Fish balls are one of the most common street foods in Hong Kong and Macau. However, my past experiences with fish balls have been exclusively in Hong Kong, and I’ve always enjoyed them. Every time I visit Hong Kong, it’s almost a ritual to grab a serving. So, whenever I see fish balls being sold, I can’t help but feel tempted to try them. Interestingly, despite their popularity, I’ve never felt the urge to buy fish balls at Taiwanese night markets.
Fish balls are not just about the texture of the balls themselves; the sauce plays a significant role in their overall flavor. Usually, it’s hard to go wrong with this combination—or at least, that’s what I thought.
After visiting the Lou Kau Mansion across the street, we spotted a stall selling fish balls and decided to give them a try. Considering one of our group doesn’t eat beef and another doesn’t like spicy food, we opted for the less spicy curry fish balls. To clarify, this was a random street vendor we stumbled upon.
Despite being freshly taken out of the pot, the fish balls weren’t served hot enough. This immediately reduced their appeal, as the aroma and warmth are essential to enjoying this dish. The sauce wasn’t hot either, which added to the disappointment. Fish balls should ideally be served piping hot for maximum enjoyment, so this was already a letdown.
As for the fish balls themselves, they were quite underwhelming. Even the sauce couldn’t redeem them, which is rare. Sauce is usually the savior of an average fish ball, but this time it didn’t work. Fish balls are such a simple, straightforward snack, yet I’ve never encountered any as lackluster as these. It was an oddly unique experience in the worst way. Perhaps it just didn’t suit my taste? Either way, I wouldn’t try these again, but who knows—they might appeal to someone else.
Next up: the overly aggressive lemon tea next door!
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