Oi Man Sang: A Dai Pai Dong You Shouldn’t Miss in Hong Kong (We Had One of Our Best Meals Here!)

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This article is part of the Hong Kong Food Trip series. Check out the installments in this series: Yat Lok (MICHELIN-Starred Roast Meats/Goose)

Literally “big license plate stall”, Dai Pai Dong is one of the food experiences every foodie should try in Hong Kong. These are open-air, street side stalls serving Cantonese dishes.

After World War II, the government gave out licenses to relatives of civil servants who either died or were made disabled by the war. Dai pai dongs peaked in the 50s, with hundreds or even thousands operating throughout Hong Kong.

Many say that the dai pai dong is a dying breed. Originally, the license cannot be passed on to others. So when the license holders die, the dai pai dongs close. Fortunately, the government relaxed its rules and allowed the transfer of licenses to immediate family members. However, some have to move indoors.

Currently, dai pai dongs are concentrated in only two areas: Central in Hong Kong Island, and Sham Shui Po in Kowloon. We went to a popular one in Sham Shui Po—Oi Man Sang.

When I saw that sign, I instantly knew I’ll be in for a treat!

Founded in 1956, Oi Man Sang is one of the oldest dai pai dongs in the city. It has moved indoors and has airconditioning, though its kitchen remains in the street.

We were expecting Oi Man Sang to be old school. But to our surprise, they have an electronic queueing system and online ordering platform. They even accept credit cards! I suspect that the younger generation has become more involved or has even taken over. Still, the upgrades they’ve made didn’t diminish the street food vibes of Oi Man Sang.

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We also love the fact that they’re concerned with cleanliness and hygiene. Their tables are covered with plastic, which they replace when diners are done. They also provide hot water where you can clean your dinnerware.

Oi Man Sang was featured by food vloggers Mark Wiens and Luke Martin, as well Chef Paik Jong-Won of shows Culinary Class Wars and Street Food Fighters. If these personalities has high praises for Oi Man Sang’s food, then it must be really good. So we went to the dai pai dong to find out ourselves.

We got their bestselling Stir-Fried Beef Fillet and Potatoes in Black Pepper Sauce. The beef is pillowy (I think it’s my first time to describe beef like this!) and the potatoes are perfectly cooked. I also think that it’s marinated and/or cooked in soya sauce. It’s easily one of the best dishes I tried in our recent trip!

Stir-Fried Beef Fillet and Potatoes in Black Pepper Sauce (HKD138)

Another dish we tried is the Deep-Fried Squid with Salted Egg Yolk. It’s perfectly cooked and the squid has the right firmness. It’s coated in batter that’s crisp and covered with light salted egg flavor. This may be the best version of this dish that I’ve ever had!

Deep-Fried Squid with Salted Egg Yolk (HKD158)

We love the vegetables in Hong Kong. So we ordered the Stir-Fried Seasonal Vegetable with Garlic. We had the option to choose the vegetable, and we got the white cabbage.

Stir-Fried Seasonal Vegetable with Garlic (HKD78)

The veggies are crisp and garlicky. Although it lacks salt (I think the vegetable dishes in Hong Kong are generally on the plain side), it’s still a good dish.

Oi Man Sang is a dai pai dong experience you shouldn’t miss in your Hong Kong food trip. They make great food (it’s one of the best meals we’ve had in our trip) with massive portions (each dish is good for 2-3 persons so it’s best to eat in Oi Man Sang as a group). Plus, the vibe is giving (did I just use a Gen Z or Alpha term? LOL.). Anyway, I’ll be coming back there to try more dishes. Needless to say, I highly recommend Oi Man Sang to you!

Address: 1A-1C Shek Kip Mei St., Sham Shui Po, Hong Kong | Operating Hours: Daily, 4:30PM-12AM (Last Order: 11PM) | Contact No.: +852 2393 9315

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