Baked Kurobuta pork chop with fried rice and sunny side up egg at Loyal Dining in Wan Chai. Photo: Jonathan Wong Baked Kurobuta pork chop with fried rice and sunny side up egg at Loyal Dining in Wan Chai. Photo: Jonathan Wong
Baked Kurobuta pork chop with fried rice and sunny side up egg at Loyal Dining in Wan Chai. Photo: Jonathan Wong

The original fusion cuisine – think borscht, sizzling steaks, and pineapple buns – has stood the test of time in Hong Kong

  • Western-style snacks and dishes adapted to the tastes of Hongkongers were a novelty in the 1970s and ’80s but became firm favourites and are still eaten today
  • The ‘bing sutt’ cafes and restaurants that serve them have adapted their menus to suit the more discerning tastes of a younger generation of customers

Topic |   Food and Drinks
Baked Kurobuta pork chop with fried rice and sunny side up egg at Loyal Dining in Wan Chai. Photo: Jonathan Wong Baked Kurobuta pork chop with fried rice and sunny side up egg at Loyal Dining in Wan Chai. Photo: Jonathan Wong
Baked Kurobuta pork chop with fried rice and sunny side up egg at Loyal Dining in Wan Chai. Photo: Jonathan Wong
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