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A cha chaan teng that turns into a cocktail bar after dark, Tai On occupies the old-school Hong Kong diner format and quietly rewires it. The yuenyeung, that classic milk-tea-coffee hybrid, arrives as a latte; egg tarts get a hojicha infusion; pasta comes with century egg and coriander. The room feels like a 1960s diner that went to culinary school and came back curious rather than pretentious.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Yuen yeung
“Yuen yeung (milk tea and coffee mixed together, a classic of cha chaan tengs) becomes a latte”
Eater
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