Hong Kong is a rich city, and one obsessed with the new, the exotic, the rare, and the expensive—a combination that gives it a food culture unlike that of anyplace else on earth. In China, no city has the resources to attract so many talented chefs from every region, and thus no other city can offer such a wide representation of Chinese cuisines—although in Hong Kong, these are adapted to local tastes, which means that they're usually lighter, healthier, and more sophisticated. Hong Kong is a city that eats out, and the options range from street stalls to chic hotel restaurants (like the Mandarin Oriental's Man Wah or the Regent's Lai Ching Heen) and exclusive private clubs. Money, of course, is usually no object. It is not unheard of, for example, to spend $60 on a bowl of shark's-fin soup, $650 on a single dish of abalone, or upwards of $10,000 on a dinner for 12 people—not including drinks.