Stem Ginger in Syrup or its Taiwan equivalent (if there is an equivalent)
Google seems to indicate, as I suspected, that “Stem Ginger in Syrup” is not really part of Chinese cuisine but more a British thing (although sometimes made in China to be sold to the UK and those with British tastes). When ginger is eaten by Chinese as a snack/sweet, it is usually dried/preserved/pickled rather than being boiled in sugar syrup.
Make your own (Google came up with some recipe blog posts), or buy online, or hunt around the next time you’re in Hong Kong.