Australia Dairy Company () is a traditional Hong Kong restaurant,

cha chaan teng ''Cha chaan teng'' (; "tea restaurant"), often called a Hong Kong-style cafe or diner in English, is a type of restaurant that originated in Hong Kong. Cha chaan teng are commonly found in Hong Kong, Macau, and parts of Guangdong. Due to the ...

, in

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, Hong Kong, specialising in steamed milk pudding,

scrambled eggs Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred, whipped or beaten together while being gently heated, typically with salt, butter, oil and sometimes other ingredients. Preparation Only eggs are necessary to make scramble ...

, toast and custard dishes. The company was named by the founder, who had worked on an Australian farm in the 1940s. The restaurant's brand name was coined from its high quality dairy ingredients being specifically imported from Australia. Founded in 1970 by the Tang family, it is one of the oldest restaurants in Hong Kong. It has been mentioned by ''

The Guardian ''The Guardian'' is a British daily newspaper. It was founded in 1821 as ''The Manchester Guardian'', and changed its name in 1959. Along with its sister papers ''The Observer'' and ''The Guardian Weekly'', ''The Guardian'' is part of the Gu ...

'' as one of the top 10 budget restaurants in Hong Kong. The restaurant is notable for its efficient but often rude service, with a short average customer visit length of only 10 minutes. It is also famous for its signature egg custard pudding and scrambled eggs. It has been described as an iconic Hong Kong restaurant.

Reception

Australia_Dairy_Company_-_Ham_and_Egg_Sandwich

The restaurant has received various accolades in recent years, having been recommended by Asian lifestyle magazine ''CNNGo'' in their Best Eats Awards for 2010, and winner of the '' OpenRice'' Best Restaurant Awards, in the district and cuisine categories (Best Restaurant in Tsim Sha Tsui (2014–15); Best Hong Kong Style Tea Restaurant (2008–2015)). Additionally, it has been mentioned by ''

'' as one of the top 10 budget restaurants in Hong Kong. It has been described as an iconic Hong Kong restaurant, a Hong Kong institution. Writing in ''The New York Times'' style magazine, Jade Lai sums up its aesthetic as "I like the aesthetic of this place—it's very

Wong Kar-wai Wong Kar-wai (born 17 July 1958) is a Hong Kong film director, screenwriter, and producer. His films are characterised by nonlinear narratives, atmospheric music, and vivid cinematography involving bold, saturated colours. A pivotal figure ...

Reception

See also

References

Further reading