Steer clear of shark in the water and on your plate in Hong Kong

Hong Kong accounts for 50% of the world market for shark. The expensive shark’s-fin soup, considered by locals to be an aphrodisiac, is made with the great beast’s pectal, dorsal, and lower tail fins. Not only are there environmental and moral issues involved, but the soup has very little flavor, making it one of the biggest wastes of money in the culinary universe. See our top picks for dining in Hong Kong.