Our next question: What is a random act of kindness someone once did for you that completely made your day? To take part, drop us a line via this form by 12pm on Wednesday, April 22.
Christine Chau Hoi-ching, 17, Yuen Long Public Secondary School:
A spicy steamed bun. On the surface, I appear calm, collected and put together, just like a steamed bun that is smooth as if there were not a worry in sight.
But on the inside, I am filled with complex emotions like angst, uncertainty and self-doubt, on the verge of lashing out my frustration on someone. It is similar to a steamed bun that is packed with mixed vegetables and a spicy kick in the middle, ready to explode in one’s mouth at any moment.
Hugo Li, 14, Tai Kwong Hilary College:
Curry fish balls would be the best classic Hong Kong snack to represent my current mood. Curry fish balls are tiny, but their flavour is bold, thanks to their spice. It matches my status. I am young, and I go for what I believe. I am full of flavour. The curry fish ball looks simple at first, but if you taste it and get to know it, it’ll have a strong impression on you – just like me. Have you ever tried curry fish balls in Hong Kong?
Felix Chen Ying-hou, 17, Maryknoll Fathers’ School:
Stinky tofu. First of all, let’s clear the air. It is not stinky, regardless of the rumours – and I love it. Like a fresh batch from a street stall, I, too, have a hard, crunchy layer on the outside that I use to navigate school and my daily life.
However, once people get past that side of me, things get a little more “soggy” with a bit of a crunch in the best way possible. I also think I am a very absorbent person who soaks up experiences like how tofu soaks up flavours.
And when paired with the perfect amount of pickled vegetables, humour and spice, my flavour is really elevated to the next level. I might be an acquired taste, but once you get to know me, you may realise I have the perfect amount of crunch.
Cloris Lam Hoi-ching, 15, Our Lady’s College:
I would describe myself as an egg tart. Since egg tarts are sweet and crispy, I think this delicious pastry perfectly matches my joyful mood. I feel extra energetic and overjoyed, just like the vibes of an egg tart.
Cheng Pui-lam, 17, Fung Kai No 1 Secondary School:
My current mood is as rosy as bubble tea. Every day I wake up, I see the bright, shining sun and blue sky, which makes me feel lucky. Although there may be hardship and boundaries, drinking bubble tea can help me feel optimistic because of its warmth and sweetness.
Cheng Hui-wing, 13, Christian Alliance S.C. Chan Memorial College:
I would be a pineapple bun – bo lo bao. Its crunchy golden crust feels like the lively, energetic spark I feel when ideas come to me: fast, bright and a little playful. Under that surface lies soft, fluffy bread, which reflects the calmer, thoughtful side of me: warm, steady and quietly reflective. This captures my current mood perfectly because I’m balancing outward cheer with my inward expression.
The bun itself is iconic in Hong Kong, often enjoyed with butter. That extra richness reminds me of how even simple moments can carry depth. Just like the snack, my mood isn’t one-sided – it’s layered, textured and comforting, with a mix of energy and gentleness that feels both familiar and satisfying.
Gloria Gao Rong, 16, GCCITKD Lau Pak Lok Secondary School:
I would be cart noodles. They are warm, flexible, full of little comforting bits and always down for whatever comes next. I’m steady, easy-going and here to satisfy in the most down-to-earth way, just like Hong Kong’s most comforting street staple.
Cherish Chiu Cheuk-wing, 16, Leung Shek Chee College:
I would describe myself as put chai ko – the steamed rice cake made with brown sugar and red beans. In stores, I see them stacked high in neat piles, which always makes me think they must be firm and tough. But when you take a bite, they’re soft, tender and gently savoury. The flavour of the red beans melts right into your heart.
That’s me. On the outside, I look strong and confident when I face the public or my classmates. But deep inside, I’m like the soft, cooked red beans and the melted brown sugar – fragile, gentle, easily moved and emotional all the time.
Yannis Hung Yat-yin, 14, Pope Paul VI College:
I’d be a classic Hong Kong siu mai. Hot, fresh and full of flavour, siu mai is steady, comforting and deeply satisfying – just like my current mood. It is simple but never plain, modest yet rich in heart, with a warm and fulfilling taste that calms you down instantly. Neat in shape, gentle in character and full of quiet positive energy, it brings a peaceful sense of happiness.
As a beloved street snack, it carries warmth, tradition and the small but precious joys of everyday life. It never fails to comfort the heart and gently lift the spirit, bringing a sense of peace and satisfaction to anyone who tastes it. That is exactly how I feel: calm, stable, warm, relaxed and quietly content with every small, lovely moment in life, feeling peaceful and grateful from the inside out.
Keira Lo Yu-kei, 14, Lung Kong WFSL Lau Wong Fat Secondary School:
I’m a pineapple bun – bo lo bao. I’m warm and reliable, and I serve up a golden, structured energy. Just like the bun’s iconic crunchy outside, I’ve got a bit of a “crackle” to my wit, but inside, I’m soft, sweet and ready to offer you support. No actual pineapple – just pure, classic comfort!
