Dai Duong opened in 1981, when Cao Thang was still a quiet District 3 street. The Chinese owners brought family recipes: salt-baked chicken, herbal black chicken, fish-maw soup — dishes meant to nourish as much as to please.
The herbs come from Chinese-run shops — a small detail that says everything about the philosophy: honest cooking, honest selling. Some regulars have eaten here since their school days.
THE GENUINE DAI DUONG · EST. 1981
The shop never chased trends. The tables are still simple, the menu still the old favorites, and the herbal aroma still stops passersby — as it did four decades ago.
