Dai Pai Dong is all about the authentic wok tossed delights from the Hong Kong streets that anyone can afford. We came to Sham Shui Po, where they’re are still a cluster of dai pai dong to grab that authentic Cantonese food experience. It was…
Bib Gourmand rated Wing Wah is an institution, not just for the time it’s been around and the popularity of their won ton noodles, but for their huge contribution to making the famous bamboo-pressed noodles from scratch since 1950. Upon writing this though, I’ve learnt the…
Tai Po is one of 18 districts of Hong long’s New Territory’s, and we came here to explore, discover and eat at their famous (well to locals at least) “Tai Po Hui Cooked Food Centre”. It’s akin to Singapore’s hawker style markets and scratches many…
Yung Kee started off as a humble dai pai dong 1938 and sold enough roast meat to have it’s own restaurant from 1942. The premises were destroyed by a Japanese air raid in World War II before they reopened on Wellington Street in Central have been there ever…
After 3 years of waiting, I finally made it to May Chow’s Little Bao in the Central Part of Hong Kong. She is a modern pioneer of the culinary world by meshing together an American Diner style with a modern Asian twist. It doesn’t stop there…
Tim Ho Wan has become another cult in the food scene and is dubbed the cheapest Michelin Starred experience in the world. It has 5 branches in Hong Kong and growing their international acclaim with other openings around the globe now. So what is it…
Din Tai Fung was founded in 1958 by Yang Bingy and I’ve heard are the reigning authority of Xiao long bao, those famous steamed dumplings filled with seasoned pork & ripping hot soup, usually served with a condiment of ginger vinegar. There are a variety of techniques…
Mak’s Noodles’s has it’s roots derived from Guangzhou, brought over by wonton master Mak Woon-chi, which is now run by his third-generation descendant Mak Chi-Ming. The Mak’s are now in multiple locations around Hong Kong, Mak Chung Kee, Mak An Kee, Mak Siu Kee, and Mak Man Kee, all…
Congee was traditionally a way to stretch your rice reserves by boiling it down into a glorious gloopy porridge to get the most out of it. It holds a special place in Hong Kong’ers hearts, as many grew up eating the stuff which comes in…
Dai Pai Dong represents a perfect example of quintessential Hong Kong dining, just like having your dim sum. These street-food style restaurants have been offering wok seared delights for decades, however, they are getting really scarce these days. This is mainly to do with the Food…