Hong Kong Evening Food Tour: Temple Street, Claypot Rice & Dai Pai Dong
Tour de um dia
Tour gastronômico
Padrão
Local de partida
→
Local de destino
Hong Kong
Hong Kong
1N (Tempo de participação)
Caminhada (Meio de transporte)
Inglês (Idioma)
N.º de participantes 0/8
0 reservados
Descrição do tour
Kowloon at night is neon, steam and noise. This tour runs through the part of it that still cooks outdoors, which is a shrinking category in Hong Kong and worth seeing while it exists.
We start with street snacks on Temple Street - curry fish balls, siu mai, stuffed peppers, all sold from a cart with a row of skewers - and a walk through the night market with your guide translating the fortune tellers' signs and the Cantonese opera singers at the far end.
The centrepiece is claypot rice, which is only cooked in the cooler months and only properly over a flame: rice, waxed sausage, salted fish or chicken cooked in a clay pot until a crust forms on the bottom, finished with sweet soy poured around the edge. It takes twenty-five minutes and is worth every one of them.
We also eat at an open-air stall, one of the last of its kind, where the wok goes over a jet burner and gives the noodles the smoky wok hei that defines Cantonese cooking. Your guide explains why these licences are dying out.
We finish with a bowl of sweet walnut or sesame soup.
Small group, maximum 8 guests, entirely on foot.
We start with street snacks on Temple Street - curry fish balls, siu mai, stuffed peppers, all sold from a cart with a row of skewers - and a walk through the night market with your guide translating the fortune tellers' signs and the Cantonese opera singers at the far end.
The centrepiece is claypot rice, which is only cooked in the cooler months and only properly over a flame: rice, waxed sausage, salted fish or chicken cooked in a clay pot until a crust forms on the bottom, finished with sweet soy poured around the edge. It takes twenty-five minutes and is worth every one of them.
We also eat at an open-air stall, one of the last of its kind, where the wok goes over a jet burner and gives the noodles the smoky wok hei that defines Cantonese cooking. Your guide explains why these licences are dying out.
We finish with a bowl of sweet walnut or sesame soup.
Small group, maximum 8 guests, entirely on foot.
Meeting point:
View on map
Jordan MTR station exit A, Kowloon, Hong Kong
We meet at street level outside exit A of Jordan MTR station. Your guide will have a small sign with your name.
Roteiro detalhado
Stop 1 - Street snack cart: Curry fish balls, siu mai and stuffed peppers on skewers, eaten standing on the pavement the way Hong Kong does after work.
Stop 2 - Temple Street Night Market: A guided walk through the market with your guide on the fortune tellers, the opera singers and what the market used to be.
Stop 3 - Claypot rice: Rice, waxed sausage and chicken cooked over a flame in a clay pot until a crust forms, finished with sweet soy. Twenty-five minutes of waiting and worth it.
Stop 4 - Open-air stall wok: Fried noodles or beef ho fun from an outdoor wok on a jet burner, with the smoky wok hei that no indoor kitchen produces.
Stop 5 - Roast meats: Char siu and roast goose over rice from a shop with the birds hanging in the window, with your guide on Cantonese roasting.
Stop 6 - Beer and pei dan: A cold local beer with century egg and pickled ginger, at a street table.
Stop 7 - Tong sui: Sweet walnut or black sesame soup to finish, with your guide's notes on where to eat on your own.
Stop 2 - Temple Street Night Market: A guided walk through the market with your guide on the fortune tellers, the opera singers and what the market used to be.
Stop 3 - Claypot rice: Rice, waxed sausage and chicken cooked over a flame in a clay pot until a crust forms, finished with sweet soy. Twenty-five minutes of waiting and worth it.
Stop 4 - Open-air stall wok: Fried noodles or beef ho fun from an outdoor wok on a jet burner, with the smoky wok hei that no indoor kitchen produces.
Stop 5 - Roast meats: Char siu and roast goose over rice from a shop with the birds hanging in the window, with your guide on Cantonese roasting.
Stop 6 - Beer and pei dan: A cold local beer with century egg and pickled ginger, at a street table.
Stop 7 - Tong sui: Sweet walnut or black sesame soup to finish, with your guide's notes on where to eat on your own.
O preço do tour inclui
• Small-group English-speaking local food guide (maximum 8 guests)
• All food and drink tastings listed in the itinerary
• One local beer or soft drink
• Bottled water and wet wipes throughout
• All taxes and service fees
• All food and drink tastings listed in the itinerary
• One local beer or soft drink
• Bottled water and wet wipes throughout
• All taxes and service fees
O preço do tour não inclui
• Embarque e desembarque no hotel
• Passagens do MTR
• Bebidas alcoólicas adicionais além da bebida incluída
• Seguro de viagem pessoal
• Gorjetas para o guia (não são costume em Hong Kong)
• Passagens do MTR
• Bebidas alcoólicas adicionais além da bebida incluída
• Seguro de viagem pessoal
• Gorjetas para o guia (não são costume em Hong Kong)
Política de cancelamento
Free cancellation up to 24 hours before the tour start time for a full refund. Cancellations within 24 hours are non-refundable, because the claypot rice is ordered in your name. We do not operate under Typhoon Signal 8 or a Black Rainstorm Warning - full refund in that case.
Outros avisos
Runs daily at 18:00.
Claypot rice is seasonal. It is at its best from roughly October to March and many shops do not cook it in high summer. In the summer months we substitute a wok dish and tell you in advance.
Open-air cooked-food stalls are a dying licence category in Hong Kong. We hold substitutes for every stop and confirm the route the day before.
Minimum age 12. Guests under 18 are served soft drinks.
Dietary needs: tell us at least 48 hours ahead. This route is pork and poultry heavy; a pescatarian route is possible and a vegetarian one changes most stops.
Entirely on foot, about 2 km on flat streets.
Claypot rice is seasonal. It is at its best from roughly October to March and many shops do not cook it in high summer. In the summer months we substitute a wok dish and tell you in advance.
Open-air cooked-food stalls are a dying licence category in Hong Kong. We hold substitutes for every stop and confirm the route the day before.
Minimum age 12. Guests under 18 are served soft drinks.
Dietary needs: tell us at least 48 hours ahead. This route is pork and poultry heavy; a pescatarian route is possible and a vegetarian one changes most stops.
Entirely on foot, about 2 km on flat streets.
Tabela de preços detalhada
| Tipo de viajante | Preço |
|---|---|
| Adulto | $95 |
Avaliações sobre o tour
0.0
0 avaliações
5
0
4
0
3
0
2
0
1
0
Escreva sua avaliação
Ainda não há avaliações. Seja o primeiro a avaliar este tour!
Tours relacionados
1N
Tour a pé gratuito pelo Central e pela Cidade Antiga de Hong Kong
0 VND
1N
Passeio a pé gratuito para descobrir a gastronomia e os mercados locais de Hong Kong – Sabores, mercados e cultura gastronômica
0 VND
1N
Passeio a pé gratuito: Arte urbana e cultura única de Hong Kong – Murais, bairros criativos e cultura contemporânea
0 VND
1N
Tour a Pé Gratuito à Noite e Lendas de Hong Kong – Mitos, Mistérios e Vielas Iluminadas
0 VND
Calendário de partidas
Escolha sua data de partida
Semanalmente em CN,T2,T3,T4,T5,T6,T7
Mês10,2026
T2
T3
T4
T5
T6
T7
CN
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
Mês11,2026
T2
T3
T4
T5
T6
T7
CN
Mês12,2026
T2
T3
T4
T5
T6
T7
CN
Mês01,2027
T2
T3
T4
T5
T6
T7
CN
Mês02,2027
T2
T3
T4
T5
T6
T7
CN
Mês03,2027
T2
T3
T4
T5
T6
T7
CN
Mês04,2027
T2
T3
T4
T5
T6
T7
CN
18
19
20
21
22
23
24
25
26
27
28
29
30
Com datas de partida
Selecionado