These Fish Balls are Hong Kong’s #1 Street Food - Street Eats - Bon Appétit
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Date: 2025-10-11
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Comments and reviews: 20
l. z. 4336
That’s the most food/cooking vocabulary I’ve heard in any food documentary videos. It’s crazy how you really made the process sound a whole lot more interesting than it really is and made me want to re-try fishball like I had not been eating them for my whole life. The enthusiasm is unmatched and that’s what being a foodie is all about
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That’s the most food/cooking vocabulary I’ve heard in any food documentary videos. It’s crazy how you really made the process sound a whole lot more interesting than it really is and made me want to re-try fishball like I had not been eating them for my whole life. The enthusiasm is unmatched and that’s what being a foodie is all about
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KimJayViet
I love when Lucas talks food chemistry. I get the whole thing about poaching/steaming fish, a gentler way to achieve springiness in the same way that you do a soft scramble egg in France or custard in general. There is such a fine line between tender and dense.
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I love when Lucas talks food chemistry. I get the whole thing about poaching/steaming fish, a gentler way to achieve springiness in the same way that you do a soft scramble egg in France or custard in general. There is such a fine line between tender and dense.
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ronnnnie
Fried fish skin with bones, BEST THING EVER! but for my American friends, they think it’s too fishy. But I still recommend you to try it. The fish skin is hard that it will scratch and hurt your mouth, so be careful
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Fried fish skin with bones, BEST THING EVER! but for my American friends, they think it’s too fishy. But I still recommend you to try it. The fish skin is hard that it will scratch and hurt your mouth, so be careful
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badherbaltea1461
In the US if I see the owner's child in the front of the restaurant playing on a some type of tablet or doing homework, I know the food is going to be incredible. Happy to know the case is the same elsewhere
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In the US if I see the owner's child in the front of the restaurant playing on a some type of tablet or doing homework, I know the food is going to be incredible. Happy to know the case is the same elsewhere
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damianrhea8875
Now I understand when my friends and I went to Hong Kong-style Cantonese noodle shops, one of them a native of Hong Kong always ordered fish balls with rice noodles whenever the restaurants offered it.
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Now I understand when my friends and I went to Hong Kong-style Cantonese noodle shops, one of them a native of Hong Kong always ordered fish balls with rice noodles whenever the restaurants offered it.
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joshualeung218
As someone who grew up in the Kowloon City neighborhood, it's certainly a pleasant surprise to see one of the district's best foodplaces to be featured and have its story told by Chef Lucas. Cheers!
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As someone who grew up in the Kowloon City neighborhood, it's certainly a pleasant surprise to see one of the district's best foodplaces to be featured and have its story told by Chef Lucas. Cheers!
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diabolistic
0: 18 [speaking in foreign language] is such lazy subtitling. They're in Hong Kong, they're speaking Cantonese. It would have taken 0. 1 seconds to figure this out. Do better, Bon Appetit.
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0: 18 [speaking in foreign language] is such lazy subtitling. They're in Hong Kong, they're speaking Cantonese. It would have taken 0. 1 seconds to figure this out. Do better, Bon Appetit.
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lillianlouie4284
This was fascinating! I would like a bite too. The fried fish skin reminded me of how my parents would tell me to eat fish skin because it will give make your skin beautiful.
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This was fascinating! I would like a bite too. The fried fish skin reminded me of how my parents would tell me to eat fish skin because it will give make your skin beautiful.
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alvinsim8717
Bon Appetit is trying its absolute hardest to feature HK month after month. Lived there for a few years & the better Yue type food is 100miles north in Foshan and Guangzhou
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Bon Appetit is trying its absolute hardest to feature HK month after month. Lived there for a few years & the better Yue type food is 100miles north in Foshan and Guangzhou
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superusr
I love how you explain the secrets behind the mixing process and how it affects the food. Any other presenter would just say yeah here they mix it and pass to the next step.
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I love how you explain the secrets behind the mixing process and how it affects the food. Any other presenter would just say yeah here they mix it and pass to the next step.
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jaclowhker4180
Btw this is the bad news
Tak Hong Fish Ball company needs to be closed due to the reconstruction project of Kowloon City.
can't eat these fish balls anymore.
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Btw this is the bad news
Tak Hong Fish Ball company needs to be closed due to the reconstruction project of Kowloon City.
can't eat these fish balls anymore.
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raybl9295
So satisfying Lucas commented on seeing the fish balls coming out of the machine. Only a real chef with passion for the food and process of making it would appreciate!
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So satisfying Lucas commented on seeing the fish balls coming out of the machine. Only a real chef with passion for the food and process of making it would appreciate!
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alch79
I don't think Lucas is capable of delivering poor content about food. His knowledge, passion, humbleness, and appreciation for the craft shines through.
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I don't think Lucas is capable of delivering poor content about food. His knowledge, passion, humbleness, and appreciation for the craft shines through.
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dingbhatty
I used to think that the curried fish balls in HK had no fish in them. It's not a poor man's food anymore, especially if made with wild fish. .
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I used to think that the curried fish balls in HK had no fish in them. It's not a poor man's food anymore, especially if made with wild fish. .
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unikreations2258
I wish they have this in NYC, US. I would be willing to pay any price for it. My mouth was watering as I watched you ate the fish balls!
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I wish they have this in NYC, US. I would be willing to pay any price for it. My mouth was watering as I watched you ate the fish balls!
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snoopyjudy
HK is so lucky to have Lucas highlight its culture, the language, and cuisine in the way he does it. Pure, Modern, Honest and Clear.
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HK is so lucky to have Lucas highlight its culture, the language, and cuisine in the way he does it. Pure, Modern, Honest and Clear.
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Nickchan06
Reliving some of my childhood in HK through Lucas. Love to see how those curry fishballs (that we took so much for granted) were made
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Reliving some of my childhood in HK through Lucas. Love to see how those curry fishballs (that we took so much for granted) were made
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Ropadope23
Why u need to mention and make comment its expensive, they should charge way more! Who's gonna make balls like that after them. AI
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Why u need to mention and make comment its expensive, they should charge way more! Who's gonna make balls like that after them. AI
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bonappetit
I hope they wash that eyeball (fishball) machine at the end of the shift, otherwise it could end up smelling a little bit fishy.
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I hope they wash that eyeball (fishball) machine at the end of the shift, otherwise it could end up smelling a little bit fishy.
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ruocaled
lol I know everything has to move on with modern times, but it’s still sad to see this 90% machine shop get so much praise
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lol I know everything has to move on with modern times, but it’s still sad to see this 90% machine shop get so much praise
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