The old cliche goes that Hong Kong is where East meets West.
In a globalized world, the city is hardly the only one that can claim that mantle. But its British colonial legacy has left an imprint on the food culture, creating a unique culinary mix of Chinese and European influences.
Hong Kong is a foodie paradise. There’s no shortage of diners and stalls that serve quick bites to go, and when it comes to street food, you have plenty of choices from egg waffles to fish balls.
Many places open early for breakfast and stay open until late at night. It’s fitting for a city that never slows down. The food is usually served fast and simple.
We’ve picked five spots that are all conveniently located in the bustling shopping neighborhood of Causeway Bay, so you can get your eats in between shopping.
Not all the food is technically from Hong Kong, but locals have nonetheless adopted them as their own. We think they’re delicious nonetheless 😋
Egg waffles 鸡蛋仔
Egg waffles, or gai daan zai in Cantonese, are a local classic. Many people here can remember ordering the pastry off makeshift carts set up on the street.
Nowadays, there are fewer carts, the result of a citywide clean-up effort, but egg waffles can still be found all over.
They’re usually made to order, and the key is getting the right texture: crispy on the outside and puffy on the inside.
Where to Get It
龍津美食
1 Yee Wo Street, Causeway Bay
Pork chop bun 猪扒包
Pork chop buns are the perfect example of how food in Hong Kong blends influences from Chinese and European cuisines.
Technically from Macau, another former colony, the pork chop bun is a deep-fried chop sandwiched inside a toasted piggy bun. Like egg waffles, the bun is crispy on the outside but fluffy on the inside.
The greasy, carb-loaded burger is a popular after-school snack among local students.
Where to Get It
丹麥餅店
106 Leighton Road, Causeway Bay
Pan-fried tofu 鱼肉煎豆腐
Fried tofu is a common street snack in Asia, and in Hong Kong, shops take it to the next level by stuffing it with fish meat.
(Read more: A primer on tofu and all the ways Chinese people eat it)
The outside is pan-fried until it’s golden brown, creating a crispy outside and soft inside. (By now, you see that textural contrast is a theme in Hong Kong street food.)
Chili and hoisin sauce are offered on the side to balance out the oiliness and fish flavor.
Where to Get It
人和荳品廠
55 Jardine’s Bazaar, Causeway Bay
Brown sugar bubble milk 黑糖珍珠鲜奶
This drink is originally from Taiwan, but it’s taken Asia by storm, and now, it’s everywhere.
Unlike the more popular bubble tea, this drink has no tea in it. Rather, brown sugar syrup is mixed with milk to give it a smoky kick that tastes almost like tea.
The tiny shop that sells this drink in Causeway Bay, Xing Fu Tang, is an offshoot of a popular Taiwanese chain. Expect lines.
Where to Get It
幸福堂
36 Jardine’s Bazaar, Causeway Bay
Sugarcane juice 甘蔗汁
Before sugarcane grinders came to Hong Kong, people would buy chunks of the stalk and chew on them to draw the liquid out.
Thankfully, no one has to go through that much work for a cup of juice.
Vendors of sugarcane juice abound in Hong Kong, where they’ll often feed sugarcane stalks into a grinder to press the juice fresh.
It’s the perfect antidote to Hong Kong’s brutally hot weather.
