Celebrity chef Christian Yang, often dubbed the “Magician of the Culinary World,” recently featured a local Hong Kong café in the latest episode of his TVB Plus food information program, Old Friends. Airing this past week, the segment spotlighted a renowned eatery in Tsz Wan Shan celebrated for two distinctive dishes: the Satay Beef Claypot Noodles and the Dried Golden Oyster and Shrimp Claypot Rice, both drawing patrons from across the region.
Yang sampled the signature Satay Beef Claypot Noodles and expressed particular delight in its authentic Hong Kong flavor profile. “The first time I tasted this beef, I was genuinely excited,” Yang noted. “I wondered how it could be so tender and smooth—a sensory experience I haven’t found elsewhere.”
The owner, identified only as Ray, revealed that the creation of the signature noodle dish was directly tied to the earlier public health crisis. During a period of fear and temporary closure, Ray sought to reassure his family. “I promised my brother and mother not to worry, stating that once we reopened, I would recover the lost revenue for that month,” Ray recollected. He began developing a new concept, recognizing the need for a common tea house item that could be elevated with unique characteristics. This led him to the satay beef noodles.
Many customers had complained that widely available satay broths lacked depth. Ray found inspiration during a hotpot meal, deciding to intensify the flavor by concentrating a large satay soup base into a smaller, claypot portion to maximize the aroma. His search for the perfect satay paste led him to a distinguished spice merchant known as Sam, who agreed to collaborate. Together, they formulated a paste described by Yang as a pure Hong Kong style, “imbuing the flavors of seafood and peanuts, a perfect match.”
The program also provided a glimpse into Ray’s early passion for cooking. His mother recounted a story from when Ray was just eight years old. During an afternoon tea rush when the main staff was preoccupied, a regular customer requested fried instant noodles. “Ray went into the kitchen and cooked the dish for the guest,” his mother explained. “And it was successful.”
Ray’s other must-try item, the Dried Golden Oyster and Shrimp Claypot Rice, initially sparked internal debate. Ray admitted it caused the most significant family dispute regarding a single dish. “They worried the cost was too high,” he shared. “I asked them to let me try it out.” Fortunately, Ray’s maternal family ties to local oyster harvesting secured the supply chain and helped control costs. Because the dish is reportedly near break-even with each sale, the Golden Oyster Claypot Rice is offered in limited quantities daily. Despite the high operational cost, Ray successfully established it as a second hallmark dish, further cementing the eatery’s culinary reputation and drawing customers eager for the unique flavor combination.
These dishes demonstrate how local entrepreneurs creatively adapt traditional fare, often influenced by external pressures like economic downturns or health crises, to capture new audiences while preserving authentic regional flavors.