
Rinsing Bowls at Dim Sum, Surviving 20-Minute Cha Chaan Tengs & Sourdough Egg Tarts
At traditional Cantonese dim sum parlors (like Lin Heung Lau or Maxim’s Palace City Hall), servers often drop off a large glass or porcelain bowl alongside a pot of hot water before taking orders—do NOT drink it! That hot rinse ("sai chaan geoi") is for swirling your chopsticks, teacup, and spoon inside the big bowl for hygiene before a server whisks it away. Also, when your teapot runs dry, simply flip the lid slightly ajar on the rim—any passing waiter will top up boiling water without you waving a hand.
At beloved retro "cha chaan teng" diners—think Australia Dairy Company in Jordan for pillowy scrambled eggs or Lan Fong Yuen in Central for silk-stocking milk tea—embrace the chaotic speed: you WILL share a tiny booth with three locals ("daap toi"), ordering iced milk tea or lemon tea ("dong ning cha") costs HK$2–4 more than hot, lingerers get gentle side-eye once plates are empty, and cash (HK$100/500 notes, never HK$1,000!) is non-negotiable. Round out the afternoon comparing flaky sourdough Portuguese tarts at Bakehouse or Hashtag B against buttery shortcrust Cantonese egg tarts at Tai Cheong!
Bakehouse’s Tsim Sha Tsui and Central Soho branches sell out of fresh sourdough egg tarts in waves—arrive around 8:30 AM opening or reserve a box ahead online so you do not stand in a 40-minute afternoon line.





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