Hidden behind the street stalls in the crowded, old town of Sham Shui Po, Hop Yik Tai is the Mecca of rice roll (腸粉). Made fresh every day from fine, rice batter, or steamed rice roll or Cheung Fan, is the go-to for grassroots when hunger strikes. It was very common back in the days when people could find it around every street corner. While nowadays it’s getting a bit more difficult to find, Hop Yik Tai is still here to treat food lovers and nostalgic souls to some good old-fashioned rice rolls every day.

Using the best ingredients and traditional method, Hop Yik Tai’s homemade steamed rice rolls are silky - smooth and never fall short of the expectation of a Cheung Fan gourmet. 

What makes it special is the sauces - dressed with sweet sauce, sesame sauce and soy sauce - don’t forget to sprinkle some sesame seeds - the combination might sound weird and it does look a bit of a mess, but it is absolutely incredible.

Use the bamboo pick to give it a go. Simply eat it standing outside the shop since it can be a bit too packed and crowded to sit down indoors. Selling 5,000 per day, this humble snack attracts perpetual queues every day and has won great popularity from the locals and recognition from the Michelin Guide.

Sham Shui Po has no shortage of mouth-watering street food. While many street foods have evolved with time (or sometimes changed because of western influence), Hop Yik Tai’s Cheung Fan is still staying the truest to its root.