Half strong coffee, half strong milk tea, poured over ice—a Hong Kong classic
Tips from diners
Yuanyang means 'mandarin duck' in Cantonese—a pairing of two beloved drinks
The proportions matter; ask for a balanced mix if you prefer one flavor over the other
Fried chicken wings topped with a sweet and savory Swiss-style brown sauce with pineapple
Tips from diners
This is Hong Kong's take on Western comfort food—not authentically Swiss, but absolutely satisfying
Eat with your hands; the sauce sticks to everything but that's half the fun
Golden fried pork chop sandwiched in a soft toasted bun with mayo and pickled daikon
Tips from diners
Eat this immediately—waiting 5 minutes makes the bun soggy and ruins the textural magic
The pork chop should still be slightly warm; if it's cold, ask them to remake it fresh
Tender stewed beef brisket in a fragrant Malaysian curry sauce over steamed white rice
Tips from diners
This is comfort food that Hong Kongers grew up eating. The spices are warm, not aggressive.
Mix the rice and curry sauce thoroughly before eating to spread the flavor evenly
Large prawns stir-fried with garlic, ginger, and scallions served over crispy chow mein noodles
Tips from diners
The sizzle plate will be extremely hot—don't touch the plate itself, only grab the handle
Pour the sauce over the noodles quickly to keep them crispy; soggy noodles defeat the purpose
Tsui Wah reopened in 2024 after decades away from Central, in a smaller, more intimate new space. The Malaysian beef brisket curry and iced yuanyang (coffee-tea mix) are nostalgic Hong Kong comfort food that tastes like home to locals who remember the 1980s flagship.
Tsui Wah reopened in 2024 after decades away from Central. The new space is smaller and more intimate than the original 1980s flagship.
Order at the counter and grab a seat; seating is tighter now, so arrive just before or after peak mealtimes.
The menu sticks to what Tsui Wah does best: nostalgic Hong Kong comfort food that tastes like home to locals.
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