The Chairman’s steamed flower crab with Chenchun noodles and chicken fat
If fine Chinese dining in Hong Kong had its own coat of arms, a picture of this dish, with the crustacean's peach patterns and the sparkle of rendered chicken fat, might be it.
The Chairman, 18 Kau U Fong, Central, Hong Kong
4/24
Hoi On Café’s cubed French toast
Opened in 1952, this cha chaan teng has true retro cred, but be warned, both the glossy red banquettes and the cubed French toast—a peanut butter sandwich cut into quarters before being deep-fried, for maximum batter coverage—might make your heart stop.