So, just why does Hong Kong love tapas so much? The answer's simple: the principle is pretty much like dim sum, the heart and soul of Cantonese cuisine. You get a lot of small eats, of varying taste and texture, which are designed to be shared. Dim sum's traditionally something to eat in the morning, and tapas are usually served in the evening, but Hong Kong likes small eats any time of day.
Most of the restaurateurs who've brought tapas to Hong Kong come from overseas. And they've usually picked out popular, cosmopolitan dining areas like Lan Kwai Fong and SoHo where a tapas restaurant will fit right in to the international gastronomic mix.
22 Ships is typical of the breed – helmed by one of Britain's foremost young chefs, Jason Atherton. Equally exciting, and with a marvelous view of the city to boot, is Fofo by El Willy, with a really sensational and entertaining menu.
Tapas really suit Hong Kong's style of dining – fast, tasty, sociable and with a vaguely cosmopolitan air. They are also a dish that appeal right the way across every social spectrum and most age groups. In fact, tapas could very well be Hong Kong's most popular foreign food.
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