The influence of cha chaan teng is everywhere. The Hong Kong-style eateries have made inroads across Guangdong, thanks to the popularity of pineapple buns, French toast with butter and stocking milk tea to Cantonese taste buds. Just as Guangdong natives are exploiting the trend by opening their own versions of the fast-food restaurants, now Starbucks also wants to be part of the action.

The US coffee chain has launched two frappuccinos: Milk Tea Frappuccino Blended Cream and Yuen Yeung Frappuccino Blended Cream. I don't know about you, but to me they sound suspiciously like those old-style cha chaan teng offerings - stocking milk tea and yin-yeung (mixed coffee and tea) - with a bit of extra cream. Starbucks' PR minders say it's the first time the shops have launched products inspired by local taste, but they will be available only until September 20: a trial run in other words, to see if they can take on the real thing.

Well, I guess ripping off local products could well be considered the sincerest form of flattery.