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Chinese Culture and our Intangible Culinary Heritage: Hong Kong-style Milk Tea, Pineapple Bun, and Egg Tart
| Date: | 2026/12/5 (Saturday) |
| Time: | 2:30 p.m. to 4:30 p.m. |
| Venue: | Hong Kong Central Library (Lecture Theatre, G/F) |
| Speaker: | Dr. SIU Yan-ho |
| Organiser: | Hong Kong Public Libraries |
| Remarks: | Talk conducted in Cantonese. Free admission. First come, first served. |
| Enquiry: | Mon to Fri: 9:30 am - 12:30 pm; 2:00 pm - 6:00 pm, except public holidays |
| Enquiry Telephone Number: | 2921 0205 |
A considerable portion of Hong Kong’s intangible cultural heritage is closely related to food and drink. In particular, the everyday Chinese-style tea restaurants, better known as cha chaan teng, have earned a special place in the city’s heritage. The making techniques of Hong Kong-style milk tea, pineapple buns and egg tarts have been included in the Intangible Cultural Heritage Inventory of Hong Kong, underscoring their precious historical and cultural value. The rich aroma of Hong Kong-style milk tea speaks of generations of refined tea-making skills, while its silky smoothness tells the story of the dedicated masters who have perfected it. The pineapple bun, a creative product of cultural fusion, carries a history of changing names and evolving identity. Meanwhile, egg tarts have long offered a choice between flaky puff pastry and crisp “cookie” pastry, accommodating different tastes and connecting deeply to our daily life. Together, the intangible culinary heritage of cha chaan teng weaves an intriguing story of Hong Kong, one that lingers on with a lasting aftertaste.
