In recent years, new, modern versions of the classic cha chaan teng have sprung up in Hong Kong to cater to sophisticated customers. "More hip cha chaan tengs seem to have popped up over the last (few) years, although I love that the old establishments still just keep going, and stay so busy and popular," says chef Jeremy Pang, founder of School of Wok, a London-based cookery school focused on Asian cuisine, and the author of Hong Kong Diner: Recipes for Baos, Hotpots, Street Snacks and More.

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