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For the best street snacks in town, look no further than Mong Kok, where you'll find curry fish balls, among other snacks. The Tung Choi Street vicinity is especially rich in eateries of this type, selling everything from regional specialties like spicy Chongqing noodles to curry fish balls on bamboo skewers and fragrant egg waffles.
This award-winning eatery serves some of the city’s best dim sum at dirt-cheap prices. Opened by a former Four Seasons Hotel chef, this humble spot makes all of its shrimp dumplings, rice rolls, and baked cha siu buns fresh to order. It's as popular as ever, so go in midafternoon if you want to beat the crowds.
The miniature cakes here sit like jewels in the pastry case. A lot of the desserts feature Asian ingredients such as green tea and adzuki beans. Japanese-style soufflé pancakes are another house specialty. These fluffy stacks are served with toppings such as fresh strawberries, chocolate shavings, and whipped cream. Sweets aside, 100 Bites also offers pasta-based lunch sets and a tasting menu for dinner.
Dundas Street in Mong Kok is filled with street vendors. The Fei Jie Snacks Stall is one of the best, with its dizzying selection of skewered choices ranging from chewy squid to duck gizzard to pig intestine (best eaten with a squirt of mustard).
This classic cha chaan teng serves some of the best Hong Kong classic dishes. Sample both their baked treats and carb-focused mains---try the beef hor fun, a savory and aromatic stir-fry noodle dish, followed by a pineapple bun with a slab of cold butter or an egg tart (or both). If you have room for dessert, the Hong Kong French toast is a must.
Hong Kong roast meats are famous for a reason, and roast goose is one of the must-try dishes. This is a good place to sample the roasted bird with a side of rice or noodles---the goose skin is crispy, while the meat remains tender and flavorful. The restaurant also serves char siu, roast pork, and chicken; but the geese remain the best option.
This quirky ramen shop lined with loud anime posters and drawings offers outstanding tsukemen (dipping ramen) for lunch until 4:30 pm, after which it switches to soup ramen. Customers are given a little paper to note down their ramen preferences, from the type of ramen, soup intensity level, amount of ramen noodles, and toppings.
One of the pioneers of American fast-food-style dining in Hong Kong, Si Sun still looks and feels like an eatery from the swinging '60s. The plastic fixtures have stayed the same over the past few decades, and the menu doesn’t seem to have changed much either. Burgers are geared toward local tastes, and the freshly grilled beef patties are sandwiched between two soft buns and topped with ketchup and mayo. Add cheese or a fried egg and your meal will still be a steal. Si Sun also offers pork and fish fillet burgers, as well as a few rice and noodles dishes.
For a perfect warm-weather treat, drop by Tong Pak Fu for the Taiwanese-style shaved snow ice. Blocks of flavored ice (chocolate, milk, fruit, and many others) are put into a special machine that shaves them into thin, ribbonlike sheets that fold up into a mountainous heap. The texture is richer and denser than regular shaved ice. This store also offers other Chinese desserts, including red-bean soup and sesame-filled dumplings.
