If you want to travel like a local! Hong Kong's top 4 Dai Pai Dongs

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Sing Kee, known as a must-visit for delicious offerings near the Mid-Level Escalators, boasts a wide variety of menu items. During the day, it sells fare typical of a tea restaurant, such as congee and cheung fun, but as night falls, chairs and tables are set out in the narrow alley to serve an assortment of meat and seafood dishes ideal for snacking. The deep-fried pork ribs, 'Zhao Yan Pai Gu', are especially popular, as is the stir-fried spicy salt tofu and flower crab. Sing Kee's proximity to Lan Kwai Fong makes it a popular spot for young souls to fuel up before dancing the night away or to satisfy their hunger after a night out.

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Bing Kee, located in Tai Hang, is a Dai Pai Dong and tea restaurant. Unlike typical Dai Pai Dongs that start their business in the evening, Bing Kee opens early in the morning. Here, one can taste almost all the menus available in a tea restaurant, among which the Hong Kong-style toast served with milk tea is particularly famous. The Hong Kong-style toast, lavishly coated with butter and then dressed again with condensed milk, is known for its sweet and rich flavor.
The signature dish of this place, the 'Pork Chop Noodle,' consists of noodles in chicken broth topped with barbecued pork, with additional toppings of ham, egg, and sausage available for an extra HKD 5 each. Bing Kee stands out among Hong Kong Dai Pai Dongs for its notably sanitary conditions.
Bing Kee is located near Queen's College, an 8-minute walk from the Tin Hau station exit B, and a 12-minute walk from the Causeway Bay station exit F1. Opening early in the morning, it closes at 3:30 PM.

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The venerable Tai Pai Dong, which began operations in 1956, is a deep-rooted establishment. It starts its business by spreading out tables and chairs in the alley, which becomes deserted as general stores begin to shutter at 5 p.m. Originally a small dining spot for locals deep within Sham Shui Po, it has gradually expanded its popularity to such an extent that it can be called Aimen Sheng Street. The Korean-preferred menu includes stir-fried beef with potatoes, fried crab, stir-fried spicy clams, and fried rice with eggs. The fried crab is priced at market rate. Before the meal, they provide a large bowl and a kettle of water, not for drinking but for washing dishes. It's a habit for Hong Kongers to wash their own dishes before eating.

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Gough Street is closely packed with design shops. Sing Heung Yuen (勝香園) announces its presence with a few tables and a mural. Since its opening in 1957, it has maintained unwavering popularity. The bestselling menu item is tomato ramen, which involves adding instant noodles to a tomato-based broth and topping it with spam, chicken, and fried eggs. The tea restaurant's menu, featuring crispy buns, toast, and milk tea, is also quite popular. An English menu makes ordering simple. Across the street is Kau Kee, famous for its beef noodles.