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From Our Editors

Hong Kong Station's meals are based on a simple premise that skyscraper architects ought to replicate: let customers create their own. The menu of grains, toppings, and condiments draws from several Asian culinary traditions, allowing customers to soak in international flavors via endless combinations of rice or noodle bowls. These bowls begin with egg noodles, wheat noodles, or rice, and can include more than 30 toppings that range from standard—such as seasonal vegetables, tofu, and fish cakes—to unusual—such as pig's feet, curry fish balls, and chicken gizzard. Staff also assembles pre-made bowls and soups, and serves a range of flavored green teas and bubble teas, as well as alcoholic beverages.

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