Yuan Yang: Mediocre and Overpriced

This slideshow requires JavaScript.

The opening of the freshly renovated Lee Tung Avenue in Wan Chai came with a lot of new restaurants, one of which was Yuan Yang. If you’re familiar with the popular chain Tsui Wah, you’ll know that it’s a glorified cha chaan teng, aka tea cafe. Yuan Yang is just a glorified Tsui Wah with even fancier decorations and an even pricier menu. Though they have lunch sets, they currently lack dinner sets, so everything must be ordered a la carte if you’re not here for lunch. That means you have to pay in full for their premiumly-priced dishes. Was it worth it? (more…)


Odelice is Okay


This slideshow requires JavaScript.

Landale Street is a Wan Chai tiny road packed with restaurants. We’ve already visited Dalat Vietnamese Restaurant on that road – this time we’re at Odelice!, a casual French and western eatery that also sells wine. The resto has two other branches in Shanghai, and this one’s their newest establishment. I haven’t tried any of their wines, but I have tried a variety of items off their menu.


A Mouthful of Happiness

This slideshow requires JavaScript.

Wan Chai’s Lockhart Road, known as a red-light district, is home to Burger Joys, a tiny 24-hour burger joint that proclaims its food to bring happiness. It gets busier as the night wears on, so if you’re looking for some late night food after an evening of recklessness, this is probably a good spot to be.


Lan Fong Yuen: A Milk Tea Legacy

Milk tea is a popular drink in many Asian cultures, but there’s something extra special about what people drink in Hong Kong.

Lan Fong Yuen (蘭芳園) was the first milk tea stand to turn brewing into an art. Their technique involves pouring tea through fine sackcloths many times to strain out the leaf particulates and create a smooth experience. The sackcloths are reused, and become flesh-coloured from tea-stains; “silk stocking milk tea” has become a popular alternate name for the drink.

Opened by Lum Muk Ho, who learned the straining technique from making coffee, Lan Fong Yuen’s original tea stand from the 1950s still sits in the Central district near Lan Kwai Fong, on the corner of Gage Street and Lyndhurst Terrace. Long queues line the street, patiently waiting for that strong, aromatic brew.

The founder’s son, Lam Chun Chung, continues to run the stand along with the tea restaurant, or “cha chaan teng” (茶餐廳) behind it. Lam says that over the years, they have added several other types of tea, and most of his tea comes from Sri Lanka.

The cha chaan teng part of Lan Fong Yuen opened about 30 years ago, says Lam. It sells the typical selection of noodles and toppings that one would find in any similar restaurant. “My father’s generation focused on the quality of their food, and now we are giving our customers more variety,” says Lam.

“Tourists have become our main customer-base, especially in recent years, and the number of locals has diminished,” Lam adds. Still, he emphasizes that consistency and quality are a must, because tourists may come and go, but locals are the ones who become regulars.

In fact, Lan Fong Yuen has been so successful that Lam has opened several more restaurants, including a new Chinese barbecue shop and a bar on the same block, and another tea shop across the harbour in Tsim Sha Tsui. The barbecue shop invites their guests to sit down in their new bar next door, which opened just last week. These new establishments are also called Lan Fong Yuen, but for the bar, the last “Yuen” is a homophonic pun: instead of the character for garden, Lam has chosen the character for popularity and fate (緣).

Customers gradually fill the bar with their barbecued pork lunches as the waitresses take orders.

It seems that Lan Fong Yuen is “fated” for success.

Lan Fong Yuen 蘭芳園
Shop 2, Gage Street
Central, Hong Kong
+852 2544 3895