Signature Hong Kong milk tea, strong black tea with evaporated milk and condensed milk, served over ice
Tips from diners
Ask for it 'less sweet' on your first visit—Kam Fung's is already quite sweet by default
The milk tea is strong enough to cut through the richness of their pastries and pies
Savory pastry with chunks of poached chicken, peas, and gravy baked inside
Tips from diners
Don't bite into it straight away—let it cool for a minute or the filling will burn your mouth
This is a Kam Fung signature; locals buy them by the box for lunch and dinner
Crispy golden pastry exterior encasing soft, fluffy dough, served with a slab of cold butter melting inside
Tips from diners
Eat it warm straight from the oven—the contrast between cold butter and hot bun is the whole point
Break it in half to let the steam escape and help the butter melt evenly through the crumb
Instant noodles in a rich satay peanut sauce with tender beef pieces and bok choy
Tips from diners
Mix the sauce thoroughly with the noodles before eating—peanut sauce settles at the bottom
Add a squeeze of lime juice if available to cut through the richness of the peanut satay
Day rice tossed with chunks of Spam, egg, onion, and a touch of soy sauce and sesame oil
Tips from diners
Spam is a classic ingredient in Hong Kong cha chaan tengs—it brings nostalgia and savory flavor
Order this if you're hungry; the portion fills you up and costs almost nothing
Kam Fung opens before 7am, making it perfect for an early breakfast before the Wan Chai office crowd shifts gears. The plastic chairs and neighborhood hum are authentic, locals buy chicken pies by the box, and the milk tea is strong enough to cut through the richness of their pastries.
Kam Fung opens before 7am, making it perfect for an early breakfast before work. The breakfast crowd clears by 8:30am.
This is a proper local spot in lively Wan Chai, tucked away where tourists rarely venture. Expect plastic chairs and the hum of the neighborhood.
Cash only at the counter; there's an ATM just outside if you need to withdraw. The staff speaks Cantonese and basic English.
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