This is Hop Yik Tai's flagship dish. The rice rolls are hand-rolled and steamed fresh to order, emerging white as jade and thin as paper. The filling is ground pork that's cooked gently to remain tender. Served with a savory soy sauce for dipping.
Tips from diners
Come at 6:30am opening for the freshest rolls. They're best eaten within 5 minutes of steaming.
This is what to order — multiple people call this the best cheung fun in Hong Kong.
These rolls are made with whole shrimp inside, giving you bouncy seafood in every bite. The shrimp are sourced fresh daily. The rolls are equally silky as the pork version.
Tips from diners
These run out by 11am on weekdays — come early if you want to avoid missing them.
A lighter congee option with mixed seafood giving it a subtle brininess. The seafood is diced small and distributed throughout the creamy congee.
Tips from diners
Great if you want congee but prefer this lighter version to the pork option.
Congee is simmered for hours until it reaches a silky consistency. The preserved egg is diced and distributed throughout. Salted pork adds umami and texture. This is comfort food made with care.
Tips from diners
Order this on rainy days or mornings — it's warming and hits the spot.
These are three classic Hong Kong snacks served as a plate. The fish balls are homemade and tender. The pig rinds are crispy and lightly chewy. The braised turnip is silky. It's a sampler of street food classics.
Tips from diners
Order this to taste multiple items — great for trying everything the shop makes.
Hop Yik Tai is a modest but beloved Sham Shui Po eatery that has earned Michelin recognition for its commitment to handmade cheung fun (rice noodle rolls). The rice rolls are steamed fresh throughout the day, emerging silky and tender. Tucked in a corner alley on Kweilin Street, this is where locals queue for breakfast and lunch. The restaurant also serves congee and traditional Hong Kong snacks like fish balls and braised radish.
Open at 6:30am — this is a breakfast spot for locals. Come early for the best selection and freshness.
Bring cash — the restaurant only accepts cash, no cards.
This tiny stall earned Michelin recognition for its cheung fun technique. It demonstrates refined simplicity and perfect consistency.
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