#cha chaan teng

[sikfankitchen]

Baked Pork Chop Over Rice RECIPE | 焗豬扒飯 Hong Kong Style 🥘

#hong kong cafe food #cantonese food #chinese cuisine #baked pork chops #hong kong food #cha chaan teng #food #cooking #homecooking #foodies #youtube #easy recipes #Youtube

[greedyapron]

20/9/2023 - Dinner

FRIEND'S HK CAFE, Chinatown/ Maxwell

Prices here did not include GST and Service Charge

🥘 Curry Fish Ball ($5.60)

Strong punchy curry with bouncy SG fishballs instead of the usual dense ones.

🥩🍜 Beef Hor Fun ($14)

Good amount of beef taste in the soup. Some of the beef pieces were hard but they also gave alot of tendons (yums!)

🍳Charsiew & Egg Rice ($12)

Pretty normal but flavourful dish, full of soy sauce

🐮🥚🍞 Satay Beef and Scrambled Eggs Sandiwch ($7)

A nice sandwich but perhaps the beef could have been a better cut? My piece was rather veiny.

🍞🧈French Toast with Peanut Butter ($5)

This is so yums. It's SUPER fried with a thick layer of chunky peanut butter.

🥯🧈Bolo Bun with Butter ($4.60)

Pretty decent bolo! Though not as dense an amazing as Kam Wah, it's a good substitute. Small pat of butter though.

🫖 Hot Milk Tea ($3.60)

Yums! THICCCC and milky. Cup is actually of a decent size.

🍋🥤Iced Lemon Tea ($4.20)

Quite thicc. Lemon taste could be stronger but it's a pretty decent large cup.

🍹Pineapple Drink ($4.60)

Sprite mixed with some red syrup with canned pineapples. Very sweet. Not a fan.

Scored a free mojito. It's alright, not amazing but with a good amount of alcohol. Staff cancelled it cause they thought the owner wasn't in.

https://www.instagram.com/p/CxfQskpvsK1hskVlbMFalg4ooOQGQ7v0_5dC7I0/?igshid=MTc4MmM1YmI2Ng==

#hong kong food #cha chaan teng

[kl-foodie]

Popular Hong Kong-Style Restaurant Opens New Outlet In KL With Roasted Duck, Char Siew & Polo Bun

Popular Hong Kong-Style Restaurant Opens New Outlet In KL With Roasted Duck, Char Siew & Polo Bun

Hong Kong is not only known for their vibrant city life but also awesome comfort food that immediately hits the spot. No, you don’t have to travel to Hong Kong to have a taste of that, because this spot in KL has all your favourite roast meats and cha chaan teng food gathered under one roof. Dai Cha Dim: Serving All Your Favourite Hong Kong Roast Meats & Mains Dai Cha Dim is the one place you…

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#Cha Chaan Teng #Dai Cha Dim #Hong Kong #Kuala Lumpur #Pavilion Bukit Jalil

[haruhar-u]

🍽?

Dong Ling cha (iced oolong tea, slightly more bitter than a western iced tea)

and

goke ju pa fan (porkchop rice, egg fried rice under a porkchop under lots of cheese and tomato sauce. The tomato sauce is sweeter than marinara as it’s ketchup and soy sauce and a roux)

#I almost always get these whenever I go to cha chaan teng (hong Kong style cafe) #Lilian :) #Tw food

[hongkongartman-mlee]

Happiness Starts The Day When You Take A Stroll In The 400-year-old Neighbourhood Of Shau Kei Wan In Search Of The Dignified General Rock   

I am tired of Central, Causeway Bay and Tsim Sha Tsui which frighten me with ceaseless noises, colours and lights. It takes a simple and forgotten district to make me happy. The art of strolling in a small district is easy to acquire: just be humble and friendly. Shau Kei Wan bay area on Hong Kong Island is quickly changing, with shopping malls, expensive residences and modern hospital coming into view. But, we wish it could hold on to that old town character forever. The kind of charming people that I met in Shau Kei Wan haunt me. I want to do stories about the unexpected encounters with them who are ordinarily extraordinary.

Please make a trip to Shau Kei Wan and you will be thrilled to be in the exotic Kam Wa Street outdoor fresh market.

Hundreds of years ago, boat dwellers lived in the remote area of Shau Kei Wan which was geographically an excellent typhoon shelter. It was difficult to dream big and the fishermen’s best dream was one day to be able to cross the tall hill in Quarry Bay which blocked Shau Kei Wan and the other parts of Hong Kong Island, and be able to go to the city area such as North Point. The earliest recorded history of Shau Kei Wan was back in the Ming Dynasty, an imperial kingdom ruling China about 400 years ago. Being on the extreme eastern tip of Hong Kong Island and with a broad inlet of the sea where Mount Parker(柏架山) curved inwards, Shau Kei Wan was the popular bay area for fishermen and refugees to settle down when they first set foot in the Victoria Harbour of Hong Kong. During World War II, the Japanese established a co-operative market for local fishmongers. After the war, ‘industrial revolution’ took place in Shau Kei Wan in the 1940s and entrepreneurs started factories along Factory Street to manufacture toys, plastic flowers and artificial jewellery by making use of the massive low-skilled labour. There was an industrial wastewater ditch in the middle of Factory Street releasing a foul smell.

An old kaifong recalled, “Boat dwellers travelled far and wide and did not use banks. They bought gold jewellery and put them on the boat. In the old days, there were a lot of goldsmith shops near Mong Lung Street(望隆街) and Main Street East(東大街). For the kids, the first on their list was street food. From fish balls to stinky tofu, charcoal-cooked chestnuts to wonton noodles and from steamed sticky rice to salt-baked quail eggs, these streetside attractions only cost ten cents! There were also many simple gambling games in the streets such as ‘balloon dart’ or ‘the odd or even marble guess’. Prizes were snacks. Cycling was a cheap way for the teenagers to get around Wang Wa Street(宏華街) . Some swam near Tam Kung Temple(譚公廟).”

A granny said, “We had no TV at that time. We got into the cinema to forget about the reality. There were 4 to 6 movie houses in Shau Kei Wan and most were not well-decorated. Bedbugs shamelessly watched movies together with us while enjoying their dinner.”

A senior citizen told me, “All sins became apparent after the 60s when people could afford vices. Criminals started making money from such trades. Street prostitutions, drug dealing and illegal gambling had become almost a commonplace of community life in Shau Kei Wan. In 1976, a big fire burnt down the seaside squatter area of Shau Kei Wan and government had to build decent housing units to take care of the poor. The housing improvements in our district gradually became a great anti-poverty as well as anti-crime measure. Shau Kei Wan is now a quiet, simple and friendly place to live with the best law and order. If you are a huge seafood lover, come to Shau Kei Wan. Residents here used to work with fish and naturally there are now many seafood restaurants and fish-ball ‘cha chaan tengs’(Hong Kong-style cafes) in our neighbourhood to entertain you!”

An elderly butcher remembered, “Now, we are amazed at the home delivery innovative services such as Foodpanda.  In our gold and silver days, home delivery services were not rendered by big companies. Mom-and-pop stores all sent the children of the family, irrespective of their age, to carry and deliver bags of rice, LP gas cylinders, bottles of peanut oil, soft drinks, mahjong table and even wonton noodle soup to homes. Tipping was generally not given. Manpower was never a problem in the 60s and 70s.”

If you long for a walk which helps you be able to escape the torture of living in a busy big city like Hong Kong, you can stroll over the quiet and comforting streets and alleys of Shau Kei Wan. Do not omit the level paved lane area behind the buildings along Ngoi Man Street(愛民街). This ancient terrace is nostalgically isolated from the outside world and good food from the family restaurants is served on the terrace as a special treat to you for overcoming a flight of stone steps.

The famous General Rock(將軍石), on the top of the hill embracing Shau Kei Wan, is an object of veneration for tourists. Over hundreds of years, the Rock has been overlooking and protecting Shau Kei Wan obediently. Any ship sailing into the beautiful Victoria Harbour from the East would be security-checked by the General.

History is a chain of memories contributed by all. Following the light of the sun, we will leave the old world. Place stands still and so does the sentimental old Shau Kei Wan…

MLee

Chinese Version 中文版: https://www.patreon.com/posts/ying-xiong-bei-71961087

Shau Kei Wan in 1930s  https://youtu.be/fxIiiSWDgFY  Acknowledgement-歷史時空3.0進級版

Shau Kei Wan in 1961 https://youtu.be/T73Qyn8XFT0  Acknowledgement-MichaelRogge

Hong Kong Shau Kei Wan Main Street East  https://youtu.be/D4pqV6A1-pg   Acknowledgement-4K Hong Kong Recorder

Shau Kei Wan Shipbuilding Master – Pui Kee Shipyard  https://youtu.be/3OH9wZKuZZE  Acknowledgement-Hong Kong Culture Heritage  Studies and Promotion Association

Climbing to General Rock, Shau Kei Wan  https://youtu.be/wQQUjJ5a-ec  Acknowledgement-swallowchu

#Kaifong #Balloon Dart #Cha Chaan Tengs #Kam Wa Street #Typhoon Shelter #Ming Dynasty Hong Kong #Mount Parker #Factory Street #Mong Lung Street #Main Street East #Wang Wa Street #Tam Kung Temple #Mahjong #Ngoi Man Street #Victoria Harbour #Flight Of Stone Steps

[jsasimmer]

Cha Chaan Teng, an iconic Hong Kong-style cafe serves affordable Canto-Western cuisine and drinks for the locals. Egg tart is one of the famous dishes.

I was greatly inspired by the 60s interior design in this movie to reminisce about old Hong Kong.

#strangetown #ts2 build #ts2 interior #ts2 pictures #ts2 screenshots #ts2 #sims2 #simblr

[chenswire]

overdue Episode 11 post

basically the chenswire part of my stupidly long twitter thread covering ep 11 with more delusional thoughts and I ended up TLing their last scene in CN I guess (scroll to bottom) i wish i had the energy to make 1morbillion gifs but i do not so.. Excerpts from my 200 image screenshot folder it is

So the ep starts off with a super pensive Swire which was very cute when will my wife return from the war energy

And then she breaks out into a super un-ladylike run whaddahell!!!! this sequence was sooo well drawn wtf. handsome

(Something here about how people were joking this part is summer chen because they call chummer 水陈 'water chen')

I like how relaxed the atmosphere was like this definitely isn't the first time something like this has happened, well I mean after all they are Professional Co-workers who do not fight 24/7 (they get into an argument immediately after)

When they break eye contact to turn towards Hoshiguma they basically don't meet each other's gazes again as they take turns to glare at each other its insane... Also Swire saying she should take over and Chen needs treatment... Chen you understand what that means right...

Another detail I love is how at the start they already show her battered jacket/clothes for us gamers to point at the screen and then later who those who don't know/didn't notice we have a whole close up of chen reacting to it...man.jpg And swire leaving right away once she knows chen is fine (and one of her good points. lol. lmao) you guys are sure so quick

Link to CN version of the PUUK GAI LUNG in Paci Plaza I love how she's like 'Chen you stay right there' at the end like she's going to idk fly over ASAP to whack her (as opposed to just 'hey, chen!')

Here's a clip of the last scene with CN dub because not only do we get 'ah chen' it just hits so different...

Hi~ Still there, Miss Ah Chen? Ah? What d'you mean by ah, huh? Aren't you a Dai Siu Ze too? Enough of that, don't you have something to tell me? What happened at Paci Plaza… I'll make sure to sort it all out and file for damages later.

Had a feeling they would go with the JP loc's 'aren't you an ojou too' since you know, anime, but keeping the 'ah chen' and that 阿什么阿 response the unparalleled casualness

You… Remember the Cha Chaan Teng at Sheung Wan? Trying to change the subject? The one near the LGD HQ, right? I used to stop by there on my patrols sometimes. Let me treat you to something there next time. Hmm~ If we go there… I want a steak tomato and egg burger! Wait, no! Like hell I'd want you to treat me to a meal!

the longer pause after 'you...' like she was considering something else before she decided to go with her 茶餐厅 MENTION!!!!! gives this a whole different flavour... chen outright offering the meal instead of swire guessing??? THE WARM SMILE CLOSE UP i feel like im intruding on something

Then send your bill to Chief Wei. I'm hanging up. Wait, don't hang up just yet! I heard you ran straight out of Rhodes Island in the end. What are you planning? Weren't you looking for their help? Ugh, stay down! Take a nap over there! You sure sound busy. Guess I should hang up. Tch… I'm not done speaking with you yet. Was leaving the little bunny (and the others) over there weighing on your mind? Well, whatever. (We'll just do this) Just let me help you clean up the mess over here.

It just sounds so much more casual in CN than the JP dub (which is excellent ofc) >let me do it for you instead of 'ill do it' (head in hands)

the opposite lighting and angle and chen looking away vs swire looking straight #KINO

Don't talk like you understand me very well, Miss S. Enough!!! How many times have I told you not to call me that!! Got it, got it.

You don't seem to get it, so I'll be nice today and explain it to you. Life is extremely precious. You're always risking your life chasing what's right in front of you. Stop doing that. Got that? Your advice… I'll take it.

That exasperated 'Enough!!!' i (turns into a plane and flies away) and the last line... it as 'thanks for the advice' which technically isn't wrong but you know the nuance of uh. kind of, almost, somewhat, accepting a... confession... (of her concern ofc) also CN chen lets swire finish speaking instead of interrupting which hehe... like i said..the flavour hits different. also that subtle movement as chen like eases in more and more between those lines aaaghhhhhhhhhh

their earlier argument was so explosive and quick, but now their banter is so tender and slow like bruh. what. even the act of chen putting down her sword to sit down in a comfortable position (loved that she sat like that One leg sitters rise up!!!) was so ??? the normally yolo speedrunner chen being so leisurely like damn. ok. ok. From 'you think you can order me around' to basically agreeing to an order (Londinium cannon vine boom) I thought Chen being this warm was more or less a delusion that I inferred through in game as subtext (since in game her expression then is usually like her default rbf face...) and seeing it here as 'text' in the show is like 🤯🤯🤯🤯🤯 holy shit can't believe i got FED after four years incidentally i've been obsessed with a certain CN writer's fics lately because the way they write chen like a sad wet dog while showing warmth is crazyyy maybe i will blog about it next time because i was legit taking notes lmao

#arknights #chenswire #bentotexto #speaking of chen smiling that ep 12 shot huh. huhhhhhhhhhh

[najia-cooks]

星洲炒米粉 / Xing zhou chao mei fun (Singapore noodles)

This dish fries steamed noodles and assorted vegetables in a mildly spicy curry paste, made from a bespoke curry powder and a blend of fresh aromatics. The result is a crispy, chewy, complex, warming stir-fry with notes of turmeric, liquorice root, and cinnamon.

Though this dish is referred to as "Singapore noodles," vermicelli dishes common in Singapore do not include curry powder! These "Singapore" noodles in fact originated in Hong Kong 茶餐廳 (cha chaan teng; Western-influenced cafés), and gained popularity between the 1940s and 60s. They combine British influence (in the form of curry powder) with the rice noodles common in Chinese, Malay, and Indian cooking; the reference to Singapore is perhaps a nod to the cosmopolitan, "exotic" atmosphere of these cafés.

This is a vegan version of a dish that often also includes shrimp, char siu, or chicken. Instructions for a vegan version of the typical sliced fried egg topping are included.

Recipe under the cut!

Patreon | Tip jar

Serves 3-4.

Ingredients:

For the dish:

200g vermicelli rice noodles (bee hoon / mi fen; 米粉)

4 green onions, greens and whites separated

1/2 medium yellow onion, thinly sliced

1 medium (50g) julienned red mild chili (such as aji dulce), or 1/4 medium red bell pepper

1 medium (50g) julienned green mild chili, or 1/4 medium green bell pepper

1 bunch yellow chives

Small handful bean sprouts

3-inch piece (40g) carrot, julienned

1 tsp table salt, or to taste

Large pinch MSG (optional)

Rice vermicelli (also known as bee hoon / bihun, mee hoon / mihun, or mi fen) are long, fine rice noodles. They should not be confused with semolina vermicelli. They may be purchased at an east or southeast Asian grocery store; Chinese, Vietnamese, or Thai rice vermicelli will all work. I used Hai Ca Vang rice vermicelli, which I like in this dish for how well they stand up to stir-frying, and the chewy bite they give to the final dish.

Yellow chives are simply chives that have less color because they are grown out of the sun. They may be found in a Chinese grocery store; if you can't get your hands on any, omit them or substitute more bean sprouts.

For the curry paste:

4 tsp curry powder Singapura, or to taste

3 cloves garlic

4 Thai shallots, or 1 Western shallot

1-inch chunk (10g) ginger

1/4 medium yellow onion

White of 1 stalk lemongrass (optional)

1 bay leaf (optional)

Some versions of Singapore noodles are flavored entirely with curry powder, or (if a spicier curry powder is being used) with a mix of curry powder and turmeric; home cooks tend to include less curry powder or paste than restaurants do. You could decrease the amount of curry powder down to about a teaspoon for a home cook version of this dish. If you aren't making your own, Singapore curry powder (咖哩粉) can be purchased online from specialty spice retailers, or from a Hong Kongese brand such as Koon Yick Wah Kee; you could also substitute another mild, sweet curry powder, such as Japanese curry powder (S&B is a popular brand).

You could skip prepping the aromatics as well by purchasing a jar of ready-made Chinese curry paste (咖哩醬) from a brand such as Koon Yick Wah Kee (whose blend consists of curry powder hydrated with white vinegar and soybean oil); Malaysian curry paste would be a good substitute. Some recipes make a quick homemade curry paste by combining curry powder with salt (1 tsp), sugar (1 tsp), oyster sauce (1 Tbsp), water (2 Tbsp), and sometimes chili sauce, and add this sauce to the noodles as they are fried. I prefer versions of the dish that add fresh aromatics, though—I think they round out the curry powder by providing a flavorful base for it. You can experiment until you get the flavor and texture you prefer.

For the egg:

1/4 cup (60mL) coconut milk, or water

1/2 tsp ground turmeric

1/4 - 1/3 tsp kala namak (black salt)

1/4 tsp ground white pepper (optional)

1/2 tsp Liaojiu (Chinese cooking wine)

Liaojiu will likely be labelled "Shaoxing wine" in English. For an alcohol-free version, use ume plum vinegar or apple cider vinegar. The wine is used to flavor and cut the 'egginess' of the eggs.

This recipe usually calls for eggs, liaojiu, and salt. The turmeric and white pepper add flavor and color; the kala namak provides an eggy taste.

Instructions:

1. Prepare the aromatics. Peel and chop the garlic; mince the onion and shallots; scrub and mince the ginger (there's no need to peel it). Divide the whites of the green onions from the greens, and mince the whites.

Pull away any tough outer leaves of lemongrass. Separate the yellow / white section from the green, and cut off the root end. Reserve the green to flavor soup stocks. Thinly slice the white of the lemongrass widthwise, then pass the knife through for another few minutes to mince very thoroughly.

For a "saucier" noodle dish, pulverize the aromatics in a mortar and pestle or a blender rather than mincing them.

2. Prepare the vegetables. Cut peppers into a thin julienne; julienne the carrots; thinly slice the onion. Cut the greens of green onions, bean sprouts, and chives into 1 1/2 or 2” pieces.

3. Cook the noodles. Soak noodles in just-boiled water for about 90 seconds, or until they break when pinched firmly. Depending on the thickness of your noodles, they may need as much as 2-3 minutes.

Drain the noodles, but don’t rinse them. Spread them out on a baking sheet and cover to allow to steam for 10 minutes. With oiled hands, gently pull apart and untangle the noodles. Cut them in a few places with kitchen scissors to make stir-frying easier.

4. Cook the egg garnish. Whisk all ingredients for the egg together in a small bowl. Heat a wok over medium heat for several minutes, then add in a couple teaspoons of oil and swirl to coat the surface of the wok. Pour ‘egg’ into the bottom of the wok, then lower heat to low and allow to cook until darkened and solidified on top. Flip and cook the other side on medium-high until browned in places. Remove from wok and thinly slice.

5. Cook the vegetables. Heat wok on high for several minutes. Add in a couple teaspoons of oil and swirl to coat. Fry sliced onions, agitating often, for about 30 seconds; add carrots and fry another 30 seconds. Add peppers and cook for another 20-30 seconds. Remove from wok.

Cook chives or bean sprouts for 30 seconds to a minute, until slightly wilted, and remove.

6. Make the curry paste. Add another couple teaspoons of oil to the wok. Fry the aromatics (whether minced or pulverized) and bay leaf, stirring often, until fragrant, about 2 minutes. Lower heat to low, then add the curry powder and stir. Immediately add another couple teaspoons of oil, or enough to create a bit of sauce (the amount will vary based on how much curry powder you've added).

If you're using pre-made curry paste, just fry it for 30 seconds or a minute until fragrant. If you're using a mix of vegetarian oyster sauce, water, salt, and sugar, skip this step.

7. Fry the noodles. Raise the heat to medium-high. Add the noodles and stir to coat evenly. Allow noodles to sit for a minute or two, then flip with chopsticks or tongs and allow to fry again. This will help the noodles to fry and brown.

Do this a few times until noodles are evenly toasted, 4-5 minutes. Add salt and MSG (or oyster sauce mixture) and stir to coat. Add in vegetables, egg, and green onions and cook for another minute until green onions are wilted.

#cooking #recipes #Hong Kongese #Chinese #fusion #noodles #rice noodles #carrot #bell peppers #gluten free

[heavenlyyshecomes]

Cha chaan teng means ‘tea restaurant’ in Cantonese (cha canting in Mandarin) but these places are much more than that. There is one in Shanghai, hidden on a quiet street that splits off from chaotic Huahai Zhong Lu. The neon sign hanging in the window, “茶餐厅”, spills pink and green light onto the wet pavement. There is always a queue, and you will always have to share a small table with people you don’t know. The walls are a pale greenish-brown, with retro screens of yellow and blue glass tiles separating smokers from the non-smokers. It’s like stepping into Chungking Express, Wong Kar Wai’s film set in 1990s Hong Kong, with its cool palette of jade green and soft aquamarine. When I first saw the film I recognised the colours instantly, and the way the characters always seemed to be looking at each other through a haze of steam and city smog. At the back of the restaurant, where plates of food arrive clattering from the kitchen onto steel counters, the shelves are stacked with tins of condensed milk, Bovril, soup and packets of instant noodles. The menu is what you might call ‘Canto-Western’ or, as it’s known colloquially, ‘soy sauce Western food’. When Hong Kong was a British colony, cha chaan tengs emerged as a cheap option for those wanting Western food, which was usually only available at high-end restaurants. As a result, here are all the wondrous comfort foods of my childhood somehow listed on a single menu: fried noodles and fried rice, soy sauce chicken and roast goose, pork buns and fried wontons, along with spaghetti, macaroni, tinned soup, corned beef, sandwiches and toast of all kinds. Peanut butter toast, sugar toast, condensed milk toast, and Hong Kong-style deep-fried French toast.

—Nina Mingya Powles, Tiny Moons: A Year of Eating in Shanghai

#nina mingya powles #Tiny Moons: A Year of Eating in Shanghai #words #2023 reads #mine #food

[choobi-doodles]

Syaoran takes Sakura on a tour of Hong Kong! Sakura tries HK milk tea for the first time at a cha chaan teng and of course they have to have it with bolo baos 菠蘿包 and egg tarts 蛋撻! ☕️

This cafe is based on Lan Fong Yuen (蘭芳園) located in HK. It is a historic cha chaan teng (茶餐廳) or HK-style cafe. Initially, I wanted them inside the cafe with the retro tables and chairs but I couldn’t get over a photo of 2 old men actually sit outside the cafe window on little stools 😅

My favorite Cha chaan teng is an actual place called Shooting Star Cafe in Oakland Chinatown 😄 I love their peanut butter condensed milk waffle 🤤 I also really like strong HK milk tea (it make me jittery but it’s so good 😅 I like to get it at Pineapple King Bakery in SF).

#sakusyao #cardcaptor clear card #cardcaptor sakura #li syaoran #sakura kinomoto #hong kong #Hong Kong cafe #vector illustration #vector artist #shooting star cafe #lan fong yuen #chachaanteng

[iks-iivovii]

Temptation On The Table

In a world of shadows, where secrets lie hidden A cauldron of flavors, dark and forbidden (forbidden) At a cha chaan teng table, a mystical sight Standard angle framing, in the neon-lit night (oh-oh-oh)

Char siu soup macaroni, steaming hot and divine Scrambled egg and toast, a delicious line (delicious line) Magic in each bite, enchantment in the air Darkness and sweetness, a tantalizing affair (oh-oh-oh)

Temptation on the table, a feast for the soul (for the soul) Iced-lemon tea, a potion to make you whole (make you whole) Indulge in the darkness, embrace the unknown (embrace the unknown) In this magical world, where secrets are sown (secrets are sown)

#temptation #cha chaan teng #suno #SoundCloud

[difeisheng]

it should be illegal to not have a cha chaan teng within walking distance of your house

#is this the real life #ashton originals #sigh. i want 菠蘿油

[artistsonthelam]

Hello from Hong Kong! (Context: http://artistsonthelam.blogspot.com/2024/03/dusting-off-suitcase.html) Just arrived, hungry and sleepy (although that’s wearing off), and, accompanied by my HK uncles, we wandered out into the streets of bustling Mongkok and found a cha chaan teng that closes at 1am. And my body is on Chicago time of course so this all-day breakfast special was perfect. $6.90 for the noodles, toast, eggs, and HK milk tea! 🐮 // (c) Jenny Lam 2024

#food #foodie #foodporn #noodles #breakfast #hong kong #hk #travel #travel photography #photography #mobile photography #shot on iphone #chinese #family #milk tea #restaurant #night #city #city life

[neocatharsis]

🧋奶茶走甜~(Cha Chaan Teng/Silk-stocking Milk Tea/Victoria Harbour) | Tour Box : Chapter 5 | HONG KONG

#nct #wayv #reblog #phantom #Youtube

[pompompurin1028]

Thanks for the tag Nyusa @nnakahara <3

favorite color: purple!

song stuck in head: hollow hunger (specifically the ironmouse cover), moongazing by Kenshi Yonezu

last song i listened to: Nxde by GIdle

anything i want now: Sushi (I've been craving it) and for my yarn to untangle itself... please :((

three ships: honestly I hadn’t been really interested in ships for the past few years... but I do have a soft spot for Kunidazai

last movie: (I actually don't remember orz)

currently watching: YouTube videos lol, Oshi no ko

currently working on: crocheting a bandana :3

last thing i googled: "freshness synonym"

dream trip: honestly kinda wanna go on a trip back to east asia for a bit, kinda miss it there, I miss having unique small boutiques with interesting products😭

comfort food: honestly probably Cantonese cha chaan teng food

tagging @tricoloured-cat @snowbits @seisitive @voidcat and anyone else who wants to join :)

[anniekoh]

even if it would have created a natural segue into their 2019 film, Memories to Choke On, Drinks to Wash Them Down – a bittersweet quartet of stories about Hongkongers, both fictional and real, and the slow burn of nostalgia.

https://www.scmp.com/magazines/post-magazine/food-drink/article/3198459/what-food-tells-you-about-person-words-cant-foodie-film-couple-their-obsession-and-building-movies

The idea for Memories to Choke On, Drinks to Wash Them Down started with yuen yeung – Hong Kong-style milk tea that includes instant coffee.

Kate Reilly and Leung Ming-kai’s taste map of Hong Kong

Agape Garden 膳心小館 (Shek Kip Mei Estate, Sham Shui Po): “They have the best soy-sauce noodles we have ever eaten. The wok hei – that complex aroma that results from wok-frying food – is incredible. Every couple of days I yearn for these noodles.

“We also love that it’s part cha chaan teng, part convenience store, part central location for seasonal treats like mooncakes.”

Sister Yung’s Stone Milled Cheung Fun 濃姐石磨腸粉 (62 Shanghai Street, Jordan): “The greatest cheung fun I have ever had, we are both wild about it, and we really like the couple that runs it. They also stock additional products from other producers, such as excellent milk tea.”

Pak Muslim Curry House (6 Ping Fu Path, Kwai Chung): “It’s excellent food, with incredible depth of flavour. Well-prepared meats are the star, but vegetable dishes are really tasty as well.

“Since working together on Lau Kok-rui’s upcoming film The Sunny Side of the Street, which is partly about Pakistani Hongkongers, Kai and I are more engaged with Pakistani culture here. And lucky us, Pak Muslim Curry House is just a short walk from a lot of the production offices and studios in Kwai Chung and Kwai Hing.”

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