Above: Black cod with fried rice and sakura shrimp at Shang Palace

InHong Kong, food is a constant topic of conversation. And as disposable income has increased with a thriving economy, so too has the number of high-end options. Although many places remain firmly rooted in tradition, some chefs are now looking outward and attempting to build on the foundations of Cantonese cuisine by experimenting with Western ingredients and techniques.

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Above: Black cod with fried rice and sakura shrimp at Shang Palace

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Walking Tour: The Best of Old Hong Kong Preserving Hong Kong’s Past Hong Kong Boutique Hotels Two Small Museums of Note: Tea Museum and Chop Museum