If you want to understand Hong Kong, go have a meal at Oi Man Sang.
Operating since 1956 in Sham Shui Po, it is one of the last true dai pai dongs still standing. Generations have eaten here under the same fluorescent lights, listening to the clatter of plates and the constant roar of woks. The setup is simple and largely unchanged, which honestly... More
If you want to understand Hong Kong, go have a meal at Oi Man Sang.
Operating since 1956 in Sham Shui Po, it is one of the last true dai pai dongs still standing. Generations have eaten here under the same fluorescent lights, listening to the clatter of plates and the constant roar of woks. The setup is simple and largely unchanged, which honestly makes being there feel even more meaningful.
What makes this kitchen even more remarkable is that it is the only one in Hong Kong still using kerosene for fuel. The heat is intense. You can feel it the second you walk up. That fire produces a level of wok hei that is hard to replicate, giving dishes like black pepper beef with potatoes, clams in black bean sauce, and salt and pepper squid a deep, smoky edge that defines the meal.
Sitting there, shoulder to shoulder with other tables, watching plates fly out as fast as they are cooked, you get a real sense of how this city has eaten for decades. Thanks for setting this up, @ilikefishballs! 🙏🏻💛
Swipe through for a look inside one of Hong Kong’s most iconic kitchens!
#oimansang #oimansangkitchen #daipaidong #shamshuipo #beneatshk Less
