Heichinrou Hong Kong

Heichinrou Hong Kong is the Hong Kong arm of the Heichinrou brand, separate from Heichinrou though historically represented in both markets by Yasuhiro Hayashi. The Hong Kong business was established in 1988 and first opened Heichinrou Seafood Restaurant in Tsim Sha Tsui before launching Metropol Restaurant in 1990 at United Centre in Admiralty, a dim sum and banquet focused venue that seated over 100 tables, the largest capacity among its Hong Kong outlets. In subsequent years, Heichinrou Hong Kong expanded with branches in Causeway Bay, Diamond Hill, Kwun Tong, and Central.

Chief Chef

Lai Wai-Hung 2003-2017

The Metropol Restaurant is scheduled to close on September 27, 2025, after 35 years of operation.
In 1998–1999, it won the Urban Council Restaurant Hygiene Competition Large Chinese Restaurant Group||Champion and in 2009, the Yasuhiro Hayashi awarded “Promotion and development of Cantonese cuisine contributor” award by the first China Canton Cuisine Summit, organized by China National Tourism Administration and Guangdong Government for long history of promoting Cantonese cuisine by building reputation and trust in health and safety, as an individual.||