Coffee Classics: Hong Kong Yuen Yeung (Hong Kong)
Yuen Yeung is Hong Kong in a cup — bold, eclectic, and beautifully contradictory.
A marriage of two icons: strong coffee and silky Hong Kong-style milk tea.
Born in the fast-paced cha chaan tengs of the 1950s, it was created for workers who wanted the strength of coffee but the smooth comfort of milk tea. The drink became a symbol of Hong Kong’s dual nature — East and West, tradition and innovation, intensity and grace — all coexisting in one vibrant swirl.
Its name, Yuen Yeung, refers to mandarin ducks — a pair whose contrasting colours represent perfect harmony. In Hong Kong culture, they symbolise unlikely but enduring partnership.
Just like the drink:
Bitterness softened by creaminess.
Energy grounded by warmth.
Opposites forming something unexpectedly perfect.
Ingredients
60 ml strong black coffee
120 ml Hong Kong-style milk tea
Sugar to taste
Ice (for iced version)
Equipment Needed
Saucepan or small pot (for milk tea)
Coffee brewer (moka pot, drip, or espresso)
Fine strainer
Cha chaan teng–style glass or mug
Method
Brew strong black coffee (moka pot recommended for intensity).
Prepare milk tea by simmering black tea with evaporated milk for richness.
Sweeten to your preference.
Mix coffee and milk tea in a 1:2 ratio for classic balance.
Serve hot or pour over ice for the famous iced Yuen Yeung.
Notes
Traditional milk tea uses evaporated milk for signature creaminess.
The drink is flexible: add more coffee for punch, more milk tea for softness.
Iced Yuen Yeung is a summer staple across Hong Kong.
