamed, panfried, baked, or deep-fried. More esoteric offerings vary vastly from place to place. Abandon any squeamish tendencies and try at least one or two unusual plates, like marinated chicken’s feet or steamed rice rolls filled with pork liver.<\/p>");
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document.write(" You’ll be able to find dim sum from before dawn to around 5 or 6 pm, but it’s most popular for breakfast (from about 7:30 to 10 am) and lunch (from about 11:30 am to 2:30 pm). Dim sum is served everywhere from local teahouses to high-concept restaurants, but it’s often best at casually elegant, blandly decorated midrange spots that cater to Chinese families.<\/p>");
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document.write(" The following is a guide to some of our favorite common dim sum items, but don’t let it narrow your mind. It’s almost impossible to find a bite of dim sum that’s anything less than delicious, and the more unique house specialties can often be the best.<\/p>");
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document.write(" •<\/span>Cha Siu So:<\/span> baked barbecued pork pastry buns; they’re less common than the steamed cha siu bao, but arguably even better.<\/p>");
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document.write(" •<\/span>Cha Siu Bao:<\/span> steamed barbecued pork buns are an absolute must. With the combination of soft and chewy textures and sweet and salty tastes, you might forget to remove the paper underneath before eating.<\/p>");
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document.write(" •<\/span>Har Gau:<\/span> steamed dumplings with a light translucent wrap that conceals shrimp and bamboo shoots.<\/p>");
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document.write(" •<\/span>Siu Mai:<\/span> steamed pork dumplings are the most common dumplings, and you’ll find them everywhere, easily recognizable by their bright yellow wrappers; some are stuffed with shrimp as an additional filling.<\/p>");
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document.write(" •<\/span>Ngau Yuk Yuan:<\/span> steamed beef balls, like meatballs, placed on top of thin bean-curd skins and served with vinegar; not the most flavorful option, but a good one for kids or picky eaters.<\/p>");
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document.write(" •<\/span>Pie Gwat:<\/span> bite-size pieces of succulent pork spare ribs in a black-bean and chili-pepper sauce.<\/p>");
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document.write(" •<\/span>Har Cheong Fun:<\/span> shrimp-filled rice rolls, whose dough is made in a rice-noodle style; the thick, flat rice rolls are drowned in soy sauce. Other versions include ngau yuk cheong fun (beef filled) and cha siu cheong fun (barbecued pork filled; if available, these are not to be missed).<\/p>");
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document.write(" •<\/span>Ja Leung:<\/span> similar to cheong fun but filled with a crunchy, deep-fried pastry. The rice-noodle dough is sometimes dotted with chopped scallions. These are served with soy sauce but should also be dunked in sweet sauce and peanut paste. They’re delicious but increasingly hard to find.<\/p>");
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document.write(" •<\/span>Ho Yip Fan:<\/span> delicious sticky rice, which is usually cooked with chopped Chinese mushrooms, Chinese preserved sausage, and dried shrimp, and wrapped and steamed in a lotus leaf to keep it moist (don’t eat the leaf).<\/p>");
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document.write(" •<\/span>Woo Tao Go:<\/span> a glutinous panfried taro cake, sweet enough for dessert but eaten as a savory dish, with delicate undertones that come from preserved Chinese sausage, preserved pork belly, and dried shrimp. Another version of this is lau bak go<\/span>, which is made with turnip instead of taro.<\/p>");
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document.write(" •<\/span>Foong Jow:<\/span> marinated chicken feet, whose smooth, soft texture is unlike any other. Once you get past the idea that you’re sucking the cartilage off a foot, the sensation is wonderful.<\/p>");
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document.write(" •<\/span>Gam Cheen To:<\/span> cow’s stomach served with chunks of daikon and doused in an addictive black-bean sauce with chili.<\/p>");
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document.write(" •<\/span>Dan Taht:<\/span> tarts with a custard filling, generally served for dessert.<\/p>");
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document.write(" •<\/span>Mong Gwor Bo Deen:<\/span> mango pudding that has a consistently glassy texture. The pudding itself is not too sweet and needs to be eaten with condensed milk.<\/p>");
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document.write(" •<\/span>Ma Lai Go:<\/span> This soft and spongy steamed cake is served warm and is popular for its eggy, custardy aroma.<\/p>");
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document.write(" Aqua.<\/span> Chez Shibata.<\/span> Chuan Shao.<\/span> Din Tai Fung.<\/span> Dong Lai Shun.<\/span> En Tsim Sha Tsui.<\/span> Felix.<\/span> FINDS.<\/span> Gaylord.<\/span> Go Koong.<\/span> Hoi King Heen.<\/span> Hutong.<\/span> Inakaya.<\/span> Ko Lau Wan Hotpot and Seafood Restaurant.<\/span> Kung Tak Lam.<\/span>TSIM SHA TSUI<\/h2>");
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BUNS<\/h3>");
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DUMPLINGS<\/h3>");
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MEATS<\/h3>");
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RICE CREATIONS<\/h3>");
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DON’T BE AFRAID OF …<\/h3>");
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SWEETS<\/h3>");
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document.write("$$$$ | ECLECTIC<\/span> | This trendy restaurant and bar is in the penthouse of the One Peking Road building, and you might hear it referred to by many different names (Aqua Tokyo, Aqua Roma, Aqua Spirit). The menu brings together the East and the West—the Japanese kitchen plates up fresh sashimi, tempura, and innovative sushi rolls, while the restaurant’s Italian side offers traditional risottos and pastas with a modern twist. The Japanese offerings usually fare better than the Italian ones, but the thing really worth going to Aqua for is the superb view of the Hong Kong skyline. You might want to just stop in for a drink—the bar stays open until 2 am from Thursday to Saturday. | Average main: HK$380<\/span> | 29th and 30th fl.,<\/span>1 Peking Rd.<\/span>,<\/span> Tsim Sha Tsui<\/span> |3427–2288<\/span> | www.aqua.com.hk<\/a><\/span> | Station:<\/span> Tsim Sha Tsui<\/span> .<\/p>");
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document.write("$ | BAKERY<\/span> | Dessert fans should check out Chez Shibata. The pâtisserie combines classic French recipes with Japanese ingredients and techniques, and the results are all delicious. Be sure to try the mille feuille layed with custard and cream chantilly. | Average main: HK$40<\/span> | Elements Mall,<\/span>1 Austin Rd. West<\/span>, 2nd fl. <\/span>| Kowloon<\/span> | 2196–8921<\/span> | www.chez-shibata.com.hk<\/a><\/span> | Station:<\/span> Kowloon<\/span>.<\/p>");
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document.write("$$ | CHINESE<\/span> | This place fires up the grill with skewered items that draw flavor inspiration from Sichuan. The menu is extensive, capping in at more than 100 different choices on any given day (including daily and seasonal specials). Grilled fish is perfect with beer, as are the tsukune<\/span> chicken meatballs. When in season, order grilled oysters, clams, and other seafood items. The folks at Chuan Shao also serve grilled banana and pineapple for dessert. The restaurant is open until late, and there’s plenty of beer, so anyone staying at a hotel in the area might just want to keep this place in mind. | Average main: HK$100<\/span> | 29–31 Chatham Rd.<\/span>,<\/span> Tsim Sha Tsui<\/span> | 2311–8101<\/span> | No lunch<\/span> | Station:<\/span> Tsim Sha Tsui<\/span> .<\/p>");
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document.write("$$ | TAIWANESE<\/span> | Originally from Taiwan, this global restaurant chain is most famous for its expertly made dumplings. The place is serious about its craft—each dumpling is made from a specified amount of dough and kneaded to a uniform thinness to ensure maximum quality control. The signature steamedxiao long bao<\/span> dumplings arrive piping hot at the table, filled with delectable fatty pork and slurpfuls of flavorful broth. Anyone with a sweet tooth should try the taro-paste dumpling. The excellent food is paired with VIP treatment from the friendly staff, making Din Tai Fung completely worthy of its immense popularity. | Average main: HK$110<\/span> | 3rd fl., Silvercord,<\/span>30 Canton Rd.<\/span>,<\/span> Tsim Sha Tsui<\/span> | 2730–6928<\/span> | www.dintaifung.com.hk<\/a><\/span> | Station:<\/span> Tsim Sha Tsui<\/span> .<\/p>");
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document.write("$$$ | CHINESE<\/span> | This Chinese restaurant specializes in Beijing and Huaiyang cuisine and is known for its shuan yang rou<\/span> (mutton hot pot). The restaurant offers a host of other great dishes, including traditional Peking duck and the award-winning combination of wok-fried crabmeat, rock lobster, and salted egg yolk served on rice crackers. Appetizers are particularly good—order the smoked eggs and crispy eel. Dong Lai Shun is also famous for its annual hairy crab menu, which is only available in the fall when the shelled delicacy is in season. | Average main: HK$250<\/span> | The Royal Garden,<\/span>69 Mody Rd.<\/span>,<\/span> Tsim Sha Tsui<\/span> | 2733–2020<\/span> | www.rghk.com.hk<\/a><\/span> .<\/p>");
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document.write("$$ | JAPANESE<\/span> | Unlike some of the more common Japanese eateries, Rakuen serves authentic Okinawan cuisine. Start with the umi-budo<\/span>—an interesting variety of sea kelp shaped like bunches of grapes (the bubble-like appearance has also won it its “green caviar” nickname). Other regional specialties include the homemade peanut tofu, which, despite the name, is not a tofu dish but a gelatinized mixture of peanuts that has a chewy but firm texture and discerning nutty flavor, which is drawn out by a drizzling of soy sauce. Okinawan ingredients—such as bitter gourd and squid-ink noodles—are found throughout the menu, and the melt-in-the-mouth grilled ox tongue is a definite must-order. | Average main: HK$150<\/span> | Golden Dragon Ctr.,<\/span>38–40 Cameron Rd.<\/span>,<\/span> Tsim Sha Tsui<\/span> | 3428–2500<\/span> | www.en.com.hk<\/a><\/span> | No lunch<\/span> | Station:<\/span> Tsim Sha Tsui<\/span>.<\/p>");
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document.write("$$$$ | MODERN EUROPEAN<\/span> | This Philippe Starck–designed, preposterously fashionable scene atop the Peninsula boasts breathtaking floor-to-ceiling views of Hong Kong. The dinner menu is equally stunning, and while rooted in European cooking, includes bright Asian touches as demonstrated by items such as the grilled beef tenderloin with miso powder. The “Felix Experience” menu features some of the chef’s most creative dishes and changes on a regular basis. The food here is generally good, but expect it to be quite pricey. Many people come just for cocktails or to try out the most celebrated restroom in Asia—the views across Tsim Sha Tsui are superior to those in the restaurant itself. Note that sleeveless shirts and shorts are not allowed for men. | Average main: HK$480<\/span> | 28th fl., The Peninsula Hong Kong,<\/span>19–21 Salisbury Rd.<\/span>,<\/span> Tsim Sha Tsui<\/span> | 2696–6778<\/span> | hongkong.peninsula.com<\/a><\/span> |Reservations essential<\/span> | No lunch<\/span> | Station:<\/span> Tsim Sha Tsui<\/span> .<\/p>");
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document.write("$$$ | SCANDINAVIAN<\/span> | The name stands for Finland, Iceland, Norway, Denmark, and Sweden, and these Nordic countries are where the restaurant draws its inspiration. Finnish chef Jaakko Sorsa explores the flavors of his home country with dishes such as house-smoked salmon and wild game pâté served with rowanberry jelly. The menu expands from there to cover other parts of Scandinavia; be sure to try the Danish smørrebrød open-faced sandwiches and the Daim parfait—a crunchy, sticky, layered dessert based on a popular Swedish chocolate bar. Another reason to love FINDS? The restaurant is a firm supporter of eco-conscious eating, and you’ll find seafood specials on the menu that have been sustainably sourced. | Average main: HK$283<\/span> | The Luxe Manor,<\/span>39 Kimberley Rd.<\/span>,<\/span> Tsim Sha Tsui<\/span> | 2522–9318<\/span> | www.finds.com.hk<\/a><\/span> .<\/p>");
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document.write("$$ | INDIAN<\/span> | This was one of the first Indian restaurants on the Hong Kong dining scene, and the atmosphere is still intimate and fun, especially on nights when there’s live music. The food is packed with authentic spices, and there’s an extensive menu for vegetarians. The chowpatty chaat<\/span> is a winning combination of potatoes, chickpeas, and crisp wafers in a spicy dressing, and the chicken tikka masala is almost legendary. Lamb dishes are also done well, especially those in fragrant curry sauce, perfect for scooping up with bits of naan bread, or for spooning over plates of fragrant basmati rice. The restaurant also offers several lunch and dinner menus at excellent value. | Average main: HK$130<\/span> | Ashley Centre,<\/span>23–25 Ashley Rd.<\/span>,<\/span> Tsim Sha Tsui<\/span> | 2376–1001<\/span> |Station:<\/span> Tsim Sha Tsui<\/span> .<\/p>");
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document.write("$$ | KOREAN<\/span> | One of the best Korean restaurants in town, Go Koong covers extensive ground, from raw meats and seafood that are cooked sizzling on the tabletop grills, to kimchi stews and thick pancakes studded with shrimp, squid, and scallions. The complimentary banchans<\/span> (appetizers) are a feast in themselves, with more than 10 different items available every day. Order the smoked duck-breast salad to start, before moving on to more substantial fare such as the tender beef ribs steamed in whole pumpkin. If you still have room at the end of the meal, remember to try the patbingsoo<\/span>—a giant bowl of crunchy shaved ice laced with sweetened red beans and fresh fruit. | Average main: HK$200<\/span> | 2nd fl., Toyomall,<\/span>94 Granville Rd.<\/span>,<\/span> Tsim Sha Tsui<\/span> | 2311–0901<\/span> | Station:<\/span> East Tsim Sha Tsui<\/span> .<\/p>");
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document.write("$$ | CHINESE<\/span> | If you’re looking for stellar Cantonese cuisine, this is the place for you. The chefs serve a range of modern classics made from the freshest ingredients and influenced by their reverence for natural flavors. There are excellent—and expensive—dishes on the menu like double-boiled bird’s nest and braised abalone, but the humbler dishes like smoked vegetarian goose and braised beef brisket with pear really steal the show. Hoi King Heen is a great dinner destination, and the lunchtime dim sum menu is also worth checking out. | Average main: HK$200<\/span> | InterContinental Grand Stanford,<\/span>70 Mody Rd.<\/span>,<\/span> Tsim Sha Tsui<\/span> | 2731–2883<\/span> | www.hongkong.intercontinental.com<\/a><\/span> | Station:<\/span> East Tsim Sha Tsui<\/span> .<\/p>");
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document.write("$$$$ | CHINESE<\/span> | It’s not hard to see why Hutong is one of the hottest tables in Hong Kong: it has some of the most imaginative food in town. Its beautifully decorated dining room at the top of the dramatic One Peking Road Tower overlooks the entire festival of lights that is the Hong Kong island skyline. Best among the sensational selection of regional Chinese creations are the deboned lamb ribs and the crispy soft-shell crab with dried Sichuan peppers. Subtler dishes include fresh abalone carpaccio marinated in spring-onion oil, and delicate scallops tossed with pomelo. Hutong also hosts Sunday brunch, which features a limitless supply of northern Chinese specialties and free-flowing bubbly. | Average main: HK$368<\/span> | 28th fl.,<\/span>1 Peking Rd.<\/span>,<\/span> Tsim Sha Tsui<\/span> | 3428–8342<\/span> | www.aqua.com.hk<\/a><\/span> | Reservations essential<\/span> | Station:<\/span> Tsim Sha Tsui<\/span> .<\/p>");
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document.write("$$$$ | JAPANESE<\/span> | On the 101st floor of the ICC building, Inakaya flaunts a jaw-dropping, bird’s-eye view of the city below, but the interior of the restaurant is equally extravagant—the highlight is the specialized robatayaki<\/span> (the Japanese equivalent to barbecue) room, which has a long counter decorated with baskets of fresh ingredients. Choose your meat or vegetables and the chefs will grill them to order and serve them the traditional way, on long wooden paddles. Because robatayaki is served in bite-sized morsels, prices can add up, but it’s a fun and unique experience. If you don’t want to splurge on grilled goods, Inakaya also offers other washoku<\/span> (Japanese cuisines) such as sushi and traditional, multicourse kaiseki<\/span> meals.<\/span> | Average main: HK$600<\/span> | 101st fl., International Commerce Centre,<\/span>1 Austin Rd. W<\/span>,<\/span> Kowloon<\/span> | 2972–2666<\/span> | www.jcgroup.hk<\/a><\/span> .<\/p>");
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document.write("$$ | CHINESE<\/span> | Anyone seeking an authentic hot-pot experience need look no farther than Ko Lau Wan. Locals flock here for the tender beef and seafood that you cook at your table in a piping-hot pot of broth. The soup selection is quite extensive, but the satay broth and the fish stock with crab are particularly tasty. The owner comes from a fishing village in the New Territories, so there’s no wonder the cuttlefish, shrimp balls, sea urchin, amberjack, and abalone are all so tantalizingly fresh. The adventurous should try the geoduck, a giant clam popular among Hong Kongers, which can be eaten raw with soy sauce and wasabi or slightly cooked in soup. | Average main: HK$200<\/span> | 1st fl.,<\/span>21–23 Hillwood Rd.<\/span>,<\/span> Tsim Sha Tsui<\/span> | 3520–3800<\/span> | No lunch<\/span> | Station:<\/span>Jordan<\/span> .<\/p>");
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document.write("$$ | VEGETARIAN<\/span> | Health-conscious diners will appreciate the simple Shanghainese vegetarian food served at this popular restaurant in the One Peking Road tower. The menu revels in its vegetarianism, rather than trying to emulate meat; highlights include the Golden Treasure Cold Platter, which includes delicious sweet gluten with mushrooms; the Shanghai-style cold noodles with seven different sauces; and bean-curd dumplings. Good, too, are the sweet panfried cakes. Set-price meals are incredibly cheap, but beware the high prices on the à la carte menu. | Average main: HK$150<\/span> | One Peking Road,<\/span>1 Peking Rd.<\/span>, 7th fl.,<\/span>