The dish that must be ordered in a Hong Kong style tea restaurant is a curry beef sirloin rice. Originally from 1841 when the the city was under the ruling of the British, there were a influx of Indians coming to work in Hong Kong. They brought in new types of spices, ingredients, and cooking method. Indian curry became very popular, and it tastes perfectly well with stewed beef sirloin. Hong Kong people started to apply the Indian spices in their cooking, and curry sirloin remains the most favorite and liked dish.

港式茶餐廳內必能點到的一樣菜式是為咖喱牛腩飯，是源於1841年時香港被英國統治時，不少印度人隨着英國人來到香港工作，隨後亦把咖喱香料及烹調方法帶入。香港人特別喜歡牛腩這個部位，認為特別能凸顯出牛肉嘅味道，於是香港人使用印度咖喱嘅香料來烹調牛腩俗稱咖哩炆牛腩。因為濃郁的香料配上優質的牛腩，讓這個菜式成為香港人的最愛及極具代表性。