Kitchens Where History is Served
You can taste this sense of heritage in the district’s most beloved kitchens. Tai Wing Wah Restaurant, one of Hong Kong’s original tea houses, still serves dim sum the way ordinary people first enjoyed it — convivial, generous and down to earth. In Ha Mei San Tsuen, Waso Café transforms humble cha chaan teng classics into citywide icons, from its famed pineapple bun to comforting tomato-soup macaroni. Nearby, Ping Shan Traditional Poon Choi carries more than a century of the Tang family’s craftsmanship, layering meats, seafood and radish into a festive, communal feast.
These stand alongside neighbourhood favourites — Ho To Tai Noodle, Yuen Long Si Kee, Ping Shan Lou Dei Fong and more — each adding its own flavour to the district’s rich tapestry. In Yuen Long, history and cuisine remain inseparable, creating a place where the city’s oldest tastes continue to shape its future.
As diners become ever more discerning, Chinese chefs have a duty to innovate while preserving traditional culinary techniques and flavours. It is part of our job description, and our ultimate mission as chefs.
Chan Chi-bun
