Street food in Hong Kong is incredibly popular worldwide, making it a global phenomenon for those traveling here. However with prices rising along with a competitive market with countless iterations, we wanted to see if HKD100 can still get you a full, legendary food tour.
In this episode, Aiden tours one of Mong Kok’s most densely populated junctions, introducing classics like the curry fishball, stinky tofu, garlic bag noodles and cold soy-braised skewers. Here, we dive deep into the history behind these popular bites, and how relevant they are in contemporary Hong Kong.
