Waffle lovers in Hong Kong are truly spoiled. From the ubiquitous egg waffle to Belgian waffles and croffles – croissant-waffle hybrids – the waffle craze shows no sign of slowing.
After all, who doesn’t love these piping hot, crispy vessels for all things sweet or savoury?
International Waffle Day is celebrated on March 25, and to mark it we take a look at the history of waffles in Hong Kong – specifically chequered waffles, or gaak zai beng to call them by their Cantonese name.
Not to be confused with gai daan zai – egg waffles, also known as egg puffs, eggettes or bubble waffles, which originated in the 1950s and have since become an icon of Hong Kong street food – chequered waffles are flatter, eaten folded, and aren’t as well known.
Most shop owners in Hong Kong are unsure of the chequered waffle’s history, other than its rise in popularity during the 1970s thanks to Western influences and the increasing availability of electricity.
“Egg waffles were cooked over charcoal, but chequered waffles were cooked on waffle irons using electricity,” says waffle master Ng Wai of Hung Hom Egg Waffle, in the Hung Hom neighbourhood in Kowloon.
The recipe for Hong Kong chequered waffles is also simpler than that for their Western counterparts.
Whole eggs, sugar, custard powder, water, flour and oil are mixed together to create a creamy, yellow batter; recipes for Western waffles, however, include butter, vanilla and, sometimes, pearl sugar for crunch and extra sweetness.
The traditional way to enjoy Hong Kong chequered waffles is with a generous slathering of peanut butter, condensed milk, butter and granulated sugar, and folded in half. But these days a variety of flavours and fillings are available.
Whether you are a traditionalist or prefer the newer styles, here are some of the best snack shops in Hong Kong to get your chequered waffle on.
1. Hung Hom Egg Waffle
This well-loved waffle institution has over 40 years of history and serves fresh pancakes and egg waffles alongside chequered waffles smeared with butter, peanut butter, condensed milk and sugar.
The secret to master Ng Wai’s crispy yet cakey waffles is the vintage waffle iron passed down from his sifu – the master he learned from – that he uses to make original, matcha green tea and chocolate varieties.
53 Bulkeley Street, Hung Hom
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