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25 results found
Definition: A code-mixing term used by native Hong Kongers to refer to the time period up to now without sounding so formal and elegant in social situations.
Usage: E.g. So far我覺得呢間餐廳幾好食, 但係service有D差囉。(So far I think the food in this restaurant is quite good, but the service is a little bad.)
Synonym: 目前為止, 至今
Reference: https://lihkg.com/thread/3926896/page/1
Definition: A code-mixing term used by upper class Hong Kongers to refer to sea urchin in a Japanese restaurant.
Usage: E.g. 當你碰上「海膽壽司」時，你可能會說Uni Sushi，但一些餐館會稱「海膽」為Sea Urchin來代替Uni (When you come across "sea urchin sushi", you will probably say Uni Sushi, but some restaurants will still use "sea urchin" to refer to uni.)
Synonym: 海膽; sea urchin
Reference: http://paper.wenweipo.com/2011/12/21/ED1112210026.htm
Definition: A code-mixing term used by native Hong Kongers to describe someone as kind and friendly, even though it can just be a good manner posture sometimes.
Usage: E.g. 跟住呢個係我自身經歷左warm嘅事: 一個人去食譚仔點知叫得太辣流晒鼻水但搵唔到紙巾, 同枱隔離有個人遞左紙巾俾小妹 (Then this is my own experience of a warm thing: I went to Tam Jai restaurant to eat by myself and I somehow ordered too spicy so I got a running nose but could not find tissue. Then someone from another table handed me tissue.)
Synonym: 温暖; 熱心; 熱情
Reference: https://lihkg.com/thread/2513918/page/3
Definition: Originated from ''白菜' (baak6 choi3), this is a romanised code-mixing term used by Hong Kong expats to refer to a popular kind of cabbage served in Chinese restaurants. (Also bak choi, pak choi, pak choy.)
Usage: E.g. There are also rich choices of vegetables, e.g. choy sum, spinach, bok choy...
Synonym: 白菜
Definition: A code-mixing term used by native Hong Kongers to refer to a restaurant located inside a school or company. However, it is worth noting that the origin of the word is from Europe and should not to be confused with ‘can-ting’ or ‘can-teng’ in Mandarin or Cantonese (餐廳), which start with the ‘ts’ sound instead of ‘k’ sound in ‘can’.
Usage: E.g. 今日好多人呀！快啲落canteen霸位啦！(There are so many people today! Let's go to the canteen to hog the seats first!)
Synonym: 飯堂; 食堂 ; 餐廳
Reference: https://www.instagram.com/p/DSKkZbOEqPJ/ (use mobile version)
Definition: A code-mixing term that waiters love to use to refer to the last order that customers can make in a restaurant before it closes. (最後訂單)
Usage: E.g. 今次last order，有D咩想落就好落喇。 E.g. Waiter: 今次最後訂單。 Customer: 吓？咩訂單話？
Reference: https://www.gotrip.hk/生活/中英夾雜-港式廣東話-gt12-772959/
Definition: A code-mixing term that Hong Kongers often use to refer to the list of dishes available at a restaurant. (餐牌)
Usage: E.g. 伙記，唔該比個menu我睇呀。
Synonym: 餐牌
Reference: http://www.cmi.hku.hk/Ref/Article/article02/01.html
Definition: Derived from the punning of '埋單' in Cantonese, this is a code-mixing term used by Gen Z Hong Kong local students to refer to getting the bill in a restaurant.
Usage: E.g. Excuse me, waiter. My dad!
Synonym: 埋單
Reference: https://www.instagram.com/reel/DdRLkcpJ3Rc/?stkn=YTV0M3dpeWxjMm9u (use mobile version)
Definition: A romanised code-mixing phrase used by Hong Kong expats when they want to order something in a restaurant but don't know how to read a menu.
Usage: E.g. Mm goi waiter! Ni gor please!
Synonym: 呢個, this
Definition: A code-mixing term that Hong Kong restaurants love to use especially during public holiday to refer to the additional fee added to a bill because it sounds more classy than '服務費' and less explicit than '加一' or '加二' in Cantonese, which mean +10% and +20% respectively.
Usage: E.g. A: 吓？食個下午茶都要加二？ B: 今日係新年假期，所以有service charge。(A: What? There's +20% service charge even for an afternoon tea? B: Today is Chinese New Year holiday so there is service charge.) E.g. 到底邊個發明加一服務費？(Who on earth invented +10% service charge?)
Synonym: 加一, 加二, 服務費
Reference: https://lihkg.com/thread/2268003/page/4
