Lan Fong Yuen
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- 98%Business Travelers
- 98%Local Culture
- 98%Budget Travelers
- 51%Luxury Travelers
Member Reviews (3)
- Lan Fong YuenMember ofBusiness TravelersLocal CultureOutdoor Enthusiasts+ 7Dec 30, 2013
Had a wonderful breakfast here before catching a flight to Beijing. Be sure to try the milk tea too, which is divine. It is a bit hard to find but well worth the trouble. Ask a taxi.
- Lan Fong YuenMember ofBusiness TravelersLocal CultureOutdoor Enthusiasts+ 8Dec 15, 2013
Though the instant noodles with chicken is a famous dish, I would suggest you to order pork chop bun and HK style milk tea only. Save your stomach for some other good food nearby.
- Lan Fong YuenFirst to ReviewDec 30, 2013
If one were to select the national beverage of Hong Kong, one would be hard pressed to come up with a selection other than the Hong Kong style milk tea 港式奶茶. It is deep rooted in history (despite having a rather short one, since 1950s) and is a food culture icon, and perhaps representative of many aspects of HK history during the British colonial rule, and can be argued to be a Hong Kong invention (or re-invention if you will). And what better place to have it at Lan Fong Yuen 蘭芳園 at 2 Gage Street in Central, where it originated! When the British ruled HK, afternoon tea was strictly an upper social class activity where no locals could afford to partake. A dai pai dong owner Mr Lam at the time, came up with the idea of taking 5 different blends of tea from SE Asia (mostly from Sri Lanka) of varying age, quality, texture, and after iterating on the brewing process, finally came up with the HK milk tea. As the cotton cloths (like a cheesecloth strainer) were hand knitted by Mrs Lam, they stained very quickly due to the brews being poured between vats (also to ensure an even mixing of tea and consistency), that when old time customers saw it, the stained cloth looked like a pantyhose, and thus the nickname given as pantyhose milk tea (see mut lai cha 絲襪奶茶). The original dai pai dong stall remains and is a major foodie shrine (just to sit on the DPD bench) but for those preferring dine in can go indoors to at least 2 nearby locations. Lots of other HK style cafe snacks to try, like pork chop or ox tongue buns or buttered toast. Tourists and visitors tend to prefer the other signature dish introduced 10+ years ago; instant noodle lo mein that is supposedly done al dente (after months and months of trying by the owner's son), immersed in a duck bone broth, and served with Brazilian grilled chicken along with Cantonese BBQ lo shui marinade sauce, and ginger scallion oil.
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