Raymond Turner 
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Evolving from its humble beginnings as a bing sutt or “ice room” serving cold drinks and light refreshments, Hong Kong’s cha chaan teng have since brought East and West together at the dining table. They offer a range of dishes, from milk tea to pineapple buns, char siu spaghetti to dry-fried beef rice noodles. But what makes the eateries so timeless and how far can the cuisine go?
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