Hong Kong Evening Food Tour: Temple Street, Claypot Rice & Dai Pai Dong
Day tour
Food tour
Standard
Departure point
→
Destination
Hong Kong
Hong Kong
1N (Participation Duration)
Walking (Transportation)
English (Language)
Number of participants 0/8
0 booked
Tour description
Kowloon after dark is neon, steam, and noise. This tour passes through an area where cooking outdoors still survives, a tradition that is increasingly disappearing in Hong Kong and well worth experiencing while it lasts.
We begin with street snacks on Temple Street—curry fish balls, siu mai, and stuffed peppers, all sold from a cart lined with skewers—then walk through the night market, where the guide will translate fortune-tellers’ signs and point out Cantonese opera singers at the far end of the market.
The highlight is claypot rice, a dish cooked only during the cooler months and best prepared traditionally over a flame: rice, Chinese sausage, salted fish, or chicken is cooked in a claypot until a crispy layer forms on the bottom, then sweet soy sauce is drizzled around the edge. It takes twenty-five minutes, and every minute of waiting is worth it.
We will also eat at an outdoor food stall, one of the last of its kind, where the wok is placed over a high flame, giving the noodles the signature smoky wok hei of Cantonese cuisine. The guide will explain why these licenses are gradually disappearing.
We finish with a bowl of sweet walnut or sesame soup.
Small group, maximum 8 guests, entirely on foot.
We begin with street snacks on Temple Street—curry fish balls, siu mai, and stuffed peppers, all sold from a cart lined with skewers—then walk through the night market, where the guide will translate fortune-tellers’ signs and point out Cantonese opera singers at the far end of the market.
The highlight is claypot rice, a dish cooked only during the cooler months and best prepared traditionally over a flame: rice, Chinese sausage, salted fish, or chicken is cooked in a claypot until a crispy layer forms on the bottom, then sweet soy sauce is drizzled around the edge. It takes twenty-five minutes, and every minute of waiting is worth it.
We will also eat at an outdoor food stall, one of the last of its kind, where the wok is placed over a high flame, giving the noodles the signature smoky wok hei of Cantonese cuisine. The guide will explain why these licenses are gradually disappearing.
We finish with a bowl of sweet walnut or sesame soup.
Small group, maximum 8 guests, entirely on foot.
Meeting point:
View on map
Jordan MTR station exit A, Kowloon, Hong Kong
We meet at street level outside exit A of Jordan MTR station. Your guide will have a small sign with your name.
Detailed itinerary
Stop 1 - Street snack cart: Curry fish balls, siu mai and stuffed peppers on skewers, eaten standing on the pavement the way Hong Kong does after work.
Stop 2 - Temple Street Night Market: A guided walk through the market with your guide on the fortune tellers, the opera singers and what the market used to be.
Stop 3 - Claypot rice: Rice, waxed sausage and chicken cooked over a flame in a clay pot until a crust forms, finished with sweet soy. Twenty-five minutes of waiting and worth it.
Stop 4 - Open-air stall wok: Fried noodles or beef ho fun from an outdoor wok on a jet burner, with the smoky wok hei that no indoor kitchen produces.
Stop 5 - Roast meats: Char siu and roast goose over rice from a shop with the birds hanging in the window, with your guide on Cantonese roasting.
Stop 6 - Beer and pei dan: A cold local beer with century egg and pickled ginger, at a street table.
Stop 7 - Tong sui: Sweet walnut or black sesame soup to finish, with your guide's notes on where to eat on your own.
Stop 2 - Temple Street Night Market: A guided walk through the market with your guide on the fortune tellers, the opera singers and what the market used to be.
Stop 3 - Claypot rice: Rice, waxed sausage and chicken cooked over a flame in a clay pot until a crust forms, finished with sweet soy. Twenty-five minutes of waiting and worth it.
Stop 4 - Open-air stall wok: Fried noodles or beef ho fun from an outdoor wok on a jet burner, with the smoky wok hei that no indoor kitchen produces.
Stop 5 - Roast meats: Char siu and roast goose over rice from a shop with the birds hanging in the window, with your guide on Cantonese roasting.
Stop 6 - Beer and pei dan: A cold local beer with century egg and pickled ginger, at a street table.
Stop 7 - Tong sui: Sweet walnut or black sesame soup to finish, with your guide's notes on where to eat on your own.
Tour price includes
• English-speaking local food guide for a small group (maximum 8 guests)
• All food and drink tastings listed in the itinerary
• One bottle of local beer or a soft drink
• Bottled water and wet wipes throughout the tour
• All taxes and service charges
• All food and drink tastings listed in the itinerary
• One bottle of local beer or a soft drink
• Bottled water and wet wipes throughout the tour
• All taxes and service charges
Tour price excludes
• Hotel pickup and drop-off
• MTR tickets
• Additional alcoholic drinks beyond the included beverage
• Personal travel insurance
• Tips for the guide (not customary in Hong Kong)
• MTR tickets
• Additional alcoholic drinks beyond the included beverage
• Personal travel insurance
• Tips for the guide (not customary in Hong Kong)
Cancellation policy
Free cancellation up to 24 hours before the tour start time for a full refund. Cancellations within 24 hours are non-refundable, as the claypot rice is ordered in your name. We do not operate when Typhoon Signal No. 8 or the Black Rainstorm Warning is in effect—in that case, you will receive a full refund.
Other notes
Departs daily at 18:00.
Claypot rice is seasonal. It is best from around October to March, and many restaurants do not cook it in midsummer. During the summer months, we replace it with a wok-fried dish and will notify you in advance.
Outdoor food stalls are a type of license that is gradually disappearing in Hong Kong. We have alternatives for every stop and confirm the route the day before.
Minimum age 12. Guests under 18 will be served soft drinks.
Special dietary requirements: please notify us at least 48 hours in advance. This route includes many pork and poultry dishes; a seafood-eater route can be arranged, while the vegetarian route will change most of the stops.
Entirely on foot, approximately 2 km on flat streets.
Claypot rice is seasonal. It is best from around October to March, and many restaurants do not cook it in midsummer. During the summer months, we replace it with a wok-fried dish and will notify you in advance.
Outdoor food stalls are a type of license that is gradually disappearing in Hong Kong. We have alternatives for every stop and confirm the route the day before.
Minimum age 12. Guests under 18 will be served soft drinks.
Special dietary requirements: please notify us at least 48 hours in advance. This route includes many pork and poultry dishes; a seafood-eater route can be arranged, while the vegetarian route will change most of the stops.
Entirely on foot, approximately 2 km on flat streets.
Detailed price list
| Guest type | Price |
|---|---|
| 大人 | $95 |
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