"Dai Pai Dong" (大牌檔) represents a unique and iconic part of Hong Kong's culinary heritage. Established as a means to provide affordable food for the working class, these outdoor food stalls, known as "big license stalls," have transformed into an integral part of the city's vibrant food scene. Many have embraced change, transitioning into government-run cooked food centers found atop public wet markets. Some have transformed into full-fledged restaurants, while others have reimagined the concept into modern, trendier versions of the traditional stall. Regardless of the reinterpretations, one fact remains clear – the "dai pai dong" stands as an enduring symbol of Hong Kong’s character, a gastronomic icon that continues to inspire.

Our Recommendation

Come and explore the flavors of Cantonese cuisine at Dai Pai Dongs. Here's a guide to some of the must-try dishes:

Black Pepper Beef & Potatoes (黑椒薯仔牛柳粒)

This delightful dish combines tender beef and hearty potatoes with a tasty black pepper sauce. The beef, often tenderloin, is cut, marinated, and stir-fried to keep its juiciness, while the potatoes are expertly prepared to achieve the perfect texture.

Fried Squid Pepper & Salt (椒鹽鮮魷)

Known for its combination of textures and flavors, this classic Cantonese dish features squid, prepared and coated with a mix of flour, salt, and pepper, then fried to golden perfection. It's tossed with stir-fried garlic, chili peppers, and scallions, enhancing the natural sweetness of the squid.

Sweet and Sour Pork (咕嚕肉)

This timeless dish balances sweet, sour, and savory flavors. The pork ribs, marinated and deep-fried until golden and crispy, are then stir-fried with a sweet and sour sauce made from tomato, Chinese hawberries, sugar, and lemon juice. Often, colorful bell peppers and pineapple chunks are added for extra taste.

Stir-Fried Clams with Black Bean Sauce (豉椒炒蜆)

Clams are stir-fried with aromatic garlic and spicy chili peppers, along with fermented black beans mashed into a rich paste. The salty and savory fermented black beans, combined with the heat of the chili peppers, create a harmony that enhances the natural brininess of the clams. Whether enjoyed as a main course or an appetizer, this dish offers a unique and flavorful experience.

Salted Egg Yolk Prawns(黃金蝦)

Fresh, juicy shrimp are paired with the rich and robust flavor of salted egg yolks. Some chefs choose to devein the shrimp, while most would leave the shell on before deep-frying. The shrimp is then stir-fried with salted egg yolk and butter, resulting in a double-fried masterpiece. The salted egg yolk gives the batter a rich, savory flavor and a one-of-a-kind sandy texture, contrasting beautifully with the succulent shrimp.

Wok Hei (鑊氣)

Beer and cool drinks are essentials at Dai Pai Dongs as the dishes are imbued with “wok hei” (鑊氣), a secret behind these delicious dishes. “Wok hei” is a sensation created when food is stir-fried quickly on high, intense heat, sealing the flavors of the food ingredients by evaporating seasoning attached to the surface. Remember to enjoy these dishes responsibly and always pair with a cooling drink.

Join this gastronomic journey at Dai Pai Dongs, and taste the dishes that define Hong Kong's culinary heritage. From seafood to meats, soups, and noodles, the vibrant flavors await every visitor. Whether a local resident or a tourist, the unique charm and mouthwatering food of Dai Pai Dongs offer an experience not to be missed.