As pasta is introduced elsewhere in the world, it has been incorporated into a number of local cuisines that may have significantly different ways of preparations from those of its country of origin.
In Hong Kong, the local Chinese has adopted pasta, primarily spaghetti and macaroni, as an ingredient in the Hong Kong-style Western cuisine. In the territory's Cha chaan tengs, pasta is cooked in water, and served in broth with ham or frankfurter sausages, peas, black mushrooms, and optionally eggs reminiscent of noodle soup dishes.
This is often a course for breakfast or light lunch fare. The method often involves cooking the pasta well beyond the al dente stage and washing the pasta off starches after cooking, measures frown upon in Italy or in Hong Kong's more authentic Italian eateries.