Best Street Food in Hong Kong

This small shop, famous for its banana roti, was founded in 2019 and reopened at its current location in 2024. The menu is largely the same as the old shop, with the addition of new flavors alongside the usual sweet and savory options like Nutella, Ovaltine and pork floss with mozzarella. The roti is crispy on the outside and tender on the inside, topped with delicious sauce and plenty of sweet banana pieces — absolutely mouthwatering! All roti is made to order, so please be patient. Be prepared to queue, as it is very popular.

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One of the characters in the shop’s name refers to black sesame, and the entire shop is dedicated to products made with it. At the entrance, two large stone mills continuously grind fresh sesame paste, which is then used to prepare desserts and snacks on the spot, ensuring everything is made fresh.

The most popular item is the stone-milled black sesame soup, made from high-quality sesame that undergoes a traditional “nine steaming, nine drying” process, known for its high nutritional value. Also highly recommended is the nostalgic Hong Kong dessert, black sesame roll, handmade with a soft, chewy texture and a rich sesame aroma. In addition, the shop also offers sesame oil, sesame paste and health-focused sesame balls, perfect for taking home and enjoying at your leisure.

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This small shop was founded in 1951, originally starting as a street stall before relocating to its current site in 2021. The newly renovated space is clean, bright and comfortable.

The signature dish is glutinous rice with preserved meat. Diners can choose to add cured Cantonese pork sausage or duck liver sausage, or opt for the mixed “double sausage” version, which brings both flavors together in one generous bowl. The result is visually appealing and richly layered in taste. The glutinous rice is steamed until each grain remains distinct yet pleasantly chewy and aromatic. The sausages are all made in-house: The cured Cantonese pork sausage is firm and savory, while the duck sausage is richer and more fragrant, with notes of duck liver and rice wine. As the rice absorbs the rendered oils and aroma, it is further enhanced by braised mushrooms and spring onions, resulting in a deeply satisfying dish.

The shop also serves classic Hong Kong-style snacks such as wok-fried rice rolls and pork bone congee, both well worth trying.

Further Reading: Keung Kee: Three Generations of Hong Kong-style Cured Meat Sticky Rice

Founded in 1893, Kung Wo Beancurd Factory is one of Hong Kong’s enduring symbols of local street culture and traditional food. This historic shop has long been a neighborhood favorite, known for its authentic soy-based products and classic street snacks. The current space has been refurbished into a more comfortable and modern setting, while the flavors remain rooted in the original factory production, preserving an old-school character with consistently high quality and affordable prices.

The most popular item is the silky tofu pudding, rich in bean aroma and smooth in texture. Also not to be missed is the pan-fried stuffed tofu— golden on both sides, topped with a thin layer of minced pork, where the savory meat and delicate soy flavor come together in perfect balance.

Further Reading: Kung Wo Beancurd Factory: Soy Products to Take You Down Memory Lane

Since opening in 1998, Sang Kee Foods (Western District) has become one of the most representative street food spots in Sai Wan, Hong Kong. With only three tables available for dine-in, most customers opt for takeaway, yet this does not diminish its popularity among diners. The walls are covered with photos of celebrities and notable figures, reflecting its long-standing reputation and loyal following.

The signature dish is Chiuchow-style marinated goose, with grain-fed geese sourced from Chiuchow slow-braised in more than 10 spices and aged master stock. The result is richly layered in flavor, with tender, succulent meat and a deep, savory aroma, offering a long and satisfying finish.

Relocated from Prince Edward to Mong Kok at the end of 2023, the shop now also offers a dine-in option while continuing to serve a variety of Sichuan snacks. The signature liangpi (cold wheat noodles) are refreshingly cool, topped with cucumber shreds, coriander and ground peanuts and served with a secret blend of chile vinegar. Fragrant, spicy and highly satisfying, it is available in multiple spiciness levels. Those who love Sichuan peppercorns are advised to opt for the extra numbing option.

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The shop relocated to its current location in mid-2025 and continues to focus on a range of authentic Hong Kong-style street snacks. Among the highlights is the daily limited white fish ball, made from a blend of various sea fish and flour, offering a clean, pronounced seafood flavor with a bouncy, springy texture. Also not to be missed are the freshly deep-fried fish spring rolls, golden and crispy on the outside with a soft, tender filling, delicately seasoned with five-spice powder for a distinctive flavor.

All house-made sauces are prepared by the owner, adding another layer of character to the experience. Diners are recommended to pair the snacks with chile oil or curry sauce for extra depth and flavor.

Further Reading: 9 Hong Kong Delicacies that You Shouldn't Miss