How Caterking's abalone chicken cheong fun earned a Hong Kong Tourism Board award
Silky rice noodle, whole abalone slices, hand-shredded chicken - and the tourism recognition that put it on the map.
Cheong fun - the silky rolled rice noodle served at almost every yum cha table in Hong Kong - looks deceptively simple. A steamer, a tray, a ladle of batter, a fast wrist. What separates a hotel-grade roll from a mediocre one is the filling ratio and the elasticity of the skin.
Caterking's abalone and chicken cheong fun earned a Hong Kong Tourism Board dining recognition for exactly that reason: whole abalone slices and hand-shredded chicken breast, wrapped in a skin thin enough to see the filling, sauced with a house sweetened soy that does not puddle at the base of the plate. The dish has been on the Caterking menu since the Kwun Tong King Yip Street workshop opened, and it consistently tops first-visit orders for guests who come via OpenRice recommendations.
Not all branches carry the full cheong fun range at every service window. The Tsim Sha Tsui Hau Fook Street branch and both Kwun Tong locations - King Yip Factory Building and EGL Tower on Hung To Road - are the most reliable for the abalone version. Cityplaza at Taikoo Shing and the Wan Chai branch on Tai Yuen Street follow the same menu; confirm availability at your table.
If you want to compare cheong fun styles in one visit, order both the plain prawn version and the abalone chicken and note how the filling width differs: the abalone version spreads wider because the chicken shreds are loose rather than compressed.
The Menu page has current cheong fun options with bilingual names so you can point at the order sheet without guessing the romanisation. The Visit page lists typical service hours for each branch.