There’s nothing more Hong Kong than taking a bite into an egg tart, whether Hong Kong or Macau-style. What's the difference, you ask? Hong Kong-style egg tarts are made up of crumbly, buttery puff pastry with egg custard. Meanwhile, the Macau-style egg tarts have egg and cream custard and have a crème brûlée-like finish on top. Where to eat: Locals swear by the egg tarts sold at Hoover Cake Shop and Maria’s Bakery. Hoover is located at 136 Nga Tsin Wai Road, Kowloon City. Maria’s Bakery can be found at Shop A, G/F Heung Lam Building, 23 Connaught Road, Central.

Despite its name, Pineapple Buns don’t actually have anything pineapple in them. They’re named such because the top of the pastry resembles pineapple skin. They are made up of eggs, flour, milk, and water and are sometimes filled with butter. Where to eat: Head over to Kam Fung Café at G/F, Spring Garden Mansion, 41 Spring Garden Lane, Wan Chai. It's best to go in the morning so you can have this for breakfast with some hot tea.

Usually taken at breakfast, the rice noodle roll (Cheung fun) is made by rolling rice into a long, cylinder shape that’s later filled with prawns or Chinese BBQ in between layers. It’s then coated in sesame paste, hoisin sauce and sometimes a bit of chili. Where to eat: If long queues outside a restaurant can attest to anything, it’d be the quality of the food. People line up at Fat Kee Congee for their signature Cheung Fun, so make sure you head over there too at 67 Kin Yip Street, Yuen Long.

Comparable to Japanese takoyaki, these bite-sized golden balls are made up of minced fish meat and are usually topped with a drizzle of chili oil. With the extra kick of heat it gives, it’s no wonder this is a go-to for a quick snack. Where to eat: This treat is so popular that you can easily find it in 7-11’s. You can also buy a bowl of golden goodness at Tung Tat Food Shop, G/F 172 Yuen Street, Mong Kok.

This dish lives up to its name – stinky tofu starts off as fresh tofu that is fermented in brine made from vegetables and meat. After this two day process, the dish makes it way roadside or night time stalls. If you can get past the smell, you can enjoy stinky tofu cold, steamed, stewed or more popularly, fried with chili sauce on top. Where to eat: There are several stalls along Temple Street that sell stinky tofu, one of the best being “Yau Ma Tei Delicious Food” at shop 10, G/F, 30-32 Nullah Road, Prince Edward.

Comparable to crispy bacon on a stick, this treat isn’t for the faint of heart. The pork intestines are rolled, skewered and fried – leaving it crispy on the outside, but soft and tender in the inside. There are several kinds of sauce that this can be dipped into, but like most of Hong Kong’s street food – it is best served with chili sauce. Where to eat: If you’re feeling adventurous and want to try this out, then head over to Ying Hong Yuen at 3 - 7 Cannon Street, Causeway Bay.

Easy to eat no matter what time of day, egg waffles are made from sweet egg batter cooked on a hot griddle. While it’s more popularly known for its egg taste, it can also come in other flavors such as green tea, chocolate, ginger and more. It can also be served plain topped with fresh strawberries, bananas, chocolate or coconut. Where to eat: Head over to Shop B3, 76A Shau Kei Wan Main Street East, Shau Kei Wan, where you’ll see a long line of people waiting for to buy delicious treats from Master Low-key Food Shop. Known for their chewy egg puffs, they’re also known for their egg waffles with peanut butter, condensed milk and sugar.

Stemming from the British colonial rule, HK-style milk tea is usually had during lunch though you can drink this any time of the day. The tea is made with black tea and either evaporated or condensed milk. Where to drink: Known as a local haunt for celebrities, Cheung Hing Coffee Shop is well known for its egg tarts, pineapple buns, and most especially their HK style milk tea. To try it out, head over to 9 Yik Yam Street, Happy Valley.

This Hong Kong classic is a treat that’s well-known and loved around the world. Siu Mai is a pork dumpling that are usually steamed, topped with crab roe and served in bamboo containers. Like all the other treats, Siu Mai can also come in other variations: topped with black truffle, scallops, stuffed with mushrooms, topped with quail eggs and more. Where to eat: This is such a popular treat that you can find it everywhere from your nearest 7-11 to several street-side stalls. However, if you want to go to where the locals eat theirs, head over to Hung Fook Tong which you can find at most MTR stations.

Whether enjoyed cold or warm, sweet tofu is a go-to for locals and tourists alike. The sweet and silky texture of the tofu in a thin soup and topped with ginger sugar is a crowd-pleaser that is usually eaten at the end of a meal – or it can be eaten as a snack throughout the day. Where to eat: Try the Michelin-recommended Kung Wo Beancurd. Given how long they’ve been around, since 1983, and how people still flock to them, they must know what they’re doing! You can also grab a bowl of sweet tofu at Yan Wo Dou Bun Chong at 55 Jardine’s Bazaar, Causeway Bay. Got a list of Hong Kong Street Food that you think we should try? Let us know! Don't forget to book your next Hong Kong flight and hotel with Traveloka! ]]>