Australia Dairy Company, known locally as Ngo Chow Ngau Nai Gong Si, is one of Hong Kong’s most famous cha chaan teng, operating on Parkes Street in Jordan continuously since 3 July 1970. Despite the name, there is nothing Australian about the place beyond its origin story: the founder spent years working on dairy farms in Australia in the 1940s and named the restaurant in tribute, even though the milk and eggs served today are sourced locally. More than 50 years on, it remains one of the most-queued-for breakfast counters in the city, drawing everyone from office workers to Michelin-starred chefs and visiting food writers.
The restaurant’s signature dish is its scrambled egg toast, cooked wok-style at high heat with a precise butter ratio that produces an almost soufflé-light, silky texture unlike the firmer scrambled eggs found elsewhere; regulars know to order it over the standard sunny-side-up. It is served alongside thick, lightly charred white toast slathered in butter, and is traditionally paired with a strong milk tea or coffee. The other must-try is the steamed egg custard pudding, a smooth, wobbly dessert that has become just as iconic as the eggs themselves, alongside ham-and-egg sandwiches and simple noodle dishes.
Part of the Australia Dairy Company experience is its brusque, lightning-fast service and shared seating at long communal tables; diners are in and out within about ten to twenty minutes even with a queue stretching out the door. It has been named one of Hong Kong’s top budget eats by The Guardian and has won multiple OpenRice Best Restaurant awards for Tsim Sha Tsui and Hong Kong-style tea restaurants, cementing its reputation as a must-visit stop near Jordan MTR station.
