Flaky pastry shell with a creamy custard filling. Warm and buttery, a classic cha chaan teng staple.
Tips from diners
Buy multiple—they're small and addictive.
Get these warm, not cold. They sell out quickly in the morning, so arrive before 10am.
Traditional blend with condensed milk, silky and balanced. Served hot.
Tips from diners
A reliable, well-executed cup. Not fancy, but exactly what you want from a cha chaan teng.
Ask for it 'less sweet' if you prefer.
Soft bun with a crispy pineapple-patterned topping, split and filled with a slab of cold butter.
Tips from diners
Order warm if available. The butter should be cold against the warm bread.
This is breakfast perfection with a glass of milk.
Thick-cut bread soaked in egg, fried until golden, topped with condensed milk and butter.
Tips from diners
A sweet option for mid-morning or afternoon. Pairs well with the signature milk tea.
It's hearty—good for sharing or as a solo treat.
Fluffy steamed rice stir-fried with sweet corn, diced chicken, and egg. Simple and satisfying.
Tips from diners
This is the lunch option. Arrives quickly and fills you up.
Ask for extra sauce if you like it saucier.
Hung Wan reopened in April 2025 after a renovation by the Tsui Wah Group, but the film location heritage remains. Stephen Chow's 1998 film 'The Lucky Guy' used this exact spot, drawing film fans and locals seeking egg tarts that still sell out before 10am during peak hours.
Reopened in April 2025 after closure in December 2024. The exterior was preserved; the interior was renovated by Tsui Wah Group.
Famous as the location featured in Stephen Chow's 1998 film The Lucky Guy. Locals and film fans make trips here.
Arrive between 6-8am for breakfast chaos and the full cha chaan teng experience. Lunch (12-1:30pm) is also busy.
5 minutes from Prince Edward MTR. Close to the bustle of Mong Kok.
Retro decor mixed with modern service. It's a heritage restaurant, not a museum—locals and tourists mix well here.
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