Hong Kong is known for its street food, so whether you’re a 852 resident or visitor to the city, make sure to take advantage of the signature snacks.
Egg Waffle (or Egg Puff or Bubble Wraps)
The vanilla-scented eggy batter is cooked in a hot honeycomb iron creating crispy puffs with fluffy, chewy middles. The bubbles tear off into individual bites with great textural contrast for convenient, addictive snacking. Rock up to a street food stall next time and do it like a local – gai daan jai, m goi! (egg waffle, please!)
Best Bet: At Mammy Pancakes, the queue is usually rather long but definitely worth the wait.
(Carnarvon Mansion, 8-12E Carnarvon Rd, Tsim Sha Tsui – with other locations throughout Hong Kong)
Siu Mai and Fish Balls
Though they are separate items, sui mai and fish balls are typically ordered together and are one of the most classic street foods. Filled with either pork or fish, then wrapped in a thin yellow pastry, the sui mai from street stalls are served on a stick along with sweet soy sauce, curry sauce and chili oil for dipping. The golden, springy fish balls are deep-fried and offered with a range of flavourful sauces, the most popular being a spicy curry.
Best Bet: Kai Kei Snack in Mong Kok has a variety of quintessential snacks, and especially sui mai and fish balls.
(41 Dundas Street, Mong Kok)
Also known as dan tat, egg tarts have a golden custard filling and buttery flaky crust. Served warm, these small tarts are a melt-in-your-mouth treat. There are two types of egg tarts: one made with shortcrust pastry and the other with Chinese puff pastry preferred by locals, but both are worth a try.
Best Bet: Tai Cheong is our go-to, and their version is done with crispy shortcrust.
(35 Lyndhurst Terrace, Central)
Despite the name, these sweet, fluffy buns do not have any pineapple. The pillowy sweets got their names from the crackly sugar topping that resembles the prickly fruit. Served stuffed with a slab of melted butter, these toothsome sweets pair well with a milk tea.
Best Bet: Cheung Heung Yuen Restaurant is an old-school dai pai dong. They don’t have an English menu, so study up before you go.
(107 Belcher’s Street, Kennedy Town, Western District, Kennedy Town)
Cheung fun are slippery steamed sheets of rice noodles rolled and then cut into small chunks so they have a satisfying chewy texture. Served in a styrofoam cup and topped with sweet sauce and sesame seeds, they are convenient and comforting.
Best Bet: Cheong Fun Wang is our go-to.
(Shop D, G/F, Pao Woo Mansion, 177-179 Wanchai Road, Wanchai)