Hong Kong residents naturally favor the ultra-fresh, wholesome and subtle flavors of Cantonese cuisine, since most have roots in the neighboring Chinese province of Guangdong. Hong Kong also has an assortment of extraordinary non-Chinese restaurants, including Thai, Japanese, Burmese, Indonesian, Indian, Korean, Singaporean, Malaysian, Vietnamese, Italian and French.
Vegetarianism is on the rise.
And if it's not vegetarianism in its purest form, people are at least including more vegetables and less meat in their diet. Only in the last year has dim sum become acceptable, even fashionable, dinner fare. While in other major cities, serious diners may reject outright chain restaurants or hotel dining rooms, in Hong Kong, you play by different rules. Hotels have worked hard to lure top chefs and have earned the respect of both local diners and travelers. The cuisine will most likely be Cantonese, a style of cooking that excels in steaming and stir-frying, prides itself on natural flavors brought out by quick cooking over high heat, and relies largely on vegetables, seafood, chicken and pork.