Counting down trusted modern Hong Kong local brands: a selection of Hong Kong souvenirs

1. The leader among Hong Kong’s four major sauce family enterprises—Lee Kum Kee

Speaking of Lee Kum Kee, most people are no strangers to it. Lee Kum Kee’s Steamed Fish Soy Sauce is a household staple, slightly sweeter than other soy sauces, which brings out the umami of fish even better, making it the ace soy sauce in the eyes of many consumers.

Founded in 1888, Lee Kum Kee has rapidly built a world-renowned sauce kingdom since the 1970s thanks to its strict quality management and strong market expansion capabilities. With over 60 best-selling products, its distribution network spans more than 100 countries and regions across five continents, truly realizing the vision of “Where there are Chinese, there are Lee Kum Kee products.” Alongside Chun Keung Soy Sauce, Tao Ti, and Pak Chen, it is known as one of Hong Kong’s four major sauce family enterprises.

In the early stages of Lee Kum Kee’s development, Hong Kong’s purchasing power was still relatively low, and the demand for premium-priced oyster sauce was minimal. Therefore, Lee Kum Kee adopted an unconventional market strategy: starting with overseas markets before focusing on expanding in Hong Kong. This approach was a stark contrast to the then-prevailing corporate philosophy of “stabilizing the domestic market before venturing abroad,” but it was precisely this flexibility that earned Lee Kum Kee an excellent international reputation. Since the 1970s, Lee Kum Kee has vigorously developed the Hong Kong market, initially selling through a retail store on Queen’s Road and a few grocery stores, and later achieving widespread distribution and high sales volume thanks to the rapid growth of supermarkets.

Lee Kum Kee has received numerous accolades, including the Hong Kong Export Marketing Awards, Overseas Expansion Achievement Award, the title of Asia’s Fourth Largest Brand, and the title of Asia’s Number One Food Brand. It was also selected as one of Hong Kong’s Top 20 Outstanding Business Institutions, with Chairman Lee Man Tat being named one of Hong Kong’s 100 Most Influential Figures. Entering the 21st century, Lee Kum Kee was honored as one of Hong Kong’s Top Ten Enterprises of the Millennium.

2. Best Bird’s Nest Specialist Award—Crown Bird’s Nest

The parent company of Crown Bird’s Nest was established in 1964, specializing in the re-export trade and wholesale of bird’s nests. By 1998, Crown Bird’s Nest was the first to introduce the “specialty store” retail concept, revolutionizing the traditional business model of the local Chinese herbal and tonic retail industry. It set high standards for product quality and injected new, comprehensive customer service into the industry, quickly becoming a leading brand in the Chinese health products retail market.

In 2003, it launched a range of easy-to-eat instant bird’s nest products, offering customers the widest variety of ready-to-eat bird’s nest options. In 2005, it introduced a new brand, “Health Harmony,” and collaborated with Chinese medicine scholars to develop a diverse range of seasonal wellness diets, launching various types of seasonal health products for health-conscious individuals, thereby promoting the popularization of traditional Chinese wellness practices.

After years of effort, Crown Bird’s Nest has won numerous awards and is also the youngest brand in the industry to be selected as a Hong Kong Famous Brand.

When buying bird’s nest in Hong Kong, choosing Crown Bird’s Nest will definitely not disappoint.

3. Exquisite craftsmanship, striving for perfection—Royal Delicacies Pastry

Many of Hong Kong’s authentic and distinctive traditional snacks can often only be found in street-side shops. To preserve these pastry traditions and the spirit of Hong Kong, Dr. Yan Yunbo, founder of Royal Delicacies Group, invested over a hundred million Hong Kong dollars to build its own factory in Hong Kong in 2018, equipped with international-grade production facilities, using top-quality ingredients, and adhering to 100% made-in-Hong Kong standards. With a perfectionist attitude and meticulous, exquisite processes, every product is crafted with artisan dedication.

The addition of two legendary masters quickly propelled Royal Delicacies’ egg rolls and mooncakes to become popular Hong Kong souvenirs.

Master Ye creatively invented the groundbreaking custard mooncake, which competitors rushed to imitate, establishing his master-level status in the mooncake industry. His silky sesame mooncake, developed for Royal Delicacies, became an instant hit upon launch and quickly sold out. This year, his apprentice, Master Li Yongguan, also joined Royal Delicacies. Master Li worked as the head of the dim sum department at the Peninsula Hotel in Shanghai for over a decade and was the founder of the hotel’s dim sum department. He has served as a chef in star-rated hotels around the world (including The Peninsula Hong Kong, The Peninsula Bangkok, and Malaysia’s Shanghai Hotel), and is well-versed in the food cultures and ingredient characteristics of various regions.

When traveling to Hong Kong, picking up a box of Royal Delicacies egg rolls (and don’t forget to grab mooncakes during the Mid-Autumn Festival) is a real status symbol.

4. Tsui Wah Restaurant

Tsui Wah Restaurant Group is a famous chain of cha chaan teng (Hong Kong-style diners) in Hong Kong, with multiple branches in locations such as Central, Causeway Bay, and Jordan. As a long-established Hong Kong brand, Tsui Wah is almost a representation of Hong Kong-style food culture. The “Tsui” in Tsui Wah signifies everlasting freshness and vitality, while “Wah” reflects the founder’s grand vision of promoting the Chinese spirit.

Tsui Wah originated as a small ice cream parlor located on Kam Lam Street in Mong Kok, providing nearby residents and workers with affordable, authentic local snacks and drinks.

By the 1970s, with the economic boom in Hong Kong, to meet public demand, the kitchen and beverage station were separated, giving rise to the cha chaan teng.

Tsui Wah has always maintained strict control over food quality, making it one of the representatives of Hong Kong-style cuisine.