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Deliciously Oriental, Hong Kong represents Asian cuisine in all its vibrancy and variety. Whether it is the familiar dishes from Chinese cuisine or the enticing flavours of Malaysian street food, you can experience it all under one cheerful roof at Hong Kong. With Master Chef Sanjeev Kapoor’s expert guidance and a team of talented chefs, we offer you a gastronomical tour of the orient in a fun dining atmosphere without stretching the pocket!


About Us


Few words about us


How it all began

Besides Indian food, it is Asian cuisine that intrigues Chef Sanjeev Kapoor the most. Hong Kong, as an urban province, is the melting pot of Asian cuisine at its best. While on one of his trips to this side of the world, he realised that good food here is not just confined to the fine dining places. It is the roadside eateries that stir-up all the magic, resulting in amazing gastronomic experiences. Fresh ingredients, flavours, simple cooking techniques yet producing delightful dishes and the entire vibe made an impact so strong on his palate and mind, that he was adamant to bring all of it together under one roof in his restaurant. Also, he never wanted to go mainstream and choose a name that was obvious depicting the type of cuisine it was serving. Hence, the name Hong Kong, inspired by his travel, and aptly describing this very modern eatery serving a delightful mélange of Asian cuisine. With the first Hong Kong launched in 2014 in Thane, India, today there are around 10 outlets (operational and upcoming) spread pan India and abroad.


The food

Just as Hong Kong with a renowned food culture, which is drenched in the myriad flavours of Asian cuisine, you can experience all the vibrant flavours in the restaurant as well – from familiar Chinese dishes and tantalising flavours of Malaysian street food to the understated Japanese culinaria. Not to forget, bringing in the Indo-Chinese essence best suited and liked by the Indian masses. As Happy-Lee rightly says, “Come fall in love and live ‘Happy-Lee’ ever after!”


The menu philosophy is based on the principle of creating legendary and unique Oriental dishes with freshest of ingredients in the most nutritious ways. Think: food prepared with natural flavours and colours and no usage of MSG. In fact, the dim sums here are also made in the most traditional way with authentic wheat and potato starch (instead of refined flour) steamed in cane baskets. And one must not confuse the wide vegetarian and non-vegetarian variety available with its derivatives, momos, which are of Tibetan origin. Also, the customary Jasmine Tea and the unique street-style Charcoal Grills served on live coals right on the table by the experienced chefs, aims at taking the entire experience, a notch higher. In addition to these, the team is constantly researching and developing new dishes that get added to the menu every two months. So, there’s something new for you each time you visit. “Created special-Lee for you!”


An extensive choice of comforting soups – from a Manchow and Lemon and Coriander to the local Thukpa and Tom Yum, popular wontons, spring rolls and dim sums – Vietnamese Rice Paper Rolls, Asian Herb Bao and Chicken Sui Mai to name a few, special live grills – must try’s include Yakitori Baby Potatoes, Malaysian Chicken Satay, Curried Grilled Prawns, plethora of vegetarian, non-vegetarian starters – Thread Paneer, Honey Chilli Lotus Stem, Black Bean Chicken, Mongolian Lamb, Wasabi Prawns, etc., gravies, noodles and rice – our favourites include Stir-fried Asian Greens, Stone Pot Chicken, Fish Chilli Ginger, Burnt Garlic Noodles and 4 Treasure Fried Rice and regional favourites like Thai Curries, Laksa, etc. will definitely put you in a fix. What to try, what to miss! Not to forget, the fun desserts like Bull’s Eye, Orange Honey Daarsan, Thap Thim Krop, etc., added to it! All this and more in a young and funky ambience with warm and friendly hospitality. Time for “The Happy-Lee Challenge – You can start but he bets you can’t finish!”


Besides this, Hong Kong also hosts major festivals, national/international days with special menus/complimentary desserts for the guests and The Big Happy-Lee Meal – an exclusive unlimited menu with exciting options served during your working lunch hours, making it all the more exciting! And if you ain’t full with that, you gotta be a sumo!

That’s not all! We’ve got super offers on take-aways and home deliveries through digital platforms, loyalty points from EasyRewardz and free Wi-Fi for all Social Media fanatics. You can even host your birthday/anniversary celebrations, kitty parties and corporate meetings here. Make sure to ask your ever-smiling server for more details.

“You can leave Hong Kong, but it will never leave you.” You’ll surely know why once you visit!


Chef Sanjeev Kapoor

Awarded the Padma Shri 2017 by the President, Chef Sanjeev Kapoor is ranked 73rd in the Forbes list of top 100 Indian celebrities. He has cooked for many dignitaries, including the Honourable Prime Minister Shri Narendra Modi and is on board of Singapore Airlines International Culinary panel.

Sanjeev Kapoor’s legendary skills and passion as a master chef have found expression in his many restaurants. Each one bears his stamp of excellence. With his company Sanjeev Kapoor Restaurants, he is making Indian food accessible around the globe.

Other achievements include owning a channel ‘FoodFood’ and website ‘sanjeevkapoor.com’ dedicated to food, publishing cookbooks, partnering a company ‘Wonderchef’ for selling quality kitchen gadgets and serving as a brand ambassador for many commercial products. He also has a major presence in the digital and social media space and in the FMCG sector in the form of food products.




As a part of the site selection process, an SKR Franchise support team will help the franchisee assess and select an appropriate site. SKR will provide a defined process and format based on which the site selection shall be done. This will be done keeping in mind major traffic generators and location specific financial viability models. SKR would provide maximum 3 full days.



SKR will provide ongoing training to franchisees and store managers on new processes and systems that improve restaurant profitability. The staff will also undergo rigourous training on all relevant systems and processes to ensure excellence in execution. This training will be spearheaded by an Executive Chef certified by Chef Sanjeev Kapoor and a Restaurant Manager trained by SKR. This training will be supplemented by soft-skills training by SKR.



Chef Sanjeev Kapoor oversees the structure and product offering of the menus of each restaurant brand. The marketing team analyzes consumer behaviour and plans new menus and product offerings. There will be a minimum of three menu upgrades or festive specials per year.



To ensure consistency of the brand experience, SKR will train and provide an Executive Chef and a restaurant Manager. They will be posted in the city of the brand’s location and will be part of SKR’s payroll, the reimbursement of which will be done by the franchisee. The Executive Chef will undergo a training and certification process designed by Chef Sanjeev Kapoor. The restaurant Manager will be trained in restaurant management, operations, sales and marketing.



SKR will provide brand guidelines and advertising templates along with training as part of local marketing support.



Based on information provided, SKR will analyze local purchasing power parity in relation to projected restaurant cost parameters to develop pricing with a goal to maximise profitability.



SKR, over a period of time, has built a network of vendors across the country that supplies the necessary equipment and materials needed for setup of the restaurant brand at competitive price points. SKR will extend the benefits of nationally governed alliances to the franchisee. Training will be provided on optimal inventory management and procurement methods.



SKR will provide software that integrates point of sale, human resources management, order management, sales/revenue management, purchasing and inventory management, marketing process management in a progressive touch screen user interface. SKR will also provide a customer relationship management solution that is based on loyalty points to attract repeat customers. Digital tablets for order process and free Wi-Fi for guests is also a part of the overall solution.



SKR will provide a design manual that provides guidelines on setup of the restaurant brand. To ensure standardisation of the restaurant brand, all site designs will have to be approved by SKR’s projects team. If required, SKR will provide the franchisee with a list of preferred architects that provide services at competitive price points.



SKR will assess business volume and workflow structure to design an ergonomic space that maximises kitchen staff efficiency.



SKR will provide regional heads to support franchisees on reaching 5 outlets in the region. They will travel periodically to the restaurants and guide the franchisee on top-line and bottom-line improvement. Apart from the above, even individual franchisees will be provided periodical support on all fronts.



SKR will publish a monthly balance score card that rates franchisees based on performance parameters such as customer satisfaction and operational efficiency. As part of the business performance overview and continued business support, the balance score card will be discussed with the franchisee.



Keeping in line with the values and culture of the organisation, SKR will actively seek and recognise excellence in delivery of brand promise and business performance. All franchises as well as equity restaurants are governed by the same set of parameters.



As part of SKR’s corporate governance and in order to ensure the highest standards of service levels as well as adherence to brand guidelines, SKR will perform a monthly mystery customer audit as well as an operational health audit.



To help run the business most effectively, SKR will provide training that enables the franchisee to review and optimise the business leveraging the software, systems and standard operating procedures (SOPs).



  • Finalise the desired location as per site specifications in consultation with SKR.
  • Staff the restaurant as per schedule with optimal manpower based on guidelines provided by SKR. Follow systems and processes for restaurant operations as per guidelines provided by SKR.
  • Promote the restaurant locally in accordance with SKR’s marketing guidelines using advertising campaigns and PR initiatives. Ensure the restaurant opens as per the scheduled timelines.
  • Adherence to excellence in restaurant operations.
  • Develop a staff management and rewards program to recognise excellence in delivery of brand promise and business performance.
  • Participate in national marketing campaigns.
  • Share profit and loss statements of the restaurant on a monthly basis.


For success, attitude is equally as important as ability. – Walter Scott


At Hong Kong chain of restaurants, we are always looking for young, passionate and zealous professionals who eat, breathe and live food, and share the same passion as Master Chef Sanjeev Kapoor. We always encourage and motivate everyone to give their best, and at the Hong Kong chain of restaurants the efforts are much appreciated.


Join our team for a fruitful and satisfying career in the hospitality industry.

MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.