Dimsum: Dim sum is a traditional Chinese meal made up of small plates of dumplings and other snack dishes and is usually accompanied by tea. Dim sum means ’touch the heart’ in Chinese. The small portions were designed to merely touch the heart not sate the appetite, and as such were first enjoyed as snacks.
粥 (Congee=Porridge): is a form of rice porridge made by boiling rice in a large amount of water until the rice softens.
Egg Tarts: The dish consists of an outer pastry crust filled with egg custard. Egg tarts are often served at dim sum restaurants, Chinese bakeries and cha chaan tengs (Hong Kong-style cafes).
Roast goose(siu ngoh 燒鵝): is a variety of siu mei, or roasted meat dishes, within Cantonese cuisine. It is made by roasting geese with seasoning often in a charcoal furnace at high temperature. Roasted geese of high quality have crisp skin with juicy and tender meat.
Fresh seafood

Famous Sweets

Soft tofu pudding 豆腐花: literally means “tofu flower” in Cantonese. It is made in a wooden bucket, where freshly made soya milk is cooked with gypsum flour, which coagulates to form a silky smooth pudding.
Egg Waffle
Osmanthus flower jelly 桂花糕
Milk pudding 燉奶
Sago soup 西米露
Walnut soup 合桃露
But jai gou 砵仔糕

Famous Drinks

Nai Cha 奶茶 (Milk tea): The most common drink you can find in a cha chaan teng is the ever-popular milk tea (奶茶; naai5 caa4). Hong Kong-style milk tea is made with strong black tea and condensed milk, so it’s sweeter, smoother, and creamier than your average cup of black tea with milk. It’s usually served in a teacup if it’s hot—like the classic Black & White branded ceramic sets you’ll often come across—or in a tall glass if it’s cold.
Yuenyeung 鴛鴦(Coffee with milk tea): is a drink created by mixing coffee with tea. This particular drink is more commonly known as yuenyeung—which is how you should order it when you’re in a cha chaan teng. Named after a pair of mandarin ducks, this is the drink to have if you simply cannot decide between milk tea and coffee—so why not have both? It is usually one part coffee and two parts milk tea, resulting in a unique combination that is sure to give you a caffeine boost. The first sip is always sweet, followed by a subtle, bitter aftertaste.
Grass jelly 涼粉/仙草: Grass jelly, also known as leaf jelly or herb jelly, is a jelly-like dessert originating from China. It is commonly consumed in East Asia and Southeast Asia. It is created by using Chinese mesona (a member of the mint family) and has a mild, slightly bitter taste.
Mango sago pomelo pudding 楊枝甘露
Red bean soup 紅豆湯
Black sesame tong yuen 黑芝麻湯圓

好食 = “hou sik” means “It’s delicious”
XO Sauce: is an all-purpose gourmet condiment made from the finest ingredients such as dried scallops, dried shrimps, red chillies and spices. XO sauce is a spicy seafood sauce from Hong Kong with an umami flavour in 1980s.

Char siu
Shu Mei
Hot pot
Cart Noodle: Cart noodle (traditional Chinese: 車仔麵; simplified Chinese: 车仔面) is a noodle dish which became popular in Hong Kong and Macau in the 1950s through independent street vendors operating on roadsides and in public housing estates in low-income districts, using carts.
Beef noodle soup

Dimsum: Dim sum is a traditional Chinese meal made up of small plates of dumplings and other snack dishes and is usually accompanied by tea. Dim sum means ’touch the heart’ in Chinese. The small portions were designed to merely touch the heart not sate the appetite, and as such were first enjoyed as snacks.
粥 (Congee=Porridge): is a form of rice porridge made by boiling rice in a large amount of water until the rice softens.
Egg Tarts: The dish consists of an outer pastry crust filled with egg custard. Egg tarts are often served at dim sum restaurants, Chinese bakeries and cha chaan tengs (Hong Kong-style cafes).
Roast goose(siu ngoh 燒鵝): is a variety of siu mei, or roasted meat dishes, within Cantonese cuisine. It is made by roasting geese with seasoning often in a charcoal furnace at high temperature. Roasted geese of high quality have crisp skin with juicy and tender meat.
Fresh seafood

Soft tofu pudding 豆腐花: literally means “tofu flower” in Cantonese. It is made in a wooden bucket, where freshly made soya milk is cooked with gypsum flour, which coagulates to form a silky smooth pudding.
Egg Waffle
Osmanthus flower jelly 桂花糕
Milk pudding 燉奶
Sago soup 西米露
Walnut soup 合桃露
But jai gou 砵仔糕

Nai Cha 奶茶 (Milk tea): The most common drink you can find in a cha chaan teng is the ever-popular milk tea (奶茶; naai5 caa4). Hong Kong-style milk tea is made with strong black tea and condensed milk, so it’s sweeter, smoother, and creamier than your average cup of black tea with milk. It’s usually served in a teacup if it’s hot—like the classic Black & White branded ceramic sets you’ll often come across—or in a tall glass if it’s cold.
Yuenyeung 鴛鴦(Coffee with milk tea): is a drink created by mixing coffee with tea. This particular drink is more commonly known as yuenyeung—which is how you should order it when you’re in a cha chaan teng. Named after a pair of mandarin ducks, this is the drink to have if you simply cannot decide between milk tea and coffee—so why not have both? It is usually one part coffee and two parts milk tea, resulting in a unique combination that is sure to give you a caffeine boost. The first sip is always sweet, followed by a subtle, bitter aftertaste.
Grass jelly 涼粉/仙草: Grass jelly, also known as leaf jelly or herb jelly, is a jelly-like dessert originating from China. It is commonly consumed in East Asia and Southeast Asia. It is created by using Chinese mesona (a member of the mint family) and has a mild, slightly bitter taste.
Mango sago pomelo pudding 楊枝甘露
Red bean soup 紅豆湯
Black sesame tong yuen 黑芝麻湯圓

好食 = “hou sik” means “It’s delicious”
XO Sauce: is an all-purpose gourmet condiment made from the finest ingredients such as dried scallops, dried shrimps, red chillies and spices. XO sauce is a spicy seafood sauce from Hong Kong with an umami flavour in 1980s.

Char siu
Shu Mei
Hot pot
Cart Noodle: Cart noodle (traditional Chinese: 車仔麵; simplified Chinese: 车仔面) is a noodle dish which became popular in Hong Kong and Macau in the 1950s through independent street vendors operating on roadsides and in public housing estates in low-income districts, using carts.
Beef noodle soup