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In Hong Kong is a city in which speed and efficiency are expected and demanded. This fast pace has also infected the food scene, most notably in Hong Kong-style teahouses and local fast food chains, which can serve Chinese and localised Western dishes in under five minutes.

Nothing says Hong Kong home-cooking like a stir-fry. Fortunately for travellers, many home-style stir-fry dishes are offered in restaurants too.
Although stir-fries are a humble home dish, they are quite difficult to pull off. To make a good stir-fry, the chef has to have excellent cutting skills and ensure there is sufficient heat, precise seasoning, quick thickening and plenty of ‘wok hei’ (the subtle combination of aroma and taste that a well-used wok imparts to food).
Cantonese stir-fry originated in Guangzhou but was taken to new heights by enterprising chefs in Hong Kong, who are constantly challenged to create new dishes for diners with increasingly sophisticated tastes.

Some of Hong Kong’s early inhabitants lived in walled-villages in the present-day New Territories. The fortifications protected them from bandits and tigers. Today, there are no more armed brigands or wild feline predators roaming Hong Kong, but these walled villages remain, and so does the unique cooking styles of their residents.