This important Lunar New Year speciality is eaten for its auspicious name, which means 'high' as in 'aim high'. The densely textured dish is often pan-fried in slices and served with chilli sauce. Janice Leung has a bite
Yan Toh Heen Kagoshima Sakurajima Daikon Pudding
A dainty pudding packaged in an elegant matte gold box, along with a small tub of XO sauce. The star attraction is the daikon from Kagoshima in southern Japan. In addition to shreds of turnip, translucent diced pieces in the pudding add sweetness and there are just enough dried scallops and preserved sausage for a balanced flavour. Cut it into thick slices for frying so a golden-brown crust forms on the outside.
HK$238 Yan Toh Heen, InterContinental HK, 18 Salisbury Rd
Pat Chun Radish Cake
With new batches steamed daily, these puddings benefit from overnight refrigeration so they hold their shape when cut. They have an incredibly creamy texture and can either be fried quickly in thin slices or in thicker pieces for those who enjoy the creaminess. The loose strands of turnip mean it tends to burn fairly easily, but use medium to low heat and you'll achieve a crispy, golden exterior. The diced meats in the pudding add salty, fatty bursts of flavour - a sign of quality.
HK$155, Pat Chun, 136A Fa Yuen St, Mong Kok
