Cheung Chau fishball is a fishball street snack found at a stall in Cheung Chau, Hong Kong.[1] [2] [3] Known for its large size and soft chewy texture,[4] the food is often presented on wooden skewers 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 dish is only served at Kam Wing Tai, a snack stall located in Cheung Chau. The fish balls are approximately the size of a golf ball, which is larger than those in most Hong Kong fish ball dishes. They are served steamed or deep fried.
On 4th August 2024 the proprietor of Kam Wing Tai, the business who invented the Cheung Chau fishball, announced the closure of his business effective 15th August 2024 after 40 years of producing the snack.[5] [6]