 It features typically in Hong Kong cuisine, where curry is often cooked with brisket or fish balls.Malay satay seems to have been introduced to China with wider success by the ethnic Teochew, who make up the second largest group of Chinese of Singapore and are the dominant group in Thailand.In Hong Kong, curry fish balls are a street snack, and curried brisket is a typical main course in cha chaan teng and fast food restaurants.