Hop Off the Subway at the HKU Station for Tea at Teakha Kitchen
In a break from the mile-a-minute service mentality of the city’s restaurants, Nana Chan opened Teakha Kitchen as a place where people can linger and enjoy a civilized cup of tea. She seeks out leaves everywhere from Thailand to Tibet and mixes them into blends such as masala chai and organic Taiwanese red jade with bergamot peel, her take on Earl Grey. Just around the corner from exit B2, the café has a lot more space than her first one, in the nearby Sheung Wan district, and it serves some of the best scones and cakes in the city.
By Janice Leung Hayes
This appeared in the May/June 2016 issue.