A Food Journey: Searching for Fish Ball Noodles in Aberdeen
AM730 · 1 SOURCES1 day ago2 MIN
Summary
A veteran food columnist embarks on a nostalgic journey through Aberdeen, searching for the legendary fish ball noodles that once defined the neighborhood's culinary landscape. The article chronicles visits to four distinct noodle shops along East Sentang Road and Ap Lei Chau, piecing together memories of the iconic Shan Long Xie's Fish Ball that closed over a decade ago. Through vivid descriptions of flavors, textures, and neighborhood atmospheres, the writer captures the essence of Hong Kong's vanishing street food culture.
Key Points
- In March 2012, Shan Long Xie's Fish Ball on Old Street in Aberdeen attracted long queues, with customers enjoying fish zha, bean curd skin rolls, and fish skin wonton while watching the typhoon shelter
- Cheung Chong Fat Authentic Chaozhou Noodle Shop at G/F, 17 East Sentang Road features simple décor with 8 round wooden tables and serves fish balls with air pockets and generous rice noodles in light broth
- Chiu Fat Kee at G/F, 3 East Sentang Road offers larger, heavier fish balls with concentrated fish flavor and richer bone broth with floating oil
- Chiu Yuen Authentic Chaozhou Noodle Shop at 12 Hubei Street serves tender braised beef brisket with noodles, featuring seven thick-cut pieces with soft tendon and rich braised sauce aroma
- Aberdeen Ferry Pier Seafood Noodles on Ap Lei Chau Main Street explicitly states no MSG, with fish balls and fish skin dumplings sourced from descendants of the original Shan Long Xie's
Why It Matters
This food journey reflects Hong Kong's ongoing struggle to preserve authentic neighborhood culinary traditions as the MTR South Island Line transforms previously quiet districts. The article documents how local food establishments—whether surviving on East Sentang Road or relocated to Ap Lei Chau—maintain connections to the city's maritime heritage and Chaozhou food culture. For readers, these descriptions of fish balls, beef brisket, and boat-side noodles serve as both a practical guide and an elegy for the authentic Hong Kong flavors that risk disappearing amid urban redevelopment.
This food journey reflects Hong Kong's ongoing struggle to preserve authentic neighborhood culinary traditions as the MTR South Island Line transforms previously quiet districts. The article documents how local food establishments—whether surviving on East Sentang Road or relocated to Ap Lei Chau—maintain connections to the city's maritime heritage and Chaozhou food culture. For readers, these descriptions of fish balls, beef brisket, and boat-side noodles serve as both a practical guide and an elegy for the authentic Hong Kong flavors that risk disappearing amid urban redevelopment.