Tak Hing Fish Ball Company is one of the long-established brands in Kowloon City. In the 1980s, the owner, Ping, migrated from Teochew with his father and brother and started the business. The shop was originally founded in the Kowloon Walled City before moving to the current location. Handmade fish balls and fresh fried fish skin are two best selling items. In the 1980s, the sales in wholesaling and retailing reached its peak and rotation was implemented to meet the overwhelming demand. Later, lower-priced competitors emerged and clients shifted to cheaper alternatives, resulting in a decline in wholesaling. For years, Ping has been making fish balls by hand starting from 5am everyday. “I always ensure the food is good enough to put into my mouth before selling to others”, he said. His unyielding attitude towards excellence is probably one of the keys for the brand to thrive continuously.