Lan Fong Yuen: The Birthplace of Hong Kong’s Silk-Stocking Milk Tea Few culinary institutions capture the spirit of Hong Kong’s cha chaan teng culture quite like Lan Fong Yuen. Established in 1953 on Gage Street between Central and Mid-Levels, the humble eatery began as a traditional dai pai dong — an open-air street stall serving simple, fast local dishes. Over the decades, it has become one of the city’s most iconic tea cafés and a pilgrimage spot for lovers of Hong Kong-style milk tea.

Cha chaan tengs, literally meaning “tea restaurants,” are a defining part of everyday life in Hong Kong. Known for quick service, eclectic menus and affordable comfort food, these cafés combine Cantonese dishes with localised Western favourites such as sandwiches, instant noodles, French toast and curry rice. Service may be famously abrupt, but locals value speed, efficiency and price above all.

Lan Fong Yuen is widely credited with inventing Hong Kong’s famous silk-stocking milk tea, named after the cloth filter used to strain the tea leaves — resembling a pair of silk stockings. The tea is brewed from a proprietary blend of strong black teas before being mixed with creamy evaporated milk, creating a bold, smooth and fragrant drink.