Nestled in the bustling Canal Street, Yau Lee Bean Sauce has been a top purveyor of fu yu (fermented bean curd) in Hong Kong for nearly 60 years.

Jocelyn: “I moved to Hong Kong from the Chicago suburbs at the age of 11. Causeway Bay was a total assault on the senses in the best way possible – there is so much energy and vibrancy, but also an an instant connection to the pulse of Hong Kong.”

Hong Kong street snack stalls are peppered throughout the city’s densest districts, serving office workers, hungry shoppers, teenagers and tourists. Each stall has its own specialty. In Causeway Bay, many of them are busy all day ladling out their signature siu mai and curry fishballs…

“I’m a flight attendant from Holland and I’m here for two nights. I come to Hong Kong a few times a year for work and sometimes I go sightseeing but this time…