Heichinrou Hong Kong is the Hong Kong arm of the Heichinrou brand, separate from Heichinrou (Japan) though historically represented in both markets by Yasuhiro Hayashi (林康弘). The Hong Kong business was established in 1988 and first opened Heichinrou Seafood Restaurant in Tsim Sha Tsui before launching Metropol Restaurant in 1990 at United Centre in Admiralty, a dim sum and banquet focused venue that seated over 100 tables, the largest capacity among its Hong Kong outlets. In subsequent years, Heichinrou Hong Kong expanded with branches in Causeway Bay, Diamond Hill, Kwun Tong, and Central.
Chief Chef
- Lai Wai-Hung (黎偉雄) 2003-2017
- Liu Wai-Shing (廖偉成) 2017- [1]
History
In 1998–1999, it won Champion in the Urban Council Restaurant Hygiene Competition for the Large Chinese Restaurant Group[2] and in 2009, the Yasuhiro Hayashi awarded “Promotion and development of Cantonese cuisine contributor” award by the first China Canton Cuisine Summit, organized by China National Tourism Administration and Guangdong Government for long history of promoting Cantonese cuisine by building reputation and trust in health and safety, as an individual.[3]
The Metropol Restaurant closed on September 27, 2025, after 35 years of operation. It was also announced that the premises were acquired by the Hong Kong University of Science and Technology for teaching purposes.[4]
See also
External links
References
- Heichinrou（Hong Kong / China）: Introducing thebest Japanese ingredients by a Chinese restaurant established in Japan Japan External Trade Organization, 2021, retrieved 2026-02-22^
- Hong Kong Urban Council Restaurant Competition Results for 1998-99^
- Published article in China^
- Sammy Heung, Edith Lin. Hong Kong's Metropol Restaurant to close in September as HKUST buys the space South China Morning Post, 8 July 2025^