HK by day, near Nathan Rd.
As for the food, I found a lot of great stuff that I cannot get in Sichuan. The prices were much higher though, almost at the level of similar food back home.
This is a bowl of sliced beef and fish zhou (congee), and some youtiao. The zhou here is thich and creamy and the fish slices and beef slices are both cooked perfectly. I was at first disappointed that the youtiao was cold but it provided some relief from the piping hot zhou.
Egg tarts are everywhere in Hong Kong. Shouldn't be too hard to find a good specimen of something this basic but I didn't finish the first two I tried and so broke down and went to the renowned Tai Cheong.
Shrimp won ton noodles at a cha chaan teng (茶餐厅, or tea hall）:
