For our travel itinerary, please click here. Continuing from Hong Kong Day 3 –Tai Cheong Bakery & Chan Yi Zai, Central
A stroll around the corner brings us to the amazingly busy and chaotic Gage Street where the most famous Hong Kong cha chan teng Lan Fong Yuen is situated. The 50 year old shop is also the birth place of “pantyhose milk tea” 絲襪奶茶 that has become something so significant in Hong Kong’s food and drink culture that it is craved daily by the Hong Kongers.
endorsed by Chua Lam
Since it is a milk tea pilgrimage to LFY, we asked for both hot and iced version. The milk tea was velvety smooth and creamy. Their secret blend of tea leaves left a robust, lingering flavor as it glides down our throat. The hot version tasted much better than the iced milk tea as the ice has somewhat diluted and tainted the flavor.
Why the name “pantyhose” milk tea? The pantyhose is used to filter the tea leaves, I heard. No! We googled for the answer and it says: A sackcloth bag is used in the tea brewing process, making the tea smoother when it mixes with milk. Over time, the sackcloth bag was stained with an intense brown color. Together with the shape, it resembles pantyhose; hence the milk tea is nicknamed as such.
Our pork chop bun 豬扒包arrives in short order. The bun was buttered and lightly toasted, resulting in beautiful crisp at the rim and soft interior. The well marinated pork chop was very juicy and flavorful too. We were so full that we have to give the famous 撈丁 (dried nissin noodles) a miss. Well, there’s always a revisit
Lan Fong Yuen
No. 2, Gage st (Central)
Tel: 2544 3895/ 2854 0731
Operating Hours: Monday to Saturday – 7am to 6pm
of course they cant use pantyhose to strain the tea!!! hahaahh ….
i think we can still see the strainer/filter being used in some traditional kopitiam in msia.
i love pork chop bun!!! priced at HKD 12 is not that expensive. but the pork chop looks a little dark in color?! due to the marinated sauce?
Wow, you guys actually found the birthplace of the “pantyhose milk tea”! Geng! Sometimes we’re really lazy to do research before visiting a place, haha! They should taste good, and the pork chop bun too. Wanna try them all out!
The 豬扒包 in HK is really really very nice!
Their fresh milk also very nice, I think this is the “secret ingredient” and the diff between Malaysian and HK ice tea!
Hey do you have a list of the food spots u visited? Can email to me? Your blog makes me feel like revisiting HK all over again… this time just to cari makan!!
the pork chop bun looks divine! was it moist?
ooh la la look at the pork chop bun!
Oh..Why the bun so burnt? 🙁
This is informative for foodies fond of HK char chan teng experience.
of course d HK milk tea is better as Msia mostly use the condemnsed milk…
Just as in UK or down under definitely offer better coffee or tea. Even the mamak/teh tarik stall
foreign worker dont have such condemsed milk in India continent.
msia tea and coffee pales in comparison due to widely serve with
condemsed milk….