I Tried Hong Kong’s Most POPULAR Street Food 🇭🇰 $1 Fish Balls Skewers!

We got our fish balls here. So they're grilling up a lot of goodies. So we have reached our next destination on this Hong Kong food tour. It's actually a very popular spot that sells a very popular staple Hong Kongese food called fish balls. I mean there's fish balls you know in a lot of Asian cuisines but apparently Hong Kong style fish balls are you know a hot commodity here and a lot of people love them. I have never had Hong Kong style fish ball before or at least fish balls in Hong Kong so it's gonna be my first time trying it and I'm gonna share it with you guys. So this is a very popular local spot here in Mong Kok. There's a lot of people enjoying their skewers on this street and we got Mr. Haresh here. He's a local here and he says that apparently they serve some great food here and honestly closing on the spot I don't even need him to tell me because there's a lot of street food around here granted it's late at night but this one seems very populated with a lot of hungry customers. So yeah tell us about the spot. Actually this is a Sham Shui Po area and this is of the popular snacks and mainly they sell fish balls, intestine and many other dishes and this is one of the popular spots most of the people come to eat at night. Alright so you see those symbols are pretty similar. Guys guess what this spot is called? It's called Hai Hai Hai food. Hai Hai is the name of the spot. Something smells great here so let us go inside and check out what they got for us. Let's go. Okay so this looks like the fish ball stall here so a lot of illustrations those are welcome because like I said don't read Chinese so if you don't this spot is very helpful because there's a lot of nice pictures and you can see the food right on the outside as well. Skewers different types. That one looks like intestines. I don't know from what animal. Looks like some sausages, squid or octopus, some pork, chicken skewers. These are the fish balls here so it's all different types but apparently the curry fish balls are the ones to get and looks like they got some soups here. You can see a bunch of shumai. There's gonna be a lot of dim sum here. Curry fish balls. Can I have eight? There it is. Alright so we're gonna trade. Let's see. So we got our fish balls here. We're gonna get some more dishes but we're gonna do one at a time. Alright so we got our Hong Kong fish balls here at Sham Sha Poo. So yeah we're gonna try it out for the first time. We're gonna get some other skewers as well but we're gonna do one at a time on this tour. So my first time trying Hong Kong style curry fish balls. Let's try it out. Okay so there is a difference from the fish balls I've had back home. The texture is the first thing that sticks out and the spice because I got curry. It doesn't have to be curry though but I think the strong flavor of curry offsets like you know the fishy odor and taste of a fish ball. But I'm gonna taste another one and see. Maybe the fish they use in Hong Kong is more fresh or something because there is obviously a hint of fish. Fish is a very strong taste so it's not like you can get rid of it completely. And also if you want to get rid of it, why would you want a fish ball? Just eat a meatball. But there's all types of meatballs in Hong Kong cuisine. Dim sum, pork meatball, shrimp meatball, and now fish balls. So this texture is very soft throughout. There's not much of like a pop and crunch. I wouldn't even call the ones back home like a fish sausage because how like chewy it is. This one is very dense. Like when you're chewing through it, the way your teeth carves through the fish ball here, just very very soft. I guess that's the difference in texture. It's not very like a sausage-like where it just pops around your mouth. Just very subtle. Almost like almost like a fish potato ball. Just very very different texture. It looks very smooth on the inside. But yeah this one's very spicy and honestly some of the best fish balls I've had because you know why? It doesn't taste too fishy. That's the thing. I don't know if it's the curry or the fresh fish they use for the fish ball. But you taste more of like the ball, the sausage or whatnot. Like the other ingredients in a fish ball more than the fish in these fish balls. And yeah, oh my head's tingling from the spice. It's basically a very odorless fish ball and I like it. But like I said, fish balls aren't my go-to snack of choice. But it is the best fish balls I've had in my life. I could definitely say that. And the reason being is that it's not too pungent or fishy tasting. So yeah, it's pretty good. Overall DVW score though, maybe it's this curry sauce that little sweetness to it. I give like 8.2 out of 10. But also a great price. This was 8 Hong Kong dollars. That is like less than a dollar. So actually I bump up the score. I give it like 8.5 out of 10 for street food because this is a pretty solid value. And we're gonna get some more skewers here. But this is what I'm learning about Hong Kong guys. They're all about their balls and skewers like shumai balls, pork balls, meat balls. And even the dessert were balls. We just had some dessert there. It was like boba balls, taro balls. So yeah, pretty good. Success trying fish balls for the first time. And this Hong Kong culture guys, there's like people on each corner just eating a skewer. Take a look at that. The word to describe the texture is more spongy than like a regular fish ball. That's more like sausage like. I'd say like, yeah, it's almost like a fish pillow. Guys, Hong Kong truly is a foodie haven. I feel like I've crossed by this corner like four or five times within the span of, you know, 30 minutes of walking. It's just a corner just filled with street food everywhere. And it's like 12 p.m. guys. A lot of these spots are closed, but these are some late night eateries that are open and the smells coming out of here are insane. But yeah, street food culture here is awesome. I feel like you just walk around a popular block, tourist area, and there'll just be street food everywhere. And like I said, it's late and I feel like a lot of these spots are very populated too. Like there's customers in every one of them and food steaming, smells filling up the air, depending on what they're cooking in there. And yeah, update on that fish ball. It is spicy. I give it like an 8.5 out of 10 level of spice. So if you guys cannot handle spice, maybe don't get the curry fish ball. This is great product placement here. All these ice cold drinks after you're eating all that hot curry fish ball. Guys, I might have to grab one. Chicken breast. So you got another station here of more type of skewer. These ones look like meat. Looks like a goose feet, leg maybe, chicken wings, chicken thigh, sausage. Oh, I could barely speak because I was spiced that fish ball with. When you guys are in Hong Kong, it is cash only. So make sure you guys come prepared. This is the meat grill side portion of this Hai Hai Hai Hai. It's the Hai Hai Hai barbecue food. Hai Hai Hai food. Sure, spicy. Yes. So we're grilling up one of our chicken thighs there. Yeah, one more beef please. Yeah, that looked really good. I had to get one myself. Oh, so they deep fry it first. Oh, so there is a skill and technique to these barbecue skewers. Looks like she's lathering some sauce on there. They're like a couple of paintbrushes. But she's not painting them. The colors, painting them with colors of flavor. There's a lot of sauces here too. Oh, so you can mix and match, put on your own sauce on there. Looks like some intestines. So it looks like some dry seasoning as well as wet seasonings. Here you go. Thank you. Yes. Waiting for my skewers. They're anticipating this building. I'm excited. Because like you think skewers like they throw it on the grill and it's done. But no, it's a complex cooking process. Like she's overseeing the grill. Hasn't left her sight in the past 20 minutes and she's doing a lot a lot of something over there. But yeah, looks like our skewers are just about ready. I'm quite sorry. Usually I go to a place, I get like everything at once. But it's Hong Kong culture. I've seen a lot of people do this as well. They get one or two skewers, chill a little bit, and then grab some more. And also the thing about those fish balls is I almost went back for more fish balls because they are addicting. Very tasty. Like I ate five. I just want to keep eating more. But hey, we thought to get some variety. So we got some meatballs, meatballs, meat skewers here. Oh, they're hefty. So 16 Hong Kong dollars each. It's about two and a half dollars. Pretty good Alright, so I'm learning Hong Kong all about their skewers. So we got some more skewers here, beef and chicken thigh. I might have made a mistake, but I asked her to put some of that also spice on here. So wish me luck. That bite was so good. Oh my gosh. Because you get a nice crisp from that grill action. You guys see that? I took a bite from the side just to see if the chicken would fall apart or my teeth, how efficiently my teeth will carve through it. Because it is chicken. Even though it's chicken thigh, a little bit more fatty, it is chicken. So it should have like a bit of toughness to it. But look, I'll do it again. I just fell apart. So there is a dry seasoning. I saw the lovely chef put some seasoning on the meat, like dry rub. So there's a kick to it. And then she lathered on some sweet sauce. So there's also a sweetness to it, but you also get like the charcoal grill taste from the grill on here. So there's a lot of different flavors and tastes. I would say a little bit sweet, spicy, savory, more sweet and spicy. But yeah, it's all honestly very good. And guys, it's a whole chicken thigh on a skewer. Like the confidence to put a whole chicken thigh on a skewer, like you got to know that it will fall apart because if it's like a tough piece of chicken, like literally just fall off the ground, fall onto the ground. But yeah, really good chicken thigh. Also, it's not even the most fatty chicken thigh. I would say it's like a 75, 25, the leanness to fatty ratio, but it's very, very juicy, tender. I might even like this better than a fish ball. It's like two and a half dollars or something for this. It was 16 Hong Kong dollars. So that's a steal. This is a 10 out of 10 here. That's crazy. Oh man. So yeah, there's also a bunch of extra sauce if you guys want to lather more sauce. If I'd put some extra sauce, it'd be that sweet sauce. That sweet sauce is fire. It's like a very light, sweet soya, like a sweet garlic soya maybe. But it's not like a thick sauce. It's a very thin sauce. But yeah, let's try this beef. I don't know what part of the beef this is, maybe like a steak. Let's try it out. Very tough piece of steak. I got a piece in there that I almost thought was like a jerky. I'm gonna say it's like a beef jerky because it's pretty tough, but you taste a lot of that nice grill on there. Same type of seasoning, light, sweet soya glaze. I'll call it a glaze, not really a sauce. Slight glaze and some dry seasoning, a little spice to it. Oh, it must be like some cumin on here. It's like almost like some type of dry curry spice. But it's heat. Take another piece. Chicken all the way. This one's a little tough. Almost like well done on the inside, but what saves it is the way it's grilled and this light, sweet soya glaze and that spice to it. Price is not too bad. 16 Hong Kong dollars. It's all 7.2, but this one is 10 out of 10, guys. This is Hong Kong street food culture. Just grab your skewers. If you guys want more, keep coming back to the counter for more. Make sure you guys bring cash. Cash is king here in Hong Kong. Kill the rest of these and on to more Hong Kong street food adventures. Let's go. We're telling them the chicken is very good. So delicious. This one? Yeah, that one's good. Okay. Yeah, so pretty friendly faces here. I came back to just tell them that the food was great and one of the customers here was telling me that I should try some of the pork intestines because I've seen those everywhere. So that's also a very popular hot commodity here in Hong Kong, but I'll probably try it somewhere else because I've literally seen those pork intestines at almost every street food stall here in Hong Kong. So yeah, stay tuned for those pork intestines. I'm pretty sure I've tried beef intestines before, but I've never tried Hong Kong style pork intestines. Honestly, the skewer cooking process looks very complex. They don't just throw the meat on the grill. Maybe that's why there's such a unique flavor and taste that comes from all of them. Like so much going on. Looks like she's painting on some sauce. I saw her put some dry rub on there as well. She deep fried some of them also. So the complex process here, nothing to play with. They don't just throw it on the grill and let it sit. She's been overseeing this grill for non-stop cooking. Didn't let her sights off of the meat for a second. And yeah, looks like there's a lot of skill involved and a lot of work put into these meat and fish balls. Alright, bye-bye. Alright guys, so I want to share with you a funny interaction that I just had there. And honestly, one that I've been having all throughout Hong Kong. So this is also another first impression. But I wanted to wait for it to happen to me like over a dozen times or me to experience it a couple of times to know that I'm not tripping and that it's actually a thing here. I'm always feeling like people are being yelled at or that people are kind of angry at some of these spots. But that's not the case. It is just the Cantonese language because I feel like it's very, you know, high in tones and lows and pitches goes up and down. Because the funny thing was that we got there and almost seems like fighting words the way they were talking to each other. But then Horesh was telling me that, oh no, we're just talking about, you know, the menu and ordering this and that. I was like, whoa. I mean, so it's kind of like a culture shock because if you guys are not used to it, you might feel like you're being yelled at or something. But that's not the case because afterwards, you know, it's all smiles. All the, you know, waitresses, cashiers, owners were very friendly and nice. All that to say that, yeah, the Cantonese being spoken here in Hong Kong is pretty, for lack of a better word, interesting.