Thick-cut egg bread fried until golden and crispy, topped with sweet condensed milk and a pat of butter.
Tips from diners
Order this as a dessert or afternoon snack. It's a classic cha chaan teng indulgence.
It arrives on a plate still warm and dripping with condensed milk.
Crispy-bottomed fried egg placed over soft noodles in a savory broth, finished with scallions.
Tips from diners
Order the egg well-done if you like the yolk firm, or medium if you want it runny to mix through the noodles.
This is a quick dish—it comes out in under 5 minutes.
Ground pork cooked with preserved chili and aromatics, served over noodles with a touch of heat.
Tips from diners
Not super spicy despite the description—more savory with a subtle kick. Ask for extra chili if you want it hotter.
Fresh, tender pork liver sliced thin and placed atop soft egg noodles in a light broth with leafy greens.
Tips from diners
This is the signature dish. Locals order it without hesitation.
The liver should be barely pink inside—if it's overcooked and gray, send it back quietly and they'll remake it.
Crispy pork chop served alongside soft noodles with a simple sauce and vegetables.
Tips from diners
The chop has good color and a slight char. The meat inside is tender.
Eat the chop separately first, then mix the noodles with the sauce.
Hon Fat is a Sham Shui Po fixture operating continuously since 1973 with original wood and linoleum interiors. The signature pork liver noodles feature barely-pink liver in a light broth that arrives in under 10 minutes, and locals order without hesitation.
In operation since 1973—one of Sham Shui Po's longest-standing cha chaan tengs.
Retro wood and linoleum interior. Seats 20-30. Tables fill quickly at lunch (12-1:30pm) and dinner (6-8pm).
Service is fast and efficient. Order at the counter or flag down a server.
Cash and Octopus card accepted. Some tables have QR code ordering if you prefer.
A neighborhood fixture. You'll see the same faces during peak hours—locals know this place.
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