Since the 1850s, Western cuisine in Hong Kong had been available only in full-service restaurants—a privilege limited for the upper class, and financially out of reach for most working-class locals.

[9] In recent years, the management of cha chaan tengs has adapted to developments in the Hong Kong economy and society.

During the 1997 Asian Financial Crisis, cha chaan tengs became much more popular in Hong Kong as they still provided the cheapest food for the public.

[11] On 19 December 2007, lawmaker Choy So Yuk proposed, during a legislative council session, that Hong Kong's cha chaan teng be recognised and put up to UNESCO as an "intangible cultural heritage of humanity".

The proposal came about after a Hong Kong poll found that seven out of ten people believed the cafes deserved a UNESCO cultural listing.

[3] In June 2014, a number of well-known dishes at cha chaan tengs—namely milk tea, yuenyeung, pineapple bun, and egg tart—were enlisted into the first Intangible Cultural Heritage Inventory of Hong Kong.

Because of the limited land and expensive rent, cha chaan tengs are gradually being replaced by chain restaurants, such as Café de Coral, Maxim's, and Fairwood.

As chain restaurants dominate the market, Hong Kong's cha chaan teng culture is disappearing.

They are, however, increasing in popularity overseas, with many opening up in Cantonese diaspora communities as a casual alternative to more traditional Chinese restaurants.

Customers similarly use special phrases when ordering: A cha chaan teng serves a wide range of food, from steak to wonton noodles to curry to sandwiches, e.g. Hong Kong-style French toast.

To minimise costs, cha chaan tengs also rarely have utensils that bear their own brand name.

Walls and floors in cha chaan tengs are often tiled because they are easier to clean (especially in Hong Kong's humid summer weather).

In overseas communities, these restaurants are famous for stocking Chinese newspapers and having LCD televisions on the wall, broadcasting Hong Kong news services.

"ice dining room"), which provide a lighter and more limited selection of food than cha chaan teng.

However, some of the restaurants bearing these titles today ignore the tradition, and provide all kinds of rice plates and even wonton noodles.