Hekfanchai is now an institution: the chain of bing-shi (the popular eatery style) has made Hong Kong's food culture accessible in the city.
In May of this year, entrepreneur Eric Yip and chef Kin Cheung (formerly MU dimsum), who also recently owned the Honkongese haute cuisine restaurant Hekfan, opened Hekfanchai Bakery, a real Hong Kong pastry shop in the heart of Chinatown .
Here you can find authentic, traditional and contemporary proposals, but deliberately not adapted to Western tastes.
Hong Kong likes to eat with a lot of sugar, just try the specialties of the aforementioned chain to realize it - we must remember that it was ruled by England for 200 years, which is why the local Chinese cuisine on offer has obvious Western influences that certainly make it appreciated. also to the Italians.
The patisserie is full of tempting sweets which at Hekfanchai Bakery can be consumed inside the cafeteria area by stopping at the counter or in the "on the go" version, made on the spot, ordering from the second window along the street.
Among the most particular proposals I indicate the polo bun (an empty sweet bread inside, typical of the 60s), the egg waffle skewer (dating back to the 50s, crunchy on the outside and soft inside), the stuffed sfogliatella of coconut, the egg tart or the gao (steamed dessert served on a bamboo skewer, particularly popular with children, is here made with red beans and coconut or with freshwater chestnuts).
There is no shortage of savory proposals, such as shrimp bruschetta, crab ball or stuffed waffle. The latter are in my opinion appreciated if enjoyed as a snack or as an aperitif.
It is possible to accompany it all with beer, soft drinks and the legendary authentic milk tea made with red tea with a slightly bitter aftertaste.