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The Kam Wing Tai Fish Balls (sometimes Cheung Chau fishball; ) is a fishball street snack formerly sold at the Kam Wing Tai stall in
The Kam Wing Tai Fish Balls (sometimes Cheung Chau fishball; ) is a fishball street snack formerly sold at the Kam Wing Tai stall in Cheung Chau
Cheung Chau (; ) is an outlying island of Hong Kong, located southwest of Hong Kong Island. It is also called Dumbbell Island () due to its dumbbell-like shape. It has been inhabited for longer than most other places in Hong Kong, and had ...
, Hong Kong. Known for its large size and soft chewy texture, the food is often presented on wooden skewer
A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roasting ...
s in pieces of two. As with other fishballs served in Hong Kong, they may be seasoned with a variety of sauces, including curry sauce and mala sauce. The fishballs are usually made out of fish paste, a cheap ingredient extracted from grey mullets.
The fish balls were approximately the size of a golf ball
A golf ball is a ball designed to be used in golf. Under the rules of golf, a golf ball has a mass no more than , has a diameter not less than , and performs within specified velocity, distance, and symmetry limits. Like golf clubs, golf bal ...
, which is larger than those in most Hong Kong fish ball dishes. They are served steamed or deep fried. As of 15th August 2024 the fishballs are no longer produced due to the closure of Kam Wing Tai.
History
On 4 August 2024 the proprietor of Kam Wing Tai, the business who invented the fishballs, announced the closure of his business effective 15 August 2024 after 40 years of producing the snack.See also
*Cuisine of Hong Kong
Hong Kong cuisine is mainly influenced by Cantonese cuisine, European cuisines (especially British cuisine) and non-Cantonese Chinese cuisines (especially Hakka, Teochew, Hokkien and Shanghainese), as well as Japanese, Korean and Southeast ...
* Fish ball
Fish balls are balls made from fish paste which are then boiled or deep-fried. Similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary binder such as tapioca flour, corn, or potato star ...
References
Hong Kong cuisine Fish dishes Cheung Chau {{Food-stub