Hong Kong has been touted by many as a foodie haven. After a little exploring, you realise that this title is not (solely) earned by the abundance of international cuisine and Michelin-starred fare but also the cheap and cheerful traditional street snacks found down alleyways and around street corners. In this city, there is a whole world of street snacks to explore and we know it can be a little daunting for some, so here’s a guide to the best street food Hong Kong has to offer.
Curry Fish Ball 咖哩魚蛋 (gaa lei jyu daan)
These little guys are pretty easy to find around town. When you walk down a food stall-laden street in Hong Kong and smell something tasty, it is likely the scent of the gaa lei jyu daan or Hong Kong fish balls bathed in yellow curry. These fragrant, flavourful balls of fish paste floating in an oily, golden curry soup can’t help but catch a longing glance from all who pass. Expect to pay HK$10 or less for a heaping bowl.
Where: Fishball Man 魚蛋佬 (Hung Hom) – Cheung Chau Fish Balls 甘永泰魚蛋 (Cheung Chau) – Tung Tat Food Shop 通達食店 (Mong Kok)
Egg Tart 蛋撻 (daan taat)
The ever-popular daan taats are something similar to an English custard tart, but heavier on the egg. The crumby exterior crust is filled with a creamy, rich, egg custard filling that can then baked to a golden brown or left pristine yellow. Needless to say, most people buy these by the boxful (they’re usually around HK$8 for one). Don’t confuse these little guys with the egg tarts in other parts of China or Macau, each of these regions has their own unique take on the dessert, with Portuguese-style egg tarts loved in Macau also well-liked in Hong Kong.
Where: Tai Cheong Bakery 泰昌餅家 (Multiple locations) – Gold Garden Cafe 金園茶餐廳 (Cheung Sha Wan) – Bakehouse (Multiple locations)
Egg Waffle 雞蛋仔 (gai daan zai)
This has to be my personal favourite snack. Made from a mixture akin to the typical western pancake or waffle batter, gai daan zai is a hexagonal waffle mat of puffy, bubble-shaped bits! When crafted correctly, the bubbles should be crunchy on the outside and just-so gooey on the inside – it is an art. The original is served up as is, but gai daan zai adulterated with chocolate, matcha, cheese, and even avocado have started to become popular around town in the last few years. The classic bubble waffle usually costs around HK$20, with the fancier versions costing up to HK$30.
Where: Hung Hom Pancake 紅磡雞蛋仔 (Hung Hom) – Master Low-Key Food Shop 低調高手大街小食 (Multiple locations) – Lee Keung Kee North Point Egg Waffles 利強記北角雞蛋仔 (Multiple locations)
Faux Shark Fin Soup 碗仔翅 (wun zai ci)
Fake Shark’s Fin Soup is a classic on the streets of Hong Kong. Originally in the 1940s, street vendors used actual shark’s fin leftovers and bits of meat from restaurant broths. By the 1960s, they started swapping shark’s fin for mung bean vermicelli, making the dish more accessible and even more popular. Today’s version is packed with vermicelli, edible mushrooms, kelps, seaweeds, bean sprouts, bamboo shoots, and beaten eggs, mimicking the traditional soup. To serve, just sprinkle some white pepper and drizzle red vinegar on top for that extra burst of flavour.
Where: Block 18 Doggie’s Noodle 十八座狗仔粉 (Multiple locations) – Marble Noodle 孖寶車仔麵 (Kwai Fong) – 粉果佬 (Kwun Tong)
Fried Pork Intestine 炸豬大腸 (zaa zyu daai coeng)
In this city, it is waste not, want not (when it comes to pigs) with a popular dish derived from seemingly every extremity. As unappealing as it may sound, jaa jyu cheung is one of the most famous street snacks in Hong Kong! With pig intestine that has been rolled up, deep-fried, and stuck on a stick for ease of consumption, this bacon-like treat is usually accompanied by a sauce or two of your choice for HK$12 to HK15.
Where: 多寶美食 (Prince Edward) – Delicious Food Shop 美味食店 (Prince Edward) – Tai Wai Snacks 大圍小食 (Tai Wai)
Hong Kong-Style Milk Tea 奶茶 (naai caa)
Bending the food rules of what constitutes ‘street food’ a bit here to include another of my personal faves, HK style milk tea. Exactly as it sounds, this drink is a mixture of black tea with either condensed or evaporated milk, and if you like, a bit of white sugar. The beauty is in the simplicity. This drink is iconic to this city and consumed at any and all meals, but traditionally, lunch or afternoon tea. (Read more about popular Hong Kong drinks.) A cup of iced or hot milk tea can cost up to HK$12 if ordered individually or can come included with a set meal.
Where: Bing Kee Cha Dong 炳記茶檔 (Tai Hang) – Lan Fong Yuen 蘭芳園 (Central) – Shui Kee Coffee 瑞記咖啡(Sheung Wan)
Pineapple Bun 菠蘿包 (bo lo baau)
These golden, puffy buns are a particularly popular for breakfast but can also be grabbed from almost any local bakery or cha chaang teng for an on-the-go street snack for HK$5. Once again deceptively named, these sweet buns contain no pineapple! Bo lo bau get their name from the crunchy, sugary cap that sits atop the bun, giving a pineapple-like look to the rotund bun and are best served with a thick slice of cold butter in the middle.
Where: Kam Fung Restaurant 金鳳茶餐廳 (Wan Chai) – Kam Wah Café & Cake Shop 金華冰廳 (Mong Kok) – Cheung Hing Coffee Shop 祥興茶餐廳 (Happy Valley)
Pork Dumpling 燒賣 (siu mai)
Without a doubt one of the most common and popular street snacks around the city, siu mai is a delectable Chinese dumpling with local variations found all over China. However the one we are concerned with today is the Cantonese version. Traditionally, the siu mai from our local neighbourhood usually contains fish or meat paste with a little bit of pork, or no pork at all, and will be served with a stick, costing HK$10 to HK$15 for a bowl. Don’t forget to top it off with the sweet soy sauce & chilli oil!
Where: Hung Fook Tong 鴻福堂 (Multiple locations) – Keung Kee 強記美食 (Wan Chai) – ohmumsister餓媽家姐 (Tsim Sha Tsui)
Rice Noodle Roll 腸粉 (cheung fun)
Don’t be fooled by the Cantonese translation of this snack, which means pig intestine noodles, as this traditional street snack often contains no meat. This popular dish consists of tubular rolls of thin rice noodle sheets smothered in soy sauce and other toppings. Top tip: this snack is always a hit with the little ones! However, keep in mind that if purchased in a dim sum restaurant, these rolls are often stuffed with some sort of beef or pork based filling. You’ll pay up to HK$30 at a restaurant and roughly half that at a street snack stall.
Where: Hop Yik Tai Snack Shop 合益泰小食 (Sham Shui Po) – 舊時光石磨腸粉 (Tsim Sha Tsui) – Kwan Kee 坤記腸粉 (Multiple locations)
Stinky Tofu 臭豆腐 (cau dau fu)
Really highlighting the ‘fragrant’ in Fragrant Harbour, stinky tofu might seem like one Hong Kong street food to avoid — especially once you smell it. But do not be too quick to judge this (excessively?) fermented friend, for it tastes much better than it smells. Hong Kong’s sticky tofu is most commonly fried (to leave a nice crunch and golden exterior) and served with chilli sauce. A bag of stinky tofu costs anywhere from HK$15 to HK$30.
Where: 多寶美食 (Prince Edward) – Delicious Food Shop 美味食店 (Prince Edward) – Tai Wai Snacks 大圍小食 (Tai Wai)
Three Fried Stuffed Treasures 煎釀三寶 (zin joeng saam bou)
Another street snack staple is Three Fried Stuffed Treasures. This classic snack features a trio of veggies: aubergine, bell pepper, and soya puff, all generously filled with marinated dace fish paste and then fried on an iron griddle until the edge get crispy. Ready to eat? Give them a dip in soy sauce, Worcestershire, or chilli sauce to kick up the flavour. They’re called “treasures” because each piece is served in sets of three and looking as stuffed as they can be! You can someitmes find this dish at a dai pai dong.
Where: Tung Hing 東興小食 (Tai Kok Tsui) – Jargor 1996 渣哥一九九六 (Kowloon Bay) – 百利來美食 (Yuen Long)
Tofu Pudding 豆腐花 (dau fu faa)
An extremely popular dessert in Hong Kong that is happily consumed all year round (icy cold in the summer and gently warm in the winter) is dou fu fa or tofu pudding. This delicacy is made from soft, silky tofu spooned from a huge container in thin slices and topped with condiments such as ginger sugar. Although it sounds simple, the temperature, texture, and flavour of the desert all need to be just so, making this one hard dish to perfect. One bowl will set you back just HK$15 to HK$20.
Where: Kung Wo Beancurd 公和荳品廠 (Sham Shui Po) – One Bean Curd Pudding Specialist 一豆花 (Multiple locations) – 亞玉豆腐花 (Multiple locations)
Virginia Chan, founder of Humid with a Chance of Fishballs Tours, is a tour guide by day and avid traveller by weekend. Virginia is a proud Vancouverite now in Hong Kong exploring all corners of Asia. She’s currently discovering her Asian roots – one flight, one noodle, and one Canto slang at a time. *slurp*
Header image credits: Leung Cho Pang via Canva
