It features Cantonese roasted meats served with steamed white rice. This dish is also commonly found in Hong Kong’s cha chaan tengs.
Trying these foods gave me a sense of comfort and connection to Hong Kong’s culture. The macaroni soup reminded me of simple home-cooked meals. The macaroni soup is warm and filling. The pineapple bun was a perfect mix of sweet and savory, and eating it fresh out of the oven felt different compared to the cold pineapple buns that I had in Chinatowns in the U.S. The taro mochi bagel surprised me with its creativity and flavor—it was fun to see how Hong Kong bakeries reimagined traditional Western items. I could easily find bakeries in Hong Kong that are very colorful, with all the pastries delicately made. As for siu mei fan, it became one of my favorite meals because it was hearty, flavorful, and affordable. The price is about 35 Hong Kong dollars (around $4.50 USD). I’m able to enjoy a delicious, local, and filling BBQ over rice.
All the dishes I tried are prepared in a way that reflects Hong Kong’s culinary culture. Hong Kong macaroni is cooked in broth (usually chicken or pork broth). The macaroni’s texture is soft and often topped with ingredients such as ham and eggs for protein. Pineapple buns are baked with a sweet, crumbly crust that resembles a pineapple’s texture, even though the bun itself contains no pineapple. The buns are cut open, with a piece of cold butter placed in the middle. The butter melts slightly into the warm bread, adding a hint of savoriness to the sweet bun. Siu mei fan involves roasting meats at high temperatures so the meat is tender and the skin is crispy.
