5 misconceptions about Hong Kong food

Tue, 11/01/2011 - 05:00 — Anonymous 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
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