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5 Amazing Food Stalls You Need to Visit in Kwai Chung Plaza

By Sarah Moran 17 January 2019
When you think of a place you're dying to eat at, Kwai Chung Plaza (adjacent to Kwai Fong MTR Station) might not be the first that springs to mind. In fact, you may never have even heard of this spot. But an emerging generation of restaurateurs are bringing enticing new offerings to the area, upping the food scene so much that Kwai Chung Plaza even managed to secure the top spot for Hong Kong's most Googled food destination in 2018! These five amazing food stalls will help you see why.

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[caption id="attachment_135504" align="aligncenter" width="660"] Photo credits: @hkfoodranch[/caption]

1. Tung Mun Ding 東門町

Like many of the eateries in Kwai Chung Plaza, Tung Mun Ding has no official English name, nor does it have any seating area. However, its signature dish – the mouth-watering Hot and Sour Noodles ($23 + $5 to $8 per topping) – is definitely worth the slight discomfort of standing up while eating. In case you didn't know, hot and sour noodles are a popular Sichuan food in Hong Kong and Mainland China. These chewy, translucent noodles are made from sweet potato starch and are soaked in a spicy and sour soup base (you can choose the level of spiciness), which is garnished with peanuts, cilantro, spring onion, pickled mustard greens, and any other toppings you like. One of the biggest appeals of Tung Mun Ding is the large swaths of toppings they offer, which includes pork intestines, cooked pig blood, fish spring rolls, and more. 東門町 Tung Mun DingShop 87B, 3/F, Kwai Chung Plaza, 7 Kwai Foo Road, Kwai Fong
[caption id="attachment_135491" align="aligncenter" width="660"] Photo credits: @tangduncan, @eemeko[/caption]

2. Squid Flavour 魷味

Another place without an English name is 魷味 (Yau Mei), which directly translates to "squid flavour". This popular food stall regularly attracts hordes of people queuing up for its signature Tamagoyaki (top left) for a mere $28. This Japanese omelette is made by rolling together several layers of cooked egg, topped with cheese, crab, and corn, plus one more topping of your choice. Another one of the stall's crowd-pleasers is the Okonomiyaki ($38) – a savoury Japanese pancake-crepe with beef, seafood, or ham toppings.

Skilled in Osaka cooking, the owner of this inconspicuous food stall used to be a restaurant chef in Japan. He loved Japanese cooking so much that he started his own food stall in Kwai Chung Plaza, offering variations of Japanese snacks to hungry customers. Aside from Tamagoyaki and Okonomiyaki, Squid Flavour offers Japanese Wheel Pies (top right), sushi, and other snacks that are handmade on the spot. Squid Flavour 魷味, Shop B01D, 1/F, Kwai Chung Plaza, 7 Kwai Foo Road, Kwai Fong
[caption id="attachment_135499" align="aligncenter" width="660"] Photo credits: @centavo_bear, @hkfoodiexblogger[/caption]

3. Natural Sweet

Natural Sweet is a Taiwanese dessert place famed for having some of Hong Kong's best Taro Ball Soup ($30). The three staple types of tapioca balls – sweet potato, purple yam, and taro – are light, sweet, and chewy. The owner handmakes these ingredients himself with no added colourings or preservatives to ensure high quality and freshness at all times. You can start by choosing your own dessert base – a sweet, soft Tofu Fa pudding or coconut sago – before adding other delicious toppings of your choice, such as sweet osmanthus jelly, lemon jelly, tapioca pearls (the ones you see in bubble tea), and more. Natural Sweet, Shop B65A, 1/F, Kwai Chung Plaza, 7 Kwai Foo Road, Kwai Fong
[caption id="attachment_135552" align="aligncenter" width="660"] Photo credits:[/caption]

4. Thai Food

When you think of Thai cuisine in Hong Kong, a street food stall is perhaps not the first place that springs to mind. Yet, that's exactly what you get at Thai Food. The owner, Ah Yi, was born and raised in Thailand and grew up cooking Thai dishes with her restaurateur parents. She immigrated to Hong Kong after finishing her studies, and operated a Thai restaurant in Kowloon City before opening a food stall in Kwai Chung Plaza. The eatery sells over thirty savoury and sweet Thai snacks and dishes that are all freshly made on the spot. Around one to two hundred boxes of its popular Mango Sticky Rice ($28) are sold every day. The mangoes used here are sourced seasonally from different Southeast Asian countries, ensuring that the fruit is fresh, sweet, and juicy. The cut mangoes are then paired with sticky white rice, black organic rice, pandan or/and red cabbage flavoured rice, and finished off with a drizzle of coconut milk. Thai Food, Shop A76B, G/F, Kwai Chung Plaza, 7 Kwai Foo Road, Kwai Fong
[caption id="attachment_135556" align="aligncenter" width="660"] Photo credits: @foodie_naoju[/caption]

5. Deerlicious Pudding

Focusing on delivering pure excellence, Deerlicious Pudding only has one item on its menu – yes, you guessed it – Pudding ($38). The owner has no prior restaurant experience, and simply crafted these desserts from experiments at home. The signature dish is made with caramel, pudding paste, and Hokkaido cheesecake for a fuller texture, and is baked in an oven for an hour, before being left to cool in the fridge. There are seven flavours to choose from, including vanilla (original), chocolate, Hojicha, Matcha, coffee, coconut, and Tie Guan Yin tea.

Each day, the puddings are made in fresh batches every other hour, and sell out fast, so it's often down to luck if you get one – and in the flavour you desire. If you're patient enough though, you can ask the owner when the flavour you're hankering for will come out, and plan the time of your visit accordingly. Deerlicious Pudding, Shop 3069 T5-T6, Top World, 3/F, Kwai Chung Plaza, 7 Kwai Foo Road, Kwai Fong, (+852) 9176 7426
Read More! Explore the rest of our Food & Drink section.

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Sarah Moran

Staff writer

Born and raised in Hong Kong to expat parents, Sarah grew up as your typical third-culture kid, caught between two worlds. As someone who is nosy (or just curious) and loves the written word, there was never any other career that appealed to her as much as journalism. When she’s not busy on her mission to find the line between not enough coffee and too much coffee, you can find her exploring the city or getting stuck in a good book.