Im from hk, and I really appreciate your effort in working on the history and culture of the food! Makes me want to go back to HK soonest possible! Good quality of video and filming techniques with rich content! Way to go!!
Thank you Fiona, for the support and kind words. Hong Kong is such a great foodie city and it's our pleasure to film some of the more traditional parts of the culture here! More videos on the way!
Another great video Sam, your description of the tea sounds amazing. In all my times visiting/living in Hong Kong I've never tried this tea yet! I noticed the sign for the cafe with a phone number with the old Kowloon (3) prefix! That sign alone is from the 80s and not updated since :) Keep up the great work, love your commentary, the editing, the music.
Wow James that’s great knowledge about the sign and area phone numbers! Certainly wouldn’t surprise me if the sign hadn’t been changed, as a lot of the cafe seems to remain untouched for a couple of decades at least. Thanks as always for watching and the very kind words 🙏
I grow in the area and seen my flat in the video @ 1:27, tried that café before when I was a kid, it was 40 years ago, since then I moved to Canada. Thanks for the video.
Thank you Sam for visiting the very local yet well-known business in the neighbourhood. My family and I've been their loyal customer for the last 40 years. Their egg tart and milk tea used to be even better until a decade ago. I used to see long queues every afternoon for their freshly baked egg tart but no more now. Hope the business stays on despite the economic downturn.
That is incredible that you and your family have been customers there for so long - thank you for sharing... what a neighbourhood institution it is! It's a shame that the number of customers has gone down - I think the pandemic didn't help. Let's hope that places like this survive long into the future!
Thank you for this episode. So I can see a quite authentic char caan tang on my iPad. I live in HK. However, authentic, old fasioned, orthdox ones are not found in every neighbourhood these days. Thank you again
It’s very true that unfortunately there aren’t many authentic Cha chaan teng left compared to decades past. This is part of the reason we want to capture some of the best on video- to preserve them forever! Thanks as always for watching!
Absolutely beautifully filming captured lovely fabulous upload loved the Amazing content vloggs keep it up millions thanks for sharing watching from Canada 🇨🇦
Another mouthwatering video and I love the historic tidbit the owner gave at the end. I hope the business does not end with her and one of her children would like to take it over.
Thanks for the kind words and glad you enjoyed it! Agreed, it would be a shame if this cafe were to end with Natalie, lets hope that it is passed down and continue long into the future!
If Hongkong wasn't so far away, I would be there in a heartbeat! Thanks for your videos. This place is a lot less hectic than Aus Dairy. I can tell from the colour of the colour of the tea just how lovely thr brew is! I think the Chinese are lactose-intolerant. They lack an enzyme that breaks down the milk protein.
I've had my share of Cantonese and Hong Kong style food in my time. But, I've never had beef satay noodles or the pork chop tomato sauce spaghetti. Cha Chaan Teng food isn't easy to get. Not here in the states outside of California, New York City, and a few other places. I wish Cha Chaan Teng food was better represented and more readily available frankly. Even egg tarts and milk tea aren't ubiquitous either by any means. Cantonese food and the influence of Hong Kong in the Chinese food scene in the U.S. is quickly receding. That's one reason why I enjoy seeing episodes of Sam Eats It. It makes me nostalgic for food that I really didn't eat that much of...but, maybe, should have or could have.
Thanks for watching and for sharing your experience! That’s too bad that Cantonese food is becoming less present in the States, as I always thought these staples would be easy to find there too! I’m glad that these videos inspire some nostalgia… let’s hope HKs borders open without restrictions and perhaps you can visit here and eat all these things again!
It’s killing me that I seeing you eating all the goodies foods in Hong Kong on the video but I am not able to eating them. Bummer!🤤🤤🤤 I used to lived in Hong Kong about 40 years ago. I still remember there are so many kinds of great foods…Milk Tea is one of the popular drink there. 👍 I miss eating all the foods in Hong Kong! 祝賀新華生意興隆萬事如意!!
Thanks for watching Deb, and glad you enjoyed it! Yes, so many great foods here in HK, and milk tea (especially at Sun Wah Cafe) is to die for! Glad it brought back some memories, and more videos coming soon! 🙏👍😊
Hi Sam, thank you for this episode. I really miss cha Chang tan food and milk tea in HK. I tried buying evaporated milk and mix it with tea here in the uk. It just tastes different. Can’t wait to see another episode of HK food.
It can be replicated, you just need to know the blend of the tea leaves they use. I make the HK milk tea at home with a perculator, but I have been experimenting with many different teas. Its generally a blend of ceylon tea with black tea. You need to be able to filter it properly, and to replicate the hot tea pulls they use with the silk stockings. Evap milk is just that, use the holland black and white brand. - Use lipton ceylon tea, with rickshaws black tea. In a 3:2 ratio - Use a vintage Pyrex glass perculator - Use good coffee filters and watch the colour of the tea change to desired flavour - pour 1/3rd evap milk and 2/3rds tea
Agree. They serve the best milk tea in town coz they warm the cup up before every serving. Don't miss out their cookies and taking pics of their iconic Barbie birthday cake next to the cashier
Really miss Hong Kong. The high rental in the city means local cafes like this would find it harder and harder to survive. Hope they would be able to pass on their craftmenship on all the local delicacy even if one day family businesses like this could not continue anymore. I think the next one that you need to look out for and make a video out of it would be the remaining HK noodles shops that still make the noodles dough with a huge bamboo plank.
its kind of funny to see you were so nice to the waitress lol, they probably not used to it. But its always nice to treat people like that, especially in HK, people treat you as the way you treat them.
in where I come from, that noodle is called Maggi Noddle and 1 packet of it probably cost less than 0.2 USD . You can easily make that by putting it in boiling water, remove the wax and that's it and for the cafe to charge 4 USD is just outrageous.
Milk tea in Hong Kong is very popular drink! I miss to drink that real milk tea make from Hong Kong! Surprisedly not seeing you gain any weight due to you eating all kinds of delicious foods from Hong Kong?
@@HongKongHoods Thank you for your reply as always! I am jealous of you can eating all kinds of goodies foods in Hong Kong lol 😆🤤🤤🤤👍 it’s good for you to working out to keep in shape.💪👍👏
Pork chop with tomato sauce sounds better then with ketchup. Hong Kong old fashioned milk tea is very difficult to replicate at home. I have given up. Question: can you still find bottles of Red Cross milk in 711 stores? They are manufactured by priests on an island.
Thanks as always Cecilia, and yes, very difficult to replicate at home- I actually have a mini set got as a gift that I will try to use at some point. As far as the milk- not sure but I’ll be on the lookout and let you know if I see it!
👋 , I guess u refer to Trappist Dairy(十字牌） The brand is still existing but moved production to Yuen Long instead of Lantau island & Glass bottle is no longer available, only carton box now.
There's one thing I notice, when showing all these foods, you also indicating the prices in h.k. dollars, also why in u.s. dollars not in uk sterling? I thought you told me before you were frm uk?
I am indeed from the UK Brandon. I convert to US dollars as this is the ‘world currency’, so I imagine it to be easier for more people from different countries to then fathom the price.
We really like Lan Fong Yuen and the tea is very good there, but Sun Wah edges it in my opinion. LFY has so many yummy dishes, it’s certainly on our radar for a future video- such a great place!
Since covid my family and myself have not been able to go back to HK for 2yrs, we've missed out on 2 funerals of my grandparents and been quite homesick. Thank you for making your videos, it brings us a little bit of home back to where we are now and gives us something to look forward to when we finally can go back. Please keep it up!
Thank you for the kind words and for sharing. It certainly has been difficult these past few years regarding travel to HK, so I can imagine your pain. We’re glad our videos help in some small way, and we’ll certainly be keeping it up!
Recently visited in November 2022, then again in January. Both times the mask mandate were still in place, can't wait to visit againsoon without any mask on, just like the good old days haha
Without Sam, I myself being a Hongkonger even don't know where quality authentic foods can be found locally. Thanks and keep up your good work. You always make me mouthwatering 👍🏻
Thanks for watching and for the kind comment! We’re really glad we can help you find out where to go in Hong Kong. It’s changing fast, but there are still so many local gems here 💎
I grew up and study around Sun Wah Cafe and Cheung Sha Wan in my childhood. Its so nice to see people making video of it and promote it. It is really my comfort food. I found the food and style has changed quite different under the 3rd generation management, new menu, some minor change on the taste of food and renovation . But dun misunderstand me, I really appreciate Natalie, keeping the major style of SUN WAH and get some minor change to cope with the modern days, much appreciated
Thanks for sharing Philip, that’s awesome that you grew up in that area, I wonder how much Cheung Sha Wan has changed since your early days there. Yes, Natalie did mention to me that some of the menu has changed a little bit in the past 30 years, but thankfully, as you say, the spirit of Sun Wah is intact, and it makes for such a unique gem!
Wel done Natalie we need more of Natalie in HK or HK will lose all her heritage. It's not always about making quick $$$ that HK people are passionate about.
I could start with saying "Thank you as always" like Sam does. So much history behind the Hong Kong milk tea and that makes me even more eager to try the milk tea which I was not aware on my previous visit. The preparation of the tea(before adding milk) is so similar to how to it is prepared in the tea stalls southern province of India called "Tamil Nadu" and also in the Tamil immigrants influenced tea in Malaysia where they call it the pulled tea or teh tarik. Natalie is doing a great job and this is first time we are hearing a local hero explaining in English. Foreign tourists would be happy when visiting her café. Keep up the great job and thank you Sam, Glen and Vienne.
Thank you as always Satish for the brilliant comment, we’re very glad you enjoyed this one, and that it was even able to introduce something new to you. Also thank you so much for the info on the Tamil Nadu tea and Malaysian Teh Tarik (I love that stuff!) … it seems the routes of these three tea methods may be the same! Cheers Satish!
Wow. Congratulations 🎊 👏 Sir on 10k+ subscribers. You totally deserve it. Stellar production quality that gives us even local Hong Kongers a compete guide to find good and yet affordable local gourmet food. 👍🏼👍🏼👍🏼
the egg tarts really look good. the pork chop spaghetti was the savior to many school pupils back in 80s & 90s before the invasion of chained fast food shops, thanks to the affordable price. great to see you back with a new episode
Sam, it's the first time to your channel. Being a Hongkonger who left for Australia some 45 years ago when I was a child, I love HK milk tea. But it's watching ex PATs like you embracing the local culture and even speak the very difficult local Cantonese dialect, makes me feel that we need more people like you in this world to make it a better global community. Keep doing what you are doing.
Thank you so much Peter for watching and the kind words! It’s my pleasure to immerse myself in Cantonese culture and I find it fascinating to learn more about it and eat the food!
Sam, I'm so glad your channel finally recieves more attention! I havent really noticed before but honestly - super well deserved! You've always been one of my favourite travel narrators on RU-vid, ever since your appearance on japan-guide and it's lovely to see you keep on entertaining the crowds by eating your fav foods 😁 Keep it coming!!
Thank you so much for the kind words of support, they're really appreciated! Thanks for continuing to follow the journey, and more videos coming soon! :)
Another delicious and informative video, Sam! That interview with the owner was a bit of class...great job! Can't wait to eat here next time I'm back in HK!
An interesting episode indeed which can show the quality of the dishes and the milk tea without touching them yet. I am sure this is a very famous cafe in HK as we can witness so many milk tea lovers entering that Cafe. Good recommendation Sam ! Thank you again ! 👍
Thanks as always Johnson for your great comment. This is a brilliant Cha chaan teng, and seems to be very popular with locals in the Cheung Sha Wan area… yet another example of amazing Hong Kong cooking and culture! 🙏
Am I the only one who has anxiety watching that bowl of satay beef noodles being so close to the edge of the table? 😂 Anyhow, another excellent episode. I’m actually have the same pork chop dish for dinner tonight (replacing spaghetti with rice though) 🤤🤤 Looking forward to more of your excellent adventure in HK 😁😁
I absolutely love HK milk tea. I was told they use many kinds of tea leaves and egg shells to create this silky base. But avoid too much milk tea if you have a weak stomach.
Each tea master have their own secret recipe. In generally they will mix up about 3-4 kinds of tea leaves with different grinding degree. Fine grind tea leaves give you a rich tea flavor while coarse grind will give you strong aroma. But I never heard someone is using egg shells?
You can make these at home. Very easy. With 2 Mugs Milk Tea 1. Tea Powder (2 tbsp) 2. Finest Mesh Strainer 3. Choices Of a) Creamer b) Nestle Full Cream Milk Powder c) Carnation Water Milk d) Condense Milk or mix 2 mentioned or just one type. 4. Sugar (To Taste or personal preference. Use a pot in gas stove or Induction Cooker. Add 2 Mug Water, 2 tbsp Tea Dust, Sugar (1 or 2 tbsp). Boil the Tea 5 to 10 minutes till all flavour comes out. Strain the Tea few times (2-3 times) until no more fine particles into the stainless steel large mug. Add milk or creamer (4-5 tbsp) to taste sufficient thickness. Stir well & serve hot pour into the drinking mug
My parents had a poor upbringing in Hong Kong after World War II. Cows were used to work the fields...not for milk and rarely meat. Their parents struggled to feed them and their siblings let alone have milk tea. My granny had to lend their next doors neighbours cow to work the farm land :S
Thank you for sharing, I imagine that life must have been very challenging back then! Hopefully these days you can enjoy the luxury of a nice cup of milk tea!
I think I've been to Sun Wah Cafe since my last visit in HK 2019. Castle Peak Road is right closed to where my parents live in Cheung Sha Wan. As for the milk tea itself, the British called it English Breakfast Tea because they used red tea bag soaked in hot water to get its flavor out then added whole milk and sugar cubes. Hong Kong did it differently and more traditional to its locals. Most customers still have to added approximately two teaspoons of sugar into the evaporated milk tea. When Sam did his last video in Cheung Hing at Happy Valley, he ordered Cha Jau already mixed with sweeten condensed milk so no sugar required. As for the other foods, they're all decent brunch meal. Egg Tart looked nice and fresh. Satay Beef Ramen is yummy. Some Cha Chaan Teng would included a fried egg on top of that Pork Chop Spaghetti. Since Sam did invited a guest, I would thought he would offer him his foods since he couldn't finish his spaghetti. And what is her name the owner of the cafe?? I don't think I pay attention if she introduce herself when sharing her 56 years of business of her last 2 generations to present??
Thanks as always for your insightful comment! Yes, Hongkongers do tend to take their tea with sugar I've noticed, but of course, no need with cha jau! Thanks for sharing your experience of Sun Wah Cafe, and the foods there that we tried are genuinely delicious and very authentic. The owner's name is Natalie Or.
Hong Kong milk tea is way better than England Milk Tea. England should learn how to make great milk tea from Hong Kong. Yes it's the high standard and personal effort of expecting perfect preparation and the food quality blend method of mixing variety types of tea 1. Tea powder 2. Tea Medium & 3. Tea Thick 4. Heat Temperature 5. Boil to take out the flavour 6. Milk (Evaporated) 1/4 portion the cup (good generous portion) 7. Less sugar taste. Me, I don't blend all leaf sizes, I use 1 Tablespoon tea powder good enough 2. 1 tablespoon sugar 3. Full Cream Powder (Everyday brand). Hot boil water. Hand pour to & fro till blend well. After that boil hot and serve. (2 mugs)
Agreed that HK milk tea is tastier than the English version, but there is certainly a place in my heart for the latter, as I grew up on it (I can drink 4 or 5 cups a day while working, but if I did that with the former, I'd throw up from the caffeine/sugar rush!). Thank you for sharing your methods for making a cup of Hong Kong's quintessential drink! And of course, cheers for watching!
You're a local saying "hmm goi" instead of "Dor zei"! :) There's a cultural difference in using those two HK. However, when translated into English they both mean "Thank you", which a lot of other foreign-speaking didn't get until they are immerse into the HK culture.
Yes, I think a lot of foreigners may not know the difference, but basically mgoi for service, Dorzei if you get a gift, or something very nice done for you!
Glad this could provide some inspiration for your upcoming trip. Hope you enjoy it (and even one or two other places we’ve covered in the vids) and that your time here is memorable!
@7:34 "When the British came' is such an understatement. British did not possess sufficient silver to trade with the Qing Empire for things like tea, silk and porcelain. So they forced opium trade in China which lead to the Opium Wars and took over the island of Hong Kong and trading rights in the ports of Canton and Shanghai.
@@HongKongHoods Honestly, just some places with really good ambience and really shows the culture and feeling of Hong Kong! I'll probably do one in the spot near where you did this video some time soon.
@@WalkerHK Yeah, definitely recommend Cheung Sha Wan for a walk. The core neighbourhood isn't that big, but there are loads of cool looking little eateries and cha chaan teng. For similar kinds of vibes, I like Sai Wan Ho and Shau Kei Wan. Very 'local' neighboughood feels.
@@HongKongHoods you are welcome my dear friend, thank you for uploading a good content, so blessed that I found your channel, looking forward to your next adventure, all the best to you and yours
Hello from Oamaru New Zealand. Is milk tea like just tea with a bit of milk and sugar we put in as normal?. I love Russian caravan, Earl Grey, Green tea.
It's usually a blend of 3 different kinds of tea leaves and it is made in 4 different steps before served. So theoretically it sounds like just milk, tea, and sugar, but in reality, you are tasting something different than just that.
