This renowned kiosk and dai pai dong has been rooted in Sha Tin’s Wo Che Estate for 36 years. Every night by 6pm, all 100-plus tables are filled without fail. Self-service is key here – you’ll grab your own seat, write down your orders and even grab your own beer. Yet its owner, Chow, is able to find order in the chaos and never misses any orders. Its rowdy atmosphere makes it a true and authentic gem. Chan Kun Kee’s menu features many local staples and some uniquely creative dishes. A must-order is the wasabi shredded chicken, along with the tom yum clams and fried tofu skin roll. However, ever since a new company took over management of Wo Che Estate, there’s been talk about its closure. The good news is, Chow has announced that the dai pai dong is going to stay open. The bad news is that it’ll be relocating to neighbouring Shek Mun. While the name may stay the same, it’ll be difficult to recreate the same chaotic yet lively vibe that Chan Chun Kee is renowned for.
While we celebrate the start of a new year, not everyone can greet 2019 with the same level of enthusiasm and optimism. Hongkongers are used to bidding farewell to their favourite restaurants or the latest food trend before they’ve even had a chance to try it. There’s only a small number of old Hong Kong restaurants that have managed to survive gentrification. Unfortunately, even some of the most popular ones are struggling to battle against rising rent costs. The following historic restaurants are just five that are bracing themselves for the boot. By Manman Chan and Olivia Lai