Bubble waffles were invented in Hong Kong in the 1950s by street food stall owners. The special iron mould has round dimples instead of the square or rectangle grid of a normal waffle. When the batter cooks, air is trapped in each dimple and puffs up into a perfect round bubble.
The outside is lightly crisp and golden. The inside is soft, chewy and slightly eggy. They smell wonderful when they are cooking. The original flavour is lightly sweet and egg-flavoured, but today you can find them in many flavours - chocolate, matcha, strawberry, taro and more.
You fold the waffle into a cone and then eat the bubbles one by one. People often argue about the best way to eat them: pop the bubbles quickly and eat the crisp outside first, or save the doughy inside for last? There is no right answer.
Bubble waffles have become famous around the world. Food stalls selling them have appeared in cities in Europe, North America and Australia. But they were born on the streets of Hong Kong, and the original version is still considered the best.