Vancouver’s Hong Kong Food Tour: A Culinary Journey Through China
Step into Vancouver’s bustling food scene and discover a world where East meets West in every bite. Recently, Mia Stainsby joined Virginia Chan, founder of Humid with a Chance of Fishballs, for an eye-opening food tour that uncovers the heart and soul of Hong Kong cuisine right here in Vancouver.
Cha Chaan Tengs: Where Nostalgia Meets Innovation
Cha chaan tengs—those uniquely Hong Kong-style cafés—dot the city, offering a taste of home for former Hong Kongers and a delicious adventure for everyone else. Spots like New Town Bakery and Restaurant, Ho Yuen Cafe, The Boss Bakery, and Richmond favorites such as Lido, Cha Don, Cha Kee, and 852 Kitchen serve up comfort with a twist. Here, British colonial influence blends seamlessly with local tastes, resulting in unforgettable dishes like eggs and toast, macaroni soup with ham, French toast, egg sandwiches, pork chops and rice, and satay beef noodles. Don’t forget the classics: egg tarts, pineapple buns, milk tea with condensed milk, and yuen yueng—a coffee, tea, and milk concoction that’s pure Hong Kong.
“This is the essence of Hong Kong food,” says Chan. “Dim sum and Chinese barbecued meats come from Canton, but cha chaan teng dishes are uniquely ours—invented in Hong Kong, inspired by the British, but made our own.”
The Stories Behind the Bites
Chan, a Vancouver expat turned Hong Kong food tour guide, leads guests through a whirlwind of flavors and history. Cha chaan tengs started as tea houses, offering affordable afternoon tea when fancy British hotels were out of reach. Locals improvised, using broken tea leaves and evaporated milk for their famous “silk stocking tea,” named for the cloth strainer used to brew it.
The egg tart’s origins spark debate—some credit Portugal, others Britain. Chan leans toward British roots, noting the original short crust, though puff pastry now reigns supreme. At renowned spots like Kam Wah Café in Mong Kok, pineapple buns and egg tarts fly off the shelves, alongside buttery French toast and creamy milk tea.
Chan explains how Hong Kongers adapted British recipes, swapping butter for lard and adding Chinese seasonings to create dishes like chicken pie, now a local favorite. Meanwhile, dim sum traditions evolve, with trolley service fading as diners seek more personalized experiences.
Michelin Magic and Street Food Surprises
The tour doesn’t stop at cha chaan tengs. In Central, Lan Fong Yuen stands as the gold standard for milk tea, while Lung King Heen at the Four Seasons elevates the humble pineapple bun to designer patisserie. At Mammy’s Pancakes, egg waffles come in wild flavors—pork floss, sesame, chocolate, and more—inspired by Dutch treats but transformed into something uniquely Hong Kong.
Egg tarts at Tai Cheong Bakery, a 71-year-old institution, remain a must-try. For dessert, Heartwarming’s black sesame ice cream delights with its rich, chewy texture. And at Lau Sum Kee, handmade noodles crafted with a bamboo pole technique offer a taste of tradition, with prawn and pork wontons and lo mein with dried shrimp roe stealing the show.
Kung Wo Beancurd Factory, a Bib Gourmand winner since 1803, serves silken tofu pudding so light and airy, it’s best enjoyed with just a sprinkle of sugar. Finally, rice rolls at Hop Yik Tai—simple, silky, and served with peanut, hoisin, or hot sauce—prove that the best flavors often come from the humblest places.
Community and Kindness: The Side Dish
While food brings people together, so does generosity. The Glowbal Restaurant Group continues its tradition of supporting families in need. This Canada Day, they’ll host a “Great Canadian Patio Party” at Glowbal Restaurant, with proceeds going to Snacks for Kids—a program providing meals to 10,000 food-insecure youth across Vancouver schools. The event promises music, barbecue, Canada-inspired desserts, and fun for kids, all in the spirit of community.
A Feast for the Senses—and the Soul
Vancouver’s Hong Kong food tour is more than a meal—it’s a journey through history, culture, and community. Whether you’re craving nostalgia or new adventures, these flavors tell a story that’s as rich as the dishes themselves.
