Hong Kong food culture misconceptions for beginner eaters, seasoned gourmands and Hong Kongers themselves:
1. Wontons: The bigger the better
The same principle for apartments, budgets and hot tubs should surely apply to your food as well -- the bigger it is, the more of it there is to love.
But in the case of wontons, Hong Kong chefs argue the opposite.
"One bite, one wonton -- that's the best," says So Kong Shing, owner of Mak An Kee, an offshoot of the famed Mak's Noodles.
The Cantonese shrimp wonton is said to have evolved from pork dumplings from northern China. Over the decades, wonton sizes have gotten larger to impress customers who want value for money.
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