It’s hard to miss Cha Chaan Teng when strolling along Lavender Street, as its emerald green walls stand out in striking contrast to the surrounding white and beige shophouses. The bar’s concept is inspired by Hong Kong’s golden age of cinema, evident in the use of red and green fluorescent lighting, casting a moody yet visually captivating atmosphere reminiscent of a Wong Kar Wai film. Settle into a semi-private booth illuminated by a solitary white overhead light with your friends as Cantonese mood music fills the air, and delve into discussions about matters of the heart over a cocktail.
The menu features Hong Kong cuisine in the style of tapas, revamped to provide a unique twist on the traditional dishes we know and love. Take wu tau gou for example, a savoury yam or taro cake with a crispy golden brown top, most commonly eaten during Chinese New Year. Cha Chaan Teng’s version of wu tau gou ($8.90) transforms the soft but crispy cakes into thick-cut fries complete with hae bee hiam salt. The result: an extremely crunchy exterior but a soft and chewy inside, all of which are complemented by the spicy dried shrimp seasoning.
Another highlight of the menu includes the iconic Singaporean dish har cheong tin gai ($13.90). At Cha Chaan Teng, the chef has substituted chicken with frog legs for a more tender bite. For a more familiar option, go for the siu aap ($16.90), a 48-hour air-dried roasted duck breast which has gorgeous crispy skin and succulent meat with a thin layer of fat in between. Pair that with the house-made XO plum sauce and expect a delicious explosion of flavours and textures the moment you take your first bite.
Nothing goes to waste at Cha Chaan Teng, as the leftover duck fat from the siu aap is infused into the cocktail appropriately named after Stephen Chow’s character in Flirting Scholar, Tong Pak Fu ($18). The cocktail is your typical rum and coke, but the inclusion of the roasted duck fat and smoked plum offers a unique and pleasant twist to the norm, much like Stephen Chow’s wittiness and unconventional humour.
The rest of the drinks menu is similarly inspired by iconic characters from Hong Kong films and the Cantonese dialect. One such cocktail is Mo Wan ($25), which you may recognise as the name of Tony Leung’s lonesome character from In The Mood For Love. Mo Wan comes in the form of a hot cocktail topped with a tea-egg air foam and served in a clear coffee cup. The mixture of rye, pineapple liqueur and bitters with the tea egg air foam leads with a hint of sweetness that is quickly overshadowed by the bitter whiskey, reminiscent of the longing feelings and lonely nights Mo Wan experiences throughout the film.
As of now, Cha Chaan Teng only operates in the evening, serving as a tapas bar for its patrons to relax and unwind after a long day. However, there are plans for the bar to operate during the day from March onwards, with a separate menu of Hong Kong dim sum delicacies such as egg tarts and bolo buns. Do stop by the nostalgic bar whenever you find yourself in the area for a lovely dining experience.
