Tourists visiting Hong Kong and locals have one thing in common: they love to eat. While the city is home to countless world-class restaurants, its true soul is found in its vibrant street stalls. From the sweet aroma of egg waffles to the smoky char of roasted chestnuts, Hong Kong’s street food has become deeply ingrained in everyday life, evoking a sense of nostalgia. When hunger strikes, many of us reach for a quick, fuss-free bowl of fish balls. When we’re craving the comfort of childhood—coming home hungry after school—we go straight for cheung fun. And on cheat days, we happily give in to those addictive, greasy fried skewers. Here’s your ultimate guide to the best street food in Hong Kong and where to find them.
All the best Hong Kong street food you need to try
Curry fish balls
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Curry fish balls, or ga lei yu daan, are a beloved Hong Kong street food and the perfect pick-me-up for people of all ages. We take these bite-sized orbs seriously. They must be springy with a golden-brown skin that’s slightly charred, then doused in a savoury curry sauce. Once you dig in with a bamboo skewer, you’ll see why this is one snack we just can’t share. Get your own bowl.
Where to get fish balls in Hong Kong: Plenty of 7-11s across Hong Kong, Mong Kok and Yau Ma Tei’s street food stalls, and Cheung Chau for its giant fish balls.
Siu Mai
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A staple street food as well as a dim sum classic at yum cha, Siu Mai has its origins in China’s Inner Mongolia, but the current Cantonese version is now the most familiar. It’s typically made of chopped shrimp, ground pork, minced mushrooms, and ginger, all wrapped in a thin yellow wonton wrapper. In restaurants, you’ll see it topped with crab or fish roe, or carrots. But the street food version is drizzled with some good ol soy sauce.
Where to get Siu Mai in Hong Kong: Street food stalls in Sham Shui Po and Mong Kok. Tim Ho Wan and One Dim Sum offer fuss-free restaurant versions. And you can get halal Siu Mai at the Islamic Centre Canteen in Wan Chai.
Cold mixed noodles
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“It’s just noodles in a bag; how good can it be?” Wait till you get your hands on one. Cheap, tasty, and full of umami, it’s hard to pass on the cold mixed noodles. To enjoy this treat, simply pick your noodle, and add any extra toppings you’d like. The street vendor will then stir it all together with savoury sauce, minced garlic, and chilli paste if you like yours spicy.
Where to get cold noodles in Hong Kong: There are some stalwarts in Hong Kong including Pak Mei Foods in Mong Kok.
Roasted chestnuts
Road-side roasted chestnuts are more than just a street snack. It’s pure nostalgia and an indicator that winter’s coming. Sadly, there are less and less hawkers now, due to the government’s crackdown, so we’re cherishing them all the while more. You’ll likely spot an old couple with a large open wok filled with little bits of charcoal. Some hawkers also sell roasted sweet potatoes and quail eggs, just the right comforting bites on a breezy chilly day.
Where to get roasted chestnuts in Hong Kong: You’ll likely spot hawkers by Times Square in Causeway Bay and the Flower Market in Prince Edward.
Egg waffles
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Another Hong Kong street snack that hooks us from the very first whiff is the iconic egg waffle. We will proudly claim that ours reign supreme over all others. If you really want to impress the aunties at the stall, try ordering it by its Cantonese name, gai daan zai. You won’t get a discount, but you might earn a few compliments (no promises). These heavenly, lightly sweet treats now come in all kinds of flavours, from salted egg yolk and chocolate to peanut butter, matcha, and more.
Where to get egg waffles in Hong Kong: Mammy Pancake has multiple locations in Hong Kong and is always a hit.
Tea eggs
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We love our tea in Hong Kong, so much so that we’ve added it to our go-to protein. They gently crack hard boiled eggs and then soak them in black tea. Overtime, the flavours seep through and leave a slightly marbled effect on the eggs. Some might bat an eyelid, but most love it for the extremely affordable price for a healthy snack.
Where to get tea eggs in Hong Kong: Street vendors in Sheung Wan and Sham Shui Po, as well as chain stores like Ten Ren’s Tea and Hung Fook Tong.
Cheung fun
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Made of steamed rice roll sheets, we’ll admit that cheung fun is pretty bland on its own. Which is why street vendors are often generous with their toppings (if they’re being stingy, don’t be shy to ask for more!). The soft and chewy texture sure make cheung fun addictive.
Where to get cheung fun in Hong Kong: Cheung Fun Wong in Wan Chai, Wing Kee Noodle in Causeway Bay, and Hop Yik Tai in Sham Shui Po.
Three Fried Stuffed Treasures
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When it comes to Cantonese, naming is very literal. Cooks often stuff the three ‘treasures’ – bell pepper, eggplant, and tofu – with fish paste. They flavour the fish paste with preserved mandarin peel, coriander, and green onion. Then, they fry the vegetables on iron griddles and serve them (with the oil still dripping) in polystyrene foam containers.
Where to get Three Fried Stuffed Treasures in Hong Kong: Zaa Go 1996 in Causeway Bay and Dong Hing Snack Food in Tai Kok Tsui.
Stinky tofu
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They say don’t judge a book by its cover, so don’t judge this street snack based on its pungent smell. The long fermentation process produces the smell, and then the vendors deep-fry the bean curd to give it a crispy outer layer. Then, you can slather it in sweet sauce and chilli sauce to add an extra kick. So, once you brave past the smell, stinky tofu will take you by surprise.
Where to get stinky tofu in Hong Kong: Street vendors in Mong Kok.
Deep-fried pig intestines
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Now, onto the more adventurous palates, you’ll instantly recognise these bright orange rolls when you see them. Deep-fried in hot oil, the intestines’ outer layer gets a nice crisp whilst the inner stays slightly chewy and moist. The vendors serve the rolls in skewers. And you can then top them off with some sweet hoisin sauce if you wish.
Where to get deep-fried pig intestines in Hong Kong: Street vendors primarily in Mong Kok and Sham Shui Po.
Beef offal
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Chinese cooking traditionally utilises virtually all parts of an animal. So, it’s only fair that Hong Kong’s street food scene gets the same treatment. You’ll find everything from the cow’s lungs, liver, intestines, and pancreas, all slow-cooked in a soy-based marinade for long hours.
Where to get beef offal in Hong Kong: Temple Street Beef Offal is Michelin-recommended.
(Featured and Hero image credit: Getty Images)
Note : The information in this article is accurate as of the date of publication.
