Banu Hotpot to Open First Hong Kong Store
SingTao · 1 SOURCESabout 3 hours ago4 MIN
Summary
Mainland hotpot chain Banu Hotpot is expected to open its first Hong Kong store at Hysan Place in Causeway Bay in mid-November. Before the launch, the company disclosed details of its supply system, centred on a central kitchen in Xinxiang, Henan, and said Hong Kong sourcing will not simply copy its mainland model
Key Points
- Banu said its Xinxiang central kitchen, commissioned in 2020, covers 50 mu and involved investment of nearly RMB200 million
- The facility integrates storage, processing, inspection and logistics, supporting daily operations across more than 60 cities and nearly 240 directly operated stores
- For its signature beef tripe, Banu said the dedicated production line includes 12 procedures, from washing and shaping to tenderising, inspection and temperature control
- The company said it worked with a Southwest University team to adopt papain tenderising technology, replacing the use of caustic-soda processing methods
- Product manager Du Hang (杜夯) said some items for Hong Kong may be processed by mainland central kitchens, while others may be sourced and produced locally, with the South China hub in Dongguan serving as a support node
Why It Matters
For Hong Kong diners, the opening will test whether Banu can turn a tightly controlled mainland supply chain into a consistent local dining experience. The brand's premium, product-focused positioning has already drawn discussion, so execution in sourcing, logistics and in-store delivery is likely to shape its reception in the city