Heichinrou Hong Kong
Heichinrou Hong Kong (聘珍樓), separate entity from Heichinrou Japan but both represented by Yasuhiro Hayashi (林康弘), was established in 1988. The restaurant has history since 1884 from Yokohama Chinatown, Japan operated by several generations. Hong Kong subsidiary started with Heichinrou Seafood Restaurant in Tsim Sha Tsui, then opened another restaurant called Metropol Restaurant in 1990. Metropol Restaurant is located in the Central Admiralty area targeting banquets and dimsum business. With over 100 tables, it has the largest capacity among all the Heichinrou Hong Kong restaurants. During the next several years, Hong Kong Heichinrou opened in Causeway Bay, Diamond Hill, Kwun Tong, and Central.
Chief Chef
Lai Wai-Hung (黎偉雄) 2003-
History
| 1988 | Jun | Heichinrou Hong Kong entered the Hong Kong market |
| 1988 | Dec | Heichinrou Sun Plaza, Tsim Sha Tsui opened |
| 1990 | Aug | Metropol Restaurant, Admiralty opened |
| 1994 | Feb | Heichinrou Times Square, Causeway Bay opened |
| 1997 | Jun | Heichinrou Plaza Hollywood, Diamond Hill opened |
| 2008 | Sep | Heichinrou Millennium City 6, Kwun Tong opened |
| 2009 | Nov | Heichinrou Sun Plaza, Tsim Sha Tsui closed |
| 2010 | Jan | Heichinrou Nexxus Building, Central opened |
Awards
| 1993 | Urban Council Restaurant Hygiene Competition | Certificate of Award |
| 1994 | Urban Council Restaurant Hygiene Competition Large Chinese Restaurant Group | 1st Runner Up |
| 1995–1996 | Urban Council Restaurant Hygiene Competition Large Chinese Restaurant Group | Champion |
| 1996–1997 | Urban Council Restaurant Hygiene Competition Large Chinese Restaurant Group | Champion |
| 1997–1998 | Urban Council Restaurant Hygiene Competition Large Chinese Restaurant Group | Champion |
| 1998–1999 | Urban Council Restaurant Hygiene Competition Large Chinese Restaurant Group | Champion[1] |
| 1999–2000 | Urban Council Restaurant Hygiene Competition Large Chinese Restaurant Group | 2nd Runner Up |
| 2001 | Chaine des Rotisseurs, Heichinrou Hong Kong Senior Vice President, Billy Cheong | “Commander’s des Gordons Bleus de France”awarded |
| 2009 | 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.[2] | |
Shops
See also
References
External links
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