Formerly in Sha Tin’s Wo Che Estate,has moved across the Shing Mun River to new digs on On Kwan Street. It may not be outdoors anymore — disqualifying it from being a dai pai dong — but the spirit and cuisine remains the same, so we’ll include it. As busy as ever, this packed eatery plates up various stir-fried, roasted, steamed and braised dishes. Everything is designed to be beer-friendly, especially the cumin spareribs and mantis prawns in spicy salt.
The large colourful menu on the wall here only shows a few options: noodles, noodles with pork knuckle, fish balls, and fish balls with noodles. But that’s okay — becauseis famous for these classic dishes. Order the homemade cuttlefish and fish balls over ribbons of flat rice or egg noodles. For those who want to go soupless, gorge on a bowl of thin egg noodles tossed in soy sauce and tack on a helping of Cheung Fat’s signature pork knuckle.
Tucked away on secluded Mee Lun Street,is Central’s most famous dai pai dong. Businessmen, tourists and day labourers line up during lunch hour for the stall’s well-known tomato broth dishes. Served with a side of tender beef, sausage and eggs or a thick slice of spam, the bowl of noodles isn’t anything particularly fancy but it’s one of the cheapest and most comforting meals you can get in the area. Be sure to also try the crispy, toasted buns drizzled with condensed milk and the velvety smooth milk tea.
The Hong Kong tradition of serving yuen yeung (a mixture of coffee and Hong Kong-style milk tea) probably originated in a joint like this one. And while tea and coffee drinks can be found across the city, stalls likeare still one of the best ‘cafes’ around. The eatery prides itself on its pork chop — a fluffy slab that can be enjoyed over a bowl of instant noodles together with an egg or as a sandwich filling. For a real treat, order the French toast and a glass of that yuen yeung.
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