Top 10 Most Popular Street Food in Hong Kong

Hong Kong is not only a paradise for shopping, but also a great place to explore gourmets. As Hong Kong is a international metropolis in the world, you can find all kinds of famous cuisines gathering from all over the world. But street food is still the best way to start your cuisine journey in Hong Kong. There are a variety of street foods here. It is a good way to fully experience the Hong Kong food culture. Here to introduce you to some of the most popular street food with the locals of Hong Kong. When you go on vacation in Hong Kong, you can enjoy these cheap but delicious snacks.

Cart Noodle (Chinese: 车仔面)

Cart noodle is a kind of cheap à la carte noodle. There are usually many different food cells on the cart, which are filled with different noodles, soup and toppings. Toppings include Pig skin, Curdled Pig's blood, Pig oviduct, Pig intestine, Beef ball, Red Chinese sausage, Wonton, Chicken wing, Spam, Omasum, Cuttlefish ball, Fish slice, Pork ball, Fried fishball, Crab stick, Siu mai, etc. Noodles includes Ho fan, Thick noodles and Thin noodles.

It has become popular in Hong Kong in the 1950s through independent street vendors operating on roadsides and in public housing estates in low-income districts, using carts. Many street vendors have vanished now but the name and style of noodle endures as a cultural icon in this city.

Recommended places to eat:
• Xinglong Cart Noodle Store, located in the underground of Soy Street in Mong Kok. Tourists can take MTR, get off at Mong Kok Station and get out through EXIT D3, then walking along Sai Yeung Choi South Street and turn to Soy Street
• Liang Liang Noodles Shop (Address:14 Science Museum road, Tsim Sha Tsui, Kowloon)
• Wing Kee Noodle Mong Kok Branch (Address: 177 Portland street, mong kok, Kowloon)

Egg Waffle (Chinese: 鸡蛋仔)

Egg Waffle, also known as Eggette or Gai Daan Jai, is a unique egg-based waffle popular in Hong Kong and Macao area. It is ranked as one of the most popular "street snacks" in the city.

With juice, pour in the middle of the two pieces of special metal honeycomb template, baked on the fire. Pour the eggs are golden, there is the fragrance of the cake, and the middle is half empty, bite when special taste. The making of egg waffle is quite simple. Batter leavened by eggs, sugar, flour and evaporated milk is baked between two plates of semi-spherical cells. When is finished, Egg Waffle looks in golden color with flavor of cake. Now some shops may add chocolate, coconut, sesame, etc. in the batter to create different taste. They are best served hot, and often eaten plain. They can also be served with fruit and flavors such as strawberry, coconut or chocolate.

Recommended places to eat:
• Lee Keung Kee North Point Egg Waffles: Open daily, 10 a.m.-11 p.m. but varies between branches.
Lee Keung Kee North Point Egg Waffles (main branch), 492 King’s Road, North Point.
• Hung Kee Top Quality Egg Waffles: Open daily, 2 p.m.-12 a.m.. Hung Kee Top Quality Egg Waffles, shop A34C, second corridor, Tai On Building, Sai Wan Ho
• Charcoal-fired Gai Daan Tsai: Open daily, 11.30 a.m.-3 p.m., but times can vary. 炭爐伯伯雞蛋仔, Tung Lo Wan Road, Tai Hang

Egg Tart (Chinese: 蛋挞)

Egg Tart is a kind of food influenced by British culture. It is a must-have in Hong Kong's bakery. Authentic Hong Kong egg tarts are divided into two kinds according to the crispy outer crust. One is Puff pastry and the other is shortcrust pastry. They are traditionally made with lard rather than butter or shortening. They are both filled with rich custard that is much eggier and less creamy than English custard tarts.

Recommended places to eat:
• Tai Cheong Bakery (King of Egg Tarts): 35 Lydhurst Terrace, Central, Hong Kong, China
• Honolulu Café: Exit A2 Wan Chai MTR, turn right and walk about 4 meters. And you should see a shop signboard with coconuts trees in green.
• Expresso Coffee Bar (Lord Stows Egg Tarts in HK): Exit D1 Causeway Bay MTR, turn right and walk along the road towards Excelsior Hotel.

Beef Brisket (Chinese: 牛腩)

Beef brisket is a part of cow's belly. It has the effect of part to raise skin maintenance. It is the classic Cantonese food materials, one of the characteristic street food in HK. In Hong Kong, beef brisket is generally divided into curry beef brisket and clear soup beef brisket. Real beef brisket food must be cooked with beef bones for a few hours, make it flank soft and tasty.

Recommended places to eat:
• Kau Kee Restaurant: Open Mon. – Sat., 12.30 - 10.30 pm. 21 Gough Street, Central
• Sang Kee Restaurant: Open Mon - Sat, 7:00 am - 9:00 pm. 20-22 Cleverly Street, Sheung Wan
• Kwan Kee Restaurant: Although the official opening hours are Mon - Sat, 1 - 11pm, Kwan Kee closes when the beef brisket is sold out, usually around 6pm. 26 Dai Ming Lane, Tai Po.
• Lee Noodle Restaurant: Open Mon. – Sun., 7am - 7pm. 22 Shaukeiwan Main Street East, Shau Kei Wan
• Wah Jeh Restaurant: Open Mon - Sun, 11am - 11pm. 13A Electric Road, Tin Hau

Chilled Mango Sago Cream with Pomelo (Chinese: 杨枝甘露)

Chilled Mango Sago Cream with Pomelo, also known as Mango Pomelo Sago, is a Hong Kong style dessert. It is composed of mango, pomelo, sago, coconut milk, cream and sugar. It is not only a dessert or drink, it is also a flavor for cake, ice-cream, ice pop and mooncake. It is said that it invented in 1984 by the Hong Kong Lee Yuan Restaurant.

The making process of it is not complicate. Puree the mango in a food processor; boil the water with rock sugar to make a syrup, tear the pomelo segments into small pieces, mix all the ingredients together and chill in the refrigerator. Then finally serve cold in a bowl.

Recommended places to eat:
• Li Yuan Restaurant: L5-8 Store, 5 F AMP Shopping Mall, 418 Kwun Tong Road, Kowloon, HK

Hong Kong-style Milk Tea (Chinese: 丝袜奶茶）

Hong Kong-style milk tea is a kind of drink originated in Hong Kong, which is made from black tea and milk (usually evaporated milk or condensed milk. It is also known as “silk stocking tea” because it is often brewed in a large tea sock that resembles pantyhose. It has become a part of Hong Kong tea culture. It has a smooth, creamy texture thanks to the evaporated milk

Wan Zai Chi (Chinese: 碗仔翅)

Wan Zai Chi is one of the common street snacks in Hong Kong. It was usually sold by the vendor aside the street, served with small bowls. The main ingredient includes mushrooms, black fungus, pork meat, noodles, served with seasons like flavoured pepper, vinegar, sesame oil, etc.

Recommended places to eat:
• Lv Zai Ji: 吕仔记, A 121 East Street, Shau Kei Wan

Pineapple Bread (Chinese: 菠萝包)

Pineapple Bread, known as Bo Lo Bao in Chines, is a kind of sweet bun quite popular in Hong Kong and Macau. It is a pillowy soft bread with a crunchy and sugary top crust which looks like a pineapple, hence the name. Typically, the bun would be brought hot from the oven to the diner's table, and served halved with a large slab of butter in between the halves.

Recommended places to eat:

• Canton Deli: Shop 3303 3/F Gateway Arcade, Harbour City, 17 Canton Road Tsim Sha Tsui
• Kam Wah Café: 47 Bute St, Prince Edward, Hong Kong
• Kam Fung Restaurant: G/F Spring Garden Mansion, 41 Spring Garden Lane