Best fish and chips in Hong Kong: we cast a wide net over the city in search of a good catch
While some popular chippies have unplugged their fryers in recent years, there are still a number of batter specialists around the city who are frying up a storm for hungry Hongkongers
For the record, fish and chips isn’t Britain’s favourite dish. In one survey, Chinese food came out on top, followed by Indian, and then pizza. Nevertheless, the dish still holds a special spot in the hearts of many Britons.
In the former colony of Hong Kong, the stodgy staple has always been a fixture on the menu of British-style pubs and restaurants. Traditional fish and chip shops, also known as chippies, however, are rarer, and have come and gone over the years.
Throughout most of the 1990s, British institution Harry Ramsden’s operated a large fish and chip restaurant, and adjoining takeaway, in Wan Chai. In a sign of how times have changed, the location is now occupied by McLaren and Rolls-Royce luxury car showrooms. Another old favourite was The Chippy in Central, but it pulled the plug on its fryers about six years ago.
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Still, 20 years after the city’s return to China, there are still a handful of specialist fish and chip shops in Hong Kong – most of them located beside the seaside – and they are largely run by Chinese.
So what’s the criteria for a good fish and chip dish? Judges in Britain look for firm, flaky and succulent fish, coated in crispy batter that’s not too greasy. The chips should be well cooked, and soft inside, with a crispy exterior.
We searched the city to find the best catch.
Chip In
