For that, we had to go to one of the oldest dai pai dongs — and perhaps the only kerosene one left in Hong Kong — a place called Oi Man Sang. Open since 1956, Oi Man Sang is nestled in a dense ...

Open since 2019, the restaurant tends to lean “prep heavy, service fast” due to the small kitchen space and Cantonese menu. Working with high heat is an integral part of keeping up that pace ...

Hoi specialized in Hong Kong-style cooking, which at the time, was a bit of a novelty in Houston. “In the 80s, Chinese food [in America] was chop suey,” he explained.

Open since 2019, the restaurant tends to lean “prep heavy, service fast” due to the small kitchen space and Cantonese menu. Working with high heat is an integral part of keeping up that pace ...