12 Best dai pai dongs you need to try in Hong Kong

Hidden under a flyover in Tsim Sha Tsui, this cooked food market has been around for more than 40 years. After a snazzy makeover in 2020, the spacious market is now home to nine cooked food stalls, many of which are long-established names. Try local delicacies such as Hap Heung Garden's satay beef noodles, Wah Heung Yuen's famous pork chops, Man Kee's Hainan chicken rice, and a definite must-try, Tak Fat's beef balls. 

Opened in 1984, this cooked food market on Woosung Street is a foodie haven. Inside this unique barrel-shaped building, food stalls serve up typical cha chaan teng food by day, and stir-fry or seafood dishes by night. Head here in the evening and you'll find dozens of tables spilling out onto the streets from the market, filling the air with a lively atmosphere. We recommend trying Yuen Kee's Chiuchow cuisine and quality seafood such as the salt and pepper fried squid and the steamed shrimp with rice noodles and minced garlic. These go down perfectly with a cold, refreshing pint.

Sing Heung Yuen is arguably Central’s most famous dai pai dong. Foodies from far and wide would line up during lunch hour for the stall’s well-known macaroni and tomato soup, which offers over 20 types of different toppings such as pork chop, beef, fried egg, chicken wings and much more. Don't miss out on their egg and beef toasted sandwich as well as the signature butter & honey with lemon on crispy bun.

A rarity of sorts, So Kee is an old-style 'cafe' that is loved by locals for all the dai pai dong staples – from yuen yeung (a mixture of coffee and Hong Kong-style milk tea) to pork chop noodles to HK-style French toast. And just like other typical dai pai dongs in the city, the hygiene is not the greatest, but the food and neighbourhood atmosphere sure does make up for it.

The hip neighbourhood of Tai Hang is a mishmash of narrow streets and old buildings, hip cafes and hidden boutiques. Just like the neighbourhood it’s in, Ping Kee has a casual air. Come here to find workers from the nearby car shops plus a spattering of Hong Kong hipsters ordering the stall’s best-known dish – pork ramen. Spacious but never empty, Bing Kee also gets bonus points from us for its laid-back atmosphere and great hygiene.

Obviously, dessert is the name of the game here, but Yuk Yip also serves up some pretty decent noodles too, including pork knuckle, wonton, and beef brisket noodles for an affordable price. Must-try desserts include traditional treats like black sesame sweet soup, seaweed with green bean, sago desserts and more.

Sing Kee represents the essence of dai pai dong street food culture. Having been around for half a century, the stall is often packed with a wonderful diversity of clientele, from desk jockeys getting off from work to bare- and tan-bellied grandpas over San Miguels. Try dishes such as salt and pepper fried squid, pork ribs, clams, carbs and many more.

Keung Kee is as authentic as they come, with local workers and neighbourhood families making up most of the clientele. Just off the bustling Apliu Street, the stall takes up half the pavement with its six tables and roaring wok. And since the tables face the kitchen, you get a clear view of the restaurant’s two middle-aged, short-shorts-wearing chefs getting to work. If that doesn’t put you off, go for the Hainan chicken, chicken’s feet, and tasty seafood dishes. 

As unpretentious as it gets, Oi Man Sang has been a Sham Shui Po staple since 1956 – making it one of the oldest dai pai dongs in all of Hong Kong. The menu has changed little over the years with the tiny resto still serving authentic local fare. Some of our favourites include the salt and pepper squid, garlic steamed razor clams, salted egg yolk prawns, and their crowd-favourite black pepper potato and beef stir fry. If you plan on dining at Oi Man Sang, be sure to arrive earlier in the evening as soon as they open as they fill up very quickly. 

Dai Lee Dai Pai Dong is a crowd-favourite eatery in the Sham Shui Po neighbourhood, and has been operating for 50 years. Some of their signatures include minced pork and home-cured fish braised with eggplant, wok-fried chicken with assorted mushrooms and green onions, and deep-fried whole pigeon with spiced salt and shrimp chips. 

This dai pai dong has been operating in Wo Che since 1982, but relocated to Shek Mun in 2018 to an all indoor and air-conditioned venue. Chan Kun Kee serves up a large variety of beloved dai pai dong dishes like roast pigeon, deep-fried oyster cakes, salt and pepper squid, and many more. Be sure to also try out some of Chan Kun Kee's signature dishes, which include hand-shredded chicken tossed in wasabi, clams in tom yum goong broth, and steamed prawns piled high with minced garlic.