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
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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.