iShop Tak Hing Fishballs

Heritage of the walled city 

Now well in his 60s, Uncle Ping started his career in the walled city. "I started helping out in a street stall when I was a teenager. That's where I learned the tricks of the trade, so I could start my own small business." When the walled city was demolished, many street vendors relocated to Mainland, but Uncle Ping decided to stay, simply for one reason: "Fish-balls are a traditional local business. It should stay in Hong Kong".

‘Beating the balls’

Making a perfect fish ball requires plenty of pain, sweat and skills. "I wake up at 5am every day to prepare fish glue (a mixture of ice and fish paste)," says Uncle Ping. I make sure it's ice-cold, tuck my hands, and knead until the paste turns sticky and creamy. Then I beat the balls into shape. It is really tough work."

No. 1 street food

People come to Kowloon from all over town for Uncle Ping's fish balls. "It is satisfying to know that people appreciate my hard work; it's worth the sweat," he says, beaming with pride. Fish balls are Hong Kong's no. 1 street food, popular on a stick as a quick snack. They are also a common ingredient for an authentic Canton hotpot dinner.

Shutter art

You can now see Uncle Ping's face from afar, courtesy of Hong Kong Urban Canvas, who pained Uncle Ping on his shop's metal shutter. Keep on wandering to find—and support!—more local entrepreneurs along South Wall Road and Nga Tsin Long Road.