Neil Perry reveals the best restaurants and dishes in Hong Kong - metal serving dish at chinese restaurants

A twist on Ho Lee Fook's classic prawn toast.
This is the famous city of skyscrapers.
Life and bigger food scene.
Hong Kong is a food-loving city with over 12,000 restaurants.
One of the most densely populated places on Earth, it is known for its Asian culinary capital.
But traditional food in Hong Kong is changing.
A new round of foreign chefs entered the market, and they boldly tried traditional Chinese dishes.
Think of Yunnan-style Taipi steak, or a pile of prawn toast with cabbage and mayonnaise.
This integration of Eastern and Western influences has had a huge impact on the catering sector as chefs compete to bring new things to the market.
Traditional food in Hong Kong is changing.
Source: suplieda twist on the classic prawn toast of He Lifu.
Typical bright lights and plastic tablecloths have disappeared and there is no charge for the decoration in the dim underground space.
The menu features an open kitchen, elaborate cocktails, and a fusion plate trend with complex presentation.
Neil Perry, one of Australia's most influential chefs and restaurant owners, is particularly interested in the Hong Kong movement.
There are eight restaurants under his Rockpool empire, which is also Qantas in-
Flight and lounge menus, as well as recent airline wine lists.
Perry's inspiration for Asian cuisine is obvious.
His restaurant "Spice Temple" in Sydney and Melbourne represents his love for sophisticated Asian cuisine.
Over the past 20 years, Perry has visited Hong Kong at least every year to find inspiration, new flavors and styles for the Qantas menu and his Rockpool Group.
Yongji is famous for its traditional roast goose.
"My favorite restaurant is Asian --
Japanese, Korean, Thai, and of course Chinese.
With two Chinese restaurants, there is no better place to be inspired than Hong Kong.
Every time I'm here, I leave with a new inspiration, or just a new energy.
"I like the passion of Chinese cooking," he said . ".
Like the restaurant scene, Perry says, the way you buy farm produce in Hong Kong is also changing.
The Graham Street wet market, which has a history of 160, has stalls of fresh fruits, vegetables, meat and seafood, and has now been greatly reduced to several winding streets, it is the victim of the main real estate.
"They will not exist in about five years," Perry said . ".
"Sadly they are recycled for luxury housing, so they are definitely a must if you go and visit --see.
Part of old Hong Kong, a glimpse of local cuisine ".
The wet market is slowly disappearing from central Hong Kong.
However, despite a new wave of dining, the location of Traditional Chinese restaurants still exists.
Beijing roast duck, roast suckling pig, roast goose and other classic dishes are always synonymous with Chinese cooking.
But what's interesting is that these recipes use modern techniques.
There are six restaurants, both traditional and modern.
The only Michelin-starred three-star restaurant in Hong Kong, the Four Seasons restaurant, has nothing but incredible special.
"This is the best yum tea in the world," Perry said . " He pointed out the lightest pastry and the most exquisite dumplings.
Their signature steamed shrimp and crab dumplings (
The best dumplings in the world)
Put it in your own basket with a golden leaf on it, which is a dish you have to try.
The chicken truffle spring rolls and delicate crisp pastries are also outstanding.
The best dumplings in the world were found in Long Wang Hahn.
Island Lee FookOne is one of the latest restaurants in a range of trendy Chinese restaurants on Hong Kong Island. the cheeky name is Ho Lee Fook, which is the brain of Sydney chef Jowett Yu --
Mr. Huang and ms g used to be
He combines traditional Chinese recipes with modern flavors, including beer and drunken clams from Shaoxing, as well as roast beef ribs.
Peninsula hotel profile the peninsula's famous Cantonese restaurant has been one of the best restaurants in Hong Kong for many years.
"Yum tea is a legend," Perry said . "
The peninsula's dim sum kitchen is one of the most respected restaurants in the world.
Spring Moon is also considered the brain behind the famous XO sauce.
Their secret recipe is dried shrimp, dried shellfish, garlic and pepper.
Outstanding dishes include pots
Stir-fry the slices of Garupa with fine soy and steamed Sicilian shrimp and pork dumplings.
Neil Perry of the Spring Moon Kitchen is famous for the legendary dumplings.
The seventh son has a traditional recipe that has been passed on from generation to generation and is famous for roasting whole suckling pigs.
The pig was carved in traditional Cantonese.
Other classics include Salt
Grilled chicken winter melon soup.
The famous seven roast suckling pigs.
Mott 32 is named after 32 Mott Street, where the first Chinees convenience store in New York City is located.
The pig charcoal of their family is the winner.
Yongji is known for its Yum tea at five levels in central Hong Kong.
Its signature dish is roast goose, and goose buns are an unexpected pleasure.
The reporter is a guest of Qantas, staying at the Peninsula Hotel.