There is a reason locals in Tai Wo talk about Leung Bei (良髀) the way other neighbourhoods talk about their favourite cha chaan teng. This tiny ground-floor shop on Chui Lok Street has built a fierce following around one thing: chicken thighs cooked two ways, both so good that the queue starts forming well before dinner service.
The name itself is a giveaway. 良髀 translates roughly to “good thigh,” and the shop lives up to it every evening from 3 pm until the early hours of the morning. Whether you are after a crispy deep-fried version or a silky soy sauce braised bird, this is one of those places where you walk in hungry and leave wondering why you waited so long to visit.
The Signature Fried Chicken Thigh (招牌炸雞髀)
The fried chicken thigh is what put Leung Bei on the map. Each piece arrives golden and crackling, dusted with a light chilli powder that adds warmth without overpowering the meat. The batter is deliberately thin, closer to a tempura-style shell than the heavy flour coatings you find at fast-food chains. Bite through the crust and the meat underneath is still juicy, with clear chicken flavour that has not been drowned in marinade.
Portions are generous for the price. A single fried thigh starts at HK$32, which qualifies as one of the better deals in the New Territories. Pair it with a fried egg and rice for a full meal that still comes in under HK$62. The kitchen fries to order during busy periods, so expect a short wait, but the payoff is a thigh that has not been sitting under a heat lamp.
Soy Sauce Braised Chicken Thigh (招牌滷水雞髀)
The braised version is the quieter star of the menu. Each thigh is simmered in a deeply seasoned master stock infused with star anise, cinnamon bark, and soy sauce until the meat turns silky and pulls cleanly off the bone. What sets Leung Bei apart from the soy sauce chicken at most dai pai dongs is freshness. Servings come out hot, with the braising liquid still clinging to the skin, rather than the dry room-temperature slices you sometimes get at busier spots.
The colour is a rich, lacquered mahogany, and the aroma hits your table before the plate does. If you are splitting dishes with a friend, order one of each style so you can compare them side by side. Most regulars have a strong preference, and figuring out yours is half the fun.
Beyond the Chicken: What Else to Order
Leung Bei is not a one-trick shop. The spicy minced pork chee cheung fun (香辣肉碎炒腸粉) is a sleeper hit that regulars swear by. The rice noodle rolls are pan-fried until lightly crispy on the outside, then tossed with savoury minced pork and a kick of chilli. It works perfectly as a side dish alongside either chicken, or as a lighter standalone snack if you are not in the mood for a full rice plate.
The menu also includes pork chops, chicken wings, and a handful of rice combo plates priced between HK$49 and HK$62. Nothing on the board breaks the bank, and the minimum charge of HK$32 per person means you can pop in for a quick snack without committing to a full meal. Payment is cash or Octopus only.
The Late-Night Factor
Leung Bei does not open until 3 pm and stays open until 1 am every night except Monday. That schedule makes it a natural destination for the after-work and late-night crowd. Tai Po district’s food scene comes alive after dark, and Leung Bei fits right into the rhythm of a neighbourhood that eats late.
Expect a short wait during peak dinner hours between 7 pm and 9 pm. The queue moves steadily because most orders are takeaway. Grab a number, wait on the street, and you will usually have food in hand within 10 to 15 minutes. If you prefer to eat in, there are a handful of small tables inside, but the space is tight and turns over quickly.
Getting to Leung Bei from Central
Take the East Rail line to Tai Wo station. The shop is roughly a five-minute walk from Exit A, tucked into the ground floor of Beautiful Garden on Chui Lok Street. Do not confuse Tai Wo with nearby Tai Po Market station, which is one stop further north. The ride from Admiralty takes about 40 minutes.
If you are already exploring the area, combine this with a walk through the Tai Wo cooked food centre or a detour to New Territories food spots for a full afternoon of eating. Afternoons before the dinner rush, around 3 pm to 5 pm, are the best window to avoid a wait entirely.
Quick Info
| Chinese Name | 良髀 |
| Address | Shop 1, G/F, Beautiful Garden, 11 Chui Lok Street, Tai Wo 太和翠樂街11號美豐花園地下1號舖 Google Maps |
| Nearest MTR | Tai Wo (East Rail line), Exit A, 5-minute walk |
| Hours | Tue to Sun: 3:00 pm to 1:00 am Public Holidays: 3:00 pm to 1:00 am Closed Monday |
| Phone | 5402 2024 |
| Price | Below HK$50 per person (min charge HK$32) |
| Must-Order | 招牌炸雞髀 (Fried Chicken Thigh), 招牌滷水雞髀 (Soy Sauce Chicken Thigh), 香辣肉碎炒腸粉 (Spicy Minced Pork Chee Cheung Fun) |
| Payment | Cash, Octopus |
