Real ones know that even amidst the plethora of fantastic char siu, dim sum, roast goose, and other quintessential local eats, the most authentic Hong Kong flavours can arguably be found in our grotty dai pai dong stalls. Once neighbourhood dining staples in the hundreds dotted across the territories, Hong Kong’s dai pai dongs have been steadily dwindling over the years, and only less than 20 now remain.
That’s why renowned chef and champion of Hong Kong flavours ArChan Chan has paired up with her Ho Lee Fook teammate and hospitality veteran Jonathan Leung to bring back the unpretentious, sizzling tastes that Hongkongers hold close to their hearts – with a limited-time dai pai dong pop-up.
Cheekily named Peng Leng Jeng – Cantonese for the phrase meaning ‘cheap, attractive, good’ – the pop-up is a tribute to classic foodie favourites like Oi Man Sang and Keung Kee, with a menu of street-side staples cooked over custom high-heat flame burners to deliver the true char and wok hei (that elusive ‘breath of the wok’) that dai pai dong dishes bring to the table.
Some dishes of note include typhoon shelter corn, salt and pepper squid, crispy egg omelette, black bean and chilli clams, crispy pork ribs with mayonnaise, the moreish pork lard rice, and of course the iconic stir fry king. Atmosphere is also a large part of the dai pai dong experience and Peng Leng Jeng offers diners the chance to step back into a time when the clatter of dishes and the blazing wok were loud, but the conversation and revelry was even louder. Pop the cap off a Blue Girl beer and kick back to the neon lights, Cantopop from the 80s to the 00s, and classic Hong Kong drinking games.
Peng Leng Jeng is open from June 18 to August 31, on Tuesdays to Saturdays from 6pm onwards. To further build a sense of community, all hospitality professionals who pop by for a post-shift meal will get a 20-percent discount. Find out more on their website.
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