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11 Best Dai Pai Dongs In Hong Kong


The sights and sounds of local dishes being cooked on giant roaring woks at dai pai dongs are synonymous with Hong Kong. Just like enjoying breakfasts and brunches at a cha chaan teng or dim sum teahouses, dining in a dai pai dong is a quintessential Hong Kong experience, which rooted in delicious, very reasonably priced Cantonese fare packed with a dose of “wok hei” a smokey flavour that can be only achieved by cooking fresh ingredients over extreme heat.
For those unacquainted with this iconic local culinary tradition, dai pai dong literally means “restaurant with a big license plate” the city s last remaining open-air street food vendors that were once ubiquitous in the early 20th century. Due to growing hygiene concerns, the government had begun to restrict the licensing of dai pai dongs, where only around 20 establishments are left today. ....

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11 Hong Kong Restaurants For The Best Claypot Rice


This family-run Shau Kei Wan restaurant is a beloved neighbourhood favourite, specialising in Tanka cuisine, which is heavy on both preserved, salted and fresh seafood. As such, their claypot specialties are reliant on umami-packed toppings such as dried shrimp, dried cuttlefish and dried fish. You can t come here and not order one of their other iconic claypot dishes either: clams with pork liver and a mountain of spring onions. 
What to order: The signature three treasure (featuring the above mentioned dried seafood) claypot rice with preserved sausages, the triple shrimp (shrimp roe, shrimp paste and fresh shrimp) claypot, or the salted fish and minced pork claypot rice. ....

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