Africazine:
Peng Leng Jeng has transitioned from a seasonal pop-up to a permanent fixture in Soho, reflecting its immense popularity.
This dai pai dong, created by Ho Lee Fook chef ArChan Chan and managed by Jonathan Leung, now serves dinner from Monday to Saturday. The menu features beloved dishes and new seasonal specials.
Peng Leng Jeng Becomes a Permanent Dining Spot
Initially intended as a temporary pop-up, Peng Leng Jeng has captivated diners, leading to its permanent establishment on Staunton Street. The restaurant is part of the Black Sheep Restaurants group, known for its innovative dining experiences.
With its new permanent status, Peng Leng Jeng aims to offer a consistent dining experience, featuring both classic and seasonal dishes. The restaurant’s ambiance and menu are designed to attract both locals and visitors alike.
Hong Kong: Key figures on Menu Prices
- HKD178 for salt and pepper squid
- HKD188/HKD368 for sweet and sour crispy chicken
- HKD128 for Singapore fried rice
- HKD128 for Chinese sausage and cured meat glutinous rice
- HKD328 for HK-style lamb belly in pot
New Seasonal Specials Enhance the Menu
In addition to its popular staple dishes, Peng Leng Jeng has introduced comforting seasonal specials. These new offerings are designed to appeal to diners seeking unique flavors during the winter months.
The inclusion of dishes like Chinese sausage and cured meat glutinous rice highlights the restaurant’s commitment to providing authentic culinary experiences. The HK-style lamb belly in pot is another exciting addition that showcases the restaurant’s creativity.
Future Plans for Peng Leng Jeng
- Continue serving dinner Monday through Saturday
- Introduce more seasonal specials throughout the year
Peng Leng Jeng’s popularity has secured its place as a permanent dining destination in Soho.
