The story
Hong Kong-style milk tea grew out of British afternoon tea in the colony. That ritual belonged to hotels and smart restaurants, so street-side stalls and cafés made a cheaper local version: a strong blend of black teas brewed hard and mixed with evaporated milk. Lan Fong Yuen, a dai pai dong stall in Central, says its owner Lum Muk-ho invented the silk-stocking method in 1952, and that claim is widely accepted. He strained the tea through a fine cotton bag that, once stained brown, looked like a lady's stocking. The brewing technique is now listed as part of Hong Kong's intangible cultural heritage.
Rival claims
Lan Fong Yuen's 1952 claim is generally accepted; the style grew out of British afternoon tea in the colony.
Also known as Hong Kong-style milk tea, 絲襪奶茶, si mat naai cha, pantyhose milk tea.
On the Meridish menu
Silk-stocking milk tea was the aperitif course on menu No. 24 on October 24, 2026. Its clue in the game, which hints at the place without naming it:
Strong black tea strained through a cloth bag stained like silk stockings, then mixed with evaporated milk. A street stall here claims it first made it in 1952.
In Meridish, every dish is pinned to the town or city most widely credited with creating it. A guess within 25 km scores all 100 points. How scoring works.
Sources
Food history is often disputed. Think we've pinned it in the wrong place? Tell us at hello@meridish.com, ideally with a source.
