Latest news with #PengLengJeng
South China Morning Post
13-08-2025
- Entertainment
- South China Morning Post
Your Hong Kong weekend drinks guide for August 14-16
It's all about celebrating home-grown heroes this weekend. New dai pai dong concept Peng Leng Jeng takes over Kinsman's kitchen, while Flower Years assembles Hong Kong's best breweries for a night of free-flow local pours. If it's a new menu experience you're craving, The Aubrey's The Art of Shibumi is just the ticket. Thursday, August 14 Kinsman x Peng Leng Jeng Chef ArChan Chan and Jonathan Leung from Peng Leng Jeng will take over the kitchen at Hong Kong bar Kinsman this weekend. Photo: Handout What: For lovers of contemporary takes on Hong Kong flavours, chef ArChan Chan from Peng Leng Jeng will take over the kitchen at For lovers of contemporary takes on Hong Kong flavours, chef ArChan Chan from Peng Leng Jeng will take over the kitchen at Kinsman this Thursday in this latter half of the collaboration between the two venues. Peng Leng Jeng opened in June as Black Sheep Restaurants' take on the local dai pai dong dining experience, with a focus on dishes fried at high temperatures. It's a staple of local street dining that should pair well with Kinsman's locally inspired cocktails. Where: Kinsman, 65 Peel Street, Central When: 6pm onwards Friday, August 15 Flower Years – Hidden Heroes Beer Party Flower Years at Eaton Hong Kong. Photo: Handout What: Head over to Eaton Hong Kong in Jordan as Flower Years hosts their Hidden Heroes Beer Party, bringing together some of Hong Kong's best brewers including Young Master, Deadman Brewer, Gweilo, Hong Kong Beer Co, Yardley Brothers and more. All these beers will be on free-flow for three hours with an event ticket purchase. Pair these with classic Hong Kong snacks such as curry fish balls, deep-fried salt-and-pepper siu mai and spicy garlic chicken wing tips. Where: Eaton Food Hall, LG, Eaton Hong Kong, 380 Nathan Road, Yau Ma Tei When: 6pm-11pm Saturday, August 16 The Aubrey's new menu – The Art of Shibumi
Time Out
18-06-2025
- Entertainment
- Time Out
Two local foodies bring back Hong Kong flavours and memories with this dai pai dong pop-up
Real ones know that even amidst the plethora of fantastic char siu, dim sum, roast goose, and other quintessential local eats, the most authentic Hong Kong flavours can arguably be found in our grotty dai pai dong stalls. Once neighbourhood dining staples in the hundreds dotted across the territories, Hong Kong's dai pai dongs have been steadily dwindling over the years, and only less than 20 now remain. That's why renowned chef and champion of Hong Kong flavours ArChan Chan has paired up with her Ho Lee Fook teammate and hospitality veteran Jonathan Leung to bring back the unpretentious, sizzling tastes that Hongkongers hold close to their hearts – with a limited-time dai pai dong pop-up. Cheekily named Peng Leng Jeng – Cantonese for the phrase meaning 'cheap, attractive, good' – the pop-up is a tribute to classic foodie favourites like Oi Man Sang and Keung Kee, with a menu of street-side staples cooked over custom high-heat flame burners to deliver the true char and wok hei (that elusive 'breath of the wok') that dai pai dong dishes bring to the table. Some dishes of note include typhoon shelter corn, salt and pepper squid, crispy egg omelette, black bean and chilli clams, crispy pork ribs with mayonnaise, the moreish pork lard rice, and of course the iconic stir fry king. Atmosphere is also a large part of the dai pai dong experience and Peng Leng Jeng offers diners the chance to step back into a time when the clatter of dishes and the blazing wok were loud, but the conversation and revelry was even louder. Pop the cap off a Blue Girl beer and kick back to the neon lights, Cantopop from the 80s to the 00s, and classic Hong Kong drinking games. Peng Leng Jeng is open from June 18 to August 31, on Tuesdays to Saturdays from 6pm onwards. To further build a sense of community, all hospitality professionals who pop by for a post-shift meal will get a 20-percent discount. Find out more on their website.
