Banu Hotpot First Hong Kong Restaurant Opening 2026 at Hysan Place

Banu Hotpot First Hong Kong Restaurant Opening 2026 is set for mid November at Hysan Place in Causeway Bay. Banu Hotpot, China's leading premium hotpot brand, announced the plan at a press conference at The Park Lane Hong Kong on October 13. The opening marks the brand's first expansion beyond mainland China after 25 years of development.

Banu Hotpot First Hong Kong Restaurant Opening 2026 Starts Global Push

Founder Du Zhongbing spoke under the theme High Quality Is the Answer. He said that if Banu can establish a firm foothold in Hong Kong, it will show the brand can expand internationally. He described the city as an international culinary capital and a gateway for Chinese brands. Its mature and competitive dining sector will test the brand's approach to premium hotpot.

Du founded Banu 25 years ago with a simple goal. He wanted to make hotpot that his wife and family could enjoy with confidence. The brand plans to open 15 to 20 restaurants in Hong Kong over time. It hopes to introduce more local diners to premium Chinese hotpot and later enter wider international markets.

Strong Growth Behind the Expansion

Banu now operates nearly 240 restaurants across mainland China. Revenue reached RMB2,846.4 million in 2025, up 23.4% year on year. Frost and Sullivan ranked it first in China's premium hotpot market by revenue in 2025, with a 3.6% share. Reported net profit rose 67.5% in 2025, while same store sales grew 4.8%.

Restaurant operating profit margin improved from 21.3% in 2023 to 24.9% in 2025. Table turnover rose from 3.1 times per day to 3.6 times per day over the same period. Adjusted profit reached RMB316.8 million in 2025.

Signature Dishes and Hong Kong Exclusives

Banu Classic Beef Tripe is one of the brand's flagship offerings. It uses a papain based technique for a tender yet crisp texture. The Wild Mushroom Soup Base is freshly simmered in each restaurant every day.

Chef Ronald Shao introduced Shao Xian Soup Base, a Hong Kong exclusive broth co developed with Banu. It is made by simmering shrimp meat, shrimp shells and shrimp paste, with dried scallops for umami. Pumpkin oil gives it a golden colour. Other exclusive dishes were unveiled, and the restaurant will have a new store design concept.

Industry Voices and Next Steps

Ng Hung-to of the Hong Kong Mainland F&B Connection Association called the entry a practical test of the brand's premium dining model. He said the greatest challenge is consistent quality and a reliable supply chain over the long term. He noted high rents, labour costs and cross border supply chains as hurdles. He also hoped Banu would bring fresh ideas to Hong Kong's hotpot culture.

Hong Kong regional head Frank Chen announced a media visit to the central kitchen in Xinxiang, Henan Province on October 20. The tour will cover ingredient processing, quality management and cold chain distribution. Readers can find more details on the official Banu Hotpot website.

For more updates from the industry, read the latest restaurant news on Hospitality Career Profile. Stay tuned for more announcements on openings, expansion plans and dining trends across the hospitality sector.