Island-style seafood dai pai dong in the bustling city

Always craving fresh seafood but don’t want to travel all the way to Lau Fau Shan or Sai Kung? This dai pai dong originally from Peng Chau has surprisingly opened in Causeway Bay, and the seafood served is all sourced from Peng Chau. So, you don’t have to go to the outlying islands to enjoy affordable and delicious seafood, plus there are plenty of traditional and nostalgic Peng Chau dishes. The restaurant offers different fresh seafood daily, like today’s razor clams and abalone. The owner even treated us to sesame biscuits brought from Peng Chau, which are crispy with a very fragrant sesame flavor.

Salt and Pepper Abalone $45@
The abalone is prepared with salt and pepper, fried until the outer layer is golden and slightly crispy, topped with garlic bits and chili flakes, making it very flavorful. When bitten into, the abalone meat is tender and springy, and the salty aroma of the salt and pepper perfectly enhances the fresh taste of the abalone.

Crispy Sesame Chicken (Half) $188
The half chicken is quite large, with the skin fried to a golden color and covered with roasted sesame seeds. The first bite delivers a full sesame aroma and crispy skin, followed by the rich chicken oil flavor and tender, juicy meat. Dipping it in sesame sauce makes it even more delicious.

Claypot Taishan Oysters $388
The Taishan oysters are plump, large, and sweet without any fishy smell. The claypot sauce is rich with a caramel aroma, and combined with onions, the flavor is even more layered. Although the price is a bit high, the number of oysters is generous, perfect for sharing with a group.

Claypot Shrimp Roe Tofu $128
The tofu is coated in batter and fried to a golden color, topped with bright orange shrimp roe. The appearance is simple but packed with fresh flavor, with the tofu crispy on the outside and tender and smooth inside.

Xi Kuai Dai Pai Dong (Causeway Bay)
1/F, Wing Kwong Centre, 28 Tang Lung Street, Causeway Bay
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Post by delish_ hk | Aug 4, 2025