Hong Kong's bubbled egg waffle, baked in honeycomb-shaped cast irons on the street, with a crisp exterior and a fluffy interior; eaten warm from the iron, sometimes folded around ice cream or filled with red bean.

Gai daan jai (literally little eggs) emerged in 1950s Hong Kong as a way for grocers to use broken eggs: a sweet batter cooked in special hinged cast-iron honeycomb moulds over a charcoal stove. Mammy Pancake and Lee Keung Kee's North Point stall are the modern reference; Mammy's earned a Michelin Bib Gourmand listing. The bubbled-bottom and crispy-edge contrast is the signature; the same iron is now used for Hong Kong sweet variations with red bean, taro and ice cream.

3 editor picks for Egg Waffle (Gai Daan Jai) in Hong Kong, ranked by editorial score. All Hong Kong signature dishes · Egg Waffle (Gai Daan Jai) across every city.