Traditionally speaking, Chinese restaurants tend to be noisy and crowded affairs, the patrons much more interested in food than in decor. They range from simple diners where the only adornment is likely to be Formica-topped tables, to very elaborate affairs with Chinese lanterns, splashes of red and gold, and painted screens. In the 1980s, a new kind of Chinese restaurant exploded onto the scene--trendy, chic, and minimalist, many in Art Deco style, and catering to Hong Kong's young and upwardly mobile.
In any case, Chinese restaurants are places for social gatherings; since Hong Kong apartments are usually too small to entertain friends and family, the whole gang simply heads for their favorite restaurant.
Thus, the Chinese usually dine in large groups; the more, the merrier. The basic rule is to order one dish per person, plus one extra dish or a soup, with all dishes placed in the center of the table and shared by everyone. The more people in your party, therefore, the more dishes are ordered and the more fun you'll have. Dishes usually come in two or three different sizes, so ask your waiter which size is sufficient for your group.
You shouldn't have any problem ordering, since many Chinese restaurants have English menus. If you want to be correct about it, a well-balanced meal should contain the five basic tastes of Chinese cuisine--acid, hot, bitter, sweet, and salty. The texture should vary as well, ranging from crisp and tender to dry and saucy. The proper order is to begin with a cold dish, followed by dishes of fish or seafood, meat (pork, beef, or poultry), vegetables, soup, and noodles or rice. Some dishes are steamed, while others may be fried, boiled, or roasted. Many of the dishes are accompanied by sauces, the most common being soy sauce, chili sauce, and hot mustard.
Because most Chinese restaurants cater to groups and Chinese food is best enjoyed if there are a variety of dishes, lone diners are at a distinct disadvantage when it comes to Chinese cuisine. Some modern restaurants, however, make life easier by offering fixed-price meals. An alternative is to dine at hotel buffets that offer Chinese and international dishes.
At any rate, at a Chinese restaurant the beginning of your meal is heralded by a round of hot towels, a wonderful custom you'll soon grow addicted to and wish would be adopted by restaurants in the United States. Your eating utensils, of course, will be chopsticks, which have been around for 3,000 years and are perfect for picking up bite-size morsels. If you're eating rice, pick up the bowl and scoop the rice directly into your mouth with your chopsticks.
Keep in mind, however, that there are several superstitions associated with chopsticks. If, for example, you find an uneven pair at your table setting, it means you are going to miss a boat, plane, or train. Dropping chopsticks means you will have bad luck; laying them across each other is also considered a bad omen, except in dim sum restaurants where your waiter may cross them to show that your bill has been settled. You can do the same to signal the waiter that you've finished your meal and wish to pay the bill. When dining in a group, avoid ordering seven dishes, since seven dishes are considered food for ghosts, not humans.
As for dining etiquette, it's considered perfectly acceptable to slurp soup, since this indicates an appreciation of the food and also helps cool the soup so it doesn't burn the tongue. Toothpicks are also acceptable for use at the table during and after meals--they can even be used to spear foods too slippery or elusive for chopsticks, such as button mushrooms and jellyfish slices. As in most Asian countries, good manners call for covering your mouth with one hand while you dislodge food particles from your teeth.
A final custom you may see in Chinese restaurants is that of finger tapping--customers often tap three fingers on the table as a sign of thanks to the person pouring the tea.
