Dai Pai Dong, Cantonese restaurants in China
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Reserve a table or expect to queue for a plastic stool at this dai pai dong perched above a wet market. Chan Chung-fai, the man in the kitchen who turns out tantalising dishes such as chicken with fried garlic, is an award-winning cordon bleu chef with a huge fan following that includes the likes of Zhang Ziyi and Jacky Chan.
Tung Po has revolutionised dai pai dong cooking, and it’s easy to see why. Beer is served in chilled porcelain bowls, to be downed bandit style. The young staff strut around in rubber boots, serving Cantonese dishes with a twist. Book ahead (reservations 2.30pm to 5.30pm) or go before 7pm.