A century-old restaurant serving classic Cantonese cuisine:: Heichinrou:: Hong Kong
In Hong Kong, the name Heichinrou is practically a household name. The first Heichinrou was established in Japan and has a history of 120 years. It wasn’t until 1989 that it returned to Hong Kong to open its first overseas branch. Currently, there are 4 branches in Hong Kong.
Heichinrou’s seafood dishes are top-tier.
The owner of Heichinrou is an overseas Chinese who brought authentic Cantonese cuisine to Japan. The restaurant’s premium seafood dishes are extremely popular—abalone, shark fin, crab, and lobster dishes are some of its signature offerings and favorites among Japanese gourmets. These dishes often appear on major food TV shows such as “Iron Chef.”
Heichinrou has a 120-year history and branches around the world.
Besides premium seafood, Heichinrou also offers a variety of refined Hong Kong-style dim sum. Must-try items include whole shrimp dumplings, xiaolongbao (soup dumplings), radish cake, and glutinous rice chicken. Women and tourists often visit in the afternoon after a day of shopping to enjoy the flavors of Hong Kong-style yum cha.
Heichinrou holds a significant position in the world of Chinese cuisine.
The 4 branches in Hong Kong are located at New Town Plaza in Tsim Sha Tsui, Hollywood Plaza in Diamond Hill, Mandarin Hotel in Central, and Times Square in Causeway Bay—all easily accessible via the MTR. As a result, the restaurants are often fully booked.
All Heichinrou branches are conveniently located.
Hong Kong Heichinrou: http://www.heichinrou.com
Japan Heichinrou: http://www.heichin.com
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