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
A coconut dacquoise and mousse with salted mascarpone cream and a tart jam comprise Dominique Ansel's pineapple bun. [PHOTO PROVIDED TO CHINA DAILY]

Chef Pang believes Hong Kong-style cafes are ideally placed when it comes to innovating: "Canteen-style comfort food lends itself to an open and creative way of cooking cha chaan tengs were set up as the Hong Kong take on Western cuisine, which in itself is a fusion of two cultures.

"I believe that cha chaan teng culture sparks imagination and inventiveness in food, bringing together the best of Eastern and Western flavors."

|<< Previous 1 2 3 4 5 6 7 8   
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