When in Hong Kong, one of the culinary experiences that you cannot miss is a visit to a Cha Chaan Teng (茶餐廳), a type of restaurant that blends Eastern and Western cuisine. And if you are looking for a classic Cha Chaan Teng that has been around since the 1950s, then Lan Fong Yuen should be on your list.

Founded in 1952, Lan Fong Yuen is the birthplace of the concept of using silk stockings to filter tea, which gives the tea its signature "smell good, taste smooth" flavour. The deep-pocket cloth used to filter the Ceylon tea leaves inspired the name of the restaurant. They filter their tea exactly three times before serving it, ensuring that it has the perfect balance of aroma and taste.

To truly experience the heritage of Lan Fong Yuen, make sure to visit their original location, which started as a mini "Dai Pai Dong" – a type of open-air hawker stall that is becoming increasingly rare in Hong Kong. Don't be surprised if you see someone sitting outside on a little wooden chair, as this was the traditional way of enjoying food in Hong Kong.

However, be prepared for the infamous customer service that Lan Fong Yuen is known for. The restaurant is always packed, and the waiters are generally impatient. But don't let that deter you – it is all part of the authentic Hong Kong service experience. Just keep your head down, eat, and get out as soon as you can. Alternatively, you can get a takeaway milk tea and have a photo outside the restaurant, which is still a great way to experience Lan Fong Yuen's legacy.

If you are taking a stroll in the neighborhood, you should also try the egg tart dessert at Tai Cheong Bakery, which pairs perfectly with the milk tea.

In summary, if you want to taste a piece of Hong Kong's culinary heritage, a visit to Lan Fong Yuen should definitely be on your itinerary. Just be prepared for the crowds and the hustle and bustle of the traditional Cha Chaan Teng experience, and you will not be disappointed.