I visited Lan Fong Yuen in Central many years ago when I first came to Hong Kong. It wasn't as popular back then. This time, I dined at their Tsim Sha Tsui location during lunchtime. Although there was a long queue, the turnover rate was quick, and we were seated in about ten minutes. The Tsim Sha Tsui branch is relatively cleaner and brighter compared to the Central branch.
They offer set meals, and some main courses come with a buttered bun. We ordered the satay beef with fried egg and instant noodles, which came with a buttered bun, and also had French toast. For drinks, we had iced lemon tea and silk-stocking milk tea. The portion of the instant noodles was huge, about 1.5 to 2 servings! It was very filling. The satay beef was tender, and the buttered bun should be eaten quickly before it gets greasy when cold. The French toast was really delicious, not as greasy or sweet as I expected, but it's best eaten hot. The drinks were not too sweet, and the tea flavor was quite prominent.
Overall, I think Lan Fong Yuen is quite good.
Yijhen
Lan Hong Yuen | Hong Kong
Food was great!
The place is not the easier to find.
But it’s a must to visit !
Huijingy
Lan Fong Yuen: Hong Kong's Tea Time Treasure
#winhkflight
Lan Fong Yuen 蘭芳園
In the heart of bustling Hong Kong, amid the neon-lit streets and towering skyscrapers, lies a hidden gem that has captured the hearts and taste buds of locals and travelers alike – Lan Fong Yuen. Tucked away in a narrow alleyway, this unassuming tea stall boasts a rich history and a culinary legacy that stretches back over half a century.
As the morning sun begins to rise over the city skyline, the aroma of freshly brewed milk tea fills the air, beckoning passersby to step inside and sample its delights. The interior of Lan Fong Yuen is a testament to its storied past, with vintage decor and faded photographs lining the walls, evoking a sense of nostalgia for a bygone era.
Seated at rickety wooden tables or perched on plastic stools, patrons eagerly await their orders, their anticipation palpable as they watch the skilled tea masters at work. With deft hands and a practiced eye, they pour steaming hot tea into porcelain cups, their movements fluid and precise, a testament to years of experience and tradition.
But it's not just the milk tea that draws crowds to Lan Fong Yuen – it's the legendary "silk stocking" milk tea, a rich and creamy concoction that is said to be brewed to perfection using a secret blend of tea leaves and evaporated milk. Served in a traditional glass, the tea is smooth and velvety, with a robust flavor that lingers on the palate long after the last sip.
Accompanying the milk tea are an array of mouthwatering delights, from fluffy scrambled eggs served on thick slices of toasted bread to piping hot bowls of silky smooth congee topped with tender slices of pork and century eggs. Each dish is a culinary masterpiece, lovingly prepared using time-honored recipes passed down through generations.
As the day wears on and the crowds begin to thin, Lan Fong Yuen takes on a more relaxed atmosphere, with locals lingering over their tea and exchanging stories with the friendly staff. For in this humble tea stall, amidst the chaos of city life, patrons find solace and satisfaction in the simple pleasure of a shared meal.
And as the last customer takes their leave and the doors of Lan Fong Yuen are closed for the night, the spirit of the tea stall lives on, its legacy of warmth, hospitality, and culinary excellence continuing to inspire all who pass through its doors. For in this bustling city where tradition meets modernity, Lan Fong Yuen stands as a timeless symbol of Hong Kong's rich culinary heritage and enduring spirit.