Dai Pai Dong - Birth of Hong Kong Street Food Culture

The birth of Dai Pai Dong marked the beginning of the famous Hong Kong street food culture.  It originated from the hawker licensing system established in the mid-19th century.  

After WWII, immigrants from China poured into Hong Kong.  In order to increase employment opportunities and to appease the orphans of post-war civil servants and grassroots families, the British Hong Kong government issued more licenses of open air food stalls so they can be self-reliant.  

“Dai Pai” means big license (the type of license issued) and “Dong” means stall.  These food stalls served a wide range of quality foods at very affordable prices.  The tenacious and creative Hong Kongers thrived on the food industry and many well known restaurants like Yung Kee Roasted Goose and Jiu Kee Beef Brisket made their fortunes on the street.  

With the economic development and increased quality of life, coupled with sanitary problems, Dai Pai Dongs are becoming extinct as their licenses have not been renewed or have moved into physical shops and stores.  A few located in the financial district of Central are considered to have historical values and are kept for tourism.  But other Dai Pai Dongs that do not fit into the agenda of Hong Kong government, such as low income neighborhoods like Sham Shui Po, are forced to close.  Curator Cat made this AR exhibit as an effort to preserve this collective memory of Hong Kongers.  Since we cannot physically visit it again, I hope this free and casual community cafeteria can reappear in the metaverse one day.