In the 1950s-60s, during the budding growth of Hong Kong's economy, resources were sparse. A simple dish of fried eggs with soy sauce on rice gained popularity. It was both affordable and filling, enabling children to have extra portions. This dish has become a signature item at Ma Sa Restaurant.

Ma Sa Restaurant uses a custom-made soy sauce and selects eggs from Hubei, known for their exceptional flavor and color. The standout dish at this place is the BBQ Pork Fried Egg with Rice (叉燒煎蛋飯), notable for using three eggs, unlike the standard two in most establishments. The eggs are perfectly cooked, crispy on the edges with yolks cooked to 60%-70% - just enough for the yolk to gently ooze out when poked. It is advised to mix the yolk with the soy sauce thoroughly before savoring it with a spoonful of rice.

The order placement at Ma Sa Restaurant retains traditional charm. Staff loudly announce orders, transmitting the information from the counter to the kitchen. Remarkably, no written notes are necessary; every order is memorized. Patrons receive a piece of paper with a number - a straightforward indication of the bill amount.

Noticing other customers, it becomes apparent that the staff often knows their orders as soon as they enter. This personal touch, perhaps, is what brings many patrons back to Ma Sa Restaurant. The combination of tradition, taste, and personal connection makes Ma Sa Restaurant a must-visit for an authentic Hong Kong dining experience.