For centuries, Hong Kong's position as a major port brought the world to its Fragrant Harbor and exported Asian food back out. The late R.W. Apple, Jr., of The New York Times, called Hong Kong "dim sum heaven." Its warrens of older neighborhoods that specialize in regional Chinese foods co-exist with a world-class French, Italian and Japanese restaurants that feed those who fuel the business boom. Hong Kong is a city where everything begins and ends with a mouthful.
