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I was seated right away. This restaurant takes over three shop spaces so there are a lot of tables. I was seated in a back area so the air-condition there was quite cold. Ordering is easy, no Cantonese needed. There's a QR code at your table that you scan to order. They also have Wi-Fi. I got the razor clams with vermicelli and the steamed clams. Both dishes were super fresh and tasty and pretty large portions. I would say that each easily serves two people if not more. They provided complimentary tissues and a small snack. And they take cash or card here. I would definitely return in the future, with more friends to help me eat.
This place was highly recommended by 3 locals who live in Hong Kong. I loved That this was a hole in The wall with an outdoor kitchen on the sidewalk or street rather than a highend Michelin star restaurant. A friend gave us a menu to order for 7 people. The food with well seasoned, hot and savory. Service was fast and efficient. We spent $130 US for 7 people and enjoyed 3 large beers. Overall the dishes were all flavorful. Loved the steak and potatoes although my first piece had grizzle. Chives was nice with radishes. Chicken in clay pot had a lot of bones. Chow mein had some spicy sauce on the side - was delicious! Fried calamari was different. Clams was delicious. Everyone had an order on their table. Veggies were Crunchy. The tables are not wiped. They pour hot tea on the table and then cover it with a thin pink plastic cover so that the cover sticks.
Oi Man Sang in Sham Shui Po is one of the few (17 to be precise) dai pai dong ("big license stalls) left in the city. These fixed-pitched, open aired street stalls are the most unique and QUINTESSENTIAL element of Hong Kong culture. Sadly, the licenses are gradually expiring to the point where they will cease to exist since the government is not issuing new licenses. Unless the existing license passes down directly to a spouse, there is no way to transfer them. It's a dying practice sadly and more reason to seek one out in this vast city. Oi Man Sang has a kitchen that still functions on the street, but with seating that is mostly housed under a roof in an indoor setting. Dishes are cooked at high heat in a cast iron wok (wok hei) and by the famous orange-shirted uncle. We arrived at 4:30pm upon opening and were seated immediately. We ordered sweet and sour pork (98 HKD), beef chow fung (78 HKD), and stir fried clams in black bean sauce (108 HKD). Initially, I was disappointed that they were out of razor clams, but it mattered not. Everything came out quickly and PIPING HOT, all SO, so delicious. The clams and sweet and sour pour had an enjoyable kick to it and protein portion was above optimal. We washed it all down with a few Blue Girl Pils, the beer they were heavily advertising. They let us have our own table for some reason but we ate and drank pretty fast having just climbed up Lantau Peak in the morning. THE best and most memorable meal to be had in Hong Kong. DO NOT miss out and seek out this stall in Kowloon above everything else.
愛文生 Oi Man Sang is a proper and a bit high end 大排檔 dai pai dong which are traditionally out on the street. This place has done so well they have taken over a few store fronts. But the kitchen is still on the sidewalk & watching the guy with the wok was amazing. He stir fried a dish about every 60 seconds so l you can imagine the food had plenty of 鑊氣 or wok heat so very tasty. The prices were not cheap; more like a mid level restaurant but well worth it.
One glance at the menu and it's clear--this place specializes in seafood. It also happened to be home to my favorite dish from our five-day trip to Hong Kong: razor clams with garlic and green onion. I'll admit my love for razor clams may make me a bit biased, but this dish is an absolute must-order for any shellfish lover. The razor clams in black bean sauce were equally fantastic, with a pleasant spicy kick that elevated the flavors. The fried rice was a hit with the kids--and for anyone used to the greasy, heavy version often served in the U.S., this rendition was a refreshing and far superior alternative: light, flavorful, and not oily at all. The chili garlic crab was both delicious and fun to eat, packed with flavor and heat. The only miss of the meal was the salt and pepper squid. The breading was far too thick for our taste, masking the flavor of the squid and giving the impression you were just eating fried dough. This being my first trip to Hong Kong, I was fascinated to learn about the local practice of providing diners with hot water and a basin to rinse their bowls and chopsticks before eating--a custom I now appreciate and love. The décor is minimal, with tables covered in fresh plastic so you can dig in freely and toss your shells or scraps right on the table. Just outside the restaurant is the kitchen, and watching the chefs work the woks over roaring flames is nearly as enjoyable as the meal itself. Service was friendly, though all orders were placed via QR code on your phone--a modern touch that worked smoothly.
Came here to this well known Dai Pai Dong. With is a license outdoor kitchen where you can watch the chef cooking at times flames are shooting up. We ordered a whole crab with garlic with a little spice, the crab was cooked perfect with the garlic topping, small size razor stir fried with black bean sauce, clams were tender lots of sauce, chinese broccoli (gailan), stirfry with chinese shrimp paste which is very salty, first time trying it was very good. Wash it down with beer. For street Dai Pai Dong, it is not cheap. But food was good.
After learning about the history of dai pai dongs, I knew I had to experience one while in Hong Kong. I came across Oi Man Sang through Bon Appétit and was instantly intrigued. I arrived about 10 minutes before they opened and was seated right away. We placed our order through their online system: stir-fried razor clams, beef and potato in black pepper sauce, and Yeung Chow fried rice. The moment we took our first bite of the razor clams, our eyes lit up--they were unbelievably fresh, bursting with flavor, and straight from the wok. I honestly thought the meal had peaked early, but I couldn't have been more wrong. The beef and potato dish was outstanding. The potatoes had soaked up every bit of the black pepper sauce and were incredibly flavorful. My husband couldn't believe I kept going back for the potatoes when there was seafood on the table. The fried rice rounded out the meal perfectly, acting as a comforting base for the bold, savory flavors of the other dishes. If I ever find myself in Hong Kong again, I'll absolutely be back.
Visiting a dai pai dong in Hong Kong is a must, but Oi Man Sang is a whole experience. Before we even turned the corner, we knew we had arrived because we could SMELL it. The ticketing system is super easy to use, and my fiance and I waited around 20 minutes for a party of 2 around 6pm. The 20 minutes pass super quickly, because you get a chance to watch the master at work over the wok. We decided to order some fan favorites - a squab, clams with black bean sauce, beef & potatoes, and stir fried water spinach. Oi Man Sang lives up to the hype - that blazing hot wok imparts wok hei like no other. The clams and squab are an absolute MUST. By far some of the juicies squab I've had, and the clams were insanely good. The beef & potatoes were good, but not my personal favorite. Water spinach is a solid choice for veggies. If you're squeamish about any sort of stickiness or sitting super close to another table, this isn't the sort of place for you. But if you can look past it, the food is really darn good. Our whole meal came out to $443 HKD, which was super reasonable. My fiance and I were stuffed and loved eating here. The chef is so friendly & truly the cutest - he poses for the camera!
This is as local as it gets for Hong Kong cuisine. You can tell by the massive outdoor stove with uncles chopping up meat and veggies. The aunties are also non stop running dishes and taking orders. Don't come here expecting an extravagant dining setting with table cloths etc. Part of local vibe is sitting at a round table with a disposable table cover, plastic stools, and second hand smoke. If you can look past all this, you'll have an amazing Cantonese culinary experience. So many dishes with assorted aromas and favors. You can have sweet, spicy, savory, and tangy in on table. Their fried crab and golden shrimp are some of their most popular dishes. Despite being so busy, the aunties and uncles were polite to all the guests and were all relatively nice and attentive.
Dai pai dong for locals and tourists. As good as the other ones on the street but usually more busy so if you are in a long line, don't hesitate to try the other restaurants. The food is good: my favorite is steak fried potatoes but many dishes are worth to try. The price feels more expensive every time I visit this place; however, I would be going to Mong Kok's dai pai dongs as long as they are in HK.
Finally had the opportunity to try this traditional HK street food spot and it didn't disappoint. This is one of the most favorite spots so expect to have a huge crowd. Our wait wasn't too long on a Friday night and all of our food came out very quickly. Everything was delicious and flavorful. I really enjoyed the food and experience of 大排檔。 Highly recommended
My son says this is the best meal in Hong Kong. Dai Pai Dong...this is one of the last ones remaining in Hong Kong. That wok hei (the breath of the wok) is what makes each of these dishes stand out. I was so impressed with how fast the food came to the table. Here is what we ordered based on what seems to be their most popular: - Typhoon Shelter Shrimp (get this) - Beef & Potatoes (my fave) - Razor Clams in black bean (my son's fave) - Ong Choy with Shrimp Paste (Amazing) It's not just beef and potatoes, it's smoky, slightly charred, uniquely flavored. And the Typhoon Shelter Shrimps were so meaty and insanely delicious with all the garlic bits. Very packed even for a Monday evening but there are plenty of seating at different sections of the entire place. There is A/C. I see lots of people ordering beer as well. It really doesn't get any better than this. read more
There wasn't any line up on a weekday night although there were a couple people waiting for take out. Have to order through their app. Famous beef cubes with potato. Came out pretry fast. Not the hottest given the fact the chefs use kerosene to cook. Pretty good flavoring on it. Beef cubes were tender. It's good but extremely expensive. Typhoon Shelter eggplant. First time ever seeing this type of dish. Very unique. Came out very hot. The typhoon shelter seasoning did not coat each eggplant. It was more like the eggplant sat on top of the seasoning. This dish came way too late. We were already almost finished our beef. We chased the servers twice and both times neither went to go check. They just said it's coming soon. They've lost the charm of a dai pai dong after they got famous. They have way too many servers that stand around and not look out for customers who waive them down. They charge you for bringing outside food/drinks. Apparently they were celebrating their 79th anniversary and handed out phoenix rolls. However, not everyone got one. You only get one if you ask.. read more
This eatery has been on my bucket list, especially after seeing the Chef all over social media, so I'm glad we're finally here. The chef cooks in the outside kitchen on the road. Seems they have 2 eateries which are in close proximity. One on the open corner and a minute walk takes you to the other new inside restaurant. They also expanded into desserts located next door to the restaurant. The outside kitchen serves both locations. We did not reserve a table and wanted to sit at the open corner to get the best ambience of a dai pai dong vibe but it was full. Apparently, they open around 4 pm, so come early to snag those seats. We were sat in the new restaurant. Food was good but was told it was better before it expanded. Standout dishes were the beef & potato dish plus the fried intestines which were my favorites. The banana cookie with baked sago pudding was interesting. Served in a claypot and topped with ice cream. The milk tea with egg whites was not the regular drink but served in a bowl with a fluffed up egg whites which tasted not too sweet and pretty to look at. I can see they are trying to make their desserts more unique. The chef was super friendly and was dressed in an orange overall, so he was easy to spot and more than happy to take photos with you. Staff were a little rough and direct but that adds to the dai pai dong vibe in my opinion. The new restaurant has a small and clean restroom, as well as strong air condition. Tables included a packet of tissue and desserts were available for order from next door. Food can be a little more expensive than other dai pai dongs, I've tried. Overall, a must try. Can watch the chef in action before dining. Opt for the open corner seating area, if you want the experience of a dai pai dong vibe. read more
I was seated right away. This restaurant takes over three shop spaces so there are a lot of tables. I was seated in a back area so the air-condition there was quite cold. Ordering is easy, no Cantonese needed. There's a QR code at your table that you scan to order. They also have Wi-Fi. I got the razor clams with vermicelli and the steamed clams. Both dishes were super fresh and tasty and pretty large portions. I would say that each easily serves two people if not more. They provided complimentary tissues and a small snack. And they take cash or card here. I would definitely return in the future, with more friends to help me eat. read more
This place was highly recommended by 3 locals who live in Hong Kong. I loved That this was a hole in The wall with an outdoor kitchen on the sidewalk or street rather than a highend Michelin star restaurant. A friend gave us a menu to order for 7 people. The food with well seasoned, hot and savory. Service was fast and efficient. We spent $130 US for 7 people and enjoyed 3 large beers. Overall the dishes were all flavorful. Loved the steak and potatoes although my first piece had grizzle. Chives was nice with radishes. Chicken in clay pot had a lot of bones. Chow mein had some spicy sauce on the side - was delicious! Fried calamari was different. Clams was delicious. Everyone had an order on their table. Veggies were Crunchy. The tables are not wiped. They pour hot tea on the table and then cover it with a thin pink plastic cover so that the cover sticks. read more
1 year ago
Oi Man Sang in Sham Shui Po is one of the few (17 to be precise) dai pai dong ("big license stalls) left in the city. These fixed-pitched, open aired street stalls are the most unique and QUINTESSENTIAL element of Hong Kong culture. Sadly, the licenses are gradually expiring to the point where they will cease to exist since the government is not issuing new licenses. Unless the existing license passes down directly to a spouse, there is no way to transfer them. It's a dying practice sadly and more reason to seek one out in this vast city. Oi Man Sang has a kitchen that still functions on the street, but with seating that is mostly housed under a roof in an indoor setting. Dishes are cooked at high heat in a cast iron wok (wok hei) and by the famous orange-shirted uncle. We arrived at 4:30pm upon opening and were seated immediately. We ordered sweet and sour pork (98 HKD), beef chow fung (78 HKD), and stir fried clams in black bean sauce (108 HKD). Initially, I was disappointed that they were out of razor clams, but it mattered not. Everything came out quickly and PIPING HOT, all SO, so delicious. The clams and sweet and sour pour had an enjoyable kick to it and protein portion was above optimal. We washed it all down with a few Blue Girl Pils, the beer they were heavily advertising. They let us have our own table for some reason but we ate and drank pretty fast having just climbed up Lantau Peak in the morning. THE best and most memorable meal to be had in Hong Kong. DO NOT miss out and seek out this stall in Kowloon above everything else. read more
愛文生 Oi Man Sang is a proper and a bit high end 大排檔 dai pai dong which are traditionally out on the street. This place has done so well they have taken over a few store fronts. But the kitchen is still on the sidewalk & watching the guy with the wok was amazing. He stir fried a dish about every 60 seconds so l you can imagine the food had plenty of 鑊氣 or wok heat so very tasty. The prices were not cheap; more like a mid level restaurant but well worth it. read more
One glance at the menu and it's clear--this place specializes in seafood. It also happened to be home to my favorite dish from our five-day trip to Hong Kong: razor clams with garlic and green onion. I'll admit my love for razor clams may make me a bit biased, but this dish is an absolute must-order for any shellfish lover. The razor clams in black bean sauce were equally fantastic, with a pleasant spicy kick that elevated the flavors. The fried rice was a hit with the kids--and for anyone used to the greasy, heavy version often served in the U.S., this rendition was a refreshing and far superior alternative: light, flavorful, and not oily at all. The chili garlic crab was both delicious and fun to eat, packed with flavor and heat. The only miss of the meal was the salt and pepper squid. The breading was far too thick for our taste, masking the flavor of the squid and giving the impression you were just eating fried dough. This being my first trip to Hong Kong, I was fascinated to learn about the local practice of providing diners with hot water and a basin to rinse their bowls and chopsticks before eating--a custom I now appreciate and love. The décor is minimal, with tables covered in fresh plastic so you can dig in freely and toss your shells or scraps right on the table. Just outside the restaurant is the kitchen, and watching the chefs work the woks over roaring flames is nearly as enjoyable as the meal itself. Service was friendly, though all orders were placed via QR code on your phone--a modern touch that worked smoothly. read more
Came here to this well known Dai Pai Dong. With is a license outdoor kitchen where you can watch the chef cooking at times flames are shooting up. We ordered a whole crab with garlic with a little spice, the crab was cooked perfect with the garlic topping, small size razor stir fried with black bean sauce, clams were tender lots of sauce, chinese broccoli (gailan), stirfry with chinese shrimp paste which is very salty, first time trying it was very good. Wash it down with beer. For street Dai Pai Dong, it is not cheap. But food was good. read more
1 year ago
After learning about the history of dai pai dongs, I knew I had to experience one while in Hong Kong. I came across Oi Man Sang through Bon Appétit and was instantly intrigued. I arrived about 10 minutes before they opened and was seated right away. We placed our order through their online system: stir-fried razor clams, beef and potato in black pepper sauce, and Yeung Chow fried rice. The moment we took our first bite of the razor clams, our eyes lit up--they were unbelievably fresh, bursting with flavor, and straight from the wok. I honestly thought the meal had peaked early, but I couldn't have been more wrong. The beef and potato dish was outstanding. The potatoes had soaked up every bit of the black pepper sauce and were incredibly flavorful. My husband couldn't believe I kept going back for the potatoes when there was seafood on the table. The fried rice rounded out the meal perfectly, acting as a comforting base for the bold, savory flavors of the other dishes. If I ever find myself in Hong Kong again, I'll absolutely be back. read more
Visiting a dai pai dong in Hong Kong is a must, but Oi Man Sang is a whole experience. Before we even turned the corner, we knew we had arrived because we could SMELL it. The ticketing system is super easy to use, and my fiance and I waited around 20 minutes for a party of 2 around 6pm. The 20 minutes pass super quickly, because you get a chance to watch the master at work over the wok. We decided to order some fan favorites - a squab, clams with black bean sauce, beef & potatoes, and stir fried water spinach. Oi Man Sang lives up to the hype - that blazing hot wok imparts wok hei like no other. The clams and squab are an absolute MUST. By far some of the juicies squab I've had, and the clams were insanely good. The beef & potatoes were good, but not my personal favorite. Water spinach is a solid choice for veggies. If you're squeamish about any sort of stickiness or sitting super close to another table, this isn't the sort of place for you. But if you can look past it, the food is really darn good. Our whole meal came out to $443 HKD, which was super reasonable. My fiance and I were stuffed and loved eating here. The chef is so friendly & truly the cutest - he poses for the camera! read more
This is as local as it gets for Hong Kong cuisine. You can tell by the massive outdoor stove with uncles chopping up meat and veggies. The aunties are also non stop running dishes and taking orders. Don't come here expecting an extravagant dining setting with table cloths etc. Part of local vibe is sitting at a round table with a disposable table cover, plastic stools, and second hand smoke. If you can look past all this, you'll have an amazing Cantonese culinary experience. So many dishes with assorted aromas and favors. You can have sweet, spicy, savory, and tangy in on table. Their fried crab and golden shrimp are some of their most popular dishes. Despite being so busy, the aunties and uncles were polite to all the guests and were all relatively nice and attentive. read more
9 months ago
Food was decent. Service was good. It's Dai pai dong type of setting so you can see the street from the tables. It was busy so it took awhile for some of our food to come out. read more
2 years ago
Dai pai dong for locals and tourists. As good as the other ones on the street but usually more busy so if you are in a long line, don't hesitate to try the other restaurants. The food is good: my favorite is steak fried potatoes but many dishes are worth to try. The price feels more expensive every time I visit this place; however, I would be going to Mong Kok's dai pai dongs as long as they are in HK. read more
Finally had the opportunity to try this traditional HK street food spot and it didn't disappoint. This is one of the most favorite spots so expect to have a huge crowd. Our wait wasn't too long on a Friday night and all of our food came out very quickly. Everything was delicious and flavorful. I really enjoyed the food and experience of 大排檔。 Highly recommended read more
This place is a blast- pricy for a dai pai dong, but it was a good experience. We smelled it from a block away! We came early on Monday so no wait at all. Decently sized menu that has both English and Chinese. Service was actually very nice - our server was very patient and made sure we washed our utensils correctly. They were out of razor clams so I opted for two king razor clams. So delicious but not sure worth the price if the regular razor clams are available. Food came out hot and fast- my partner who normally hates vegetables LOVED the chef stir fried vegetables here. Beef and potatoes were good- a lot more potatoes than beef. Fried egg noodles were also good and came with a side of hot sauce. Portions were actually a lot larger than I expected! There was one server who spoke English (and seemed to be the one who would be called to the tables with foreigners). Funny enough she was the one who came by when we asked for our check and she encouraged us to tip (in English). We walked by the chefs cooking to take photos of them in action and one of them invited us over for a photo with him- it was very sweet! Our best meal in HK. read more
3 years ago
The clams with chili & black beans, beef chow fun & salt & pepper squid were delicious! The sweet & sour pork was tough. Street foods so you sit on plastic chairs & tables. The service was so rude, which was no surprise to me. The uncles handling the woks were phenomenal! The woks were fueled by kerosene. That explains the fire! Just mesmerized by watching the master chefs with the woks. read more
This is one the last da po dongs still standing in Hong Kong, so hurry up and have a taste of it while it's still here. The block that it's located on is full of da pong dongs so you can take your pick, but I think this one is the most famous. I'm very OCD about cleanliness so having to sit on the narrow sidewalk with bugs flying around and restaurant staff throwing unknown water on the streets did turn me off a lot. Still, that's part of what eating at a da pong dong means, so I knew what I was signing up for. And good thing I didn't let that deter me from having some amazing fried calamari and other delectables. read more
Service was surprisingly nice and quick! The food was excellent as it brought back alot of nostalgia as a kid. Local HK Dai Pai Dong like these don't exist as much anymore. Can't go wrong with any dish you order here as it packs alot of heat literally from that fire hot wok! read more
One of the best local meals that I have had in Hong Kong in quite some time. It's nice to know that you can still find places like this, where local chefs can still churn out traditional dishes with banging flavor without all the extra added fanfare and gimmicks. Canto drinking food at its best, is how I would personally describe it. It's great because not everything is fried, but still got that bold flavor that can stand up to whatever you're drinking. And in terms of drinks, they sell beer here, but usually they don't make a fuss if you bring in something stronger on your own. The highlight for me would definitely be the pork knuckle and the razor clams. Bring them to me cold and they would still taste better than most other places. The pork knuckle has this deep black pepper sauces, and the collagen made the whole dish super tender. The razor clams was seriously legit. Super fresh so I could taste that natural sweetness and paired perfectly with the black bean sauce. In addition to the food, the atmosphere here was killer. Or maybe that was only our table... Already dying to go back... read more
8 years ago
Wanted to get some REAL food (Dai pai Dong) here in HK, so this place spoke to me while looking on yelp. Damn, all the dishes were legit. Well except the fried tofu, who likes tofu anyways except my lil ones? So that doesn't count! The shrimp's were so off the charts, we ordered a 2nd round, along with the Ong Choy!! The crab was a bit spicy for our taste, so maybe order it scallion/ginger style. 10 plates of food along with a soup, 1590 HKD. Fuxk it, you can't EAT YOUR MONEY! Spend it on food for your soul! This place is janky as hell, but WhoTF cares, you don't live here! BOMBASS GOOD! read more
11 years ago
This place is a typical hongkong style Dai Pai Dong nothing fancy but every single dishes were so awesome and the portions are Big. Its a bit to walk from MTR station so take the cab to get here. read more
More info about 愛文生
Shop C, G/F, 1 Shek Kip Mei Street
石硤尾街1號地下C號舖
Hong Kong
Sham Shui Po, Kowloon
Directions
2393 9315
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Food & Alcohol
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