After our delicious dim sum brunch at Lin Heung Tea House, we walked to Man Mo Temple and did some shopping at Queen’s Road Central. Three hours later we found ourself at Lan Fong Yuen for a ‘light’ lunch @ 2.30pm.
What’s so special about Lan Fong Yuen?
The Original Hong Kong Milk Tea @ Lan Fong Yuen 蘭芳園
Do you know the famous Hong Kong style milk tea was first invented by Lan Fong Yuen? The shop prepares the tea from five different tea leaves and a custom made tea bag. Fabricated with white muslin, the bag turns brown as it gets old. Milk tea bag’s elongated shape and color, tinted brown by the tea, made people think of ‘stockings’, so it is called ‘silk stocking milk tea’ in Chinese. Added to the tea is milk imported from Malaysia and sugar to taste, and then a traditional Hong Kong style milk tea can be served.
Founded in 1952 by Mr. Lam Muk Ho, Lan Fong Yuen has expanded from a humble beginning as a tin roofed stall (dai pai tong) to a main branch and 2 other shops (cha chaan teng). The tin roofed stall is still in use today at the main branch. If you’re just dropping by for a cup of xi mut nai cha (silk stocking milk tea), you can just sit at the small stool provided at the roofed stall. 🙂
We were lucky to get an empty table on a Thursday afternoon. Wohoo!
No matter how you called it; pantyhose milk tea/silk stocking milk tea/Hong Kong milk tea/xi mut nai cha… this nai cha from Lan Fong Yuen is REALLY good! The best I’ve tasted so far in Hong Kong. 🙂 It has this certain oomph!
I’ve noted that the milk tea quality varies based on who make the tea (they have several tea makers). So it’s by luck and we were lucky that day. Hehe
We ordered 2 dishes…
Chicken chop with onion sauce lo-ting (蔥油雞排撈丁).
Lo Ting means braised instant noodles.
Was a little surprise when I have my first bite. I knew instant noodle (good quality) is used in this dish but still… haha It’s a very tasty dish. The chicken chop is marinated to perfection.
Assorted lo-ting (chicken wings, spicy pork meat, fried egg with onion sauce)
I’m not sure why we order another lo-ting but this one is good too. I expect the taste to be the same. Ohh I was so wrong. I don’t usually eat chicken wing but this one is yummy O!
Almost all cha chaan teng in Hong Kong will have chili oil on the table. Do add some to your lo-ting and get ready to be blown by it.
Another one of their signature dish that is a perfect match for the xi mut nai cha is their pork chop bun. I didn’t order it as we were still quite full. I know I’m coming back again when I visit HK the 3rd time. The nai cha is too good to be missed!
Paid our ‘not cheap’ meal HK$79 (RM31.35) to an old man at the cashier. I suspect he’s Mr. Lam Muk Ho.
No matter you’re just dropping by for the experience or the nai cha or the pork chop bun, Lan Fong Yuen is a must eat place when you come to Hong Kong.
Lan Fong Yuen 蘭芳園
G/F, No. 2 Gage Street,
Central, Hong Kong
+852 2544 3895/2854 0731
Business hours: 7.00am-6.00pm, Mon-Sat
Closed on Sunday
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G/F, No. 4A-6 Gage Street,
Central, Hong Kong
+852 2850 8683
Shop No. 26, B/F, Chung King Mansion,
No. 36-44 Nathan Road,
Tsim Sha Tsui, Kowloon,
+852 2796 2222