Shia Wong Hip
| Company type | Private |
|---|---|
| Industry | Restaurant, food service |
| Founded | 1965 |
| Founder | Chau Xiang |
| Headquarters | Sham Shui Po, New Kowloon , Hong Kong |
Area served | Hong Kong |
Key people | Chau Ka Ling (manager) |
| Products | Snake soup, exotic Cantonese delicacies, snakeskin goods, snake wine |
Number of employees | 5 (staff serving customers as of 2023) |
Shia Wong Hip Limited () is a Hong Kong-based dining establishment that specializes in snake soup and a variety of rare Cantonese delicacies featuring animals such as snakes, wattle-necked softshell turtles, crocodiles, geckos, silkworms, and seahorses. Founded in 1965 by Chau Xiang, the restaurant operates from its location on Apliu Street in the Sham Shui Po district of New Kowloon. Signature dishes include "fried snake balls," "barbecued snake," and "snake gall bladder wine." The venue maintains a large inventory of live snakes sourced from mainland China, Indonesia, and Malaysia, and also trades snakes and snakeskin with other enterprises.
Originally situated on Nam Cheong Street, the restaurant moved to Apliu Street during the 1970s after the previous landlord decided to launch a rival business. Chau Xiang’s daughter, Chau Ka Ling, started working at the establishment at age 13 in 1971 and took over management responsibilities in 1991 following her father’s passing. She currently manages Shia Wong Hip alongside her two brothers. The Hong Kong government officially acknowledges Chau as the territory’s sole female snake-catcher, earning her the moniker "Snake Queen."
History
Shia Wong Hip ("Snake King Brothers") was founded by Guangzhou immigrant Chau Xiang, who initially dealt in exotic meats before shifting focus to snakes due to high market demand. The relocation to Apliu Street posed early logistical challenges because of limited transportation options. The restaurant was originally a family-run enterprise before Chau became its sole proprietor; his children later inherited management duties.
The current premises are discreetly positioned behind market stalls on Apliu Street. Chau Ka Ling acquired her expertise in snake handling and soup preparation from specialists her father brought in. Although initially reluctant, she mastered skills such as defanging snakes—a dangerous procedure—by age 17. Throughout the 1980s and 1990s, she gained public attention through snake dance exhibitions and television appearances.
Following her father’s death in the early 1990s, Chau Ka Ling assumed full control of operations with assistance from her brothers. One brother remains involved in snake handling despite inherent risks; another briefly left to pursue a career in electronics but returned after downturns in that sector. Chau has chosen not to train successors due to declining snake populations but continues managing the business with her husband, who sources snakes from Southeast Asia.
The 2003 SARS epidemic severely disrupted business by limiting snake imports from China and increasing costs associated with procurement from Southeast Asia. Despite these challenges, Shia Wong Hip remained one of only 18 licensed live-snake vendors in Hong Kong as of 2013. The restaurant has been featured on TVB’s Midnight Banquets series and continues to hold a prominent position within Hong Kong’s specialized exotic cuisine market.
Food and products
Shia Wong Hip offers Cantonese culinary specialties featuring uncommon animals including snakes, turtles, crocodiles, and geckos. The establishment also retails snakeskin goods and snake wine. A live cobra is prominently displayed near the entrance, underscoring the focus on snake-based fare. Live snakes such as Chinese cobras, banded kraits, and king cobras are housed in wooden cupboards labeled "poisonous snakes." The interior décor includes tiled walls adorned with newspaper clippings and Chinese characters, complemented by wooden stools and formica tables.
The restaurant procures five varieties of snakes twice weekly from China, Indonesia, and Malaysia to prepare its renowned snake soup. After previously relying on suppliers from Mainland China, sourcing was diversified following export restrictions. The soup base is simmered overnight—from 9:00 pm until 3:00 am—using pork bones, snake bones, and chicken combined with ingredients like fungus, ginger, Jinhua ham, lemon leaves, vinegar, black fungus, and mandarin orange peels. The business holds import permits issued by Hong Kong's Agriculture, Fisheries and Conservation Department as well as corresponding authorities overseas.
Menu items feature dishes such as "fried snake balls," "barbecued snake," "snake skin casserole," "stir-fried crocodile meat," "snake gall bladder wine," "snake turtle soup," braised snake belly, and salt-and-pepper snake stew. Additionally, herbal remedies derived from snake organs are produced alongside a "snake banquet" designed for group dining. For patrons less inclined toward exotic fare, sticky rice with Chinese sausage is also available. Time Out has commended Shia Wong Hip’s snake soup for its affordability and richer taste compared to competitors.
Beyond direct customer service, Shia Wong Hip supplies snakes to establishments like The Chinese Restaurant at Hyatt Regency Hong Kong in Tsim Sha Tsui and markets snakeskin to manufacturers producing wallets, shoes, handbags, and belts.
In 2007, the restaurant averaged sales of 600 bowls of snake soup daily—equivalent to approximately 1,800 snakes weighing around 20 kilograms. On peak winter days, production can exceed 1,000 bowls. Traditionally consumed for its warming properties during cold seasons, demand waned somewhat in 2017 due to milder winters attributed to climate change; however, it surges during cold spells—for instance, over 30 customers queued on Christmas Eve 2023 for soup served by five staff offering both dine-in and takeaway services.
Reception
Taras Grescoe from the Los Angeles Times depicted Shia Wong Hip as offering "exquisitely spicy soup crafted from snakes showcased in cages stacked up to the ceiling, accompanied by brandy shots." Christy Choi of the South China Morning Post referred to it as a "renowned snake dining establishment." Lai Wing Sze of Apple Daily described Shia Wong Hip as a "long-established name" known for snake soup of a "consistently high standard." The publication Weekend Weekly lauded the snake soup for being "fresh, sweet, and flavorful, with a subtle hint of medicinal herbs," making it perfect for colder seasons.
In the article titled "Hong Kong's best snake soup," Holly Graham of Time Out emphasized how lemon leaves contribute a "pleasantly tangy note" to the rich soup. James Moore from the South China Morning Post, featured in a video series exploring Hong Kong's "hidden gems," remarked that Shia Wong Hip exemplifies a "vanishing category" of eateries. He described the snake soup as gently mild yet tasty, commending its accessible flavor profile.