In a spring Saturday afternoon, we went to a familiar stall at Graham Street Market (嘉咸街市集) to pick up some fruits. While the male owner gathered the fruits we wanted, his wife was busy feeding a big cat tuna-like snacks with a small spoon. The cat sat gratefully on the table to chew on its snacks with its eyes closed. The lady gently stroked the cat’s back and proudly praised about its silky fur. We soon found out that the cat actually didn’t belong to the fruit stall owners. It was a guest from the adjacent dried goods stall. Like many other cats in the open street market, the lucky one we encountered that day would roam freely and welcomed by different stall owners in the area everyday.
Such beautiful human-cat relationship is not uncommon in the old neighbourhoods of Central-Sheung Wan (中上環) and adjacent Sai Ying Pun (西營盤), where decades old shops and market stalls provide the perfect havens for cats to linger. In return for all the food and love from shop owners, the cats would catch mice, attract pedestrian’s attention, and most importantly, keep the shop owners company during the day. Similar to Japan, where the belief of maneki-neko or “beckoning cat” (招き猫) has been around since the Edo Period, shop cats in Hong Kong are often regarded as an integral member of the business. In recent years, these shop cats are often referred to as “feline shopkeepers” (貓店長). These cute shopkeepers have become beloved mascots of the old neighbourhoods, where shop doors are always kept open to the street from morning till dusk.
On the sloped market street, a cat checks out the passing pedestrians in front of its dried food shop. [Peel Street (卑利街), Graham Street Market, Central, 2021]The tri-colour cat of Wah Kee Restaurant (華記食店) sits quietly at the now blocked off Staveley Street (士他花利街) after lunch hour. [Staveley Street, Graham Street Market, Central, 2021]Another tri-colour cat sunbathed at a closed market stall. [Peel Street (卑利街), Graham Street Market, Central, 2020]At the same stall lives another lovely market cat. [Peel Street (卑利街), Graham Street Market, Central, 2020]The cats at the 80-year old Gan Kee Noodle Factory (近記粉麵廠) are quite well known at the Graham Street Market. [Peel Street (卑利街), Graham Street Market, Central, 2020]The cats at Gan Kee Factory (近記粉麵廠) belong to the same family. Apparently, the father (dark colour at the back) is the shyest of them all. [Peel Street (卑利街), Graham Street Market, Central, 2020]People who live in the area, including us, often stop by Gan Kee to say hello to the cats and the elderly owners. [Peel Street (卑利街), Graham Street Market, Central, 2020]With over 60 years of history, Kan Kee Noodles Factory (勤記粉麵廠) is another popular noodle shop in Graham Street Market. [Peel Street (卑利街), Graham Street Market, Central, 2020]Kan Kee Noodle Factory (勤記粉麵廠) is another popular shop to get traditional dried noodles. [Peel Street (卑利街), Graham Street Market, Central, 2020]Near Kan Kee, the cat of a souvenir shop often comes out to chill out on the metal platform of the adjacent market stall. [Peel Street (卑利街), Graham Street Market, Central, 2020]At a dried food stall, a cat is peacefully taking a nap on a folding table. [Graham Street (嘉咸街), Graham Street Market, Central, 2020]The cat falls asleep while its owner is reading newspaper when no customer is around. [Graham Street (嘉咸街), Graham Street Market, Central, 2020]Estabished in 1948, Kung Lee Sugar Cane Juice (公利真料竹蔗水) is one of our favorite snacks shop in our neighborhood. At Kung Lee, a kitten stands on a dining table to greet customers. [Junction of Hollywood Road (荷李活道) and Peel Street (卑利街), Graham Street Market, Central, 2020]Sasa, the fluffy master of Sing Heung Yuen (勝香園) street eatery, loves to greet customers under their tables. [Mee Lun Street (美輪街), Central, 2020]When it’s not too crowded, Sasa prefers to stay on its “throne chair” at Sing Heung Yuen (勝香園). [Mee Lun Street (美輪街), Central, 2020]Sometimes, customers would find Sasa of Sing Heung Yuen scratching its head under the table. [Mee Lun Street (美輪街), Central, 2020]If we manage to arrive early for breakfast at Sing Heung Yuen, there would be a good chance to see Sasa at the eatery. [Mee Lun Street (美輪街), Central, 2020]Apart from antique shops, the grey cat and the elderly metal worker (right side of photo) are common sights at the end of the pedestrianized Upper Lascar Row, also known as the Cat Street. [Upper Lascar Row (摩羅上街), Sheung Wan, 2021]Since 1912, Yuan Heng Spice Company (源興香料) has been around in Sheung Wan offering all sort of international spices. Generations of cats there must have been guarding their precious merchandises from mice. [Tung Street (東街), Sheung Wan, 2021]Today, the cat at Yuan Heng serves more as a greeter to welcome customers. [Tung Street (東街), Sheung Wan, 2021]Apart from their famous pork chop noodles, the pair of cats at For Kee Restaurant (科記咖啡餐室) has been a big draw for visitors. [Tai Ping Shan Street (太平山街), Sheung Wan, 2020]The cats at For Kee Restaurant (科記咖啡餐室) often stand elegantly outside the restaurant. [Tai Ping Shan Street (太平山街), Sheung Wan, 2020]The cats of For Kee just know how to gather people’s attention. [Tai Ping Shan Street (太平山街), Sheung Wan, 2020]Though sometimes, they can get a little grumpy when being disturbed at the wrong moment. [Tai Ping Shan Street (太平山街), Sheung Wan, 2020]
In 2016, “dai pai dong” was added as a Hong Kong English term in the Oxford English Dictionary, referring as “a traditional licensed street stall, typically with a small seating area, selling cooked food at low prices; (now more generally) any food stall of this type.” The term “dai pai dong” 大牌檔 literally means “big license stall”, which attributes to their bigger license paper compared to other street vendors. In Chinese, “dai pai dong” can also be written as 大排檔, meaning a “row of line-up stalls”. Street hawkers have been around in Hong Kong for over a century. The number of street hawkers increased dramatically after WWII, when unemployed citizens were eager to make a living by setting up all sort of vendor stalls on the street, including food stalls. In response, the government put forward “dai pai dong” licenses as a measure to regulate and standardize the food stalls. During its heyday between 1950’s to 1970’s, some say there were more than 3000 dai pai dongs across the city. To control street hygiene, avoid traffic congestion and give priority to urban developments, the government stopped issuing dai pai dong licenses in 1956, and restricted license transfer to spouse only, eliminating the chance of passing the business down the generation. As the city’s economy boomed in the 1960’s and 1970’s, dining options exponentially increased. Along with the government’s constraints and fierce competition of dining options, undesirable hygiene, absence of air conditioning, and the relatively crowded seating have all led to the dwindling of dai pai dongs. In 2011, there were 28 dai pai dongs left in Hong Kong: Central (10 stalls), Wanchai (3 stalls), Sham Shui Po (14 stalls), and Outer Islands (1 stall). From one of the most popular causal dining options in the 1960’s to a disappearing urban heritage that appears as diorama in history museums nowadays, the rise and fall of dai pai dongs reflects the rapid evolution of Hong Kong in the latter half of the 20th century.
Often promoted as a unique component of Hong Kong’s culinary heritage, scenes of dai pai dongs are often displayed as backdrops in museums and amusement parks. A typical dai pai dong consists of a 4′ x 6′ green metal stall used as kitchen, and a long bench topped with three small wooden stools as extra seating. In the past, the number of customers was restricted to two folding tables and eight portable chairs. Opened for breakfast, lunch, dinner or late night meals, dai pai dong may serve congee, noodles, stir fry, dessert, and/or coffee/tea. Despite street stalls are disappearing fast, dai pai dong dishes and their cooking techniques have been well preserved at many neighbourhood restaurants in Hong Kong. Often described as good wok hei (鑊氣), which literally means excellent “breath of wok” or the rich aroma and flavour of the wok, the spirit of dai pai dong cuisine remains as one of the essential aspects of the local cuisine. While the taste of dai pai dong may live long, it is the vibrant street ambience, the causal interactions with vendors and fellow customers, and the carefree dining experience topped with cheap beer and loud laughter that would certainly be missed.
Man Yuen Noodles (民園麵家), a former 80-year old dai pai dong in Soho, Central, was the spark that ignited the city’s attention on dai pai dong conservation. In 2005, there were 30 dai pai dongs left in Hong Kong. Wong Kwong Hing (黃光慶), the license holder of Man Yuen Noodles, passed away. The Lee brothers, disciplines of Wong’s father and the operators of Man Yuen for many decades, attempted to continue the hawker license but were rejected by the government. A number of district councillors, legislators, and 3000+ Hong Kongers made a petition, urging the government to let the Lee brothers continue with the business. Their petition failed, and the famous street stall was forced to close down. Yet, the 2005 incident successfully captured the media’s attention and brought out the issue of the dying culture to the public. The conservation effort gained momentum in the next couple of years, and eventually led to the change of license regulations in 2008, allowing non spousal license transfer to be considered. Despite the effort, the numbers of dai pai dongs continue to drop. Without anyone’s notice, the end of dai pai dong could become reality in less than a generation’s time.
After their dai pai dong was forced to shut down in 2005, the elder Lee brother of Man Yuen Noodles (民園麵家) reopened a 300 sq.ft restaurant just across the street from its former location. We visited this small noodle shop several times until the owners retired in March 2016. [Elgin Street (伊利近街), Central, 2016]In 1990, Yuk Yip Dessert (玉葉甜品) moved to Elgin Street (伊利近街) right beside Man Yuen Noodles. From then on, the two stalls shared the same menu which included both noodles and Chinese dessert. [Junction of Elgin Street and Hollywood Road, Central, 2021]Today, Yuk Yip Dessert remains as the only dai pai dong left in Soho, Central. Some say Yuk Yip is now operated by the younger Lee brother of Man Yuen Noodles, and his wife, the fourth generation owner of the vintage dessert stall. [Junction of Elgin Street and Hollywood Road, Central, 2021]Today, Yuk Yip Dessert continues to serve beef brisket, pork knuckle, wanton and dumpling noodles (recipe probably from the former Man Yuen Noodles), as well as Chinese dessert. [Junction of Elgin Street and Hollywood Road, Central, 2016]In fact, the hundred-year-old Yuk Yip Dessert has been around in Central for several generations. They continues to offer traditional dessert such as tong but lut (糖不甩), a Cantonese dessert made of glutinous rice balls in sugar syrup and crushed roasted peanut. [Junction of Elgin Street and Hollywood Road, Central, 2016]A long bench with small seats at Lan Fong Yuen (蘭芳園) presents the old way of squeezing a few more seats beyond the official table and chair limits. These have pretty much become exterior decorations now as Lan Fong Yuen has moved into a fully enclosed restaurant space behind the street stall. [Gage Street, Central, 2014]Despite Lan Fong Yuen has become an air conditioned restaurant, their metal stall on Gage Street (結志街) continues to serve simple takeouts, including Hong Kong style milk tea which is claimed to be an invention by the owner of Lan Fong Yuen decades ago. [Gage Street, Central, 2021]Towering scaffolding and the tiny metal stall of Leung Pui Kee (梁培記) mark the entrance of Gutzlaff Street (吉士笠街) at Wellington Street (威靈頓街). Established in 1914, Leung Pui Kee Locksmith has been serving banks and shops in Central for over a century. Now the stall is being swallowed by the redevelopment construction. [Junction of Gutzlaff Street and Wellington Street, Central, 2020]Further towards Stanley Street (士丹利街), Gutzlaff Street (吉士笠街) is home to Shui Kee (水記) dai pai dong. [Gutzlaff Street, Central, 2021]For over 60 years, Shui Kee (水記) has been serving beef brisket and entrails in Central. With construction cranes and scaffolding closing in from Graham Street and Wellington Street, over half of Gutzlaff Street, a pedestrian lane once dotted with street eateries, would eventually be demolished to make way for new hotel and office towers. [Gutzlaff Street, Central, 2020]Shui Kee is situated on a slightly sloped lane. [Gutzlaff Street, Central, 2021]Awning covers, folded tables and plastic chairs define the dining area of Shui Kee. [Gutzlaff Street, Central, 2021]Lam Kin Wing (林健永), the third generation owner of Shui Kee, took over the business over two decades ago after his father retired. [Gutzlaff Street, Central, 2021] Eating at dai pai dong offers locals and tourists a vintage dining experience. [Gutzlaff Street, Central, 2021]Shui Kee is well known for its fresh beef entrails (牛雜). Unlike frozen ones, fresh beef entrails have a more chewy texture and richer favour. Due to the time and effort involved in cleaning and preparing fresh entrails, it’s quite difficult to find them nowadays. [Gutzlaff Street, Central, 2021]For those who is not a big fan of beef entrails (stomachs), beef brisket is another decent alternative at Shui Kee. [Gutzlaff Street, Central, 2021]Stanley Street (士丹利街) is one of the last spots in Central where dai pai dong hawkers still set up folding tables and portable chairs daily to provide an affordable alternative to the restaurant franchises, fast food chains, and Michelin star restaurants in the area. [Stanlet Street, Central, 2014] Dai pai dong offers some of the best opportunities for people watching and interaction with the locals. [Stanley Street, Central, 2014]While dai pai dong offers a unique street dining experience, the summer heat can make it a sweaty one. [Stanley Street, Central, 2014]In Central, dai pai dongs can only be found at pedestrian-only alleyways. [Stanley Street, Central, 2014]Perhaps in less than a decade, this affordable dining culture will become history, and only exist in photos and movies like Chungking Express. [Stanley Street, Central, 2021] Other than Gutzlaff Street, Staveley Street (士他花利街) is another alleyway that is facing the fate of demolition. Staveley Street was once dotted with dai pai dongs and small printing shops. Now they are mostly gone. [Staveley Street, 2014]Small family owned printing companies once flourished in the alleyways of Central-Sheung Wan. Entering the digital era, most of these shop owners are calling it a day and close their business for good. [Staveley Street, 2014]Most of Staveley Street will be knocked down and the alleyway would become a dead end. [Staveley Street, 2014]Wah Kee Restaurant (華記食店) is one of the last businesses still in operation at Staveley Street. [Staveley Street, 2014]The tri-colour cat of Wah Kee Restaurant (華記食店) watched the last customers leaving Staveley Street after lunch hour. [Staveley Street, 2021]
Blue Lapis Road 