Saturday mornings in Richmond have a certain pull. You show up half-awake, follow the crowd into a food court. That was us at Hong Kong Pai Pai, a newly opened Hong Kong-style stall on the 3rd floor of Aberdeen Square. By the time we arrived, there were already five groups ahead of us. The line moved slowly — it was clear the team was still finding their footing with the morning rush, and we waited about ten minutes just to order. But the smell of something warm and deeply brewed kept us patient.
The stall has the unmistakable feel of a cha chaan teng transplanted into a food court. Red corrugated walls, a hand-buzzer system for order pickup, a laminated menu full of breakfast sets, afternoon tea items, and street food. It feels deliberately retro, not performatively so.
The Milk Tea
The first thing that caught my eye was the back counter. Three large black clay pots sat on electric burners, quietly doing their job. This is how old-school Hong Kong tea masters brew their base,clay retains heat differently than metal, and it pulls something deeper out of the leaves. You don’t see it done this way very often outside of Hong Kong, let alone in a food court.
The milk tea lived up to the method. It came iced, layered with condensed milk swirling at the top of a tall plastic cup. The tea base was strong but not aggressive — no harsh bitterness, nothing that made you wince. The condensed milk brought it together into something smooth and slightly sweet, the kind of balance that takes practice to get right. Genuinely one of the better milk teas I’ve had in Richmond.
All Day Breakfast Set D — Cheese & Bacon Soy Milk Korean Instant Noodle with Chicken Cutlet
This was not a combination I expected to find on a Hong Kong cha chaan teng menu, and that’s exactly why we ordered it. Set D pairs Korean instant noodles with a Hong Kong-style soy milk broth, then tops it all with a chicken cutlet. It comes with scrambled eggs and butter toast on the side.
The noodles were the surprise of the meal. The soy milk broth softened the heat from the Korean instant noodle seasoning, turning what could have been a spicy bowl into something rounder and more forgiving. The cheese and bacon toppings added a bit of richness that tied everything together. It sounds like a strange pairing but it works.
The chicken cutlet was done right. Cooked through without going dry, with a skin that had a proper snap to it. At a set-meal price point, that kind of consistency matters.
Scrambled Eggs & Butter Toast
The sides were a pleasant surprise. Scrambled eggs were soft and just barely set, not the rubbery flat kind you get when a kitchen rushes them. The butter toast was simple but properly done. Compared to similar spots in Richmond doing the same breakfast set format, these sides were a cut above.
We waited another twenty minutes for the food after ordering, so budget your morning accordingly. Total from arrival to eating: close to half an hour.
Thoughts on Hong Kong Pai Pai
This stall is young and still working through some growing pains — the staffing doesn’t quite match the demand on weekend mornings. But the fundamentals are strong. The clay pot milk tea alone is worth the trip, and Set D is a genuinely interesting take on an all-day breakfast format. If they sort out the service rhythm as they settle in, this could become a real go-to.
Restaurant Info
Name: Hong Kong Pai Pai (排排坐)
Address: Aberdeen Square, 3rd Floor Food Court, Richmond, BC
4000 Number 3 Rd #3335, Richmond, BC V6X 0J8
Hours: Mon–Fri 9:30 AM – 4:30 PM / Sat, Sun & Public Holidays 10:30 AM – 5:30 PM
Pro Tip: Aberdeen Square/ Center parking fills up fast on weekends. Give yourself extra time for both parking and the queue — budget at least 30 minutes from arrival to first bite.
