Rayson Chan and his father Woon Tai are on a well-earned break after a hectic lunch service at their family-run restaurant in a cooked food centre in Hong Kong’s Kowloon City neighbourhood.
The duo operate Lok Yuen (Shop 6, 3/F, Kowloon City Municipal Services Building, 100 Nga Tsin Wai Road, Kowloon City. Tel: 2382 3367), a cha chaan teng-style eatery set up by Rayson’s grandfather more than 50 years ago.
Diners flock there to indulge in nostalgic dishes such as fried chicken wings, deep-fried pork chop and braised vermicelli with preserved vegetables, all washed down with classic drinks like red bean ice.
“Our deep-fried French toast that has fillings like satay beef and pork floss is really popular,” says Rayson of Lok Yuen’s signature dish that oozes with butter and condensed milk.
“People tell me they love the food because it reminds them of their childhood.”
Cheap and cheerful cuisine in a no-frills, slightly chaotic environment pretty much sums up Hong Kong’s cooked food centres, the public indoor food halls scattered around the city.
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