As we said, naturally, in Hong Kong you’ll find restaurants offering food from every diverse region of China and these make an excellent starting point if you’re looking for an introduction to Hong Kong’s food and drink scene. A summary of such diversity is difficult, but generally speaking, Cantonese cuisine specialises in dim sum – excellent news for those that like dumplings – northern, or Peking food usually focuses more on noodles, spicy sauces or fried stuff (Peking duck, anyone?), while Szechuan food goes big on chilli and barbequed meats. There are, of course, plenty more regions of Chinese than just these, so if you’re after something a little more unusual then why not try Hakka cuisine? Here the speciality is salt-baked chicken and if you can find a restaurant in Hong Kong that serves it right then, well, you’re in for a treat.

Moving out of China, as a continent, Asia has to got to be the big kid on the block when it comes to food that’s historic, rooted with tradition, varied, fresh, and absolutely booming with flavour. Think Indian, think Vietnamese, think Thai, all of these are available at stalls and restaurants across Hong Kong in ways that suit just about any occasion or budget. By which we mean, the dishes encompassed by these Asian cuisines are by their very nature pretty cheap to make with quite simple ingredients, meaning they’re ideal for a quick and easy fill at Hong Kong restaurants that will quite literally serve them to you on a paper plate. On the flip side, a few restaurants across Hong Kong offer contemporary takes on classic Asian dishes that use the finest ingredients and more modern cooking techniques – it’s these places that you ought to head to if you’re after something a little more refined.