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What I will commit to is the structural point that Hong Kong's dining culture is the most cosmopolitan in the Cantonese world by a considerable distance, with a British colonial residue (afternoon tea, queueing conventions, cha chaan teng menus blending macaroni soup and milk tea) layered on top of a deep Cantonese culinary base and a fast-moving international scene. The mix is genuinely unlike anywhere else in the Chinese-speaking world.\n\nThe position I will defend is that yum cha is the single most underrated entry point to Cantonese food culture for foreign visitors and most travel writing treats it as quaint dim sum brunch rather than as the family-and-friends ritual it actually is. A yum cha session runs two to three hours, the tea matters, the two-finger tap is a real Qing dynasty residue rather than a tourist gimmick, and the order-in-rounds rhythm is the structural reason the food arrives hot rather than congealed. Foreign visitors who turn up at 11:30 expecting to be in and out in forty minutes have not booked yum cha; they have booked a misunderstanding.\n\nMy sharper take is that the 10% service charge does not reach the staff cleanly in many Hong Kong restaurants and the cash tip on top, while not strictly expected, is genuinely appreciated for exceptional service in a way the Western tipping debate often misses. The structural payment system is not the same as the Western tipping system, and importing the American 20% reflex is wrong; the local convention is the 10% service charge plus a small cash tip for the room. Calibrate to that, not to your home country's anxiety.\n",{"type":41,"value":42,"toc":890},"minimark",[43,48,52,61,66,69,158,161,165,173,178,200,204,218,222,236,240,260,264,278,281,285,288,292,295,321,328,332,358,362,398,401,405,409,416,419,423,436,440,466,470,473,477,503,507,527,531,534,554,558,578,582,590,594,597,601,621,625,645,649,668,671,675,679,717,721,747,751,832,836],[44,45,47],"h1",{"id":46},"hong-kong-dining-and-tipping-etiquette","Hong Kong Dining and Tipping Etiquette",[49,50,51],"p",{},"Hong Kong's dining culture is one of the world's most concentrated food scenes, with more Michelin-starred restaurants per capita than any other city for several years running. The cultural mix of Cantonese tradition, British colonial residue, mainland Chinese influence, and rapidly expanding international cuisine has produced a dining context unlike anywhere else in the Chinese-speaking world. This article covers what you actually need to know to eat in Hong Kong without misreading the cultural cues.",[49,53,54,55,60],{},"The article assumes you are operating in Hong Kong's dominant language - Cantonese - or in English (which is widely used at higher-end restaurants and in business contexts). The ",[56,57,59],"a",{"href":58},"\u002Fresources\u002Fmandarin-vs-cantonese","Mandarin vs Cantonese"," piece covers the language choice. The Mandarin phrases on this site are not directly transferable to Hong Kong Cantonese dining contexts; Cantonese has its own vocabulary.",[62,63,65],"h2",{"id":64},"the-hong-kong-meal-schedule","The Hong Kong meal schedule",[49,67,68],{},"Hong Kong meal timing is broadly similar to other East Asian cities but with distinctive yum cha (dim sum brunch) culture.",[70,71,72,88],"table",{},[73,74,75],"thead",{},[76,77,78,82,85],"tr",{},[79,80,81],"th",{},"Meal",[79,83,84],{},"Typical Hong Kong timing",[79,86,87],{},"Notes",[89,90,91,103,114,125,136,147],"tbody",{},[76,92,93,97,100],{},[94,95,96],"td",{},"Breakfast",[94,98,99],{},"7:00-10:00",[94,101,102],{},"Often light: congee, noodles, or Hong Kong-style breakfast (cha chaan teng macaroni soup, scrambled eggs, French toast).",[76,104,105,108,111],{},[94,106,107],{},"Yum cha (dim sum brunch)",[94,109,110],{},"9:00-14:00",[94,112,113],{},"Distinctive Hong Kong institution; particularly on weekends.",[76,115,116,119,122],{},[94,117,118],{},"Lunch",[94,120,121],{},"12:00-14:00",[94,123,124],{},"Often hurried in business areas; substantial at higher-end restaurants.",[76,126,127,130,133],{},[94,128,129],{},"Afternoon tea",[94,131,132],{},"14:30-17:30",[94,134,135],{},"British colonial residue; still important especially at hotel restaurants.",[76,137,138,141,144],{},[94,139,140],{},"Dinner",[94,142,143],{},"18:30-22:00",[94,145,146],{},"Substantial. Higher-end restaurants run later than mainland China.",[76,148,149,152,155],{},[94,150,151],{},"Late-night dining",[94,153,154],{},"22:00-02:00",[94,156,157],{},"Hong Kong has a substantial late-night dining culture.",[49,159,160],{},"Yum cha specifically is one of Hong Kong's most distinctive food traditions. The practice: a group of family or friends gather at a dim sum restaurant, drink tea, and eat small plates of dumplings, buns, and rice dishes from a constantly-rotating selection. The cultural register is family-oriented and conversational; a yum cha session can run 2-3 hours.",[62,162,164],{"id":163},"tipping-in-hong-kong","Tipping in Hong Kong",[49,166,167,168,172],{},"Hong Kong tipping is ",[169,170,171],"strong",{},"closer to Western norms"," than mainland Chinese norms.",[174,175,177],"h3",{"id":176},"restaurants","Restaurants",[179,180,181,188,194],"ul",{},[182,183,184,187],"li",{},[169,185,186],{},"10% service charge typically added"," to the bill at restaurants of any standard level. The bill will show the food cost, the 10% service charge, and (less commonly) tax.",[182,189,190,193],{},[169,191,192],{},"An additional small tip"," is appreciated for exceptional service but not expected. Rounding up the bill to the nearest convenient amount or leaving an additional 5-10% on top of the service charge for genuine excellence is the upper end.",[182,195,196,199],{},[169,197,198],{},"Cash tip is preferred"," when given; service charges added to the bill go to the restaurant and may not fully reach the staff.",[174,201,203],{"id":202},"cafes-and-small-restaurants","Cafes and small restaurants",[179,205,206,212],{},[182,207,208,211],{},[169,209,210],{},"No tip needed"," at casual cha chaan teng restaurants or street-food establishments.",[182,213,214,217],{},[169,215,216],{},"Round up the bill"," at coffee shops and casual cafes.",[174,219,221],{"id":220},"taxis","Taxis",[179,223,224,230],{},[182,225,226,229],{},[169,227,228],{},"Round up the fare"," to the nearest HK$10.",[182,231,232,235],{},[169,233,234],{},"Help with luggage",": HK$10-20 per bag.",[174,237,239],{"id":238},"hotels","Hotels",[179,241,242,248,254],{},[182,243,244,247],{},[169,245,246],{},"Porter",": HK$20-30 per bag.",[182,249,250,253],{},[169,251,252],{},"Housekeeping",": HK$30-50 per night at higher-end hotels.",[182,255,256,259],{},[169,257,258],{},"Concierge",": HK$50-200 for genuinely useful help.",[174,261,263],{"id":262},"tour-guides","Tour guides",[179,265,266,272],{},[182,267,268,271],{},[169,269,270],{},"Half-day tour",": HK$100-200 per person.",[182,273,274,277],{},[169,275,276],{},"Full-day tour",": HK$200-400 per person.",[49,279,280],{},"The structural principle: Hong Kong's service-industry pay structure assumes the 10% service charge but does not assume substantial additional tipping. The 10% charge is the floor; tipping beyond it is for exceptional service rather than as a standard expectation.",[62,282,284],{"id":283},"yum-cha-and-dim-sum-etiquette","Yum cha and dim sum etiquette",[49,286,287],{},"Yum cha (literally \"drink tea\") is the morning-to-early-afternoon Cantonese tradition of sharing tea and small plates. The practice has specific conventions:",[174,289,291],{"id":290},"tea-selection","Tea selection",[49,293,294],{},"The host or first arrival usually orders the tea for the table. Common choices:",[179,296,297,303,309,315],{},[182,298,299,302],{},[169,300,301],{},"Bo lei (pu'er)"," - dark fermented tea, the traditional Hong Kong yum cha default.",[182,304,305,308],{},[169,306,307],{},"Heung pin (jasmine)"," - lighter, flowery.",[182,310,311,314],{},[169,312,313],{},"Soeng mei (longjing)"," - green tea.",[182,316,317,320],{},[169,318,319],{},"Tit gun yum (tieguanyin)"," - oolong.",[49,322,323,324,327],{},"The tea is poured throughout the meal. When someone refills your cup, the polite gesture is to ",[169,325,326],{},"tap two fingers on the table"," twice - the traditional thank-you gesture for tea pouring (a residue of Qing dynasty etiquette).",[174,329,331],{"id":330},"ordering-dim-sum","Ordering dim sum",[179,333,334,340,346,352],{},[182,335,336,339],{},[169,337,338],{},"Dim sum menus"," are typically a paper card or a digital tablet at the table. You mark the items you want.",[182,341,342,345],{},[169,343,344],{},"At trolley restaurants"," (the older style, now rarer), servers wheel trolleys of fresh dim sum past the table; you point at what you want.",[182,347,348,351],{},[169,349,350],{},"Order in rounds",". Start with 3-4 items, eat them, then order more. Ordering everything at once produces cold dim sum.",[182,353,354,357],{},[169,355,356],{},"Share everything",". Dim sum is communal eating; each dish has 3-4 pieces and is shared by the table.",[174,359,361],{"id":360},"dim-sum-classics-worth-knowing","Dim sum classics worth knowing",[179,363,364,374,380,386,392],{},[182,365,366,369,370,373],{},[169,367,368],{},"Har gow"," (shrimp dumplings) and ",[169,371,372],{},"siu mai"," (pork and shrimp dumplings) - the two most ordered items at every yum cha.",[182,375,376,379],{},[169,377,378],{},"Char siu bao"," (barbecue pork buns) - steamed or baked.",[182,381,382,385],{},[169,383,384],{},"Cheung fun"," (rice noodle rolls).",[182,387,388,391],{},[169,389,390],{},"Egg tarts"," (often as dessert).",[182,393,394,397],{},[169,395,396],{},"Lotus leaf rice"," (lo mai gai).",[49,399,400],{},"A typical yum cha for four people orders 10-15 dishes across 2-3 rounds; the bill runs HK$200-500 depending on choices.",[62,402,404],{"id":403},"restaurant-ordering-and-bill-behaviour","Restaurant ordering and bill behaviour",[174,406,408],{"id":407},"asking-for-the-bill","Asking for the bill",[49,410,411,412,415],{},"In Hong Kong restaurants, you ask for the bill: ",[169,413,414],{},"\"Maaih daan\""," (埋单) in Cantonese, \"Check please\" in English, or \"Mai dan\" if you are in a Mandarin-friendly establishment.",[49,417,418],{},"The 10% service charge is automatically added at most restaurants of any standard level.",[174,420,422],{"id":421},"splitting-the-bill","Splitting the bill",[179,424,425,431],{},[182,426,427,430],{},[169,428,429],{},"Sharing the total"," is the strong default, especially in family or business contexts. The host pays; reciprocation is at a future meal.",[182,432,433,435],{},[169,434,422],{}," (\"AA jai\") is increasingly common among younger friends in casual contexts but is not the default at family or business dinners.",[174,437,439],{"id":438},"cash-and-card","Cash and card",[179,441,442,448,454,460],{},[182,443,444,447],{},[169,445,446],{},"Octopus card"," covers many small transactions and street food.",[182,449,450,453],{},[169,451,452],{},"Card payment"," is universal at restaurants of any standard level.",[182,455,456,459],{},[169,457,458],{},"Mobile payment"," (Alipay HK, WeChat Pay, Apple Pay) is widely accepted.",[182,461,462,465],{},[169,463,464],{},"Cash"," is still useful for street markets and small establishments.",[62,467,469],{"id":468},"table-etiquette","Table etiquette",[49,471,472],{},"Hong Kong table manners follow broadly Cantonese conventions, with British colonial influence at higher-end and Western restaurants.",[174,474,476],{"id":475},"chopstick-conventions","Chopstick conventions",[179,478,479,485,491,497],{},[182,480,481,484],{},[169,482,483],{},"Hold chopsticks correctly","; smooth use is appreciated.",[182,486,487,490],{},[169,488,489],{},"Never stick chopsticks vertically into rice"," (funeral imagery).",[182,492,493,496],{},[169,494,495],{},"Never pass food chopstick-to-chopstick"," (also funeral imagery).",[182,498,499,502],{},[169,500,501],{},"Rest chopsticks on the chopstick rest"," or laid flat across the small bowl when not eating.",[174,504,506],{"id":505},"tea-pouring-etiquette","Tea-pouring etiquette",[179,508,509,515,521],{},[182,510,511,514],{},[169,512,513],{},"Pour tea for others before yourself",". The polite default is to pour for everyone else at the table first.",[182,516,517,520],{},[169,518,519],{},"The two-finger tap thank-you"," for tea pouring is universal in Hong Kong yum cha culture.",[182,522,523,526],{},[169,524,525],{},"Refilling the teapot",": when the teapot is empty, leave the lid slightly open or askew - this signals the staff to bring more hot water.",[174,528,530],{"id":529},"the-host-guest-role","The host-guest role",[49,532,533],{},"Less rigidly hierarchical than mainland Chinese formal dining, but still structured:",[179,535,536,542,548],{},[182,537,538,541],{},[169,539,540],{},"The host pays"," the entire bill at a family or business dinner.",[182,543,544,547],{},[169,545,546],{},"Offering to pay"," is the courtesy; the actual payment is the host's responsibility.",[182,549,550,553],{},[169,551,552],{},"The host typically orders"," for the group at family yum cha, though in casual contexts individual choice is increasingly accepted.",[174,555,557],{"id":556},"conversation-pace","Conversation pace",[179,559,560,566,572],{},[182,561,562,565],{},[169,563,564],{},"Yum cha is slow and conversational",", often running 2-3 hours over multiple rounds of food.",[182,567,568,571],{},[169,569,570],{},"Dinner meals are faster"," than yum cha but still slower than Western restaurant pace.",[182,573,574,577],{},[169,575,576],{},"Conversation volume is high"," at casual restaurants; quieter at higher-end establishments.",[174,579,581],{"id":580},"phone-manners","Phone manners",[179,583,584],{},[182,585,586,589],{},[169,587,588],{},"Phone use is common"," at casual restaurants, less acceptable at formal business dinners.",[62,591,593],{"id":592},"the-trilingual-restaurant-context","The trilingual restaurant context",[49,595,596],{},"Hong Kong restaurants operate in three languages, with the mix depending on the establishment type:",[174,598,600],{"id":599},"cantonese-first-restaurants","Cantonese-first restaurants",[179,602,603,609,615],{},[182,604,605,608],{},[169,606,607],{},"Local cha chaan teng"," (Hong Kong-style diners), traditional Cantonese restaurants, family-run establishments.",[182,610,611,614],{},[169,612,613],{},"Cantonese is the default","; staff may have limited English.",[182,616,617,620],{},[169,618,619],{},"Menus in Cantonese with pictures","; some have English subtitles.",[174,622,624],{"id":623},"bilingual-international-restaurants","Bilingual \u002F international restaurants",[179,626,627,633,639],{},[182,628,629,632],{},[169,630,631],{},"Mid-range and tourist-area restaurants",".",[182,634,635,638],{},[169,636,637],{},"Cantonese and English"," both work; staff are typically bilingual.",[182,640,641,644],{},[169,642,643],{},"Menus in English and Cantonese"," (sometimes with Mandarin).",[174,646,648],{"id":647},"higher-end-and-international-restaurants","Higher-end and international restaurants",[179,650,651,656,662],{},[182,652,653,632],{},[169,654,655],{},"Hotel restaurants, fine dining, Western and Japanese cuisine",[182,657,658,661],{},[169,659,660],{},"English-first"," in many cases, with Cantonese available.",[182,663,664,667],{},[169,665,666],{},"International menu conventions"," with Hong Kong cultural adaptations.",[49,669,670],{},"For travellers with no Cantonese: stay in the second and third categories until you have some Cantonese basics. The first category is rewarding but harder to navigate.",[62,672,674],{"id":673},"where-hong-kong-differs-from-mainland-china-and-taiwan","Where Hong Kong differs from mainland China and Taiwan",[174,676,678],{"id":677},"from-mainland-china","From mainland China",[179,680,681,687,693,699,705,711],{},[182,682,683,686],{},[169,684,685],{},"Cantonese is the dominant language"," (vs Mandarin in mainland).",[182,688,689,692],{},[169,690,691],{},"Traditional characters"," in writing (vs simplified on the mainland).",[182,694,695,698],{},[169,696,697],{},"Tipping is closer to Western norms"," (10% service charge + optional tip) vs mainland's no-tipping rule.",[182,700,701,704],{},[169,702,703],{},"Card and mobile payment universally accepted"," (vs mainland's mobile-payment-first culture).",[182,706,707,710],{},[169,708,709],{},"British colonial residue"," in afternoon tea, cha chaan teng menus, and queueing conventions.",[182,712,713,716],{},[169,714,715],{},"Yum cha culture is more developed"," than in mainland Guangdong, despite both sharing Cantonese tradition.",[174,718,720],{"id":719},"from-taiwan","From Taiwan",[179,722,723,729,735,741],{},[182,724,725,728],{},[169,726,727],{},"Cantonese vs Taiwan Mandarin"," as the dominant language.",[182,730,731,734],{},[169,732,733],{},"Slightly more formal restaurant register"," than Taiwan's casual default.",[182,736,737,740],{},[169,738,739],{},"Higher absolute prices"," than Taiwan.",[182,742,743,746],{},[169,744,745],{},"Stronger British influence"," vs Taiwan's Japanese and US influence.",[62,748,750],{"id":749},"practical-phrasebook","Practical phrasebook",[70,752,753,765],{},[73,754,755],{},[76,756,757,760,763],{},[79,758,759],{},"Situation",[79,761,762],{},"Cantonese phrase",[79,764,87],{},[89,766,767,778,789,799,810,821],{},[76,768,769,772,775],{},[94,770,771],{},"Greeting",[94,773,774],{},"\"Nei5 hou2\" (你好)",[94,776,777],{},"Universal greeting.",[76,779,780,783,786],{},[94,781,782],{},"Asking for a table",[94,784,785],{},"\"Yat1 zoek3 toi2 zou2 leoi5 yan4\"",[94,787,788],{},"Cantonese is challenging to romanise; English usually works in mid-range restaurants.",[76,790,791,793,796],{},[94,792,408],{},[94,794,795],{},"\"Maaih1 daan1\" (埋单)",[94,797,798],{},"Universal phrase.",[76,800,801,804,807],{},[94,802,803],{},"Saying thank you",[94,805,806],{},"\"M4 goi1\" (唔該)",[94,808,809],{},"Cantonese for thank you \u002F please \u002F excuse me - a multi-purpose politeness word.",[76,811,812,815,818],{},[94,813,814],{},"Saying it was delicious",[94,816,817],{},"\"Hou2 hou2 sik6\" (好好食)",[94,819,820],{},"Welcomed at the table.",[76,822,823,826,829],{},[94,824,825],{},"Calling for service",[94,827,828],{},"\"M4 goi1\" plus raised hand",[94,830,831],{},"\"M4 goi1\" doubles as a polite call.",[62,833,835],{"id":834},"cross-references","Cross-references",[179,837,838,846,853,858,865],{},[182,839,840,841,845],{},"The ",[56,842,844],{"href":843},"\u002Fmandarin\u002Fphrases\u002Frestaurant","Mandarin restaurant phrases page"," covers Mandarin restaurant interactions; Hong Kong Cantonese requires different vocabulary but similar structures.",[182,847,840,848,852],{},[56,849,851],{"href":850},"\u002Fmandarin\u002Faccents","Mandarin variety guide"," covers the mainland vs Taiwan distinction.",[182,854,840,855,857],{},[56,856,59],{"href":58}," decision piece covers the language choice for adult learners.",[182,859,840,860,864],{},[56,861,863],{"href":862},"\u002Fresources\u002Fchina-dining-and-tipping-etiquette","China dining and tipping etiquette piece"," covers mainland Chinese dining conventions and the contrast with Hong Kong.",[182,866,840,867,871,872,871,876,871,880,884,885,889],{},[56,868,870],{"href":869},"\u002Fresources\u002Fspain-dining-and-tipping-etiquette","Spain",", ",[56,873,875],{"href":874},"\u002Fresources\u002Fmexico-dining-and-tipping-etiquette","Mexico",[56,877,879],{"href":878},"\u002Fresources\u002Fargentina-dining-and-tipping-etiquette","Argentina",[56,881,883],{"href":882},"\u002Fresources\u002Ffrance-dining-and-tipping-etiquette","France"," and ",[56,886,888],{"href":887},"\u002Fresources\u002Fquebec-dining-and-tipping-etiquette","Quebec"," dining etiquette pieces cover the other major destinations.",{"title":891,"searchDepth":892,"depth":892,"links":893},"",2,[894,895,903,908,913,920,925,929,930],{"id":64,"depth":892,"text":65},{"id":163,"depth":892,"text":164,"children":896},[897,899,900,901,902],{"id":176,"depth":898,"text":177},3,{"id":202,"depth":898,"text":203},{"id":220,"depth":898,"text":221},{"id":238,"depth":898,"text":239},{"id":262,"depth":898,"text":263},{"id":283,"depth":892,"text":284,"children":904},[905,906,907],{"id":290,"depth":898,"text":291},{"id":330,"depth":898,"text":331},{"id":360,"depth":898,"text":361},{"id":403,"depth":892,"text":404,"children":909},[910,911,912],{"id":407,"depth":898,"text":408},{"id":421,"depth":898,"text":422},{"id":438,"depth":898,"text":439},{"id":468,"depth":892,"text":469,"children":914},[915,916,917,918,919],{"id":475,"depth":898,"text":476},{"id":505,"depth":898,"text":506},{"id":529,"depth":898,"text":530},{"id":556,"depth":898,"text":557},{"id":580,"depth":898,"text":581},{"id":592,"depth":892,"text":593,"children":921},[922,923,924],{"id":599,"depth":898,"text":600},{"id":623,"depth":898,"text":624},{"id":647,"depth":898,"text":648},{"id":673,"depth":892,"text":674,"children":926},[927,928],{"id":677,"depth":898,"text":678},{"id":719,"depth":898,"text":720},{"id":749,"depth":892,"text":750},{"id":834,"depth":892,"text":835},"Culture",null,"2026-06-05T00:00:00+00:00","Hong Kong dining culture, yum cha and dim sum traditions, the trilingual restaurant context, tipping conventions, and what distinguishes Hong Kong from mainland China and Taiwan.","md",[937,940,943,946],{"q":938,"a":939},"Do you tip in Hong Kong?","A 10% service charge is automatically added to restaurant bills at most establishments of any standard level, which is the closest equivalent to a tip. An additional small cash tip is appreciated for exceptional service but not strongly expected; rounding up or leaving 5 to 10% on top of the service charge for genuine excellence is the upper end. Taxis take a round-up to the nearest HK$10; porters take HK$20-30 per bag; housekeeping takes HK$30-50 per night at higher-end hotels.",{"q":941,"a":942},"What is yum cha and how does it differ from dim sum?","Yum cha literally means 'drink tea' and refers to the morning-to-early-afternoon Cantonese tradition of sharing tea and small plates with family or friends; dim sum (literally 'touch the heart') refers to the small plates themselves. A yum cha session runs 2 to 3 hours over multiple rounds of food, the tea is poured throughout, and the cultural register is family-oriented and conversational. Ordering everything at once produces cold dim sum; the rhythm is order three to four items, eat, order more.",{"q":944,"a":945},"What does tapping two fingers on the table mean in Hong Kong?","It is the traditional thank-you gesture for tea pouring, a residue of Qing dynasty etiquette. When someone refills your tea cup, you tap two fingers (index and middle) twice on the table to signal thanks without interrupting conversation. The gesture is universal in Hong Kong yum cha culture and is a small but real piece of Cantonese dining literacy that foreign visitors should learn before their first yum cha.",{"q":947,"a":948},"Is Hong Kong dining etiquette the same as mainland China?","Broadly Cantonese in foundation but with significant divergence. Hong Kong runs a 10% service charge and Western-style tipping rather than mainland's no-tipping rule, uses Cantonese as the dominant language rather than Mandarin, uses traditional characters rather than simplified, accepts card and mobile payment universally rather than mainland's mobile-payment-first culture, and shows British colonial residue in afternoon tea and cha chaan teng menus. The chopstick conventions (no vertical sticks, no chopstick-to-chopstick passing) carry across both.",{},"\u002Fresources\u002Fmandarin\u002Fhong-kong-dining-and-tipping-etiquette",{"title":37,"description":934},"resources\u002Fmandarin\u002Fhong-kong-dining-and-tipping-etiquette",[954,955,956,957,958],"hong kong","cantonese","dining etiquette","tipping","travel","Hong Kong has more Michelin stars per capita than any other city for several years running, a 10% service charge added to most restaurant bills (closer to Western norms than mainland China's no-tipping rule), a distinctive yum cha dim sum tradition with its own ordering and tea-pouring etiquette, and a trilingual restaurant context where Cantonese is the dominant language and English is widely usable at mid-range and higher venues.","A1TekU_U0i162Mkgagy_fQBYcOBw-_TVlIUjWlG5x20",{"left":4,"top":4,"width":5,"height":5,"rotate":4,"vFlip":6,"hFlip":6,"body":962},"\u003Cg fill=\"none\" stroke=\"currentColor\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\">\u003Cpath d=\"M15 12h-5m5-4h-5m9 9V5a2 2 0 0 0-2-2H4\"\u002F>\u003Cpath d=\"M8 21h12a2 2 0 0 0 2-2v-1a1 1 0 0 0-1-1H11a1 1 0 0 0-1 1v1a2 2 0 1 1-4 0V5a2 2 0 1 0-4 0v2a1 1 0 0 0 1 1h3\"\u002F>\u003C\u002Fg>",{"left":4,"top":4,"width":5,"height":5,"rotate":4,"vFlip":6,"hFlip":6,"body":964},"\u003Cg fill=\"none\" stroke=\"currentColor\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\">\u003Cpath d=\"M12 15V3m9 12v4a2 2 0 0 1-2 2H5a2 2 0 0 1-2-2v-4\"\u002F>\u003Cpath d=\"m7 10l5 5l5-5\"\u002F>\u003C\u002Fg>",{"left":4,"top":4,"width":5,"height":5,"rotate":4,"vFlip":6,"hFlip":6,"body":966},"\u003Cpath fill=\"none\" stroke=\"currentColor\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\" d=\"M13 21h8M15 5l4 4m2.174-2.188a1 1 0 0 0-3.986-3.987L3.842 16.174a2 2 0 0 0-.5.83l-1.321 4.352a.5.5 0 0 0 .623.622l4.353-1.32a2 2 0 0 0 .83-.497z\"\u002F>",{"left":4,"top":4,"width":5,"height":5,"rotate":4,"vFlip":6,"hFlip":6,"body":968},"\u003Cg fill=\"none\" stroke=\"currentColor\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\">\u003Crect width=\"18\" height=\"18\" x=\"3\" y=\"3\" rx=\"2\" ry=\"2\"\u002F>\u003Ccircle cx=\"9\" cy=\"9\" r=\"2\"\u002F>\u003Cpath d=\"m21 15l-3.086-3.086a2 2 0 0 0-2.828 0L6 21\"\u002F>\u003C\u002Fg>",{"left":4,"top":4,"width":5,"height":5,"rotate":4,"vFlip":6,"hFlip":6,"body":970},"\u003Cg fill=\"none\" stroke=\"currentColor\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\">\u003Cpath d=\"M6 22a2 2 0 0 1-2-2V4a2 2 0 0 1 2-2h8a2.4 2.4 0 0 1 1.704.706l3.588 3.588A2.4 2.4 0 0 1 20 8v12a2 2 0 0 1-2 2z\"\u002F>\u003Cpath d=\"M14 2v5a1 1 0 0 0 1 1h5M10 9H8m8 4H8m8 4H8\"\u002F>\u003C\u002Fg>",1781519466009]