appConfigEntityId

bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

hooksArticlePageAdvertisementConfigArticle

liveArticle

appConfig

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

sponsorType

urlAlias

moreOnThisArticles

sectionsV2

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

json

Chloe Loung

For decades, locals and tourists alike in Hong Kong have flocked to Oi Man Sang – a 70-year-old dai pai dong (street food stall) with a loyal following.
Since opening in 1956, it has been recognised by food critics and chefs as the “king of wok hei” – wok hei being the Cantonese term that describes the flavour of the perfect stir-fried dish.
The restaurant gained international fame after appearing on South Korean celebrity restaurateur Baek Jong-won’s Street Food Fighter TV show, as well as Bon Appétit’s Street Eats web series with chef Lucas Sin, who named the spot an “unmissable” destination for anyone visiting Hong Kong.
To mark seven decades of culinary legacy, Oi Man Sang has opened Oi Sweet, a contemporary dessert shop around the corner from its main location.

The woman behind this new venture is Wu Wai-yan, a director of the Oi Man Sang brand. She explains that the decision to launch the dessert shop was a natural evolution.
“Hong Kong people love to have something sweet after dinner. I’ve always had this idea to open a dessert place, but we never had the space,” she says.
The opportunity came when a double-unit premises nearby finally became available.
“One side became [an extension of] our dai pai dong as usual, and the other side … that’s where the idea for Oi Sweet was born,” she says. It was fate.
While many might expect a traditional menu of sesame paste or red bean soup, Wu has gone in a different direction. For one, she enlisted a pastry chef who previously worked making desserts for Michelin-star restaurants.
“I wanted something that could be a ‘crossover’ with our dai pai dong,” Wu says. The result is a menu that is small but mighty, blending nostalgia with modern patisserie technique.

The signature dish is the banana sago pudding, which takes the classic comfort of a warm banana pudding and presents it in a miniature clay pot – a direct nod to Hong Kong’s famous rice dish.
Another unique fusion is the pistachio gelato core wrapped in a plain chocolate shell, which is then encased in a freshly pulled cage of golden dragon’s beard candy.
Though surprisingly modern, the reimagining of Hong Kong’s intangible cultural heritage is undeniable.
The dessert menu currently features only six items, including almond tea with poached meringue, pomegranate and pomelo sago soup, tanghulu filled with preserved plum mousse, and a sea salt white sesame ice cream with sesame brittle. But Wu is already experimenting with bolder concepts.
“My ultimate goal is to create desserts that taste exactly like our dai pai dong savoury dishes,” she says. “I’ve thought about making a dessert that looks like diced beef tenderloin with potatoes – but when you eat it, it’s sweet. Or flavours like black pepper, or typhoon shelter-style.
“It might be difficult for people to accept at first. That’s why we started with the sea salt ice cream – it has a savoury element, but it’s still approachable.”

For now, Oi Sweet operates as a stand-alone shop, though diners at the nearby dai pai dong can also order from the dessert menu. Wu says the reception has been overwhelmingly positive, with traffic so far driven purely by word of mouth.
When asked what makes Hong Kong desserts unique, Wu does not hesitate.
“The visuals,” she says, adding that people eat with their eyes first.
“For tourists, I’d recommend the clay pot pudding or the dragon’s beard candy affogato. Those two dishes really tell the story of Hong Kong.”
Oi Sweet, 217-227 Lai Chi Kok Road, Sham Shui Po. Open daily from 1.15pm to 11pm.


Is Phnom Penh Asia’s next cocktail capital? Clever menus, local ingredients and more

How asparagus benefits your health – and the different ways to prepare the vegetable

Hong Kong’s famous Oi Man Sang dai pai dong opens dessert shop with a Michelin touch

Is this tripe soup being culturally appropriated? Dispute boils between 2 nations

Food and Drinks

Oi Sweet serves its banana sago pudding in a clay pot, in an ode to the classic Hong Kong dish, clay pot rice. The new dessert shop in Hong Kong’s Sham Shui Po neighbourhood blends nostalgia with modern patisserie techniques. Photo: Jonathan Wong

Oi Sweet by Oi Man Sang in Sham Shui Po, Hong Kong. Photo: Jonathan Wong

Oi Man Sang director Wu Wai-yan holds desserts from Oi Sweet at the shop in Sham Shui Po. Photo: Jonathan Wong

Tanghulu with dried plums (top) and dragon’s beard candy at Oi Sweet. Photo: Jonathan Wong

How Chinese food took root in Cairo, from 60s Peking Restaurant to ‘Egyptianised’ dishes

A chef at work at the Four Seasons Hotel Cairo’s 8 Restaurant. The woks used at the Cairo restaurant are sourced from China. Photo: Four Seasons Hotel Cairo at Nile Plaza

Steamed beef dumplings at Peking Restaurant in El Sheikh Zayed City, Cairo, Egypt. In keeping with religious customs, pork is not served in the restaurant. Photo: Victoria Burrows

Mixed fried noodles at a Peking Restaurant in Cairo. Photo: Victoria Burrows

Hany Yan outside one of his Peking Restaurants in Cairo. Photo: Instagram/haniyanpeking

A selection of dishes from Peking Restaurant at Katameya Downtown Mall in Cairo. Photo: Instagram/downtownkatameya

A branch of Peking Restaurant, one of Cairo’s most successful Chinese restaurant chains with more than 60 years of history. Photo: Victoria Burrows

A selection of Chinese dishes at 8 Restaurant at the Four Seasons Hotel Cairo at Nile Plaza. Photo: Victoria Burrows

Kunafa prawn rolls are a signature at 8 Restaurant in Cairo. Photo: Victoria Burrows

8 Restaurant’s chef de cuisine Gao Chunlong has to get people to bring him ginseng and herbs from China. Photo: Victoria Burrows 

André Chiang on why his Raffles Singapore restaurant is a ‘love letter’ to the hotel’s past

Taiwanese chef André Chiang at Raffles Singapore, where his new restaurant 1887 by André serves dishes dedicated to the storied hotel’s history. Photo: 1887 by André

1887 by André serves “heritage gastronomy”, with dishes inspired by the hotel’s founding era and Singapore’s food culture. Photo: 1887 by André

1887 by André’s chef de cuisine Ben Wang (left) and sous chef Roy Kuo are both protégés of Chiang. Photo: 1887 by André

The opulent interiors of André Chiang’s latest restaurant, 1887 by André in Singapore. Photo: 1887 by André

The Grand Plateau de 1887 features snacks based on cuisines from Asia and beyond. Photo: 1887 by André

Turtle Soup from 1887 is actually a chicken-and-grouper broth inspired by a Raffles original. Photo: 1887 by André

Raffles’ iconic silver beef trolley, which was buried on the hotel grounds during World War II, is used for tableside service at 1887 by André. Photo: 1887 by André

Authentic farm-to-table experience in Hong Kong reconnects diners to nature

A spread of baked goods by Formless Daily at the Easter potluck gathering at Blue Girl Organic Farm in April 2026. Photo: Hei Kiu Au

A fresh loaf of cherry tomato and rosemary focaccia baked by  Formless Daily, an artisanal small-batch bakery that uses ingredients from Hong Kong farms, is cut at a farm-to-table experience at Blue Girl Organic Farm in Tai Tong. Photo: Hei Kiu Au

Event participants are taken around Blue Girl Organic Farm in Tai Tong. Photo: Hei Kiu Au

Mulberries grow on a bush at Blue Girl Organic Farm. Photo: Hei Kiu Au

Bu Shi Kairos co-founder Jing Lau invites people to take off their shoes and walk on the sweet potato field. Photo: Hei Kiu Au

Fried spring rolls with local sweet potato leaves and cheese are stacked on a plate beside rice balls with local beetroot at the gathering. Photo: Hei Kiu Au

Beetroot ribbons marinated in mulberry juice and honey at the gathering. Photo: Hei Kiu Au

A spread of baked goods by Formless Daily at the gathering. Photo: Hei Kiu Au

(From left) Lau of Bu Shi Kairos holds flowers with Formless Daily co-founders Flora Yeung and Judith Chan at the farm. Photo: Hei Kiu Au

A selection of organic seasonal dishes is displayed at the gathering. Photo: Hei Kiu Au

6 of Singapore’s best hidden speakeasy bars that will take you back in time – and how to find them

Bartenders at Chandu create drinks with a narrative that are loosely based on history. Photo: The Robertson House by the Crest Collection

A bartender mixes a drink at Chandu, one of our picks of six of the best hidden speakeasy bars in Singapore. Photo: The Robertson House by the Crest Collection

The Mizuwari whisky highball at Live Twice uses Hokkaido soft water rather than soda to accentuate the malt notes of the Japanese Nikka whiskies. Photo: Instagram/@livetwicesg

Chandu is inspired by Singapore’s colonial era, when opium dens flourished in the city state. Photo: The Robertson House by The Crest Collection

Chandu’s Mata Hari cocktail is named after a Dutch dancer and courtesan. Photo: Facebook/Chandu

Oriental Elixir, located in a Peranakan rowhouse, is a dimly lit watering hole for nonconformist cocktails. Photo: Philipp Meier

Oriental Elixir’s Malabar Tamarind cocktail combines the sour ingredient with roasted cherry tomato gin, dry vermouth. Photo: Instagram/@oriental.elixir

Junior the Pocket Bar is a small, 25-seater speakeasy that tasks itself with changing the menu completely every few months. Photo: Philipp Meier

A cocktail titled Sesame from the Korea-inspired menu at Junior the Pocket Bar. Photo: Junior the Pocket Bar

Jade Harbour is part of The Bund menu currently offered at Junior the Pocket Bar, inspired by the Shanghai district. Credit: Junior the Pocket Bar

For its Korean Joseon dynasty-inspired menu, the interiors of Junior the Pocket Bar featured dragons. Photo: Philipp Meier

Roxy is a hip-hop-inspired speakeasy hidden inside the Miss Fitz restaurant in Singapore’s Marina Bay. Photo: Facebook/Roxy

The drinks at Roxy are based on classics, but are given their own spin. Photo: Facebook/Roxy

Last Word has finessed tipples that were invented in the 1920s. Photo: Philipp Meier

Last Word’s eponymous cocktail is a classic, blending gin, maraschino liqueur, green chartreuse and lime. Photo: Instagram/@lastwordsg

Lifestyle

Food & Drink

At Oi Sweet by Oi Man Sang, a former Michelin-star-restaurant pastry chef makes sweet treats that honour Hong Kong culinary heritage


At Oi Sweet by Oi Man Sang, a former Michelin-star-restaurant pastry chef makes sweet treats that honour Hong Kong culinary heritage.


Hong Kong’s famous Oi Man Sang dai pai dong opens dessert shop with a Michelin touch

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}At Oi Sweet by Oi Man Sang, a former Michelin-star-restaurant pastry chef makes sweet treats that honour Hong Kong culinary heritage

At Oi Sweet by Oi Man Sang, a former Michelin-star-restaurant pastry chef makes sweet treats that honour Hong Kong culinary heritage