The MMMs Awards 2021
Best Fish Ball
As fellow fishball heads will tell you: Kong Chai Kee's homemade creations are not-to-be-missed. Not if you call yourself a true fan! If not from a visit from their brick-and-mortar location in Causeway Bay, take a baggie to go for your very own serve at home. Just follow the quintessential steps to preparing these authentic Chiu Chow recipes: a simple blanch in boiling water.
- Kong Chai Kee, G/F, 2 Canal Road East, Causeway Bay, Hong Kong, +852 2893 5617
The fish balls Megan's Kitchens are not your typical snow-white balls bobbing in a clear consummé or slathered in a thick curry sauce; they're designed to go with the simmering broth of soupy hotpot. There’s the classic Chiu Chow make, or the Fu Zhou edition with a meaty filling of either original or spicy. And a cuttlefish ball, too, made with bite-size cuttlefish chunks folded within the homemade paste and in an rainbow specturm of colours.
- Megan's Kitchen, 5/F Lucky Centre, HK Hong Kong Island, 165-171 Wan Chai Rd, Wan Chai, Hong Kong, +852 2866 8305
This here is the citywide beloved version of the humble fishball. Simmered and soaked in a thick curry soup, first, then brushed with a scooping of chunky curry sauce. Fishball Man has been a favourite for decades and it’s simple to see why: fish balls moulded in the perfect one-size bite with the perfect chew followed by the street stall's infamous Secret Satay Sauce that’s both sweet and spicy, and the secret to it's popularity.
- Fishball Man, 50 Tin Kwong Rd, To Kwa Wan, Hong Kong, +852 6258 5417
Pak Loh Chiu Chow’s bread and butter is in its name: Chiu Chow cuisine. And you know what that means, chiu chow style fish balls best known for its irregular appearance and loved for its satisfying chew. Labelled as a classic — with a brief stint serving Cathay Pacific's Business Class travellers — the fish balls are handmade and served in a variety of settings. The most popular: clear broth with silky strands of ho fun.
- Pak Loh Chiu Chow, (various locations), Shop 1002, 10/F, Times Square,1 Matheson Street, Causeway Bay, +852 2577 1163
The network of restaurants embedded within compact Kowloon City might be hard to navigate but you can always spot the entrance of Tak Cheong Noodle — distinguished by long, unending queues. They're here for the homemade fish balls, made from a considered blend of saltwater fish to be enjoyed in the accompanying pork bone broth, the deep-fried fish skin and fish cake that is produced fresh each day from their own factory.
- Tak Cheong Noodle, (various locations), Comfort Court, Shop B, G/F, 88 Fuk Lo Tsun Rd, Kowloon City, Hong Kong, +852 2718 3838
Shau Kei Wan-native is a beloved local institution. Sure, you'll come for fragrant dai pai dong favourites, but foodies in-the-know will also make a stop here for On Lee's mixed dry flat noodles that come topped with the restaurant's selection of fish cakes and fish balls that are made fresh everyday.
- On Lee, 22 Shau Kei Wan Main St E, Shau Kei Wan, Hong Kong, +852 2513 8398