Classic cha chaan teng saved by its loyal customers
It all started with a hawker stall...
Tak Yu was a simple pai dong, started by old Mr. So back in 1954, a few foldable tables and wooden chairs, nothing more. His food, especially the home brewed milk tea became so popular among kaifongs that he later opened a real actual cha chaan teng just right behind the hawker stall, offering more comfy seating for the fast-growing working population. Like many others, the dai pai dong license was withdrawn by the government, but the old hawker stall still proudly stands as a nostalgic reminder of the hard old days, and a witness to the evolution of Hong Kong’s dining culture.
New lease of life
From a young age, Mr So’s children all had to help out in the restaurant. Luk Gor, the sixth brother) took over the family business in 2007. When he was ready to throw in the towel, local resident Wong jumped in to take over the business: “It has been around in the neighbourhood for so long. We felt that it was a pity to see this legend becoming history.”
The not-to-miss combo
Tak Yu offers a wide range of classic cha chaan teng dishes. Many recommend the pork chop rice, nicely fried and topped with spicy salt. Their milk tea–was handpicked by CNN as one of Hong Kong’s best tea!