Hong Kong's Cantonese Dining Scene Shrinks as Restaurants Close at Nearly Weekly Rate
According to the South China Morning Post, the count of Cantonese restaurants and banquet halls in Hong Kong decreased from 1,790 to 1,500 between 2018 and 2025, indicating a 16 per cent decline, which equates to almost one closure each week over seven years.
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The South China Morning Post reports that Cantonese restaurants are disappearing in Hong Kong at a rate approaching one establishment per week, prompting a new wave of chefs and restaurateurs to question what aspects of the industry can be preserved and what necessitates change.
Data from the Legislative Council indicates that the number of Cantonese restaurants and banquet halls in Hong Kong decreased from 1,790 to 1,500 across the period spanning 2018 to 2025. This decline represents a 16 per cent reduction, which is described as nearly one closure every week over a seven-year span.
Local eateries have historically been integral to the daily life of Hong Kong. However, changes in consumer preferences and spending patterns suggest that what is being lost extends beyond mere dining establishments.
One individual mentioned that when they began working in the trade, the kitchen environment was highly disciplined, comparing it to a military boot camp where the master would frequently reprimand staff. They noted that management practices are now more adaptable. Furthermore, while the starting salary for a Chinese chef is around HK$22,000, there is a decreasing number of young people willing to enter the field.
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