Dai Pai Dong: A traditional open air food stall once very popular in Hong Kong.
I recently read a report in Time Out Hong Kong about Hong Kong's best Dai Pai Dongs. What astounded me was that the few they mentioned as being the 'best' are pretty much the very few left in Hong Kong. Dai Pai Dongs have now largely been moved to inside locations such as above markets or they have simply disappeared.
To me they truly represent food culture in Hong Kong. They are the most awkward places. I believe they are the ultimate in organised chaos and I love eating there. The places are often family run with a patriarchal type overseeing the goings on. Customers sit on plastic chairs, are given tea to wash their own bowls and chopsticks (oh how the Cantonese love their cleanliness) and a large loo roll is plonked on the table. The offerings are anything from an afternoon treat; hot steaming 'lai cha' (Hong Kong brewed stocking tea) with a crispy (and dripping with goodness) slab of HK french toast, to a multi-course sea food extravaganza including super fresh stir fried razor clams in black bean sauce and blushing pink steamed prawns etc.
There are no English menus so many expats or foreign visitors will not venture forth to try out these places. It's a shame as they serve up some of the best food in the city. I always make these places a first port of call for visitors to Hong Kong. My top two spots are, in second place, Tai Tong Road, Yuen Long Yuen Long Dai Pai Dong and holding the position in first place, Sha Kok Estate in Shatin Sha Kok Estate Dai Pai Dong. My suggestion is that you try them now before the last remaining few disappear for ever.
I recently read a report in Time Out Hong Kong about Hong Kong's best Dai Pai Dongs. What astounded me was that the few they mentioned as being the 'best' are pretty much the very few left in Hong Kong. Dai Pai Dongs have now largely been moved to inside locations such as above markets or they have simply disappeared.
To me they truly represent food culture in Hong Kong. They are the most awkward places. I believe they are the ultimate in organised chaos and I love eating there. The places are often family run with a patriarchal type overseeing the goings on. Customers sit on plastic chairs, are given tea to wash their own bowls and chopsticks (oh how the Cantonese love their cleanliness) and a large loo roll is plonked on the table. The offerings are anything from an afternoon treat; hot steaming 'lai cha' (Hong Kong brewed stocking tea) with a crispy (and dripping with goodness) slab of HK french toast, to a multi-course sea food extravaganza including super fresh stir fried razor clams in black bean sauce and blushing pink steamed prawns etc.
There are no English menus so many expats or foreign visitors will not venture forth to try out these places. It's a shame as they serve up some of the best food in the city. I always make these places a first port of call for visitors to Hong Kong. My top two spots are, in second place, Tai Tong Road, Yuen Long Yuen Long Dai Pai Dong and holding the position in first place, Sha Kok Estate in Shatin Sha Kok Estate Dai Pai Dong. My suggestion is that you try them now before the last remaining few disappear for ever.
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