History of Wah Lai Yuen
The nostalgic allure of Wah Lai Yuen
Once upon a time, the iconic eatery "Wah Lai Yuen" stood proud next to the King’s Theater and across from the Hong Kong Restaurant, right on the tram road. Though the beloved shop later moved to Lan Fong Road in Causeway Bay, its delectable offerings, especially the scrumptious coconut rice cakes and wonton noodles, continued to draw in crowds. Other specialty items, including the red bean paste and tofu curd known as "red and white," were also beloved among regular customers.
Sadly, in an age where high rents made it hard for artisanal food stores like Wah Lai Yuen to survive, the shop disappeared from the scene for around a year and a half. Just as sorrow and longing were beginning to set in for many, Wah Lai Yuen made a triumphant return in the form of "Wah Lai Garden." As we revisit the shop, we can take heart in the enduring appeal of these unforgettable treats.
In an age where innovation is key to survival, it's important to highlight Wah Lai Yuen's commitment to staying ahead of the curve. They were the first shop to incorporate coconut milk into rice cakes, a pioneering move that proved to be game-changing. While plain rice cakes were once the norm, Wah Lai Yuen's milky white coconut milk cakes have remained a beloved staple of local culinary culture for sixty years. Indeed, top-quality freshly squeezed coconut juice is just one of the carefully sourced ingredients that sets Wah Lai Yuen apart.
Once upon a time, the iconic eatery "Wah Lai Yuen" stood proud next to the King’s Theater and across from the Hong Kong Restaurant, right on the tram road. Though the beloved shop later moved to Lan Fong Road in Causeway Bay, its delectable offerings, especially the scrumptious coconut rice cakes and wonton noodles, continued to draw in crowds. Other specialty items, including the red bean paste and tofu curd known as "red and white," were also beloved among regular customers.
Sadly, in an age where high rents made it hard for artisanal food stores like Wah Lai Yuen to survive, the shop disappeared from the scene for around a year and a half. Just as sorrow and longing were beginning to set in for many, Wah Lai Yuen made a triumphant return in the form of "Wah Lai Garden." As we revisit the shop, we can take heart in the enduring appeal of these unforgettable treats.
In an age where innovation is key to survival, it's important to highlight Wah Lai Yuen's commitment to staying ahead of the curve. They were the first shop to incorporate coconut milk into rice cakes, a pioneering move that proved to be game-changing. While plain rice cakes were once the norm, Wah Lai Yuen's milky white coconut milk cakes have remained a beloved staple of local culinary culture for sixty years. Indeed, top-quality freshly squeezed coconut juice is just one of the carefully sourced ingredients that sets Wah Lai Yuen apart.