Banu Hotpot to Open First Hong Kong Store at Lee Gardens Next Month, Eyes 15-20 Outlets
HK01 · 1 SOURCES1 day ago5 MIN
Summary
Chinese hotpot chain Banu (巴奴) is set to open its first Hong Kong store at Lee Gardens in Causeway Bay next month, marking the brand's debut outside the mainland market and its first step toward international expansion. The company has announced plans to establish 15 to 20 outlets across Hong Kong and has developed a Hong Kong-exclusive soup base featuring shrimp to attract local customers. The launch event showcased multiple limited-edition dishes exclusive to the Hong Kong flagship, while Banu officials revealed a media tour to the brand's central kitchen in Henan Province scheduled for October 20 to demonstrate its quality control and supply chain management capabilities.
Key Points
- Banu will open its first Hong Kong store at Lee Gardens in Causeway Bay in November 2026, with plans to expand to 15-20 outlets citywide .
- The brand's founder Du Zhongbing (杜中兵) views Hong Kong as an international culinary hub and a gateway for Chinese brands to global markets .
- A Hong Kong-exclusive soup base called "Shao Fresh Soup" (邵鮮湯) was developed with chef Shao Delong (邵德龍), featuring shrimp meat, shells, and roe with dried scallops .
- Wu Hongtu (吳鴻圖), President of the Hong Kong Mainland Catering Association, said stable quality output and supply chain management are the biggest challenges for restaurant expansion .
- Chen Juye (陳巨燁), Banu's Hong Kong Regional Head, announced a central kitchen visit for Hong Kong media on October 20 to the facility in Xinxiang, Henan .
Why It Matters
Banu's entry into Hong Kong represents a significant test for mainland Chinese high-end dining brands seeking international recognition. The success or failure of this expansion will likely influence how other mainland restaurant chains approach overseas markets, particularly in regions with sophisticated consumers and intense culinary competition. For Hong Kong diners, the arrival of Banu introduces a new style of premium hotpot that could refresh the local "shabu-shabu" culture with mainland innovations in ingredients and service standards.
Banu's entry into Hong Kong represents a significant test for mainland Chinese high-end dining brands seeking international recognition. The success or failure of this expansion will likely influence how other mainland restaurant chains approach overseas markets, particularly in regions with sophisticated consumers and intense culinary competition. For Hong Kong diners, the arrival of Banu introduces a new style of premium hotpot that could refresh the local "shabu-shabu" culture with mainland innovations in ingredients and service standards.