四眼仔腸粉

Speaking of typical Hong Kong snacks what comes into your mind?
Fish balls (魚蛋), shiumai (燒賣) and rolled up rice pastry (腸粉) sure top my list. Popular as they are, it is often difficult to find these of high quality; you know, these are not meant to be expensive delicacies and often qualities are sacrificed for lowering the costs. Don’t get me wrong, I am not saying this place sells them at a high price for a «more desirable» quality; rather, I applaud them for their low price without sacrificing the quality of the food.
Let me not ruin your excitement on how low the price of the food can get but I shall share with you my thoughts regarding the food:
Fish balls — some like them bouncy and chewy, I like them less so. Drenched in a hot broth, you can have it spicy or mild; slightly softer than those you would expect from hotpot, the fish balls have the texture of elastic ball of fresh mozzarella with a hint of dried orange zest; served best with a touch of hoisin sauce.
Shiumai — not one of those pricy dimsum you would expect from a yumcha place, no shrimp, no mushroom yet they are just comforting, reassuring really to have fish shiumai with soy sauce and hot chili oil. Soft bellied with a flavorsome coating, yum.
Rolled up rice pastry, or as people call them in Hong Kong, «Cheung Fun» — it is interesting how a bland sheet of steamed rice pastry could turn into a delicacy. Smooth, silky sheets of rice pastry rolled up into a slender cylinder, the fun part is the combination of sauces: typically drenched in soy sauce, hoisin sauce, sesame paste topped with a sprinkling of toasted sesame. This flavor base also goes amazingly well with the fish balls and shiumai you ordered to give a cohesive taste experience.
Dine in standing or take away in a plastic bag, a speedy solution to an empty stomach or a mouth that craves for snacks.