Chin Hoi Seafood Extends Lobster and A5 Wagyu Hotpot Promotion in Yuen Long
AM730 · 1 SOURCESabout 4 hours ago2 MIN
Summary
Chin Hoi Seafood's Yuen Long branch at INSO Circuit has announced a one-week extension of its highly successful fresh lobster and Japanese A5 wagyu beef hotpot all-you-can-eat promotion. The limited-time offer, which originally ran from November 1 to November 7, proved so popular that it sold out every day, with many customers unable to secure reservations. In response to overwhelming demand, the restaurant confirmed it will continue serving the premium offering from November 8 to November 14 .
Key Points
- The promotional price of HK$438 per adult will no longer be available; prices will revert to the original rate of HK$638 per adult for lunch on weekdays, representing a HK$200 increase
- Diners can choose from three lobster varieties: green lobster, oil lobster, or spiny lobster, allowing big appetites to easily recoup the cost by eating several lobsters alone
- The all-you-can-eat menu features over 20 types of freshly caught seafood including new additions like blue lobster, abalone, geoduck, mantis shrimp, and various crab species
- Dinner pricing varies by duration and day: two-hour dinners start at HK$648 on weekdays and HK$658 on weekends; 2.45-hour dinners start at HK$678 on weekdays and HK$718 on weekends
- Children are charged a flat rate of HK$228 regardless of meal period, while weekend and holiday lunch pricing is set at HK$648 per adult
Why It Matters
This promotion reflects the intense competition among Hong Kong hotpot and seafood restaurants to attract customers with premium offerings during the weekend dining season. The restaurant's decision to extend despite rising lobster procurement costs signals confidence in consumer willingness to pay for high-end dining experiences . The original promotion's sell-out performance also demonstrates strong demand for value-driven luxury dining options in the New Territories, potentially setting a benchmark for similar promotions at other establishments .
This promotion reflects the intense competition among Hong Kong hotpot and seafood restaurants to attract customers with premium offerings during the weekend dining season. The restaurant's decision to extend despite rising lobster procurement costs signals confidence in consumer willingness to pay for high-end dining experiences . The original promotion's sell-out performance also demonstrates strong demand for value-driven luxury dining options in the New Territories, potentially setting a benchmark for similar promotions at other establishments .