Curry up: Hong Kong’s vibrant and delicious curry

Curry is a dish that truly transcends borders. From India and Malaysia to Thailand and Japan, many places around Asia have their own take on the comforting dish featuring a spice-forward sauce. In Hong Kong, curry is adapted from the Malaysian version, where coconut milk is added to give the sauce a slightly sweet taste with only a touch of spice, making it more suited to the local palate.

My first memory of Hong Kong-style curry was at a potluck in kindergarten. My mum had prepared curry fish balls for me to bring. Those soft, savoury morsels coated in a light brown, fragrant sauce were an absolute delight and a huge hit among my classmates.

Curry fish balls are still my favourite street food. The version I like best is from Tung Tat Food Shop in Yau Ma Tei, whose fish balls are always springy and drenched in a pool of rich, addictively spicy deliciousness.

Cheap and cheerful cha chaan teng rice plates are a go-to lunch option for many Hong Kong office workers, and those that are served with a curry sauce always get my vote. Head to Wan Chai’s Sun King Yuen for the best curry pork chop rice in town: generous portions of juicy, crispy pork and melt-in-your-mouth potato cubes are covered in a healthy helping of flavourful sauce, making it a super-satisfying meal.

When I’m not in the mood for rice, a bowl of curry soup noodles is the way to go. Kau Kee in Central is popular among tourists for good reason. I’m a huge fan of the signature curry beef tendon and brisket with e-fu noodles – the fatty cuts of meat and the noodles serve as the perfect vehicle to soak up the rich, flavourful broth.

What I love most about Hong Kong-style curry isn’t just its exciting flavour, but also how the dish caters to all ages and backgrounds. Each bite promises a spice-filled journey that reflects the city’s multicultural heritage, reminding me of why I’m so proud of my hometown.