Local Taste: 4 Must Eat Michelin Street Food in Hong Kong
Originated in the 1950s, the Egg Waffle is definitely a collective memory of most of the Hongkonger. The most important thing of an appetizing egg waffle is the golden coat and the special texture, being crunchy on the outside and soft on the inside. We used to have only a single flavor but now we have a wide range of flavor! This Michelin starred shop sells different kind of Egg Waffle, such as chocolate Egg Waffle and Matcha Egg Waffle. The Egg Waffle is absolutely the representative of Hong Kong Street Food!
Jyu Cheung Fan (Rice noodle roll)
A tasty Jyu Cheung Fan should have a soft and smooth texture but not to be sticky. Mix the tender Jyu Cheung Fan with sweet sauce, chili sauce and sweet soy sauce, you can also add fried sesame for better taste!
Fish ball is also a local street food originated in the 50s - 60s, it is probably the most popular street food to Hongkonger. Soy sauce or curry sauce can also be a perfect match with the chewy and flavorful fish balls.
Put Chai Ko (Sticky rice pudding)
There are two flavors of traditional Put Chai Ko, which are brown sugar and white sugar. We usually add red beans into the Put Chai Ko batter, pour the batter into the porcelain bowls and steam it. People named Put Chai Ko after the bowls. Use skewers to take out the Put Chai Ko after steaming it. It’s soft and chewy texture served with red beans can definitely satisfy your craving for sweet snacks!