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 and Environmental Hygiene Department refusing to renew any dai pai dong licenses, making dai pai dong rarer and rarer. Legacy laws are just about saving the day though, as they imply as long as a generation is passing down their licence to the next, they will be kept alive. We came to the vibrant Sing Kee for our first night, where we saw westerners, tourists and locals alike dining side by side on the street, sipping Blue Girl lager. The place was heaving!
Fear not – the menus are in English!
Stir fried clams with blackbean sauce $58 were sweet little delights that had be be slurped from the shell or picked with chopsticks. I remember having them at the Mayflower years ago and thought they were hair-raisingly good. A total must have IMHO.
Last but not least we had chunky batons of eggplant that come with a bubbling hot sauce audible enough to hear through the crowds, which was filled mince pork and nuggets of salted fish $59. It was pitch perfect work and it’s great to taste aubergine hot-rodded by those wonderful ingredients.
When did I go? Nov 2016
The damage: $100 per head with a beer (£10).
The good: For no thrills authentic Cantonese food with some great ingredients, vibrant surroundings and cold beer for next to nothing? It’s hard not to like it.
The bad: If you’re a stickler for hygiene, walk away as you will not like it. The mere smell of the streets will crawl up your nostrils and end your meal.
Would I go again? Yes
Address: 82 Stanley Street, Central, Hong Kong