Tea breaks with tradition

Present-day iterations of Hong Kong's beloved cha chaan teng are often about memorializing elements of the traditional model. Faye Bradley reports.

By Faye Bradley | HK EDITION | Updated: 2021-12-31 19:41
Share
Share - WeChat
Jeremy Pang, chef and founder of the London-based, Asian-focused School of Wok culinary school, checks noodles. [PHOTO PROVIDED TO CHINA DAILY]
Iberico barbecue pork, an organic Japanese egg, Japanese rice and aged soy sauce go into Holt's Café's premium char siu rice. [PHOTO PROVIDED TO CHINA DAILY]

But not everyone is on board with the idea of tampering with cha chaan tengs' traditional features. Daniella Wu, a 20-something born and raised in Hong Kong, prefers the old-school joints. "I'm a sucker for nostalgia, and particularly when dining with family, we love to hit up a no-frills, old-but-gold, traditional establishment for the authentic vibes," she says. Rachel Edjan, another local in her 20s, agrees: "There is something about the rigidness and below-average customer service that always makes me feel at home."

|<< Previous 1 2 3 4 5 6 7 8 Next   >>|
Top
BACK TO THE TOP
English
Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349
FOLLOW US