See the newest Instagram and blog updates from Hong Kong including our day tours, cool activities and the Hong Kong life in general.
Don’t be put off by the name or pungent aroma because the flavour of stinky tofu is actually quite mild. Chunks of crispy, fermented tofu that have been deep-fried before being slathered with your choice of sauce (usually chilli or hoisin), this is one of the city’s most popular street stall foods.
Deep fried stinky tofu. Photo credit: discoverhongkong.com
Almost every Hongkonger has a favourite fish ball vendor. Bouncy and fluffy, the best Hong Kong-style fish balls are made with freshly ground fish paste, hand-beaten and slammed to springy perfection. It’s commonly enjoyed on a stick with spicy curry sauce.
Fish balls, one of local favourite snacks. Photo credit: discoverhongkong.com
Originating in Shunde, Guangdong province, this traditional pastry is made by steaming a dough mixture of rice flour, white sugar, water and yeast. It is sweet with some sour notes and has a soft and spongy texture.
Local snack delight. Photo credit: discoverhongkong.com
Often translated as ‘sticky rice pudding’, put chai ko is typically made of rice flour and red beans. These ingredients are put in a small china bowl. When the pudding sets, it can be removed from the bowl on a small stick and eaten like a popsicle. Modern innovations of this traditional snack have introduced new flavours such as pumpkin and green tea.
Sticky rice pudding or put chai ko. Photo credit: discoverhongkong.com
Sweetened egg batter grilled in a mould to make puffs. Crunchy on the outside, soft on the inside. These days it comes in a range of flavours, including chocolate, strawberry and coconut.
Local snack delight. Photo credit: discoverhongkong.com
A pastry-crust filled with egg custard and baked. This popular Hong Kong snack probably originates from English custard cakes. Some are made with cookie dough while others have a flaky pastry.
A must try snack in Hong Kong. Photo credit: disoverhongkong.com
A bun filled with sweet winter melon paste. Legend has it that when the winter-melon puffs made by a woman in Guangdong province were highly praised in public, her husband proudly declared that they were his wife’s cakes. The name ‘wife cake’ stuck. In Hong Kong, back when the New Territories was a day trip away from the urban areas, it was de rigeur for visitors to Yuen Long to buy wife cakes to take home. Today, they can be easily purchased at Chinese bakery shops citywide.
Freshly baked wife cakes. Photo credit: discoverhongkong.com
Traditionally, pineapple bun contained no pineapple and earned its name because its chequered top resembles the skin of a pineapple. The top half of the bun is made from cookie-type dough, while the bottom is made from Chinese-style bread dough, which tends to be softer and sweeter than Western bread. Many vendors insert a cold pat of butter into a warm pineapple bun.
Delicious pineapple bun with butter. Photo credit: discoverhongkong.com
Cruising to and from Hong Kong island and Kowloon, riding the star ferry is one thing not to miss! It is one of the cheapest modes of transportation that will give you a breathtaking view of both sides of Hong Kong. You will have the relaxing feeling of cruising across the harbour that will definitely make your Hello! Hong Kong walking tour more fun and memorable
witness this stunning view on your Hello! Hong Kong walking tours
Photo by Sankalp Sharma on Unsplash
It is one of the oldest modes of transportation across Hong Kong that takes about 8 to 10 minutes journey. to and from. Surely a treasure of the city and is a big contribution to Hong Kong’s culture. This is something to look forward to once the Pandemic is all over and that everyone can travel again!
Chinese tea culture features strongly in Hong Kong but the local milk tea is a more recent concoction, having only come on the scene in the 1950s. Various blends of Sri Lankan black tea are infused with evaporated or condensed milk. It is called Stocking Milk Tea because it is percolated in a stocking-like filter. The brew is smooth and creamy in texture.
A cup of Hong Kong Milk Tea. Photo credit: discoverhongkong.com
The local passion for this beverage cannot be understated: it drives the consumption of hundreds of millions cups of milk tea every year, has inspired competitions to find the best vendors and turned the beverage into an icon of Hong Kong’s food scene.
