One of my favourite snacks (although I usually eat it as an appetiser) is gum chin gai, or "gold coin chicken". Despite the name, it doesn't contain chicken meat, only chicken liver, which is skewered in alternating layers with pork fat and pork meat. The layers are then brushed with sweet glaze and roasted, before being served with steamed bread for a delicious dense and meaty sandwich.
Once a staple at siu mei (roast meat) shops, gum chin gai is now served at just a few restaurants - and at many of them it needs to be ordered in advance. I order it whenever I see it on the menu, but the one that I compare all others to is the version made at Manor Sea Food Restaurant (440 Jaffe Road, Causeway Bay, tel: 2836 9999), where it is lightened (ever so slightly) with a sliver of taro.