When people think of Hong Kong, towering skyscrapers and vibrant cityscapes often come to mind. But beyond the neon lights and shopping streets lies a culinary wonderland. This city is a paradise for food lovers — a melting pot where East meets West, tradition dances with innovation, and every corner serves up something delicious.
Whether you’re a first-time visitor or a returning traveler, here’s your ultimate guide to must-try Hong Kong dishes — from humble street snacks to iconic Cantonese delicacies.
1. Street Food
Hong Kong’s street food scene is where the city’s character truly shines — fast, flavorful, and full of life.
Curry Fish Balls: Curry fish balls are one of the most iconic and beloved street foods in Hong Kong. These small, chewy balls are made from white fish paste, giving them a firm and springy texture that’s uniquely satisfying.
What sets them apart is the fragrant curry sauce — mildly spicy and deeply aromatic, often made with a blend of Southeast Asian spices such as turmeric, cumin, and chili. The result is a flavorful coating that perfectly complements the subtle taste of the fish balls.
Traditionally sold from mobile carts and small street stalls, curry fish balls are a common sight in bustling areas like Mong Kok, Sham Shui Po, and Temple Street Night Market. Vendors serve them hot, usually skewered on sticks or in small paper bowls, making them ideal for snacking on the go. Whether you’re exploring the city during the day or out for a late-night bite, this street snack is a must-try.
Beyond their bold taste, curry fish balls carry a strong sense of nostalgia for many locals, evoking childhood memories of after-school treats or casual weekend snacks. Affordable, flavorful, and unmistakably Hong Kong — they’re a perfect introduction to the city’s vibrant street food culture.
Egg Waffles (Gai Daan Jai): Egg waffles, known locally as gai daan jai (meaning “little chicken eggs” in Cantonese), are a nostalgic and beloved street snack in Hong Kong. These golden “bubble waffles” are crispy on the outside and soft and fluffy on the inside, creating a delightful contrast in every bite.
Made from a batter of eggs, sugar, flour, and evaporated milk, they are traditionally cooked in a special cast-iron mold over an open flame, which gives them their distinctive bubble shape and sweet, fragrant aroma.
While the classic version remains the most popular, modern variations sometimes include additions like chocolate chips, matcha, or even ice cream toppings. Egg waffles are perfect for a quick snack while exploring the city and hold a special place in the hearts of locals as a childhood favorite.
Grilled Siu Mai (Street-style): Grilled siu mai, a popular street snack in Hong Kong, offers a unique twist on the traditional steamed dim sum. Unlike the classic pork-and-shrimp versions served in restaurants, these siu mai are usually made from a fish paste mixture, giving them a lighter and springier texture.
After being shaped into bite-sized pieces, they are grilled over open flames until slightly charred and smoky. Vendors typically drizzle them with a flavorful blend of soy sauce and spicy chili sauce, adding a savory kick that perfectly complements the smoky fish flavor.
Grilled siu mai are commonly found at night markets and street food stalls, making them a perfect snack for evening strolls or late-night cravings. This local favorite highlights Hong Kong’s street food creativity and offers a delicious alternative to traditional dim sum.
Stinky Tofu: Stinky tofu is a distinctive and adventurous snack loved by many in Hong Kong. This fermented tofu is deep-fried until it reaches a golden, crispy exterior, which perfectly contrasts with its soft and creamy inside.
Despite its strong and pungent aroma—often described as funky or “stinky”—the flavor beneath is surprisingly mild, with a slightly cheesy and savory taste that delights the palate.
Stinky tofu is usually served with a side of pickled vegetables or drizzled with spicy chili sauce, enhancing its complex flavors. Found mostly at night markets and street food stalls, this snack is a must-try for food lovers eager to experience authentic Hong Kong street cuisine and its bold flavors.
Rice Rolls with Sauce (Cheung Fun): Rice rolls, or Cheung Fun, are a beloved traditional Cantonese dish commonly enjoyed for breakfast or as a snack in Hong Kong. These silky, smooth sheets of steamed rice noodles are delicately rolled and then generously drenched in a combination of savory sauces, typically sweet soy sauce, peanut sauce, and hoisin sauce.
The interplay of these sauces creates a perfect balance of sweet, salty, and nutty flavors. Often sprinkled with toasted sesame seeds, the dish offers subtle crunch and fragrance that complement the soft, tender texture of the rice rolls. Cheung Fun can be served plain or filled with various ingredients like shrimp, beef, or char siu (barbecue pork), but the classic version drenched in sauce remains a simple and satisfying favorite among locals and visitors alike.
Beef Offal Stew: Beef offal stew is a traditional Hong Kong delicacy that showcases the city’s love for bold flavors and unique textures. This hearty dish features a variety of slow-cooked beef organs—such as tripe, lungs, and intestines—simmered gently in a rich and aromatic master stock.
The master stock, infused with a blend of Chinese herbs, soy sauce, star anise, and other spices, imparts deep savory and slightly sweet notes to the offal, making each bite tender and flavorful.
Often served piping hot with a side of steamed rice or noodles, beef offal stew is a comforting favorite among locals who appreciate its complex taste and satisfying mouthfeel. It’s a must-try for adventurous eaters wanting to experience authentic Hong Kong flavors beyond the usual dishes.
Where to try: Mong Kok street stalls, Temple Street Night Market, Sham Shui Po food alleys.
2. Cha Chaan Teng Culture
Cha Chaan Tengs, or Hong Kong-style diners, are fast-paced, no-frills eateries that reflect the city’s hybrid culture. The menus are vast, the service brisk, and the food — unforgettable.
Hong Kong Milk Tea: Hong Kong milk tea is a beloved local classic and an essential part of the city’s café culture. Brewed using strong Ceylon black tea leaves, the tea is steeped multiple times to achieve a bold, robust flavor. The addition of evaporated milk lends a rich, creamy texture that balances the tea’s natural bitterness, resulting in a smooth and silky beverage that is both comforting and addictive.
Often served hot or iced, Hong Kong milk tea is commonly enjoyed at cha chaan tengs (local diners), where it pairs perfectly with a variety of snacks and meals. Known for its distinctive “silk stocking” brewing method—named after the traditional sackcloth filter used—the tea has become a symbol of Hong Kong’s unique culinary identity and a must-try for visitors seeking an authentic taste of the city.
Pineapple Bun with Butter (Bo Lo Yau): Pineapple bun with butter, known locally as Bo Lo Yau, is a quintessential Hong Kong bakery treat loved by locals and tourists alike. Despite its name, the bun contains no pineapple; instead, it gets its name from the distinctive golden, crackled crust on top that resembles the texture of a pineapple’s skin.
This soft, sweet bun is sliced open and generously filled with a thick slab of cold butter, creating a delightful contrast between the warm, fluffy bread and the melting richness of the butter. The combination of sweet and savory flavors makes Bo Lo Yau a comforting and indulgent snack, often enjoyed with a cup of Hong Kong milk tea. It’s a must-try classic that captures the essence of Hong Kong’s unique culinary culture.
Macaroni in Soup with Ham & Egg: A fusion comfort dish — soft macaroni noodles in clear broth, served with a fried egg and slices of ham.
- French Toast (HK-style): Deep-fried toast stuffed with peanut butter, drenched in syrup and butter.
- Iced Lemon Tea / Yuanyang (Tea + Coffee mix): Refreshing and unique, the perfect companion to any meal.
Where to try: Australia Dairy Company (Jordan), Capital Café (Wan Chai), Tsui Wah (various locations).
3. Noodles, Congee, and Rice: Simple, Hearty, Essential
When hunger strikes, Hong Kong’s noodle houses and congee shops are your best friend.
- Beef Brisket Noodles: Braised to tender perfection in clear broth or curry sauce, served with thin egg noodles.
- Wonton Noodles: Delicate shrimp dumplings floating in rich, umami-packed soup, paired with springy noodles.
- Ting Zai Congee (Boat Congee): A humble yet hearty mix of congee with squid, peanuts, fish slices, and shredded egg.
- Barbecued Pork Rice (Char Siu Fan): Glazed pork with a sweet-salty marinade, sliced and served over steamed rice.
- Roast Goose / Soy Sauce Chicken Rice: Crispy-skinned meats roasted Cantonese-style, often paired with ginger-scallion sauce.
Where to try: Sister Wah (Causeway Bay), Ho Hung Kee, Yat Lok (Central).
4. Dim Sum: The Art of Cantonese Bites
To truly experience Hong Kong, dim sum is a must. It’s not just a meal, it’s a tradition — enjoyed with tea and shared among family or friends.
- Har Gow (Shrimp Dumplings): Translucent, chewy wrappers stuffed with plump shrimp.
- Siu Mai: Pork and shrimp dumplings topped with roe or mushrooms.
- Steamed Chicken Feet (Fung Jow): Braised in black bean sauce — soft, gelatinous, flavorful.
- Glutinous Rice in Lotus Leaf (Lo Mai Gai): Sticky rice with chicken, sausage, and mushrooms, wrapped in lotus leaf.
- Steamed Spare Ribs with Black Bean: Bite-sized pork ribs full of savory flavor.
Where to try: Tim Ho Wan, DimDimSum, Luk Yu Teahouse.
5. Traditional Desserts: A Sweet End to Every Meal
Hong Kong’s traditional desserts (known as “tong sui,” or “sugar water”) are subtle, smooth, and often made with nourishing ingredients.
- Mango Pomelo Sago: Mango puree, pomelo sacs, sago pearls, and coconut milk.
- Double Skin Milk Pudding: Steamed milk dessert, soft and creamy with a faint skin on top.
- Black Sesame Soup / Almond Soup / Walnut Paste: Thick, warm dessert soups — rich, nutty, comforting.
- Tofu Pudding (Dou Fu Fa): Silken tofu served warm or cold with ginger syrup.
- Sticky Rice Balls in Sweet Ginger Soup (Tong Yuen): Chewy glutinous balls with sesame or peanut filling.
Where to try: Honeymoon Dessert, Yee Shun Milk Company, Kai Kai Dessert (Jordan).
Conclusion
In Hong Kong, food is not just sustenance — it’s storytelling. Each bite tells of migration, resilience, invention, and identity. From a plastic stool on the roadside to a white-tableclothed teahouse, you’ll find the city’s essence in its dishes.
So the next time you’re here, don’t just take pictures — take bites. Explore with your taste buds, and let Hong Kong speak to you in the universal language of food.