小菜王 (福榮街)

營業中

休息中

Dai pai dongs make me a little sad. Why? Because I love them. But I also realise they're getting fewer in number and I don't think Hong Kong's current generation really understands the cultural and gastronomic importance of dai pai dong. For those of you reading saying "what the hell even is a dai pai dong", it used to refer to a street dining scene with food cooked up open air on small outdoor kitchens, with a large wok burner, ice boxes full of seafood and beer (often both combined), with rick