The cooks are split into three teams, cooking street food in a traditional dai pai dong. They must prepare a two-dish menu, using either a wok, steamer or deep fryer, catering for 120 hungry locals
This website contains information about a wide range of products and services. Certain details, such as prices and special offers, are provided to us by our partners and are subject to change at any time without prior notice. The information we share does not constitute legal or professional advice or forecast, and should not be treated as such.
By using our content, products & services you agree to our Terms of Use and Privacy Policy.
