Causeway Bay is often associated with pharmacies and brand-name stores, but this area is not just a shopping paradise—it's also one of the places on Hong Kong Island with the most established traditional shops. As times change, chain stores and shopping malls have sprung up everywhere, but if you venture into the side streets and alleys, you can still find flavors passed down through generations—these are the true treasures.
This time, we won't focus on fast-food culture. Instead, we want to introduce some traditional shops that are preserving heritage. They are not just places to grab a meal; they also见证着铜锣湾半个世纪的变化. If you're tired of the standardized flavors from chain stores and want to try something with history, read on.
Key Highlights: Why Are Causeway Bay's Traditional Shops So Special?
Causeway Bay's street food is different from other districts—the rent pressure here is among the highest on Hong Kong Island. For old shops to survive, they need more than just great taste; they must also be highly adaptable.
First, these traditional shops generally have decades of history, with many being family-run businesses now in their second or even third generation. Their products follow their own standards and dedication—they won't cut corners just because of rent pressure.
Second, Causeway Bay's street food has a unique "hidden gem" phenomenon. Because shop rentals are expensive, many old shops are tucked away in side streets or basement levels of shopping malls. Without a local guide, you'd never find them. This "hunt for good food" has become a特色 in itself.
Third, traditional craftsmanship here is gradually disappearing. As the masters age, some have already retired. The shops that remain committed today can truly be said to be "one less to eat at every time."
Recommended Locations
1. Cheung Hing Tea Restaurant — Over 70 Years of Café Memories
Address: 43 Jardine's Bazaar, Causeway Bay
Average spend: HK$35-50
Hours: 07:00-21:00
Cheung Hing's history dates back to the 1950s, originally a traditional Hong Kong-style café before transitioning to a tea restaurant. Their signatures are the "Traditional Curry Beef Brisket Noodles" and "Mushroom Beef Spaghetti," but the real essence is their milk tea—they still brew tea the traditional way, never using tea bags.
The owner, Uncle Cheung, is already in his 80s and retired a few years ago, but he still occasionally returns to chat with neighbors. The layout and decor remain almost identical to 70 years ago—wooden booths, marble tables, ceiling fans, all bearing the marks of time.
Most impressively, Cheung Hing has maintained reasonable prices over the years and hasn't drastically raised prices just because the area has become a high-end commercial district. A bowl of curry beef brisket noodles is still HK$42—this price in the heart of Causeway Bay is nothing short of a miracle.
2. So Kee Food Stall — Fading Dai Pai Dong Flavors
Address:登龙街 (Near the footbridge at Victoria Park), Causeway Bay
Average spend: HK$30-45
Hours: 06:30-14:00 (Closed every Monday)
So Kee is no longer a traditional dai pai dong (open-air food stall), but rather a small shop transformed from the old stall holder. However, its flavors and spirit still retain the dai pai dong style.
Their "signature" is the "Satay Beef Noodles"—the satay sauce is stir-fried by the master himself, not bought pre-made, a process that's becoming increasingly rare. The beef slices are freshly cut daily, never frozen and thawed.
The owner, Brother Ming, told me: "When we worked at the dai pai dong, everything was handmade—no one could fool you. Now that we've moved to a shop, we still do everything ourselves." This dedication is what sets them apart from chain stores.
Regarding prices, a bowl of satay beef noodles is HK$38, plus a sunny-side-up egg for HK$5—this combination is truly "budget-friendly" in Causeway Bay. However, be aware that So Kee sells out quickly, so go early if you want to try it.
3. Cheung Kee Congee & Noodles — Late-Night Comfort Food
Address: G/F, 68 Percival Street, Causeway Bay
Average spend: HK$28-40
Hours: 19:00-03:00
What makes Cheung Kee special is its "late-night cafeteria" identity—they primarily operate in the evening, serving people who have finished work or are night owls.
The signature "Sampan Congee" is loaded with toppings—fish slices, squid, shrimp, scallions, and fried dough sticks. Most impressively, all ingredients are fresh daily, never frozen. A bowl of congee is generous enough to last until morning if eaten at 2 AM.
Their "Beef Organ Soup" is also excellent—beef heart, liver, and kidney, flash-fried with ginger and scallions before being cooked into soup. This is a rare traditional method on Hong Kong Island.
Prices are very affordable—a bowl of congee is HK$28, and beef organ soup is HK$35. You basically won't find another place at these prices in Causeway Bay.
4. Ho Kee Rice Paper Rolls — The Hidden Gem Known Only to Locals
Address: G/F, 8 Carroll Street (Near the back entrance of Hysan Place), Causeway Bay
Average spend: HK$25-35
Hours: 11:00-19:00
Ho Kee's specialty is "rice paper rolls"—a traditional Cantonese snack that's becoming increasingly hard to find. The rice batter is ground fresh by the master every morning, steamed, then rolled with various fillings before being cut into pieces.
There are over a dozen filling options—the most traditional is "char siu and egg," also available are "dried shrimp rolls," "beef rolls," and more. The master says his grandfather's generation already started making rice paper rolls, and he's now the third generation.
The shop's location is very hidden—it's easy to miss if you're not specifically looking for it. Also, the master closes shop early, so if you go late, don't expect to get any.
At HK$25-35 per person for handcrafted daily production, you couldn't ask for more in Causeway Bay.
5. Keung Kee Desserts — The Artisanal Dedication to Sweet Soups
Address: 134 Electric Road, Causeway Bay
Average spend: HK$25-40
Hours: 14:00-23:00
Keung Kee is a long-established dessert shop in the district, having operated for over 40 years. Their Mango Pomelo Sago is nothing short of "legendary"—the mango is freshly cut daily, the pomelo flesh is manually extracted, mixed with coconut milk, and topped with a scoop of vanilla ice cream, creating a very rich layered flavor.
Their "Ground Sesame Paste" is also excellent—the sesame is ground by the master himself, never using ready-made powder. After pouring, there's a "sesame inverting" technique that makes the texture even smoother.
At HK$30-40 per bowl of dessert, this is considered a reasonable range for Causeway Bay. Although rents have increased in recent years, Keung Kee hasn't drastically raised prices—this kind of dedication deserves respect.
Practical Information
Transportation:
- MTR Causeway Bay Station (Island Line)—most shops are within walking distance
- If you want to visit So Kee or Cheung Hing, it's recommended to exit from Causeway Bay Station Exit D and walk along Jardine's Bazaar
- For Cheung Kee, you can exit from Causeway Bay Station Exit B and walk along Percival Street
Budget:
- Street food along this route generally costs HK$25-50 per person
- If you want to try multiple shops, spending HK$30-40 at each place will leave you about 70% full
- The best value options are Cheung Kee's congee and Ho Kee's rice paper rolls—both are under HK$30
Operating Hours:
- These traditional shops typically have "neighborhood-friendly" hours—some open as early as 6 AM, others only open in the evening
It's best to confirm in advance, as both So Kee and Ho Kee have fixed days off
Travel Tips
First, these traditional shops usually don't accept reservations. You may need to queue or share a table—don't expect the service standards of chain stores.
Second, most traditional shops only accept cash, with only a few accepting Octopus. It's recommended to carry some small change.
Third, operating hours for these traditional shops may change due to the master's health or ingredients selling out. Don't make assumptions before visiting.
Fourth, if you really want to experience this "old Hong Kong" flavor, it's recommended to go on weekday mornings or afternoons. Weekends tend to be much busier.
Fifth, it's still true—these are "one less to eat at every time." If you visit and find these shops still open, congratulations—you are witnessing Hong Kong's history. This kind of opportunity may truly disappear in a few more years.
