Wonton noodles

Where to try it: Mak An Kee Noodle Restaurant (Chung Kee)

Wonton noodles – dumplings filled with shrimp and sometimes pork, served with thin bouncy noodles in a clear broth – are said to have been invented by a Guangzhou man called Mak Woon-chi about a century ago. His son brought the dish to Hong Kong, and since then the Mak name has almost become synonymous with wonton noodles, with branches of the Mak family tree opening dumpling shops around the city. This Mak’s, also called Chung Kee, was opened by one of Mak Woon-chi’s grandsons, who says that his wontons are made according to the original recipe of shrimp-only dumplings.

37 Wing Kut Street, Central; 2541 6388

Tofu fa

Where to try it: Kung Wo Dou Bun Chong

Chinese-style tofu, made by setting soy milk with gypsum, is a fresh product that spoils easily, so before the age of refrigeration and preservatives there were tofu shops like Kung Wo in every neighbourhood. Apart from selling blocks of tofu that you can buy to cook at home, tofu shops are also known for a snack – tofu fa – which are the delicate, just-set tofu curds, designed to be eaten with a dusting of cane sugar. If you don’t have a sweet tooth, you can still head into this retro shop for other local delicacies like fresh soy milk or pan-fried tofu stuffed with fish cake.

118 Pei Ho Street, Sham Shui Po; 2386 6871