The Hong Kong greasy spoon-style cafe in Prestwich selling milk tea and toast
If you're a fan of milk tea and thick, white sandwich bread slathered in condensed milk, peanut butter and lashings of golden syrup, Hea Toast & Dessert is the place for you
A Hong Kong-style cafe has opened up in Prestwich selling tea and toast with a distinctively eastern twist.
Opened by owner Jack Lau in June, here you’ll find butter-drenched toast, Hong Kong’s famously silky milk teas (inspired by our very own British cuppa) and Yeun Yeung – an iced drink that’s typically made from two-parts milk tea and one-part black coffee.
Made famous amongst Western foodies by Anthony Bourdain in Parts Unknown following a trip to China Cafe, a former fixture in the city since 1964, this Hong Kong-style French toast has now made its way to Bury of all places.
Image: The Manc Eats
Image: The Manc Eats
All done on the cheapest white sandwich bread, over in Prestwich Hea’s signature Hong Kong Toast – also known as sai do si, or ‘western toast’ – is layered into a peanut butter sandwich, then dipped in egg and fried before being topped with a thick slab of butter and lashings of golden syrup. We’ll be honest, it’s the sexiest eggy bread we’ve ever had.
That’s not all that’s on offer here, though. There’s also a host of savoury toast options – a little kimchi and cheese number for the veggies, a tonkatsu pork and cabbage toast, and ‘The Classic’ made with scrambled egg, honey roast ham, sweetcorn, cabbage and a secret house sauce.
This cafe, the first of its kind to open in the area, is loosely modelled on the classic Hong Kong cha chaan teng – or “tea restaurant” – a phenomenon that’s been popular in the region ever since the British colonisation.
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Just like our greasy spoons here, these cha chaan teng are no-nonsense cafes and tend to specialise in relatively low-brow, East-West hybrid fare – combining the culinary traditions of two different worlds.
Drinks are central to the whole concept, and at Hea we find multi-colored ice cream soda floats sitting side by side with the aromatic Hong Kong-style milk tea, which is typically brewed strong and served with evaporated milk.
Image: The Manc Eats
Image: The Manc Eats
It’s a refreshing shift away from your standard greasy spoon or butty shop and is staffed by the most lovely people. The service we receive on our visit is so warm and friendly, with owner Jack and his employee Jack Chan smiling non-stop, that we instantly feel at home.
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They even offer us some complimentary Shuimai, a sort of traditional Chinese dumpling, to enjoy alongside the raft of food we greedily order.
In the corner, a little ukulele sits in a box next to a sign that reads ‘play me’ and a tiny dog bowl of water. This really is just the most wholesome spot – good for the soul and full of comfort.
You’ll also find matcha ice cream, bubble waffles and a host of different milkshakes on the menu here, with the option to build you own however you like it – but it’s the tea and toast we’ve really come for, and it’s what we recommend you go for too. Trust us, you won’t regret it.
Feature image – The Manc Eats
Eats
Inside The Black Friar as Salford pub unveils incredible floral display
Daisy Jackson
Spring has really sprung in Salford – legendary pub The Black Friar has just revealed a sensational makeover, with gigantic flowers sprawled across its frontage and a new seasonal menu to go with it.
The historic pub is celebrating the changing of the seasons with both a striking floral installation and a menu that celebrates spring and Salford in equal measure.
Most Mancs will by now have spotted the 4,000 flower-strong installation that now adorns the front of The Black Friar, with bright pink, yellow and purple flowers spilling from a gigantic pink tap.
And all those florals continue inside, with the pub’s Tavern – previously a cosy winter hideaway – now filled with trailing blooms and woodland installations, just off their award-winning garden.
Cheshire-based artist Kelly Louise Chapman is the woman behind this sensational transformation of the much-loved gastropub.
As for the pub’s kitchen, they’ve crafted a new very seasonal and very British menu, with plenty of nods to Black Friar’s Salford roots.
There are dishes like a Boddingtons braised ox cheek (the pub still proudly displays its Boddingtons sign outside), aged beef tartare, butternut squash and ricotta tortellini, and pan-roasted cod fillet.
Spring small plates at The Black Friar pubDelicious spring drinksInside The Tavern at The Black Friar
A popular item from the Valentine’s Day menu – the Cornish crab vol-au-vent – will be sticking around on the spring menu, along with an enhanced grill section that includes a lamb Barnsley chop cooked over coals.
Then for desserts, you’ll be spoilt with a banoffee knickerbocker glory, and passionfruit panna cotta.
And for drinks (because this is a pub, after all), The Black Friar has put together a range of seasonal drinks like a rose sangria sharer, and non-alcoholic sodas like kaffir lime and coconut.
Ben Chaplin, head chef at The Black Friar, said: “This new menu is all about celebrating the best of spring produce.
“We’ve carefully crafted each dish to highlight fresh, seasonal ingredients and bold flavours, adding new depth to our offerings while still delivering the comfort that will always be associated with The Black Friar.
“My top recommendation and personal favourite dish is the Slow-Cooked Boddingtons Braised Ox Cheek.”
Neil Burke, owner of The Black Friar, commented: “We wanted to bring a taste of spring to The Black Friar, inside and out. This floral installation will transform the space and bring sunshine and smiles, whatever the weather!
“My top recommendation on the new menu is the Cumbrian Spiced Lamb Scotch Egg. It’s EXCEPTIONAL.”
To find out more about The Black Friar and to book a table, visit HERE.
Team behind award-winning Higher Ground to open new Bar Shrimp seafood bar in Manchester
Daisy Jackson
Higher Ground, one of Manchester’s very top restaurants, is to open a brand-new seafood bar later this year.
With Bar Shrimp, they’ll be bringing a brand-new offering to town, with cocktails, beers on tap, British seafood and snacks.
Bar Shrimp will come from Daniel Craig Martin, Joseph Otway and Richard Cossins, who at this point are a well-oiled operational machine.
They’re the team behind proudly British bistro Higher Ground, which grows much of its own produce at its Cinderwood Market Garden and earned a Michelin Bib Gourmand within a year of opening.
The same team are also behind Flawd, the beautiful waterside wine bar at Ancoats Marina.
And they’ve cemented themselves as one of Manchester’s most widely acclaimed hospitality teams – even Rick Stein says Higher Ground is one of the best places to eat in the entire country, which is high praise indeed.
Bar Shrimp, set to open in Manchester this winter, aims to be a ‘relaxed and focused bar with delicious food’.
They say: “Whether it’s a beer after work, some food with friends or after dinner drinks late into the night, Bar Shrimp will be a dynamic space where the music and energy evolves throughout the evening where everyone and anyone can come together for a memorable experience.”
They announced the news this morning on Cerys Matthews’ BBC 6Music Show.
British seafood with a side of cocktails? Sounds alright to us.
A location, opening date and more info on Bar Shrimp will follow – stay up to date with their latest HERE.
Georgina Pellant -
26th July 2022 
