Kam Wah Cafe

Considered one of the earliest family-run cha chaan teng in Hong Kong, Kam Wah was opened up in 1973 by a gifted Chinese baker. The menu today covers all the cha chaan teng staples– egg sandwiches offered on white bread, egg tarts, meals revolving around instantaneous noodles– but every person in Hong Kong knows that this is the place to obtain a pineapple bun, or bo lo bao.

These are just a few of the staples of cha chaan teng, actually “tea restaurants,” an ubiquitous kind of restaurant in Hong Kong. Emerging in the post-WWII age, cha chaan teng were where individuals in the then-British port swarm went with Western-style dishes, commonly made with imported and thus relatively costly components. In the complying with years, as Hong Kong became wealthier, cha chaan teng became less exclusive and more quotidian, a practical location to order an affordable, fast dish.

A bona fide cha chaan teng staple, the bun includes no pineapple, but instead has a topping that arises from the stove scored and caramelized, resembling the eponymous fruit. Kam Wah purportedly offers 5,000 pineapple buns each day. Combine your pineapple bun with a hot yuenyeung, a mix of tea and coffee that’s offered at cha chaan teng.

As the Cantonese name suggests, the focus gets on tea, particularly lai cha, black tea served with milk– nearly exclusively vaporized milk practically poured from tins. Baked items– additionally an uniqueness– are another crucial element of cha chaan teng, and variety from wonderful rolls, breads that are offered in different sugary foods and sandwiches, and egg tarts.

When going to Hong Kong, it’s most likely you’ll have wonton noodles, roast goose or siu mai on your consuming list. You may likewise desire to consider instantaneous noodles covered with beef satay, macaroni soup garnished with a slice of ham, French salute, or a mug of tea offered with vaporized milk.