Hong Kong’s culinary landscape is experiencing a significant transformation as more mainland Chinese food and drink chains establish a presence in the city. From Hainan coconut chicken hotpot to Chongqing noodles and Ningbo fine dining, the influx of these brands is reshaping dining options for locals and tourists alike. Notably, the recent opening of Chagee, a milk tea specialist, at K11 Art Mall in Tsim Sha Tsui exemplifies this trend.
Chagee, which originated in Yunnan province in 2017, has rapidly expanded to over 5,000 stores, primarily in Southeast Asia, including Singapore, Malaysia, and Thailand. The brand’s success underscores the growing appetite for diverse culinary experiences among consumers. Dr. Jimmy Chiang, associate director general of InvestHK—an agency promoting foreign investment—highlighted Hong Kong’s role as a strategic launchpad for mainland enterprises seeking global expansion. “Together with its strategic location and international business environment, it makes an ideal place for Chagee to expand globally,” he stated.
Another notable entrant is To Teapresso, a Shenzhen-based tea brand known for its innovative tea lattes. The company opened its first store in Hong Kong’s Tsim Sha Tsui neighborhood, aiming to leverage the city’s unique blend of Eastern and Western cultures to enhance its brand appeal.
The trend of mainland Chinese restaurants entering the Hong Kong market is not limited to beverage chains. Fine dining establishments are also making their mark. For example, Xing South Beauty, operated by Haiguihai Group, recently opened a large branch in Sheung Wan that spans over 16,000 square feet and features 13 private dining rooms adorned with traditional Chinese opera themes. The restaurant specializes in high-end Shandong cuisine and represents an effort to cater to discerning diners looking for authentic culinary experiences.
Similarly, Tung Lan restaurant—owned by Ningbo Hangzhou Bay Hotel Management—quietly opened in Wan Chai earlier this year. With over 21,000 square feet of space and 11 private rooms, Tung Lan aims to provide an upscale dining experience that reflects the rich culinary traditions of Ningbo.
In addition to these high-end offerings, Green Tea Restaurant has also made its debut in Causeway Bay. Known for its Zhejiang cuisine and boasting more than 420 branches across mainland China, the restaurant is rumored to be eyeing a public listing in Hong Kong.
The influx of mainland Chinese food brands comes at a time when Hong Kong’s local dining industry faces challenges due to changing consumer habits and economic pressures. Many local restaurants have struggled to recover from the impacts of the COVID-19 pandemic, leading to closures and a shift in market dynamics. However, the arrival of successful mainland chains indicates a potential opportunity for growth amidst adversity.
Tony Ng, a businessman with experience running eateries in both Hong Kong and mainland China, emphasized that while some locals may still harbor negative sentiments towards Chinese brands due to past political tensions, there is also a growing acceptance as tastes evolve. “From a business perspective, the most important thing is that as some people leave, other people come,” Ng remarked.
As more mainland brands enter Hong Kong’s food scene, they must adapt their offerings to meet local preferences. This adaptation can include modifying spice levels or introducing single-portion meals tailored for busy office workers—a strategy that has proven effective during the pandemic when dine-in services were restricted.
The increasing presence of mainland Chinese restaurants reflects broader trends in consumer behavior as residents explore diverse culinary options. According to recent trademark registration data compiled by Liber Research Community, there has been a notable increase in applications from mainland Chinese food brands seeking entry into the Hong Kong market.
The rise of mainland Chinese food and drink chains in Hong Kong presents both opportunities and challenges for the local dining landscape. While these brands bring new flavors and experiences to consumers, they must navigate cultural sensitivities and adapt their offerings to resonate with local tastes. As Hong Kong continues to evolve as a culinary hub, the interplay between traditional local establishments and emerging mainland brands will shape the future of dining in the city.
As consumers embrace this diverse influx of culinary options—from bubble tea to fine dining—the ongoing evolution of Hong Kong’s food scene promises exciting developments ahead.
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