Eat Like a King in HONG KONG with These 8 FOOD Must Haves

Welcome to Hong Kong. Hong Kong, the pearl of the Orient, is a culinary paradise. Over three days, I straight up had some of the best foods I had in my life, from iconic street food to an abundance of succulent roast goose. Join me on a flavourful journey from Causeway Bay to Mong Kok, Kennedy Town to New Territories, Central to Chai Wan. Here's a taste of all the incredible experiences I enjoyed in this food lovers haven. First up, Xiu Mei aka Chinese BBQ. Char siu, crispy pork belly, roast duck and scallion oil chicken all on a plate. I don't know what I can say, it doesn't get any more perfect than this. Look at the masters chopping up the meat on the spot. Look at that master hanging up the char siu. Can you see the caramel glaze ripping off the pork? Perfect 10 out of 10. For breakfast, I had dim sum. You can't come to Hong Kong and not try dim sum. I went to Sun King at the heart of Kennedy. So there's a lady pushing a cart, screaming out your order. You have to show her your ticket and she brings it off the cart. The salted egg yolk bun was beautiful, sweet and satisfying. The ha gow was also top notch. Chong fun and the siu mai flavours were also on point. 9 out of 10. At Central, there are really two things you need to try. Cha cha ting and curry brisket noodles. Cha cha ting, often called Hong Kong style cafe, is like a greasy spoon. Which include dishes from Hong Kong cuisine and western style cuisine. I tried their pork bun or pork burger and it's average at best. But their milk tea really hits the spot. 5 out of 10 for the burger, 10 out of 10 for the cold refreshing tea. But it's a big part of Hong Kong culture and a must try. Beef brisket noodles. Thick curry broth. Melting in your mouth beef brisket and tendons. Chewy noodles, comfort in a bowl. The broth is slightly salty but the overall flavour is on point. 8 out of 10. In the evening, we visited Oi Mai Song Dai Pai Dong. Dai Pai Dong in Cantonese or Da Pai Dong in Mandarin. It's a dying breed. Literally stands for cooked foods. The one I visited is one of few remaining licensed to use kerosene. I mean just look at that jet fuel of a wok, that's a joke. The man, the legend is standing there cooking all night long. Cooking and cooking. Everything comes out within seconds. We ordered an array of seafood, an eggplant pot. All were fresh and seasoned well. 8 out of 10 for food, 10 out of 10 for the experience. Seeing the legend cook was worth the trip alone. There are only 17 Dai Pai Dong left in Hong Kong. Try it whilst it lasts. For street food, I would recommend curry fish balls and intestine skewers in Mong Kok. And cant noodles in Causeway Bay. Bear with me here, deep fried intestines is actually quite nice. Loaded with mustard, hoisin sauce and plum sauce. Absolutely beautiful. Curry fish balls was way overpowering. Salty and not good at all. 8 out of 10 for food but the service was kind of aggressive to say the least. Overall 6 out of 10. Cart noodles, a cultural icon. In the 1950s, noodles used to be pushed and sold on carts to migrant workers. Now the carts have disappeared and moved into shops. If I'm completely honest, it's just a bowl of noodles. Slightly disappointed. 6 out of 10. Now for the main event, roast goose. I cannot stress this enough. This is without doubt the best meal I had in Hong Kong. Perhaps the best meal I had all year. The staff was so friendly and I was fortunate enough to go around the back and film everything. We ordered half a goose, look at that master chopping up the goose. Beautiful, absolutely beautiful. The skin was glistening, juices were pouring. One bite is a gateway to heaven. Then dip it in the plum sauce, simply unbeatable. I've been waiting, I don't know how long for this. Look at this, look at the gloss, look at the juice. This is amazing. The moment of truth. Dip it in some plum sauce. Oh that's delicious. That is absolutely amazing. We then sampled the sweet and sour pork and deep fried squid. That is so beautiful. So beautiful. Thank you chef. You're welcome. Thank you chef, honestly. Sweet and sour pork in Hong Kong. Look at the colour. Look, this is beautiful. It's perfect, the best I've had. The food, 100 out of 10. We then got shown how the goose were prepared at the back. There were hundreds of goose hanging there. And inside the oven was a sight I will never forget. Service, 100 out of 10. Well there you have it folks, my top recommendations for Hong Kong. I came for the food and stayed for the sights. Be sure to visit Victoria Harbour for an evening stroll. The view is breathtaking. What sets Hong Kong's skyline apart at night is the shimmering reflection on the sea. Coupled with a gentle breeze, it's something you definitely want to tick off your bucket list. Hong Kong is truly one of the most photogenic cities on earth. And you just can't go wrong. From Mong Kok to Causeway Bay. Central to Sai Ing Pong. Every shot is stunning. I absolutely adore this city. Join me on my next adventure as I head to Beijing to sample Peking duck, fit for an emperor.