Neil Perry food tour, Hong Kong: Neil Perry's favourite food spots in Hong Kong

By Sally Webb
Updated September 7 2015 - 3:08pm, first published 2:09pm
Dumpling master Fong Li Hing (left) with chef Neil Perry. Photo: Callaghan Walsh
Dumpling master Fong Li Hing (left) with chef Neil Perry. Photo: Callaghan Walsh
Dumpling master Fong Li Hing (left) with chef Neil Perry. Photo: Callaghan Walsh
Dumpling master Fong Li Hing (left) with chef Neil Perry. Photo: Callaghan Walsh
Dumpling master Fong Li Hing (left) with chef Neil Perry. Photo: Callaghan Walsh
Dumpling master Fong Li Hing (left) with chef Neil Perry. Photo: Callaghan Walsh
Dumpling master Fong Li Hing (left) with chef Neil Perry. Photo: Callaghan Walsh
Dumpling master Fong Li Hing (left) with chef Neil Perry. Photo: Callaghan Walsh
In the kitchens at the Peninsula Hotel. Photo: Callaghan Walsh
In the kitchens at the Peninsula Hotel. Photo: Callaghan Walsh
A Hong Kong  market. Photo: Callaghan Walsh
A Hong Kong market. Photo: Callaghan Walsh
Hong Kong wet markets. Photo: Callaghan Walsh
Hong Kong wet markets. Photo: Callaghan Walsh
The kitchen at Spring Moon. Photo: Callaghan Walsh
The kitchen at Spring Moon. Photo: Callaghan Walsh

Making the perfect har gow is a fine art. The prawn-meat filling needs to be mixed and chopped to exactly the right consistency; the dough encasing it should be translucent but robust enough to hold the heavy little parcel together and not break when picked up with chopsticks; and the amount of meat should be generous, yet small enough that it can still be eaten in one bite.

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