Hong Kong Fast Food (Updated)

This is the first in a series of food journeys from my Hong Kong trip, so hope you'll keep coming back for more. If you've been to Hong Kong, I'd love to hear about your experiences.

I found it very amusing how American fast food companies adapt their food to suit the Chinese culture. Here's Circle K featuring a Chinese menu:

Big bamboo steamers full of dim sum were constantly replenished. She's scooping noodles for a lunch order, notice her wearing a mask. Hygiene is quite strict in some places especially public transport. Broadcasts warning people to wear a mask and not touch your eyes. I even saw a few women's masks with bows and designs to make them more personal and interesting?

The Lunch Menu is in the left corner of the window.

Always wondered why food courts don't offer dim sum as an option. It's perfect portions for snacking and come in small bites. Many buns have meat and veggies in them so it's a meal. I've noticed their one dish meals have a lot more rice with very little protein. It's not proportioned like before. Guess economy has something to do with it.

Lotus Leaf with steamed rice is a favorite of my husband's, good ones have Chinese mushrooms, very fatty pork, Chinese sausage and yellow soy beans (HK $15 is about US $2.20!).

They even offer fish and meat balls.

Right next door, the stall offered Meatballs in sauce in two large stainless steel vats

and Low Mein (fried noodles) over a steamer of hot water.

This is the closest thing to Fast Food. Most often, at food courts, the food is cooked fresh when you order it! Since it's fried in a big wok over very high heat, it only takes a few minutes. So, it just shows that once you have your food prepped, it's a matter of minutes for the fry and your meal is ready!

We can accomplish the same thing in our home with a smaller, lightweight, cast iron wok over a 12,000 (previously had mistakenly said it was 20,000!, must have been jetlag, sorry) btu portable butane gas stove which can sit on top of your electric glass or coil top. Easy, convenient and practical. This is my personal setup at home.

Love to hear any stories of your food experiences in Hong Kong!