IT expert and foodie Michael Chan introduced Master Low-key Food Shop to Shau Kei Wan in 2009 with his addictive egg waffles
Michael Chan is not a chef, nor is he a traditional restaurateur. The Shau Kei Wan-native began his career in the IT industry. But a foodie? That he is.
In 2009, he felt that something was missing in his neighbourhood: egg waffles. Less gentrified than other Hong Kong Island locales, Shau Kei Wan has defended itself against modernisation creeping along the MTR Line. Many Shau Kei Wan restaurants number in the decades with their history.
The neighbourhood is also a snacky one. A scattering of shops sell takeaway traditional snacks, noodles, soups, and skewer items. “When I realised [Shau Kei Wan] didn’t have any delicious sweet Cantonese snacks, I left the IT industry in 2009 to open the first location of Master Low-key Food Shop,” Michael remembers.
Egg puffs (gai daan zai) and the twin sibling interchangeably-named egg waffles of puffs (gaak zai beng) have long been at the heart of Hong Kongers, a staple in the local diet since the mid-20th century.
Seemingly, Shau Kei Wan lacked a source for this decades-old snack and Michael seized an opportunity to treat the neighbourhood with freshly-made waffles.
“As the boss of Master Low-key, I came up with the recipe for our egg waffles and I teach my staff how to make them,” Michael shares. The production of the snack is quite simple. “Their preparation is straightforward and easy to master.”
Made with eggs, flour, sugary, and evaporated milk, egg puffs shape up with a bubbly shell, crispy on the outside and chewy on the inside, or with a spongy lattice-like texture throughout in the case of egg waffles.
Egg waffles have remained eternally beloved by resident foodies. Compared to modern takes on the snack from Mammy Pancake and Chicken Egg Boy to traditional operators like Lee Keung Kee and Hung Hom Pancakes, Michael remains classically Hong Kong with what he offers sandwiched between or flavoured inside the waffles.
“I want to only use flavours that represent the history of Hong Kong, whilst catering to a lot of people’s different tastes.”
“The five main flavours on our menu are based on the concept of ‘five flavours of life’ The original flavour represents sweetness; the apple flavour represents sourness; the dark chocolate represents bitterness; the sausage represents spiciness; and the salted egg yolk represents saltiness. We hope that when guests taste our products, they can also experience the various flavours of life.
The foodie is no stranger to experimentation. Master Low-Key have introduced limited-time flavours across the city, including ginger and taro, mala sauce and dried chicken, minced garlic and preserved duck egg, and char siu and egg scallion omelet.
Growing beyond Shau Kei Wan, Michael has been particularly nimble in his expansion strategy.
Master Low-key is located inside an Indonesian supermarket in Causeway, a dining court in a Po Lam mall, and an Asian street food court in Quarry Bay. The chain has also operated pop-ups at the Hong Kong International Airport and Island Shangri-La.
“We want to bring our egg waffles to everyone in Hong Kong and work with companies that are keen to work with us.”
In the future, Michael envisions a new egg tart flavour to find a permanent standing on the menu, as well as continued public support for his egg waffles and puffs.
“I hope our brand and products can become representative of Hong Kong. When people mention egg waffles in the future, the first thing that comes to mind will be Master Low-key. We will continue to strive to make this traditional Hong Kong snack even better.”
Make your way over to Master Low-Key Food Shop’s stores today for a taste of classic Hong Kong.
