The Night Before Leaving Hong Kong: A Simple Yet Unforgettable Farewell with Street Food
The night before leaving Hong Kong, it was raining outside, and the streets were nearly empty. I wandered around, searching for the street food that used to be everywhere—cheung fun, siu mai, fish balls, and bowl shark fin soup. I wanted a simple, unpretentious meal to mark the end of my trip.
Surprisingly, what was once a common sight had become rare. I only found one stall, whereas in the past, groups of people would gather around, holding fish balls or siu mai in their hands, or enjoying a bowl of bowl shark fin soup. These were the go-to snacks, whether for an afternoon treat or a quick energy boost after a long day of shopping. Cheung fun, siu mai, fish balls, and bowl shark fin soup are some of the most iconic Hong Kong street foods—delicacies you won’t find in a cha chaan teng.
They're not the healthiest choices, and they’re definitely high in calories. But the magic lies in the sauce—it plays a crucial role, while the texture of the ingredients comes second. The siu mai from this stall was just average, but the cheung fun sauce was quite good, and the fish balls were decent. If only I had a cold beer to go with it—it would have been perfect. Unfortunately, the bowl shark fin soup was sold out, and I couldn’t find another vendor nearby.
Enjoying a simple meal like this, at a particular moment, felt even better than indulging in an extravagant or expensive feast. After all, who knows when I’ll have the chance to eat these again—or whether I’ll still crave them next time?
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