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How it all began
Besides Indian food, it is Asian cuisine that intrigues Chef Sanjeev Kapoor the most. Hong Kong, as an urban province, is the melting pot of Asian cuisine at its best. While on one of his trips to this side of the world, he realised that good food here is not just confined to the fine dining places. It is the roadside eateries that stir-up all the magic, resulting in amazing gastronomic experiences. Fresh ingredients, flavours, simple cooking techniques yet producing delightful dishes and the entire vibe made an impact so strong on his palate and mind, that he was adamant to bring all of it together under one roof in his restaurant. Also, he never wanted to go mainstream and choose a name that was obvious depicting the type of cuisine it was serving. Hence, the name Hong Kong, inspired by his travel, and aptly describing this very modern eatery serving a delightful mélange of Asian cuisine. With the first Hong Kong launched in 2014 in Thane, India, today there are around 10 outlets (operational and upcoming) spread pan India and abroad.

The food
Just as Hong Kong with a renowned food culture, which is drenched in the myriad flavours of Asian cuisine, you can experience all the vibrant flavours in the restaurant as well – from familiar Chinese dishes and tantalising flavours of Malaysian street food to the understated Japanese culinaria. Not to forget, bringing in the Indo-Chinese essence best suited and liked by the Indian masses. As Happy-Lee rightly says, “Come fall in love and live ‘Happy-Lee’ ever after!”

The menu philosophy is based on the principle of creating legendary and unique Oriental dishes with freshest of ingredients in the most nutritious ways. Think: food prepared with natural flavours and colours and no usage of MSG. In fact, the dim sums here are also made in the most traditional way with authentic wheat and potato starch (instead of refined flour) steamed in cane baskets. And one must not confuse the wide vegetarian and non-vegetarian variety available with its derivatives, momos, which are of Tibetan origin. Also, the customary Jasmine Tea and the unique street-style Charcoal Grills served on live coals right on the table by the experienced chefs, aims at taking the entire experience, a notch higher. In addition to these, the team is constantly researching and developing new dishes that get added to the menu every two months. So, there’s something new for you each time you visit. “Created special-Lee for you!”

An extensive choice of comforting soups – from a Manchow and Lemon and Coriander to the local Thukpa and Tom Yum, popular wontons, spring rolls and dim sums – Vietnamese Rice Paper Rolls, Asian Herb Bao and Chicken Sui Mai to name a few, special live grills – must try’s include Yakitori Baby Potatoes, Malaysian Chicken Satay, Curried Grilled Prawns, plethora of vegetarian, non-vegetarian starters – Thread Paneer, Honey Chilli Lotus Stem, Black Bean Chicken, Mongolian Lamb, Wasabi Prawns, etc., gravies, noodles and rice – our favourites include Stir-fried Asian Greens, Stone Pot Chicken, Fish Chilli Ginger, Burnt Garlic Noodles and 4 Treasure Fried Rice and regional favourites like Thai Curries, Laksa, etc. will definitely put you in a fix. What to try, what to miss! Not to forget, the fun desserts like Bull’s Eye, Orange Honey Daarsan, Thap Thim Krop, etc., added to it! All this and more in a young and funky ambience with warm and friendly hospitality. Time for “The Happy-Lee Challenge – You can start but he bets you can’t finish!”

Besides this, Hong Kong also hosts major festivals, national/international days with special menus/complimentary desserts for the guests and The Big Happy-Lee Meal – an exclusive unlimited menu with exciting options served during your working lunch hours, making it all the more exciting! And if you ain’t full with that, you gotta be a sumo!

That’s not all! We’ve got super offers on take-aways and home deliveries through digital platforms, loyalty points from EasyRewardz and free Wi-Fi for all Social Media fanatics. You can even host your birthday/anniversary celebrations, kitty parties and corporate meetings here. Make sure to ask your ever-smiling server for more details.

“You can leave Hong Kong, but it will never leave you.” You’ll surely know why once you visit!

Chef

Sanjeev Kapoor

Awarded the Padma Shri 2017 by the President, Chef Sanjeev Kapoor is ranked 73rd in the Forbes list of top 100 Indian celebrities. He has cooked for many dignitaries, including the Honourable Prime Minister Shri Narendra Modi and is on board of Singapore Airlines International Culinary panel.

Sanjeev Kapoor’s legendary skills and passion as a master chef have found expression in his many restaurants. Each one bears his stamp of excellence. With his company Sanjeev Kapoor Restaurants, he is making Indian food accessible around the globe.

Other achievements include owning a channel ‘FoodFood’ and website ‘sanjeevkapoor.com’ dedicated to food, publishing cookbooks, partnering a company ‘Wonderchef’ for selling quality kitchen gadgets and serving as a brand ambassador for many commercial products. He also has a major presence in the digital and social media space and in the FMCG sector in the form of food products.

Chef

Sanjeev Kapoor

Awarded the Padmaa Shri 2017 by the President, Chef Sanjeev Kapoor is ranked 73rd in the Forbes list of top 100 Indian celebrities. He has cooked for many dignitaries, including the Honourable Prime Minister Shri Narendra Modi and is on board of Singapore Airlines International Culinary panel.

Sanjeev Kapoor’s legendary skills and passion as a master chef have found expression in his many restaurants. Each one bears his stamp of excellence. With his company Sanjeev Kapoor Restaurants, he is making Indian food accessible around the globe.

Other achievements include owning a channel ‘FoodFood’ and website ‘sanjeevkapoor.com’ dedicated to food, publishing cookbooks, partnering a company ‘Wonderchef’ for selling quality kitchen gadgets and serving as a brand ambassador for many commercial products. He also has a major presence in the digital and social media space and in the FMCG sector in the form of food products.