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    A street food counter in Yau Ma Tei where the curry fish balls are the whole point. The balls here are large and genuinely bouncy with fish, the curry runs deep and savory, and a drizzle of chile oil finishes the job. Cool down with steamed rice paper rolls dressed in hoisin and sesame. The aunties and uncles running the counter move at pace without ever losing the warmth, which is rarer at street stalls than it should be.

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    One number, weighted & current 65

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    The dishes from the writeups

    • Curry fish balls

      “Say “street food” to a Hongkonger and the first thing that comes to mind is curry fish balls: deep-fried orbs bobbing in a golden curry.”

      Eater
    • Steamed rice paper rolls

      “Quell the heat with steamed rice paper rolls, which are topped with hoisin and sesame sauces.”

      Eater

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