I love places that put their own unique take on an old classic so I came here with the view to sampling their infamous lotus seed paste cocktail bun - but got slightly carried away -(and how it's still a cocktail bun without the usual coconut and leftover bun filling I don't know - but it was still a nice bun in its own right)
In addition to the 2 "cocktail buns", I also ordered a "bo lau yao" (pineapple bun w/butter), a coconut roll and a "dou sa bao" (bun w/red bean paste filling)
Having felt like I'd just bought half my rights to the shop! - I was pleasantly surprised to find the 5 buns came to $20!
The lady helping out was very pleasant and accommodating - which is rare for a cha caan teng - so either way I'll come back just to "bong tsun" (~"help them"?).
So it's just my luck that the buns were nice too! Generally the bread was soft and not too airy which can especially be typical of a pineapple bun (which may sometimes have a cardboard like texture!). The red bean and lotus seed pastes were very smooth and sufficiently sweet.
The only remark I will make is that I generally like the pineapple bun to my bo lau yao to be warm so that it balances out the cold slab of butter.. But that would be slightly nit-picky (as I did arrive late morning) and the bun did emit a unique aroma about it
Verdict: go early for a nice breakfast bun. If you aren't sure what to order, the friendly staff are sure to help you out

went over with my friend to have breakfast. had passed by and looked at all the buns they have for display in the entree. it was the two of us and then all the locals, so it must be good . we did get seated directly by one of the really friendly servants there. they don't have any menus in english but he stayed with us for more than five minutes explaining what they had and then showin us te different buns. super nice and very pasient with us. we ended up ordering egg toast, chicken pie, pineapple bun and cold milk tea. everything was really good, especially the pineapple bun and chicken pie. this is a place i defenetly recommend both because of their tasty food and their nice staff. though i won't go here every day since that would be too unhealty for me ;).

What constitutes a good breakfast? To me, breakfast is the most important meal of the day as it is the first you eat after fasting over the night - thats where the meal gets its name from. Friends who know me well must learn my passion for breakfast - a good one is the prerequisite for a successful, fruitful day which follows.

Now to answer the question the literal way: what IS a good breakfast? For me, the answer is simple: a good cup of drink, my personal preference being a local Lai-Cha, or a nicely pulled latte; plus something simple and heartly, say, a slab of thick, nice and crunchy toast topped with peanut butter and condensed milk, or jam. I dont usually have a bun for breakfast.

That apparently does not apply when i visit Cheung Heung Yuen, one of the very few chaa-chan tengs which serve awfully thin toasts (which i hate) but still i am in love with.

What keeps pull me back is their backyard bakery, which freshly produces a large variety of Hong Kongese bread, sweet and savory, for eat-in and takeaway. I have tried its famous Gai-mei bun with lotus seed paste which was unique and tasty; as well as the red bean paste bun which vaguely resembles the shining sun. This time i want to try something different. Sadly, I was late this morning and not many were left on the big metal baking trays. The coconut bun looked tempting and thus i made my pick, and ate it with an iced lai-cha.The drink was a little disappointing - it would taste better without the ice which kept melting and diluting the milk tea - a waste it was! Should have ordered it hot despite the boiling 29C summer out there. Reheating is a must for the buns had turned lukewarm after staying in the trays for too long. The coconut bun smelt sweet with the steams coming out from the hot bun. Funny how it resembled the cinnamon roll which is a popular item for breakfast, too, but in the West! The bun had a soft texture and yet was still a little chewy - eating from the outmost rind, the interior of the bun was covered with the seasoned flakes of coconut. It was really tasty and i appreciate how the shape of the bun (layered into circles/rolls) has helped to even out the distribution of the flakes and thus the thing was balanced in flavour, as the usual buns would be stuffed with a lump of oversweetened fillings while the bun on the outside remain bland in taste and dry in texture. This place makes its own lining papers for its bun too! Cheung Heung Yuen is definitely one of the best places in Hong Kong for a decent cup of local milk tea - and for the buns too!

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Nothing really impressed us after our visit.
Heard/read too much good review before visiting this place. The services was really average. The noodle set was averagely done and the bakery, egg tart, pineapple bun etc. were so so. It did not impress us at all.