Why Hong Kong’s surviving dai pai dongs are still loved, and the owners who just won’t quit

It’s 6pm in Hong Kong and as the last glow of sunlight disappears, it’s time for most people to start winding down. But for Lam Kee-sing, the busiest time of the day is just starting.Lam is the chef-owner of Sing Kee, one of the few remaining dai pai dongs – street food stalls – in the city. At the stall’s location down a narrow alleyway on Stanley Street, in Hong Kong’s Central business district, the air is filled with the familiar orchestra of roaring gas burners, sizzling food and the…


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