Top 10 Hong Kong Bing Sutts, from Old-School to New Wave
Thought the traditional bing sutt was dead? Think again. From half-century-old diners to modern day reinterpretations, these cafes—precursors to the cha chaan teng—are proudly slinging the no-fuss, east-meets-west dishes that best characterized 40s Hong Kong—and a few updated twists, too.
1. Kam Wah Café
Opened in: 1972
You’ll find flocks of tourists outside Kam Wah Café, which is famous for its super-thick butter in the crunchy and sweet-flavored pineapple bun ($10). The cold butter and the warm bun combine for a mouthful of different textures and temperatures. Wash it down with a silky milk tea ($17), ordered “cha zau,” which means replacing evaporated milk with condensed milk for a smoother and sweeter beverage.
G/F, 47 Bute St., Prince Edward, 2392-6830.
2. Man Fong Café
Opened in: 1959
With over 50 years of history, this illustrious café has successfully extended its business to Taiwan. While scrambled eggs, baked curry and macaroni soup are all on the menu, the most well-known item is the 500g giant chicken leg ($32). Marinated with salt, sugar, soy sauce and msg-laden Maggi seasoning, the chicken is best consumed caveman-style as you tear away at the pockets of crispy skin and fat.
Shop 10, G/F, Chee King Garden, 35-55 Kin Tak St., Yuen Long, 2870-2777.
3. Kowloon Café
Opened in: 2015
Taking its name from the Chinese title of 2001 film “Goodbye Mr. Cool,“ Kowloon Café is decorated like a retro cinema. Their pineapple bun ($26 with drink) comes with a slab of butter served on ice to keep it nice and chilled. Another chef’s secret? Milk is added to the pork chop macaroni soup ($29) to ensure maximum creaminess.
G/F, 9 Kowloon Bay Industrial Centre, 15 Wang Hoi Rd., Kowloon Bay, 2707-4339.
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