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Perhaps hotels or upscale restaurants are considered the go-to places for many when it comes to enjoying afternoon tea, but half a century ago, it was the cha chaan teng (Hong Kong-style café) that served as a leisurely spot for the middle class to indulge in this tradition. Emerging in Hong Kong during the 1940s and 1950s, cha chaan tengs were among the few eateries equipped with ceiling fans, providing a place for people to escape the summer heat, engage in casual conversations, and enjoy light snacks. Even today, a handful of these traditional nostalgic cha chaan tengs allow us to travel back in time and savor the flavors of the past. Here, we introduce six Hong Kong-style nostalgic cha chaan teng dishes and beverages that you may not have tried before!
Experience the Flavor of 'Boiled Water Egg': A Unique Dessert Reminiscent of Beancurd Sheet and Egg Sweet Soup
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The origin of 'Boiled Water Egg' can be traced back to a time of scarce resources. It involves cracking a raw egg into a cup of boiling hot water, adding some sugar, and stirring to create an affordable and nutritious beverage. The taste is somewhat reminiscent of beancurd sheet and egg sweet soup. The raw egg yolk in 'Boiled Water Egg' resembles a round bald head of a monk, while the egg white floats and spreads like the robe of a floating monk when dropped into the hot water, hence the nickname 'Monk Jumps Over the Sea.' Over time, some customers began requesting the use of condensed milk or evaporated milk instead of sugar, adding a creamy milk flavor and a smoother texture to the drink, which is then referred to as 'Milk Water Egg'.
Introducing” 唂咕”: A Chocolate Alternative
The name ‘唂咕’is a playful phonetic adaptation of the English word 'Cocoa.' Back in the day when chocolate was expensive, many cha chaan tengs substituted costly chocolate powder with more affordable cocoa powder. 'Gum Gu' does not contain cocoa butter and is not mixed with milk or sugar. It has a bittersweet taste and a less smooth texture compared to drinks made with chocolate powder. However, to cater to popular preferences, modern nostalgic cha chaan tengs often add creamer, sugar, and other ingredients to 'Gum Gu,' creating a flavor that is closer to contemporary beverages.
Fusion of Eastern and Western Flavors with 'Beef Tea'
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In post-World War II Hong Kong, many people faced issues such as malnutrition and anemia. During that time, cha chaan tengs would slow-cook fresh beef with ingredients like ginger slices and goji berries to create a rich and flavorful broth known as 'Beef Tea.' This hearty beverage provided customers with a source of iron supplementation. Later on, the British beef extract product called 'Bovril' made its way to Hong Kong. Many cha chaan tengs started using 'Bovril' to prepare a new version of 'Beef Tea' by dissolving it in hot water. While the new 'Beef Tea' had a flavor similar to MSG-infused beef soup and carried a slight gamey taste, the cost of 'Bovril' was cheaper than fresh beef, gradually leading to its replacement of the traditional Chinese-style 'Beef Tea'. |
Delightful Creaminess of 'Phoenix Milk Custard'
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"Phoenix Milk Custard" is prepared by cooking a mixture of custard powder and sugar with water until it thickens. Then, evaporated milk is carefully stirred into the mixture, followed by cracking a raw egg on top. The combination of the custard and egg, with their varying shades of yellow, gives this dessert its name, "Phoenix Milk Custard." Despite its simple ingredients, this sweet treat requires precise temperature and time control, as well as constant stirring, to prevent the custard from burning and to achieve a smooth texture without any lumps. As a result, there is currently only one cha chaan teng in Hong Kong that still serves "Phoenix Milk Custard."
Savor the Fragrant and Light Delight of 'Shrimp Toast'
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"Shrimp Toast" is a delightful snack where shrimp meat is minced into a paste and spread directly onto small slices of bread. Some cha chaan tengs dip the bread in beaten egg and coat it with breadcrumbs before deep-frying until golden and crispy. The shrimp provides a refreshing and chewy texture, while the bread becomes golden and crunchy on the outside, without being greasy. It has become a popular light snack that was frequently ordered in nostalgic cha chaan tengs of the past.
Enjoy the Sealed Delight of 'Flying Saucer' Sandwich
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The "Flying Saucer" sandwich is a type of sealed-edge toasted sandwich. It consists of two square slices of bread with various fillings in between. This style of sandwich is particularly suitable for holding liquid or delicate fillings such as salted beef or tuna. The sealed edges help to prevent the fillings from spilling out.
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If you search carefully, you will find that many nostalgic Hong Kong delicacies and drinks can be found in nostalgic ice houses in Tsim Sha Tsui or its surrounding areas. At Hotel ICON, located in Tsim Sha Tsui, you can experience the art and culture of Hong Kong’s fashion and tradition. The design and furnishings of every corner of Hotel Icon, from the reception lobby, banquet hall, Above & Beyond to each suite, are carefully crafted by famous Hong Kong and international artists, architects and interior designers, making guests' stay more enjoyable. The experience transforms into a refreshing artistic journey. Book now and enjoy a stay filled with Hong Kong's art and culture as you savor nostalgic food and drinks.
Address: Hotel ICON, 17 Science Museum Road, Tsim Sha Tsui
