Hong Kong
Hong Kong's coffee scene is incredibly dynamic, reflecting its unique blend of East and West. You'll find traditional local establishments (cha chaan tengs), international coffee chains, and a booming specialty coffee movement. This means you have a wide array of ways to order coffee, from classic espresso drinks to unique Hong Kong creations.
Here are the different ways to order coffee in Hong Kong and what's in them:
Hong Kong-Style Traditional Coffees (Cha Chaan Teng Staples):
These are iconic to Hong Kong and represent its unique fusion culture. You'll find them in local diners and eateries.
Yuenyeung (鴛鴦 - Mandarin Ducks):
What's in it: This is the most famous Hong Kong coffee-tea hybrid. It combines Hong Kong-style milk tea (strong black tea brewed through a "silk stocking" filter, mixed with evaporated milk and sometimes condensed milk) and coffee (often strong brewed coffee or instant coffee). The ratio varies, but commonly it's said to be 7 parts milk tea to 3 parts coffee. It's usually sweetened.
How to order: "Yuenyeung" (often pronounced "yuen-young" or "yin-yeung"). Can be ordered hot or iced.
Why the name? Mandarin ducks are a symbol of conjugal love and are always seen in pairs, often with visually different male and female ducks, symbolizing the harmonious blend of two distinct elements (coffee and tea).
Hong Kong-Style Coffee (港式咖啡):
What's in it: This is typically a very strong, dark roast coffee, often brewed using a cloth bag filter (similar to the "silk stocking" for milk tea), served with evaporated milk and sugar. The evaporated milk gives it a distinct creaminess and richness compared to fresh milk. Sometimes condensed milk is used for extra sweetness.
How to order: "Gong Sik Ga Fei" (Cantonese for Hong Kong Style Coffee) or just "Ga Fei" if you're in a traditional cha chaan teng and they understand. Can be ordered hot or iced.
Modern & Specialty Coffee Shop Offerings:
Hong Kong has embraced the "third wave" coffee movement, with numerous independent cafes focusing on high-quality beans, precise brewing methods, and artisanal preparations. You'll find a wide range of global favorites here.
Espresso:
What's in it: A concentrated shot of coffee, extracted by forcing hot, pressurized water through finely ground coffee beans.
How to order: "Espresso" for a single shot, "Doppio" for a double.
Americano:
What's in it: Espresso diluted with hot water.
How to order: "Americano." Often offered with the option of hot or cold water.
Latte:
What's in it: Espresso with a large amount of steamed milk and a thin layer of microfoam on top. Often features latte art.
How to order: "Latte." You can specify hot/iced, milk type (whole, skim, oat, almond, soy), and flavor syrups (vanilla, caramel, hazelnut, etc.).
Cappuccino:
What's in it: Espresso with equal parts steamed milk and frothed milk, resulting in a thicker foam layer than a latte.
How to order: "Cappuccino."
Flat White:
What's in it: Espresso with velvety microfoamed milk, less foam than a latte or cappuccino, providing a stronger coffee taste and a smooth, consistent texture.
How to order: "Flat White."
Macchiato:
Caffè Macchiato (Espresso Macchiato): Espresso "marked" with a small dollop of foamed milk.
Caramel Macchiato (Chain-style): Often a sweet, layered drink with vanilla syrup, steamed milk, espresso, and a caramel drizzle. Be clear which one you want.
How to order: "Espresso Macchiato" or "Caramel Macchiato."
Mocha / Mochaccino:
What's in it: Espresso, chocolate (syrup or powder), steamed milk, often topped with whipped cream.
How to order: "Mocha" or "Mochaccino."
Drip Coffee / Filter Coffee / Brewed Coffee:
What's in it: Coffee made by pouring hot water over ground coffee in a filter.
How to order: "Drip coffee," "filter coffee," or "brewed coffee." Often, specialty cafes will offer different beans and brewing methods (e.g., V60, Chemex, Aeropress, French Press). You might be asked to choose a specific single-origin bean.
Cold Brew:
What's in it: Coffee steeped in cold water for an extended period (12-24 hours), resulting in a less acidic, smoother concentrate. Served over ice, often diluted with water or milk.
How to order: "Cold brew."
Iced Coffee Drinks:
What's in them: Chilled versions of the hot drinks, served over ice.
How to order: Add "iced" before the name (e.g., "Iced Latte," "Iced Americano").
"Dirty" Coffee:
What's in it: A trendy Hong Kong innovation. Typically, a shot of hot espresso is poured directly over very cold milk (sometimes frozen or made with condensed milk) in a chilled glass. The temperature contrast and slow mixing create distinct layers before consumption.
How to order: "Dirty coffee."
Espresso Tonic:
What's in it: A refreshing blend of espresso poured over tonic water and ice. Often garnished with a citrus slice.
How to order: "Espresso tonic."
Frappe (Blended Iced Coffee):
What's in it: Blended ice, coffee, milk, sugar, and various flavorings, often topped with whipped cream.
How to order: Ask for a "frappe" or specific flavors
Instant Coffee:
Still widely available and consumed, especially in homes, offices, and less formal eateries.
What's in it: Instant coffee granules dissolved in hot water, typically with sugar and milk (fresh, evaporated, or condensed) added to taste.
How to order: "Instant coffee" or sometimes just "coffee" in very casual settings where espresso machines aren't common.
Hong Kong's coffee scene is diverse and constantly evolving, so while these are the main categories, don't be surprised to find cafes experimenting with new blends, roasting techniques, and signature drinks.
*The content in this document was generated using artificial intelligence, drawing from various online sources, and subsequently refined for accuracy and conciseness in 2025. Users are advised to consult multiple sources to corroborate information and should not rely solely on this document for comprehensive research.