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×Curry Fish Balls
咖哩魚蛋
Why you must eat itIn yellow curry liquor, white fish balls turn and steam. Eaten standing off a bamboo skewer, or taken into a bowl as one topping of a cart noodle, where you pick your own. The fish paste is springy, seeping curry when you bite. The heat is mild by default, adjusted with chili sauce from the table. Choosing them alongside beef offal, pork skin and radish is the way of the Hong Kong street.
Jardine's Crescent is an open-air stall lane in Causeway Bay, snack stands mixed among the clothing carts. The cart noodle began after the war, sold from a handcart with a pot aboard — a humble bowl where you point to choose your toppings. Curry fish balls are its staple, familiar to child and adult alike, a snack on the way home from school or shopping.
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