Kong Tsai Kee (江仔記粉麵專家), in Causeway Bay, an incredibly authentic breakfast noodle spot specialising in Chiu Chow-style Fishballs – which they make themselves. We check out this widely-unknown-to-westerners restaurant while diving into some of the history behind the evolution of fish balls in Hong Kong, and more!

DISH RECOMMENDATIONS:
1) 自製魚旦河 = house made fish ball noodles – HK$38
2) 自製魚片河 = house made fish slice noodles – HK$38
3) 炸魚角 河 = fried fish triangles with noodles – HK$38
4) 鮮 牛丸 河 = fresh meat ball noodles – HK$38
5) 雙丸河(魚旦,牛丸) = half/half noodles (beef balls and fish balls) – HK$38
6) 紫菜 河 = seaweed with noodles – HK$38
7) 台灣貢丸河 = Taiwan style meat balls with noodles – HK$38
8) 鮮 墨魚丸 河 = fresh squid balls with noodles – HK$40
9) 魚皮餃河 = dumpling skin with noodles – HK$40
10) 魚三味河 = fish three kinds with noodles – HK$43
11)四寶 河 = four treasures with noodles – HK$43

VIDEO CREDITS:
Written, produced, filmed, edited, hosted and original music by Sam Evans
Assistant videographer: Vienne Leung-Evans
Executive producer: Vienne Leung-Evans