Lan Fong Yuen — A World Famous Bowl of Brothless Chicken Ramen

Lan Fong Yuen began its first chapter in 1952 as one of the oldest cha chaan teng’s in Hong Kong. Its original founder was named Lam Muk Ho. It has since stood in the current location at Gage Street, unfazed by the sea change that swept over all of Central in the decades past. It is currently run by the second-generation Lam owners. In the local community, Lan Fong Yuen has always been somewhat popular with its signature dishes, which really do stand out even amongst the thousands of cha chaan teng’s in Hong Kong. Today, however, Lan Fong Yuen is perhaps more popular with the tourists than with the Hong Kong diners. As a result, its staff operates in a few languages at the same time within the small restaurant space. I swear I heard a waiter spoke “milk tea” in Korean to the Korean lady right next to me. The menu of Lan Fong Yuen features a limited number of choices as compared to other cha chaan teng’s in Hong Kong. I saw why this was so, for it focuses on doing the things that it does very well, particularly the dishes that it rightly takes credit for creating. The spring onion chicken over dry ramen noodles is a signature dish at Lan Fong Yuen. In fact, I think it is the only Cha Chaan Teng in Hong Kong that serves this dish now. Traditionally, spring onion dip goes very well with steamed chicken in Cantonese cuisine. Lan Fong Yuen gave it a twist and puts a spoonful of spring onion dip on pan-fried chicken thigh. The ramen is served without a broth, with just a symbolic dash of soy sauce to keep it moist. If you do not like pan fried chicken thigh, then you may consider the pan-fried pork chop as the protein of choice. Lan Fong Yuen's smilky smooth milk tea is also world famous. Note that there are two queues. Find out which queue you must line up for, depending on whether you want to dine in or take out. #foodie #hongkongfood #hongkongfoodie #lanfongyuen #lanfangyuan #centralfood #centralfoodie #central #hongkongheritage #china#localfood