Hong Kong Lures Muslim Tourists with Halal Menus

In an effort to attract more visitors from South Asia, Southeast Asia, and the Middle East, the Hong Kong government is actively promoting halal-certified dining. However, despite these initiatives, many restaurants investing in halal offerings report they have yet to see significant returns.

At Chinesology, a contemporary Chinese restaurant in Hong Kong, culinary director Saito Chau has reimagined classic char siu—typically made with pork—using premium Wagyu beef and a proprietary halal glaze that substitutes the traditional rose cooking wine. For Chau, this innovation isn’t merely culinary experimentation; it’s a bridge for cultural exchange.

The inspiration came during his January trip to Dubai, where he observed Muslim diners unable to enjoy quintessential Chinese dishes like char siu due to pork’s non-halal status.

“I wanted Muslim friends to experience the sweet-savory magic of this dish,” Chau explains. “Food is culture, and everyone should taste ours.”

The Complex Path to Halal Certification

Because Chinesology continues serving pork, obtaining halal certification required extensive kitchen overhauls:

• A deep-cleaning of all cooking areas

• Designated separate zones for halal preparation

• New refrigerators, utensils, and cleaning tools exclusively for halal use

• Meticulous ingredient segregation, down to sauces and spices

The restaurant now collaborates with halal-certified farms and distributors, maintaining rigorous records for traceability. It has also diversified suppliers to prevent shortages without compromising standards.

Today, Chinesology boasts 20 halal Chinese dishes, including a 6-course halal lunch and 8-course halal dinner tasting menu. In November, it became Hong Kong’s first upscale Chinese restaurant certified by the Islamic Community Fund of Hong Kong, joining nearly 200 other halal eateries citywide.

Government Backing for Muslim-Friendly Tourism

This shift aligns with the Hong Kong Tourism Board (HKTB)’s strategy to position the city as a Muslim-friendly destination. Chief Executive John Lee Ka-chiu emphasized this commitment during a recent visit to a Tsim Sha Tsui hotel, where he greeted an Indonesian tourist:

“We’re making Hong Kong welcoming for Muslim visitors—your respect matters here.”

Becky Ip, HKTB’s deputy executive director, notes the initiative targets the growing spending power of Muslim travelers.

Restaurant Experiences: From Smooth to Struggling

Certification hurdles vary:

• Kimchi Korean Fusion, Hong Kong’s first halal Korean restaurant (opened 2021), had an easier transition thanks to owner Mustafa Temir’s existing halal Turkish kebab business.
  “We knew the suppliers,” Temir says. “Now Muslims try Korean food here for the first time—we’ve thanked by guests from Malaysia, Singapore, even China.”

• Basmati Taste of India owner Prem Bahadur Thapa sought certification to reassure Muslim diners.
  “Hong Kong’s pork-heavy image deterred them,” he admits. Though revenue hasn’t risen, he values the inclusivity.

• Flaming Frango, a halal Portuguese gastropub in Central, expanded beyond peri-peri chicken to halal burgers, pasta, and fajitas a decade ago. Owner Vinay Kapoor remains optimistic:
  “With government promotion, Muslim tourist numbers may grow.”

The Long-Term Vision

Chaster Tong of Islam Food (a 40-year Kowloon City staple) stresses that impact isn’t immediate but crucial for visibility:
“Before, Muslim tourists doubted local snacks like egg waffles—was the oil pork-free? Now they know real halal options exist.”

For Tong, halal transcends rules: “It’s about purity—good for the body and faith.”