In a shocking development, the iconic Hai Wong Congee Shop has announced its decision to cease all operations, effective immediately as of May 7, 2025. The closure marks the end of an era for the restaurant chain, which has been a staple in Hong Kong's culinary scene for over three decades.
Founded in 1992, Hai Wong Congee Shop was recognized as the first congee chain in Hong Kong, offering a variety of traditional Cantonese congee dishes and innovative snacks. At its peak, the chain boasted more than 30 branches across the city. However, in recent years, the company has faced increasing challenges, including a deteriorating business environment and financial difficulties.
In a letter sent to all employees, Hai Wong International Limited, the parent company of Hai Wong Congee Shop, cited these financial struggles as the primary reason for the closure. The letter stated, "Due to the deteriorating business environment and financial situation, management has decided to cease all operations and close all stores and offices on the same day." This abrupt decision has left many employees in a state of uncertainty.
The company will proceed with liquidation through a creditors' voluntary winding up process. Employees have been informed that they can claim outstanding wages, severance pay, accumulated leave, and dismissal compensation. They are also encouraged to consult the Labour Department regarding their legal rights. The letter reassured employees that details regarding their claims would be communicated as soon as possible.
Recent reports indicate that Hai Wong Congee Shop's Wan Chai branch was already in arrears of rent for three months before the closure announcement, leading to legal action from the landlord. This incident was part of a larger trend in the food and beverage industry in Hong Kong, where several restaurants have been forced to shut down due to economic pressures.
As the news of the closure spread, many patrons expressed their sadness over the loss of a beloved dining option. The restaurant was known not only for its congee but also for its seasonal specialties and innovative dishes. The abrupt end of operations has left a significant void in the local dining scene.
Employees, some of whom have dedicated years to the company, are now facing the daunting task of seeking new employment in a challenging job market. The letter from management concluded with a note of gratitude: "We sincerely thank you for all your contributions to the company and wish you all the best in your future endeavors." This acknowledgment, while appreciated, does little to alleviate the anxiety surrounding job loss.
In the wake of this closure, the Labour Department has urged affected employees to seek assistance and guidance. The department has resources available for those who may need help navigating the claims process or finding new job opportunities.
The closure of Hai Wong Congee Shop is emblematic of the broader struggles facing the restaurant industry in Hong Kong. With rising operational costs, a competitive market, and changing consumer preferences, many establishments are finding it increasingly difficult to stay afloat. The ongoing economic challenges have forced businesses to adapt or face closure.
As the dust settles from this unexpected closure, the community reflects on the impact of Hai Wong Congee Shop's departure. For many, it was more than just a place to eat; it was a gathering spot for families and friends, a place where memories were made over bowls of warm congee.
Looking ahead, the future of the restaurant landscape in Hong Kong remains uncertain. While some establishments continue to thrive, the trend of closures raises concerns about the sustainability of the industry. The loss of Hai Wong Congee Shop serves as a reminder of the fragility of small businesses in the face of economic adversity.
In conclusion, the closure of Hai Wong Congee Shop is a significant event for both employees and patrons alike. As the city mourns the loss of this culinary landmark, the focus now shifts to supporting those affected and finding ways to revitalize the local dining scene.
