I lived in Hong Kong from October 2014 through February 2015. It was an exciting time to be in the city. When I arrived democracy protests were in full swing and crowds were camped out in the street. I left right after Chinese New Year when a much happier group of crowds congregated at Flower Markets to celebrate the Year of the Sheep. In between I explored all areas from the outer islands to deep into the heart of the New Territories. At each metro station I seemed to unearth a new and interesting discovery.
Hong Kong is renowned for it's sheer volume of dining establishments and the quality of those restaurants. The variety ranges from a $20HKD macaroni noodle breakfast to Avant-Garde, Michelin Three Star restaurants that only the super wealthy can afford to patronize. When deciding where to eat, I'd consider what Hong Kong does differently than focus on that cuisine type.
COOKED FOOD CENTRES
This parking garage like buildings house Hong Kong's traditional street food stalls and are a quintessential dining experience.
Hong Kong restaurants offer the complete range of regional Chinese cuisines including dim sum, noodles, and congee, seasonal dishes, such as claypot rice, and local dishes, like Typhoon Shelter Crab.