For many Hong Kongers, a visit to a cha chaan teng is a daily source of comfort, bridging tradition and taste. Founded in 2007, Cafe 100 (百份百餐廳) has long been a favorite in this iconic dining scene, earning the “Most Loved Tea Restaurant” award for its creative spin on classic Hong Kong dishes. This June, the chain unveiled its latest outpost in the Kai Tak shopping district, introducing new stations for open-fire roasted meats and cart noodles while staying true to its roots.
Award-Winning Classics
Cafe 100’s menu revolves around quality ingredients and inventive recipes that appeal to all meals of the day. Four signature items have consistently topped popularity charts:
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Curry Beef Brisket: Slow-cooked in a curry sauce made with 28 spices and served with skin-on potatoes, this dish offers layers of bold flavor and tender texture.
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Signature Supreme Hainanese Chicken: Fresh chicken ensures moist, succulent meat, paired with fragrant chicken oil rice and house-made sauces for a balanced bite.
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“Sai Fei Lei” Silver Sprout Shredded Pork Crispy Noodles: Crunchy noodles meet tender shredded pork and crisp bean sprouts, all coated in a savory meat sauce for multiple textures.
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Street-style Dry Fried Rice Noodles: Stir-fried to a dry finish, the noodles come with soft beef and ginger pieces, capturing the essence of street-side Hong Kong fare.
These dishes have helped Cafe 100 cultivate a devoted following across the city.
New Offerings in Kai Tak
The new branch expands the concept with two dedicated stations: open-fire roasted meats and cart noodles, broadening the classic cha chaan teng experience.
For roasted meat fans, the Roasted Goose stands out with its crispy skin and juicy meat, glistening with natural oils. The Roasted Goose Five Treasure Rice piles on honey-glazed char siu, smooth queen chicken, savory red sausage, and oil-rich salted egg for a complete feast.
Cart noodle lovers can try the Supreme Cart Noodles Six Treasures, a hearty bowl packed with curry fish balls, braised pork intestines, pork skin and radish in broth, chicken feet, and pork blood—all simmered to absorb the broth’s richness.
Side dishes like Pickled Chicken Wings in Chili—marinated in a tangy, spicy brine—and Braised Pork Intestines with a secret soy-based sauce add extra kick and depth to any meal.
A Tradition Continues
Cafe 100’s growth reflects the enduring appeal of Hong Kong’s tea restaurant culture, which blends nostalgia with modern convenience. The Kai Tak branch not only introduces new flavors but also serves as a convenient dining spot for those attending events or shopping in the area.
The restaurant maintains an active presence on social media, sharing updates on new dishes and promotions via Facebook and Instagram. A full store list is available online for easy access to all locations.
Looking Ahead
As Cafe 100 expands, it reinforces the cha chaan teng’s role as a cornerstone of local food culture. Whether you’re seeking familiar comfort or curious about new roasted meats and cart noodles, this latest branch offers a fresh reason to revisit a beloved tradition. Keep an eye on their social channels for upcoming menu innovations and branch openings.