Fans of Hong Kong’s classic streetside dai pai dong dining culture will be pleased to hear that Peng Leng Jeng, Black Sheep Restaurants’ cool-cat Soho dai pai dong, will not be shuttering as previously anticipated as summer draws to a close, instead extending its run until Dec. 31.
The eatery is the brainchild of Ho Lee Fook chef ArChan Chan and Black Sheep’s Jonathan Leung, who oversees all the group’s operations in Soho – a tribute to the dying art of high-energy, wok-hei-filled dai pai dong dining.
In, shall we say, more salubrious surrounds compared to typical dai pai dongs, with neon lights aglow and Hong Kong drinking games at the ready, diners can tuck into iconic Cantonese dishes made with quality ingredients.
Peng Leng Leng is open Tuesday through Saturday from 6pm to midnight, dishing out flavour-packed plates including salt and pepper squid (HKD178), crispy pork ribs (HKD168), black bean and chilli clams (HKD218), and Stir-fry King (HKD148), a potent mélange of squid, garlic shoots, peanut sprouts, and crispy taro.
Sweet additions of crispy banana (HKD68) dipped in peanut sauce and golden mantou (HKD58) with coconut condensed milk join the line-up too.
Hong Kong hospitality peers are granted a 20% discount here.
Peng Leng Jeng, 1/F, The Staunton, 22 Staunton Street, Soho, Central, book here
