Hong Kong cha chaan teng Lan Fong Yuen has been around since 1952, and is considered one of the oldest — and most famous — HK-style cafes in the city. It is also widely said to have invented Hong Kong’s ubiquitous ‘silk stocking’ milk tea, where a smooth powdered black tea blend is brewed and strained through long, pantyhose-like nets before evaporated milk and sugar is added. A good cup of nai cha is strong, with faint floral undertones from the tea blend and a silky mouthfeel thanks to lashings of evaporated milk (typically the Black & White brand). A properly made cup is far superior to our local teh si.  

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