Cha Chan Teng

Good morning, folks! So excited to be heading back to this authentic cha chan teng where even the "doll" noodles are imported from Hong Kong; the taste is way different from the Malaysian-imported ones.

Did someone say butter? Best eaten with a lavish drizzling of syrup for that sweet-salty balance. 😍

So a bunch of Hong Kongers (probably dripping with money) decided they needed the authentic flavours of their motherland in Singapore and personally scouted 8 chefs from Hong Kong, each with an impressive 14-31 years of experience under his belt.
This po lo bao is the best I've had in Singapore, with a perfectly crispy, sugary crust moulded to soft, slightly buttery bread. Complete this classic HK breakfast with the finely balanced yuan yang (brewed by a chef with over 20 years specialisation in teas – he considers serving milk tea that's been brewed for less than 20min an abomination), which has just right touches of coffee, tea, milk and sugar.