On Hong Kongโs ever-changing dining scene, new names continually pop up, bringing novel flavours and bold concepts. Exciting as each new restaurant or bar is, itโs hard not to feel a sense of nostalgia for those restaurants and bars that have left a mark on this city โ places that brought something truly special and left behind unforgettable memories โ but that have since disappeared.
1. ArChan Chan, executive chef of Ho Lee Fook
โWhat I truly miss are Hong Kongโs vanishing old-school dai pai dongs, those iconic street kitchens that used to be everywhere,โ says chef ArChan Chan.
In particular, Hong Kee in Kowloon Bay held a special place in her heart until its closure last year. โIt was fast, fiery and full of life,โ she adds. โEvery table was abuzz with stories, unpretentious and deeply local.โ
Hong Kee was known for its wok-fried clams served with black bean sauce and chilli, its salt and pepper squid and Chiu Chow favourites such as pigโs blood with garlic chives. For Chan, nothing could beat the rich, comforting lamb belly claypot, especially on a chilly winter night. She recalls fond visits with her parents and grandparents, with, โThe sizzle of the wok, laughter all around, a cold beer in hand and tucking into a bowl of something soul-warming โ this place was a gem.โ
โDai pai dongs like Hong Kee are more than places to eat, they are part of our neighbourhood and culture,โ Chan reflects. โThere are fewer now, and even fewer that still carry that same fire. Losing them feels like losing a piece of our collective memory.โ