What to Eat in Hong Kong That’s Worth the Queue

First thing I ate in Hong Kong? Wonton noodles at some tiny shop in Mong Kok. It’s fast, shiok, and super light but full of flavour. After that, it was non-stop eating.

Hong Kong’s the kind of place where every few steps got food calling you… from roast meats, egg tarts, bubble waffles to milk tea. Some places look a bit rundown, but the food? Power.

If it’s your first time or you just want to eat like a local, here’s 10 things I’d totally eat again.

Don’t need to try everything, but pick a few from this list. It’s confirm worth it.

1. Wonton Noodles

I stumbled upon Good Hope Noodle in Mong Kok because Reddit kept bringing it up and also, the queue outside looked legit.

The place is no-frills, fluorescent lights, fast turnover. Once I sat down, the wonton noodles came almost immediately.

Steam rising, broth clear but fragrant. Took one bite and wah, the texture of the noodles was something else. Super springy, like they bounce back when you chew.

The wontons? Plump, juicy, filled with fresh shrimp, no weird fishy taste.

Even the soup caught me off guard. Thought it’d be bland… but no. It was light, but got depth. The kind of slow, comforting warmth. Not salty, just very clean.

Later I found out they use dried fish and pork bones to get that flavour, but all I knew then was, I drank every drop.

📖 About Wonton Noodles

Ask any local and they’ll tell you, this is classic Hong Kong comfort food. Springy egg noodles, clear broth, and those juicy shrimp dumplings.

Every shop does it slightly different, but when it’s done right? You’ll know.

💡 Pro Tips

• Always eat it as is before adding soy or chili, do taste the broth first.
• Ask for “dry” (lo mein) if you don’t want the soup.
• Go early to beat the lunch crowd.

2. The Roast Meat Combo

I found Joy Hing by accident, just walking around Wan Chai looking for lunch. The queue outside was fast-moving and full of locals, so I took a chance.

Best decision of the day. I ordered the char siu and roast duck combo on rice. And the moment it landed on my table, the smell hit me first. Slightly sweet, savoury, roasted goodness. The pork was juicy, with charred edges that gave it that sticky-sweet bite.

The duck? Tender, flavourful, and that layer of crispy skin. Confirm power.

No garnish, no fuss. Just meat, rice, and that glossy gravy drizzled over everything. I didn’t even look up until the plate was nearly clean.

📖 About Cantonese Roast Meats

Char siu, roast duck, crispy pork belly… these are staples of Hong Kong’s siu mei culture.

You’ll find them hanging in shop windows, roasted daily, and served fast over rice or noodles. The best shops have been doing it the same way for decades.

💡 Pro Tips

• Mix meats for best value like char siu with duck or chicken.
• Say “half fat half lean” if you want that juicy pork belly style.
• Go during off-peak hours if you don’t want to rush your meal.

3. Crispy-Skin Goose

This one? Next level.

I tried Kam’s Roast Goose in Wan Chai, and yes, there was a queue but it moved fast. The place is tight, tables are small, but once I sat down and saw the roast goose arrive, I knew why people keep coming back.

The skin?

Paper thin and crackly. You barely touch it and it breaks.

The meat underneath was juicy, with that gamey, savoury depth you only get from goose. I dipped it in the plum sauce on the side. Yummy! Sweet, tangy, cut through the richness perfectly.

I honestly didn’t say much during that meal. Just nodded a lot between bites.

📖 About Roast Goose

Roast goose is a Hong Kong specialty similar to duck but richer, with crispier skin and deeper flavour.

It’s usually marinated with spices, roasted whole, and chopped to order. A proper siu mei heavyweight.

💡 Pro Tips

• Go early — they sell out fast, especially the goose drumstick portions.
• Order with rice or lai fun (thick rice noodles) for a fuller meal.
• The plum sauce? Don’t skip. It balances everything.
  

4. Egg Waffles

I got mine from Mammy Pancake and it was just a small shop near Tsim Sha Tsui, no seats, just take and go.

The smell of freshly made egg waffles was what pulled me in. That sweet, warm, almost cake-like smell. They hand it to you folded in a paper cone, still hot. I bit into the first bubble and it was crispy outside, soft and chewy inside.

Not too sweet, just enough.

Honestly, it was kind of fun popping each “bubble” one by one as I walked down Nathan Road.

Some people try chocolate chip or matcha, but honestly? I stuck with the original. It just felt right… that simple eggy sweetness hit the spot.

📖 About Egg Waffles (Gai Daan Jai)

You’ll see these all over Hong Kong. The crispy little bubble waffles cooked fresh at street stalls. Locals have been eating them since way back.

It’s just eggs, sugar, milk, and a hot mold. Nothing fancy. But when it’s made right?

Confirm addictive.

💡 Pro Tips

• Eat it hot! The texture is best within the first 10 minutes.
• Classic flavour is a safe bet, but chocolate chip is solid too.
• Bring tissues as it can get a bit flaky!

5. Hong Kong-Style Scrambled Eggs

I had breakfast at Australia Dairy Company in Jordan and let me just say, don’t expect good service.

The uncle shouted at me to sit faster. I didn’t even finish looking at the menu and the food was already coming out.

But the moment I took a bite of those scrambled eggs? Silence. It was so smooth, like a cross between chawanmushi and eggs on toast.

Fluffy, buttery, not runny… just right.

The toast was crispy at the edges but still soft inside, and paired with a hot cup of HK-style milk tea? Wah. Old-school breakfast, done proper.

📖 About Hong Kong-Style Scrambled Egg Sets

You’ll find these cha chaan teng (local diners) all over HK. Most do a breakfast set which consists of toast, eggs, ham macaroni soup, and milk tea.

It’s fast, cheap, and deeply nostalgic for locals who grew up with it.

💡 Pro Tips

• Expect to be rushed — they want fast turnover.
• Don’t ask too many questions… just point and order.
• Best to go with a local if it’s your first time.

6. Sourdough Egg Tart

I didn’t expect much when I bit into the egg tart from Bakehouse. Thought it’d be just another flaky pastry with sweet custard inside. But eh… first bite? Immediate silence.

The crust was crazy light and layered, almost like biting into a croissant. Slightly warm, still crisp.

The filling? Silky, not too sweet, and got that soft wobble when I poked it with my finger.

I stood outside the shop just holding it for a moment like, “Eh, why so good?”

And then I went back in and bought another.

📖 About Sourdough Egg Tarts

This one’s different from the usual. The crust is made with sourdough, so it’s got a deeper flavour and a slight tang.

Inside, it’s the same smooth egg custard that HK locals grew up with… just upgraded.

💡 Pro Tips

• Go in the morning when the fresh batch comes out warm.
• Eat it straight, no utensils needed.
• One tart won’t cut it. Trust me.

7. Matcha Soft Serve

After walking around Causeway Bay for hours, I popped into Via Tokyo just to rest my feet.

Didn’t think much, just wanted something cold. Ordered their matcha soft serve, took one spoonful… and actually paused.

It was so smooth. Like, melt-on-your-tongue kind of smooth.

And the matcha? Not the weak, milky kind. This was rich, a little bitter, just the right amount of sweet to balance it out.

I sat by the window, watching people rush past, slowly finishing my cup like some zen moment in the middle of all the shopping chaos.

📖 About Matcha Soft Serve

Via Tokyo is a Japanese-style dessert spot known for using premium matcha from Kyoto. Their soft serve is dense and creamy, not icy, and the flavour is bold. Nothing artificial here.

💡 Pro Tips

• Matcha is their best-seller, but hojicha is solid too.
• Weekends can get crowded so go during off-peak.
• Pairs well with their warabi mochi if you want something extra.

8. WARNING! Snake Soup

Source: Discover Hong Kong

Well, I didn’t plan to try snake soup. Walked past Ser Wong Fun in Central, peeked inside… and it looked so normal.

Like an old-school HK eatery with families and office uncles all sipping the same thing. So I sat down and said, “Okay lah, just one bowl.”

When it came, it looked like shredded chicken in a thick herbal broth. Smelled a bit peppery. First sip… not bad. Warm, smooth, and surprisingly comforting. Added some vinegar, and it got this tangy lift.

Then they gave me these crunchy dough bits on the side like youtiao but crispier. That combo? Kind of addictive.

I didn’t think I’d finish it. But I did. Every drop.

📖 About Snake Soup

Source: Discover Hong Kong

Snake soup’s been around for centuries in Cantonese culture. Locals say it helps “warm the body,” especially in winter. It’s made with lean snake meat, herbs, and sometimes chicken or mushroom for balance.

💡 Pro Tips

• Ask for vinegar and crispy bits as they make it shiok.
• Best to go during cooler months.
• Don’t overthink it. Just eat.

Sitting Down for Yum Cha — Must Do

This one cannot miss.

Yum cha in Hong Kong is like kopi tiam in Singapore and it’s not just about food, it’s the whole vibe.

I went with a friend to DimDimSum in Jordan. Nothing fancy, but full of locals.

We ordered way too much… har gow, siu mai, BBQ pork buns, custard buns, and that chee cheong fun that just slides down smooth. Piping hot. Fresh out the steamer.

The place was noisy, people shouting across tables, uncles flipping the teapot lid for refill. I was sweating but happy. You eat, sip tea, eat some more. And before you know it, an hour has passed.

It’s not fast food. It’s sit-down, take-your-time kind of makan. My kind of morning.

📖 About Yum Cha

Yum cha means “drink tea,” but really, it’s all about dim sum.

People go with friends or family, order a table full of small plates, and just spend the morning chatting and eating. It’s part of daily life here.

💡 Pro Tips

• Go around 10am before the crowd builds up.
• Don’t order everything at once as dim sum comes fast.
• Got kids or big eaters? Even better! More to share.

Temple Street Night Market — Must Go

Temple Street night market was wild. I went just after sunset.

The lights were on, the air was thick with smoke and soy sauce, and the buzz? Non-stop.

You don’t even need to plan what to eat… just walk, look around, and go where it smells good.

I ended up sitting at one of those plastic-table seafood stalls. Ordered stir-fried clams, a plate of claypot rice, and grilled squid on a stick.

The clams came drenched in garlic and chilli. The rice arrived still sizzling, and the bottom was perfectly burnt-crispy.

The squid? Charred just right. I was sticky, slightly sweaty, and so, so full. Loved every second.

📖 About Temple Street Night Market

More than a market, this place is a full-on Hong Kong experience.

You’ll find dai pai dong-style food stalls, street snacks, cheap beer, and loud banter all packed into a few neon-lit blocks.

💡 Pro Tips

• Go after 7pm when the crowd and food stalls are in full swing.
• Cash is king as not every stall takes cards.
• The claypot rice takes 15–20 mins but worth the wait.

What Will You Try First?

Hong Kong food just hits different.

It’s not just about taste, it’s the pace, the people, the way everything’s served hot, fast, and full of flavour. You sit down for roast meat, stand up for fishballs, squeeze into a cha chaan teng for scrambled eggs, then queue for one tiny egg tart that’s somehow the best thing you’ve had all day.

You don’t need to try everything in one trip. Just pick a few… maybe one street snack, one proper sit-down meal, one sweet treat. Eat slowly. Or eat fast. Both work here.

And if you're ever not sure what to order?

Just look for the stall with the longest queue. In Hong Kong, that’s usually the best sign you’re about to eat something great.