Oi Man Sang

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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.