Hong Kong Edition

Hong Kong Restaurateurs Fight to Survive Amid Wave of Closures

Appetite for destruction: Hong Kongers punish restaurants that don’t provide value for money.
Photographer: Paul Yeung/Bloomberg

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By Richard Frost, Mary Hui, Katia Dmitrieva, and Filipe Pacheco

June 12, 2025 at 6:17 AM UTC

In this week’s Hong Kong Edition, we speak to restaurant owners about how to succeed in a challenging environment, look at why China’s leaders are so worried about the word “involution,” talk to Samsen co-founder Adam Cliff about his expansion plans, and review a new Japanese restaurant on Caine Road.

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