Slow Food Tour: Behind the Scenes at fish ball experts Ha Ming Kee

Ha Ming Kee is a family-born Hong Kong institution, handmaking traditional Chiuchow fish balls since the 1970s – from humble cottage industry beginnings in Kowloon Walled City before opening its first Mong Kok restaurant in 1983. Using only fresh South China Sea eel and decades-old handmade techniques, the brand has survived for over 40 years, and has restaurants all across Hong Kong, in Mong Kok, Jordan, Kennedy Town, Sheung Wan and Fortress Hill.

On Saturday, May 30, 2026, second-generation owner Roger Ha will lead just ten guests through the real working factory in Kwun Tong. This busy space puts you right in the action (for a sneak peek, see the viral reel by culinary creator Mel Ng here). Roger took ten years to master his mother's recipes before taking over in 2023, and on this tour, you will have the oppportunity to try to make some of these yourself. After the tour, enjoy lunch inside the factory itself, eating fresh fish balls, dumplings and noodles that you helped make.

As this is a real working factory, this event is open to anyone 18 years of age and over. Join us for a rare, unpolished taste of real Hong Kong heritage.

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Host or Publisher Slow Food Hong Kong