Hong Kong—The humble siu mai, a steamed dumpling traditionally made with pork and shrimp, has cemented its place as one of Hong Kong’s most cherished street snacks, frequently rivaling the popularity of classics like fish balls. While accessible corporate options exist—including ubiquitous offerings from convenience stores like 7-Eleven—local Gourmands consistently prioritize variations found at independent, often generations-old, small eateries. This deep-seated preference for artisanal street food has spurred local food connoisseur communities, known affectionately as the ‘Siu Mai Concern Group,’ to actively seek out and promote these hidden culinary gems across the territory.
Despite ongoing discussions regarding their nutritional density—siu mai are known to be higher in calories than plain white rice—their cultural status remains undisputed. In fact, the Hong Kong Tourism Board recognizes siu mai as one of the “Four Heavenly Kings of Dim Sum,” placing it alongside staples like char siu bao, har gow, and egg tarts. However, to truly appreciate the soul of this local snack, one must venture beyond chain stores and corporate commissary kitchens. This pursuit led local food observers to curate a definitive 2024 guide to Hong Kong’s finest handmade siu mai, revealing a robust network of dedicated vendors stretching across Kowloon, the New Territories, and Hong Kong Island.
The Rise of the Artisan Siu Mai
The curated list of top siu mai spots highlights the devotion of specific vendors to traditional recipes and preparation techniques, ensuring superior flavor, texture, and authenticity.
In Kwun Tong, Jyun Wan Store (駿運士多) exemplifies this dedication. Known for its thin skin and chewy texture, this eatery offers excellent value, serving eight fish or pork siu mai for just $10 HKD. Despite a brief closure in March, the store’s swift reopening, maintaining its quality and pricing, drew massive queues, demonstrating its strong community loyalty and enduring reputation as the “Strongest Siu Mai in Kwun Tong.”
Further demonstrating the snack’s enduring appeal is Fun Gor Lo (粉果佬) in Tai Po. Since its inception, this stall has been a darling of the Siu Mai Concern Group, reportedly selling up to 10,000 dumplings daily during peak periods. The eighty-year-old proprietor, known as “Uncle Sam,” personally handmakes the fish siu mai every morning, using fish paste, pork, preserved vegetables, and scallions to create large, robustly flavored pieces complemented perfectly by house-made chili oil. Such popularity even prompted the opening of a branch in Kwun Tong, bringing this local favorite to more diners.
Legacy and Innovation Across the Districts
The selection also features businesses that have successfully modernized traditional recipes while keeping quality high. Siu Mai Queen Miao Shu (燒賣皇后妙舒), which evolved from the 1988-established Miao Shu snack shop in Yuen Long, stands out for its unique flavor profile. Their popular mushroom and pork siu mai are praised for their succulent filling and rich mushroom umami, often yielding a satisfying burst of juice upon biting. Expanding from Yuen Long, Siu Mai Queen now boasts branches in Tsuen Wan and Whampoa, making premium pork siu mai more accessible.
Meanwhile, Yue Lai Old Zhu Snack (悅來老朱小食) in Tuen Mun—though regrettably closed—is remembered for its massive handmade siu mai, nearly 6cm in diameter, prepared using a meticulous blend of three parts fish to two parts pork shoulder, a recipe carefully upheld by the founder’s son.
For those valuing pure fish flavor, Yue Si Je (魚事者) has attracted attention in North Point and Causeway Bay. A two-time Michelin Bib Gourmand recipient, Yue Si Je focuses exclusively on seafood, crafting its siu mai entirely from fish paste without any pork or lard. They even offer a creative “siu mai base” option to replace noodles, effectively elevating the beloved snack to a main course. Additionally, Kam Wah Delicacies (金華美食) in Cheung Sha Wan, while using the popular Kam Lung brand of frozen fish siu mai, distinguishes itself through its exceptional condiments—a savory, homemade goose oil sweet soy sauce and a potently spicy chili oil that resonates deeply with the local community.
The continued enthusiasm for siu mai, particularly those crafted by skilled artisans, underscores Hong Kong’s dynamic street food-scape. This demand not only supports local businesses but also preserves traditional culinary techniques, ensuring that this staple continues to define the city’s rich gastronomic identity for years to come.