This summer, the heat is on to find some ice cold nibbles. Jo Chow and Mona Lam hunt down the coolest tastes as Hong Kong sizzles.

Ice cream may be the king of cold eats, but what to do if you’re craving something just as cold but much more substantial? Fear not foodies, Hong Kong comes to the rescue with tons of equally chilly alternatives. From Shanghainese to Chiuchow cuisine, the city offers its own share of traditional cool. Sweet, salty, citrusy, and however you like them, these dishes are sure to please your palate in our scorching summer heat.

Coldly Cut the Shanghainese Way

Get Shanghai’d into sampling these savory meats. Relish the succulent smoked duck breast, a simple dish prepared solely with a sprinkling of cracked pepper and sea salt. Drunken chicken is another must (with its name being an obvious reference to its marinating in spirits prior to firing up the wok). Haunted by a resonant sweetness from the alcohol (offset by the salt), the natural flavor of the chicken sings through clean and smooth. Of course, no Shanghainese meal is complete without a jellyfish delicacy.The jellyfish and bamboo greens is an elegant dish of silky flesh paired with an invigorating contrast of chewy vegetables.

Where to get it

Great Shanghai Yap Pan Heung Restaurant
L/G, Kimberley Plaza, 45-4 Kimberley Rd., Tsim Sha Tsui, 2721-1663.
Open noon-midnight daily.
Imperial Kitchen Beijing and Shanghai Cuisine
5/F, Lee Garden, 33 Hysan Avenue, Causeway Bay, 2577-2018.
Open 11:30am-3pm for lunch, 5pm till late for dinner; 10:45pm last order.

Chow Down, Chiuchow-style

Cold platters in Chiuchow cuisine are collectively called “beat cold” – odd name, but in the summer these brilliant yet simplistically designed cold dishes sure beat the hell out of any hot dish. The chilled steamed crab, prepared only with salt, holds its taste within the shell and remains wonderfully aromatic despite the lack of sauce. Another notable dish is the sliced goose meat, a hearty offering with generous slabs of tender and juicy flesh, drenched in a rich broth. As for those of you that are bold enough to brave spice, Chuichow-style, the clams in chilly oil captures the fresh taste of the ocean with flaming spices.

Where to get it

Chiu Chow Kitchen
G/F & 1/F, Charmhill Centre, 50 Hillwood Road, Tsim Sha Tsui, 2722-6600.
Open 11am-midnight daily.
Tak Kee Chiu Chou Restaurant
G/F, 535 Queens Road West, Western, 2819-5568.
Open 11:30am-3pm for lunch, 5:45pm-11pm for dinner; closed Mon.

Gratify Your Inner Sweet Tooth

The Chinese believe that cultivating an inner state of cool is essential to health, so in food preparation, it’s not just about the physical temperature of it, but also its nature. Try Gold and Jade Leaves, a chilled dessert soup made with crunchy water chestnut, silky sago bits, and delicate sprinkles of mango and grapefruit. Craving something with more of a local flavor? The purple rice congee, a traditional Cantonese “sweet soup” can also be served cold. Enjoy the texture of the high-fiber purple rice, and the puree is also enriched by a hint of creamy coconut milk. Inside and out, these sweets will work to cool your core and rebalance your chi.

Where to get it

Yin Lok Kui Dessert Home
G/F, Triumph Court, 39 Electric Road, Tin Hau,
2512-9378.
Open noon-12:40am daily.
Chung Kee Dessert
CB 58, Smiling Plaza, 162-188 Un Chau Street, Cheung Sha Wan, 2720-7123.
Open 12:30pm-2am daily.