Hong Kong Dai Pai Dong

Review

Hong Kong Dai Pai Dong is at No. 22, Lane 113, Sanmin Road in Songshan District, tucked into a lane near the Minsheng Community roundabout. It is hard to spot and spreads mostly by word of mouth among locals. Media say it has been open for more than 30 years; the first generation were brothers who came from Hong Kong, and the second generation now runs it. The owner speaks Cantonese and even the service style feels like Hong Kong, so many diners say it is like stepping into a Hong Kong street eatery.

The menu focuses on affordable Hong Kong-style congee, noodles and rice, with shrimp rice noodle rolls, handmade rice rolls, Cantonese preserved-meat rice, beef and egg rice, shrimp wonton noodles, clay pot rice and lo mein among the highlights. A blogger's shiitake chicken rice set with soup cost NT$135; the rice carried a gentle mushroom aroma and savoury chicken flavour, the skin-on chicken was tender and juicy, and the mushrooms had soaked up the sauce. Diners also often recommend the clay pot rice, lo mein and congee.

Fans say it is one of the few places in Taipei for authentic Hong Kong street food, with the clay pot rice and mushroom chicken especially popular and plenty of regulars who grew up eating here. Critics are blunt: some find the service impatient and curt, and others report hard lo mein noodles, toppings that tasted less than fresh or soggy clay pot rice, so opinions are split; the blogger also felt the set was a little pricey for the portion.

Sources differ on hours, roughly from 11:00 into early afternoon and from 17:00 until between 20:00 and 21:00, closed Mondays, so check before you go. The shop is in a lane and busy at mealtimes, so late arrivals may wait. Street parking in the Minsheng Community is limited; take a bus to the roundabout area and walk, or walk ten-odd minutes from Nanjing Sanmin MRT station.

It suits anyone missing Hong Kong cha chaan teng and dai pai dong flavours, or wanting a bowl of congee or noodles on a Minsheng stroll. Start with clay pot rice or the shiitake chicken rice, then share a rice roll or wonton noodles; if service matters a lot to you, go in expecting the brisk manner of a Hong Kong street shop.