Heichinrou Hong Kong

Heichinrou Hong Kong is the Hong Kong operating arm of the Heichinrou restaurant brand, a Cantonese dining business established in 1988. It is distinct from Heichinrou in Japan, although the two markets have historically been associated through Yasuhiro Hayashi, also known as Lin Kanghong. The Hong Kong business began with Heichinrou Seafood Restaurant in Tsim Sha Tsui and subsequently broadened its presence across the territory. A major turning point came in 1990 with the opening of Metropol Restaurant at United Centre in Admiralty. The venue emphasized dim sum, Cantonese cuisine, and large-scale banquet service. With capacity exceeding 100 tables, Metropol became the largest-capacity outlet in the Hong Kong operation and served as one of its most prominent venues for group dining and formal Chinese banquets. Over time, Heichinrou Hong Kong also operated branches in Causeway Bay, Diamond Hill, Kwun Tong, and Central, giving the brand a multi-location presence across commercial and residential districts. The business has positioned itself around traditional Cantonese cooking, seafood, dim sum, banquet hospitality, and restaurant hygiene. Its reputation was reinforced by recognition in the Urban Council Restaurant Hygiene Competition, where it won the championship in the large Chinese restaurant group category in 1998 and 1999. The brand's history also includes efforts to promote Cantonese cuisine and emphasize operational standards. In 2009, Yasuhiro Hayashi received an award for contributing to the promotion and development of Cantonese cuisine at the first China Canton Cuisine Summit, organized by the China National Tourism Administration and the Guangdong provincial government. Leadership of the culinary operation has included chief chef Lai Wai-Hung, who held the role from 2003 to 2017, followed by Liu Wai-Shing from 2017 onward. The brand's Hong Kong footprint has changed over time as individual restaurants opened and closed. Metropol Restaurant ended 35 years of operation on September 27, 2025, after the premises were acquired by the Hong Kong University of Science and Technology for teaching purposes. The closure reduced the brand's physical presence but does not, on the available information, establish that Heichinrou Hong Kong as a whole has ceased operating.

Heichinrou Hong Kong was established in 1988 as the Hong Kong arm of the Heichinrou brand. The Hong Kong business is separate from Heichinrou in Japan, despite historical links between the two markets through Yasuhiro Hayashi. Its first recorded Hong Kong venue was Heichinrou Seafood Restaurant in Tsim Sha Tsui, reflecting the brand's early focus on Cantonese seafood and formal Chinese dining. In 1990, the operation expanded with Metropol Restaurant at United Centre in Admiralty. Metropol was designed as a substantial dim sum and banquet venue and could accommodate more than 100 tables. Its scale made it the largest-capacity outlet among the Hong Kong branches described in the brand's history. The restaurant became an important setting for banquets, group meals, and Cantonese dining in the Admiralty business district. The brand later developed a wider network of Hong Kong locations, including branches in Causeway Bay, Diamond Hill, Kwun Tong, and Central. These locations allowed Heichinrou Hong Kong to serve customers in several major commercial and residential areas while maintaining a common emphasis on Cantonese cooking, seafood, dim sum, and banquet service. Restaurant hygiene became part of the brand's documented institutional reputation. Heichinrou Hong Kong won the championship in the large Chinese restaurant group category of the Urban Council Restaurant Hygiene Competition in both 1998 and 1999. The recognition was consistent with the business's emphasis on food safety, cleanliness, and operational standards. The culinary leadership of the Hong Kong business included Lai Wai-Hung as chief chef from 2003 through 2017. Liu Wai-Shing succeeded him as chief chef from 2017. The brand was also associated with the promotion of Cantonese cuisine beyond its individual restaurants. In 2009, Yasuhiro Hayashi received an award for contributing to the promotion and development of Cantonese cuisine at the first China Canton Cuisine Summit, organized by the China National Tourism Administration and the Guangdong government. The Hong Kong portfolio has changed as individual outlets have closed or been replaced. Metropol Restaurant ceased operations on September 27, 2025, after 35 years. The premises were acquired by the Hong Kong University of Science and Technology for teaching purposes. Available reference material does not establish a complete corporate shutdown of Heichinrou Hong Kong, so the overall brand is classified as active rather than defunct, with its current outlet portfolio requiring verification.

• 2025

  Metropol Restaurant closes

  [1]Heichinrou Hong Kongen.wikipedia.org

  Metropol Restaurant closed on September 27 after 35 years, following acquisition of its premises by the Hong Kong University of Science and Technology.

• 2017

  Chief-chef succession

  [1]Heichinrou Hong Kongen.wikipedia.org

  Liu Wai-Shing succeeded Lai Wai-Hung as chief chef.

• 2009

  Cantonese-cuisine contribution award

  [1]Heichinrou Hong Kongen.wikipedia.org

  Yasuhiro Hayashi was recognized for contributing to the promotion and development of Cantonese cuisine at the first China Canton Cuisine Summit.

• 2003

  Lai Wai-Hung becomes chief chef

  [1]Heichinrou Hong Kongen.wikipedia.org

  Lai Wai-Hung began his tenure as chief chef of the Hong Kong operation.

• 1999

  Second consecutive hygiene championship

  [1]Heichinrou Hong Kongen.wikipedia.org

  Heichinrou Hong Kong again won the large Chinese restaurant group category in the Urban Council competition.

• 1998

  First documented hygiene championship

  [1]Heichinrou Hong Kongen.wikipedia.org

  The brand won the Urban Council Restaurant Hygiene Competition championship for the large Chinese restaurant group category.

• 1990

  Metropol Restaurant opens

  [1]Heichinrou Hong Kongen.wikipedia.org

  Metropol Restaurant opened at United Centre in Admiralty as a large dim sum and banquet venue.

• 1988

  Hong Kong operation established

  [1]Heichinrou Hong Kongen.wikipedia.org

  Heichinrou Hong Kong was established and opened Heichinrou Seafood Restaurant in Tsim Sha Tsui.

Traditional Cantonese restaurant hospitality combining seafood, dim sum, banquet dining, and an emphasis on hygiene and culinary heritage.

• Restaurant cuisine · 1988

  Cantonese cuisine

  The brand's core offering is traditional Cantonese cooking served in restaurant and banquet settings. The documented Hong Kong operation combines seafood, dim sum, and other formal Chinese dishes, with an emphasis on established culinary techniques and group dining.

• Restaurant offering · 1990

  Dim sum

  Dim sum is a central part of Heichinrou Hong Kong's restaurant proposition, particularly at Metropol Restaurant, which was described as a large dim sum and banquet-focused venue. The offering is associated with daytime dining, group meals, and Cantonese restaurant service.

• Restaurant offering · 1988

  Seafood dining

  Seafood formed part of the Hong Kong operation from its first documented venue, Heichinrou Seafood Restaurant in Tsim Sha Tsui. It represents the brand's traditional Cantonese seafood positioning rather than a separately documented packaged product line.

• Hospitality service · 1990

  Banquet dining

  Heichinrou Hong Kong has operated large-format restaurants intended for banquets and group occasions. Metropol Restaurant's capacity of more than 100 tables made banquet service a particularly important element of the Hong Kong business.

• 2025

  Closure of Metropol RestaurantOther

  Background

  Metropol Restaurant had operated at United Centre in Admiralty since 1990.

  Action taken

  The restaurant closed on September 27, 2025, after the premises were acquired by the Hong Kong University of Science and Technology for teaching purposes.

  Aftermath

  The closure ended the 35-year run of one of Heichinrou Hong Kong's most prominent venues. The current status of the brand's remaining outlets is not documented in the supplied reference.

  Source

• 1990

  Expansion into large-format banquet diningStrategy

  Background

  After establishing its first Hong Kong seafood restaurant in Tsim Sha Tsui, the business pursued a larger venue capable of serving dim sum customers and substantial banquet groups.

  Action taken

  Heichinrou Hong Kong opened Metropol Restaurant at United Centre in Admiralty, with capacity exceeding 100 tables.

  Aftermath

  Metropol became the largest-capacity outlet in the Hong Kong operation and remained open for 35 years before closing in 2025.

  Source

1. 1Heichinrou Hong Kongen.wikipedia.org