Curry Fish Ball Cart on Dundas Street

Fiery homemade curry fish balls deliver the definitive Mong Kok street food experience, igniting queues that have stretched for over 20 years. Each batch uses a closely guarded sauce recipe blending 12 spices with bird's eye chili, creating a heat level that outpaces the average stall by 40%. Vendors simmer the fish balls for three hours to achieve a bouncy, sauce-absorbing texture. A single skewer costs just HKD $8, making it both the most intense and most affordable bite on Dundas Street.