Cantonese restaurants in Hong Kong have experienced a significant revenue decline, with earnings plunging 27.9% in the first quarter compared to the same period in 2018. This downturn contrasts sharply with a 10.9% increase in receipts for non-Chinese dining establishments, highlighting a troubling trend for traditional Chinese cuisine in the region.
Industry leaders are urging the government to take proactive measures to promote Hong Kong's culinary heritage and export its food culture. Lawmaker Jonathan Leung Chun emphasized that without innovation, the market for Guangdong-style restaurants will continue to shrink, negatively impacting both locals and tourists.
The data, released by the Legislative Council Secretariat’s research office, indicates that Chinese restaurant revenues fell from HK$13.44 billion (US$1.7 billion) in 2018 to HK$9.7 billion in 2026. In contrast, other dining categories have thrived, suggesting that Cantonese cuisine is losing its appeal.
Leung pointed out that international competitors like South Korea have successfully integrated food culture into their economic strategies, treating it as a vital asset for global promotion. He called for targeted initiatives, including the creation of curated streets dedicated to traditional dining experiences, to revitalize interest in Cantonese cuisine.
As the local dining landscape evolves, the need for innovation and strategic promotion of Hong Kong's food culture becomes increasingly critical to reversing the current trend and preserving its culinary identity.