Bourdain ate: drunken chicken, fish tripe, and egg-custard clay-pot dish with youtiao (fried breadsticks, “like a quiche”). Dinner date: chef Gazza Cheng.

A 100-year old noodle shop. Tony had beef brisket noodles with wontons, cinematographer Chris Doyle had choy noodle soup.

Christopher Doyle and filmmaker Jenny Suen accompanied Tony to eat corn–and–fish ball soup; fried fish ball with dried scallop, dried shrimp, and pork; sun cured salted salted egg yolks served over rice; crispy pork belly cooked in shrimp paste and yu choy

Tony and photojournalist Simon Go ordered Fried pork cutlet over rice with tomato sauce, soup with macaroni, spam and egg, French toast with peanut butter and condensed milk, pineapple bun.

Tony had northern Indian food here. Lunch dates: John and Shamarke, two asylum seekers living in Hong Kong.

Bourdain ate: egg-custard buns, braised chicken feet, and other dim sum classics. Lunch dates: Janice Lau and Jason Cheung, members of Hong Kong punk band David Boring.

Bourdain ate: sourdough chicken-fat egg waffle with Taiwanese bottarga; sauteed prawns with pan-roasted pumpkin, dried shrimp roe, and prawn oil; tea-smoked pigeon; Hakka-style chicken; and pig brain with burnt-pear vinaigrette. Dinner dates: Jenny Suen, feng shui master Thierry Chow, and chef May Chow.

Tony had lunch with Douglas Young, founder of Goods of Desire. They had prawn-roe noodles.