Egg waffle is a popular street snack in Hong Kong which has even been recommended by the Michelin Guide. Made from eggs, sugar, flour, and milk, the batter is cooked on two plaques of spherically shaped plates, giving the waffles their unique bobble-like roundness. These days, the delicious waffles are often given unique flavors, such as green tea or chocolate, and are frequently served with a variety of different fruits and ice cream flavours.
Reputedly first made in Hong Kong in the 1960s, these buns are topped with a walnut pastry that is incredibly addictive. The appearance of the topping, in its checkered pattern, spikes after baking – hence the name. If you want to try a real pineapple bun, then opt to include that thick, slick slice of butter many traditional dai pai dongs serve it with. Inserting the butter into the bun after baking so that it melts and oozes a beastly number of calories makes all the difference in taste.
Made solely from Chinese sweet almonds, it can be served hot or cold and is sometimes mixed with rice or egg white for a more creamy texture. Not only is it good to taste, but it’s also good for your health too and is believed to help nourish the skin as well as alleviate coughs, colds and asthma.
If you’ve ever wanted to build the perfect bowl of noodles, this is the way to do it. Cart noodles are mix-and-match affairs that allow diners to choose from a bunch of different ingredients, including soup bases, noodle types and toppings. The list of ingredients varies from restaurant to restaurant but common favorites include beef brisket, daikon and dumplings. Man Kei, one of the most popular cart noodle spots in the city, offers more than 70 ingredients, including more than a dozen different noodles.
Curry fishballs are probably Hong Kong’s most iconic street snack. Though they’re mostly made from flour these days and contain almost no fish meat, this has had little effect on the snack’s popularity. Springy in texture, the bite-sized spheres bob about in a strong curry sauce before they’re skewered on a bamboo stick or ladled into a takeaway bowl for on-the-pavement enjoyment.
The outer pastry crust is filled with egg custard and is then baked to form these Hong Kong egg tarts that are based on both the British custard tart and the Portuguese pastel de nata. In Hong Kong, they are commonly eaten in tea houses known as cha chaan tengs, as an accompaniment to tea, though you’ll find them in bakeries as well. These days, there are several variations of egg tarts including chocolate-flavored tarts, green-tea-flavored tarts, and even bird’s nest tarts.
No Hong Kong experience is complete without a dim sum meal. Traditionally served in bamboo steamers, these small plates are designed to be shared, allowing you to taste a bit of everything. Must-orders include steamd siu mai (pork dumplings), har gow (prawn dumplings) and the fluffy barbecued pork-filled buns known as char siu bao. Many dim sum restaurants do solid renditions of these classic items but if you want to try one of the best places in town, nab a table at Tim Ho Wan, the Michelin-starred eatery known for its expertly crafted and freshly prepared – not to mention tremendously affordable – dim sum.