Hei Kiu Au

Two chefs, one essential ingredient. At One-MICHELIN-Starred Andō , Argentinian Chef-owner Agustin Balbi transforms a rare local grain into his signature arroz caldoso, a dish that has evolved across years but never left the menu. At Bib Gourmand-recognized Trusty Congee King (Wan Chai) — the first congee shop ever to receive a MICHELIN distinction — rice becomes silken, fish-broth-infused comfort food that has sustained Hong Kongers for decades. For Balbi, rice is a reminder of his grandmother.

Hei Kiu is a Hong Kong-born food writer, photographer, and budding historian who loves to uncover extraordinary tales within your ordinary bowl of noodles. With a blend of Chinese-Portuguese roots, her work on Asian culinary heritage has been featured in a number of lifestyle publications, Oxford, and Yale-NUS.

To walk the streets of Hong Kong is to be accompanied by a familiar, savory aroma. It’s the scent of curry sauce, emanating from cart noodle shops, convenience stores and dedicated snack stalls, all paying homage to one of the city’s most iconic street foods: the fish ball. More than just a snack, these bouncy, flavorful spheres are a staple of daily life, a must-eat for every visitor and an affordable, comforting bite for millions.