Curry fish balls is a signature dish of Hong Kong; we have verified places to eat it in Hong Kong. Springy white fish balls skewered four to a stick, simmered in sweet-spicy yellow curry sauce. Start with where to eat Curry fish balls in Hong Kong.
Curry fish balls · Hong Kong
Springy white fish balls skewered four to a stick, simmered in sweet-spicy yellow curry sauce. Hong Kong's most-eaten street snack, hawked from styrofoam pots at MTR exits and market alleys.
Plain white fish balls have been a Cantonese staple for centuries, sold steamed or in noodle soups since the Qing era. The curry version is pure Hong Kong, invented in the late 1950s when Chiu Chow street hawkers added Hong Kong-style curry powder, sugar, and soy sauce to the broth to give the balls a punchier flavour for snack-by-the-piece street eating. Today Hong Kong eats an estimated 3.75 million curry fish balls a day, more than 50 per person per year. Hop Yik Tai in Sham Shui Po and Mammy Pancake in Tsim Sha Tsui hold the modern canon.
Where to eat in Hong Kong:
- Hop Yik Tai
- Tak Hing Fish Ball Noodle
Where to eat Curry fish balls in Hong Kong: the editor picks