A quick scroll through social media and it might seem like everyone is Hong Kong now — must be nice. For those of us who are (unfortunately) not in the land of dim sum, this HK Cha chaan teng in Novena will take you on a gastronomical adventure to Hong Kong!
You might have heard of the name Hong Kong Day Cha Kee before. Well, they’ve since rebranded to Hong Kong Cha Kee serving not only the quintessential HK cha chaan teng breakfast classics, along with hearty sizzling platters for dinner!
If there’s one thing that Hong Kong is best known for, it is their egg tarts, and Hong Kong Cha Kee’s Egg Tarts (S$2.20) certainly matches up to the OGs back in Hong Kong.
I absolutely loved the buttery cookie crust which was slightly crumbly with just the right amount of butter. The egg custard on the other hand was velvety soft, with the perfect egg to custard ratio. My only gripe was that there was only one left when we visited — which shows how good and popular their egg tarts really are.
Fun fact: the owners actually went to a specialised Cha Chann Teng School (I didn’t know these schools even existed) just to master the art of making iconic HK favourites like bolo bun, egg tarts and even milk tea. I guess it’s safe to say, they definitely did their masters proud with this one.
Another cha chaan teng classic that simply cannot be missed is the French Toast (S$4.50). Unlike regular french toast, the ones served here come with a surprise centre — peanut butter!
The french toast is generously coated with egg before it is fried to a crisp. It also comes with a thick slab of butter and maple syrup on the side, for you to adjust the sweetness to your liking. The crunchy peanut butter in the centre really adds a touch of nuttiness and a tinge of saltiness into the mix too.
Come evening time, the cha chaan teng transform into a Hong Kong zi char diner offering stir-fried classics like Stir-fried Fresh Prawns with Superior Soy Sauce (S$14.80), Braised Satay Beef with Enoki Mushroom and Glass Noodles ($13.80) and more.
Our favourite was the Braised Fresh Prawn & Glass Noodle with Garlic (S$14.80). It comprises a generous serving of fresh prawns served with flavourful and fragrant glass noodles. The dish was garlicky, savoury and slightly peppery — the perfect combination of flavours. The prawns however could do with some seasoning to better complement the noodles.
We also had the Braised Eggplant with Minced Pork & Salted Fish (S$14.80). This dish tasted very homey — almost like a grandma cooked it specially for us. As far as eggplant is concerned, it can either be a hit or a miss and I’m glad to report that this one was a hit.
The eggplant was pretty well cooked — soft but not mushy. It came with a generous serving of minced pork and salted fish bits, making every bite a burst of flavours. Make sure to get some rice to pair with this dish as it can get a little salty if you eat it on its own.
But of course, no meal at a cha chaan teng is complete without giving the Roasted Char Siew & Scrambled Egg on Rice (S$13.80) a go! The dish came with a generous portion of fatty char siew atop a nicely cooked scrambled egg and white rice which had been doused in a sweet sauce.
Personally, I really enjoyed the egg and rice. However, I felt that the char siew was a little dry and lacked the smoky char to it. I wished that they had drizzled some of the sweet sauce over the char siew as well, to give it a little more flavour.
In true Hong Kong fashion, Hong Kong Cha Kee also had iconic cha chaan teng drinks like the HK-style Milk Tea (from S$3.50), Coke with Salted Lime (S$3.50), Sprite with Salted Lime (S$3.50), Yuen Yang (from S$3) and more.
I’m already making plans to head back for more egg tarts and the garlicky glass noodles with prawns. If you’re craving some authentic HK fare but no travel plans to Hong Kong yet, then Hong Kong Cha Kee is definitely worth a shot.
Are you in the mood for some bolo buns and egg tarts?
Hong Kong Cha Kee
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📍 165 Thomson Rd, Goldhill Shopping Centre, Singapore 307618
🕑 11.30am–8.30pm (Mon to Fri), 9am–8.30pm (Sat & Sun)
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Photos by Marcus Leong.
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