May 7, 2011

Lan Fong Yuen, Hong Kong…pork chop bun. THE THING to eat in Hong Kong.

Lan Fong Yuen is renowed (but unverifiably) as the birthplace of milk tea. Milk tea is a very strong black tea cut with evaporated milk.  The tea is made using pantyhose  as in pantyhose is used to strain and filter the tea leaves. Here at Lan Fong Yuen, the flavour of their so-called silky tea with milk is …like my grandmother’s vomit. Hell Gross!!

However, their Signature pork chop bun (a burger with fried pork cutlet) was simply heavenly.  This is one of those things that can make an addict out of many foodies. The bun itself is a plain hamburger bun, lightly toasted, buttered and mayo-ed.  The pounded ultra thin pieces of well marinated pork chop was tender, juicy and flavourful. I am no stranger to pork chop buns, but here at Lan Fong Yuen, they simply have got the crispness of the bun and juiciness of the pork chop just right. This item, though not life changing, is something I’d definitely eat again if I were in HK.

I also tried the crispy butter and milk toast bun. It was tasteless and for such a simple dish, I am sure there could have at least applied enough condense milk.

So what’s the verdict? I salute to the cook who made the pork chop bun as he had created a wonder of Hong Kong. In my books, it is THE THING to eat in Hong Kong. This is still the true truth as I still say it as it is…



  1. No bad :), it’s well, to next

    Comment by emaimbbremn — May 29, 2011 @ 4:27 am

  2. No bad :), it’s I like, to next

    Comment by emaimbbremn — May 30, 2011 @ 7:34 pm

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Blog at

%d bloggers like this: