The local haunts of Hong Kong’s buzzing streets have been transported to London with the arrival of Cha Chaan Teng in Holborn, a reinvention of the hugely popular 1950’s cha chaan teng cafés.
Eastern Hustle
Cha Chaan Teng takes inspiration from the cafés which sprung up in post-war Hong Kong, a time when only the wealthy had the privilege of sampling the then-exotic Western cuisine. In response, a mini-revolution began in local kitchens and cafés, letting imaginations run riot and resulting in weird and wonderful interpretations of classic Chinese food at affordable prices. In the years that followed, the cafés became a mainstay of the city’s food scene and for the first time Cha Chaan Teng will introduce this playful café culture to the UK.
Not Quite Noodles
Acclaimed TV chef and School of Wok founder Jeremy Pang has been enlisted to take cha chaan teng classics and give them a modern reworking. The result is an exciting and unique menu featuring dishes that are both familiar and surprising.
Start at the restaurant’s ‘Bao Bar’ for freshly steamed bao burgers with fillings including spicy beef short rib and sweet potato rosti with aubergine salsa. Chinese crusty tiger rolls are also offered and can be enjoyed with the likes of lion head seafood fishcake or banana flower and courgette fritter with fried quail egg. Bar snacks won’t disappoint either with the likes of spring onion and kale pancakes, and soft boiled marbled beetroot tea egg served with crispy kale.
Macaroni soups – a cha chaan teng staple – hit the spot with crispy coconut spam, pork and prawn wonton, topped with a crispy fried egg and a combination of fresh and pickled vegetables. Another classic is the indulgent deep-fried peanut butter French toast with condensed milk, favoured by Hong Kong’s young residents.
The mains are a light-hearted hybrid of flavours and ingredients with signature dishes including the crispy duck with French toast and orange maple syrup. Diners seeking a unique experience can indulge in family-style sharing plates such as whole crispy sea bream with sha cha sauce; and chilli tiger prawns with lobster claws, bringing a touch of luxury to the table.
Desserts are as playful as the rest of the menu with choices like the hedgehog cinnamon doughnut bun with an oozing duck egg yolk centre, served with condensed milk dipping sauce. Add to this the very Instagram-able Dan Zei red velvet waffle cone – served with ice cream and topped with caramelised popcorn – and the Cha Chaan Teng experience is complete.
More Than Tea
With tea-inspired cocktails developed by mixologists Soul Shakers and authentic teas from The Real Tea Co., the Cha Chaan Teng drinks menu won’t disappoint. Tea house tipples include the Cultural Collision, served in a teacup and made with Martell cognac, black tea, lemon, crème de cassis and coffee, while the Oolong Negroni is made with Oolong infused Beefeater, Campari and Belsazar vermouth. As with the menu, classic cocktails have been given a Cha Chaan Teng makeover such as the Bloody Ming-Yue, a take on the Bloody Mary made with hoisin, Sriracha and five spice. The wine list spanning continents, and much of it served by the glass, is no less impressive.
Fusion Interiors
Emulating the no frills approach of the original cha chaan tengs in Hong Kong but with a contemporary finish, the restaurant space is given a heavy Art Deco slant mixing materials such as polished marble with utilitarian and functional formica. The 16-seater Bao Bar is the beating heart of Cha Chaan Teng, while the restaurant’s central art pieces are two bespoke works from DAIN, one of New York’s most influential street artists.
Cha Chaan Teng – Eastern hustle comes to London.
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