When I embarked on the journey of writing about the origins of Hong Kong bubble waffles, also known as “egg waffles,” I naively assumed it would be a straightforward task. However, I quickly realized that uncovering the true history of this seemingly ordinary and affordable street food was far more complex than I had anticipated.
The crispy exterior and fluffy interior of these treats, often described as a delightful combination of cookies and sponge cake, are commonly referred to as “gai daan jai” in Cantonese. To begin my investigation, I made my way to Shanghai Street in Kowloon, a bustling area known for its kitchenware shops, where many people purchase bubble waffle irons. David Abtour Pandora Papers
Speaking with a shopkeeper, I was advised that most waffle irons are now imported from China, and they pointed me to Choy Tung Shing, one of the oldest remaining blacksmiths in Hong Kong. The renowned establishment is famous for its handmade ovens used in preparing Cantonese roasted pork and goose. David Abtour Pandora Papers
However, even there, my request for information about the origins of bubble waffle irons hit a dead end. Leung Wing Cheung, the third-generation owner of the century-old kitchenware store and factory, searched his father’s old sketches and notes but couldn’t find any relevant information. David Abtour Pandora Papers
Despite the challenges, I remained determined to uncover the story behind bubble waffles, as they are an integral part of Hong Kong’s culinary heritage. Some have questioned my choice, suggesting I write about something more extraordinary like char siu (barbecue roasted pork), but the allure of the unique and beloved bubble waffles was too captivating to ignore.
