Lianxiangju takes over former Beijing Building premises in Mong Kok! Monthly rent slashed by 27% – snap up prime commercial district space!

I. Expansion Details: Securing Prime Mong Kok Location, Taking Over Vacant Premises After Over One Year

Lian Xiang Ju's new premises occupy a large upstairs unit on Sai Yeung Choi Street South, Mong Kok. The previous tenant was the Chinese restaurant Beijing Lao Jia. From 2021 to May 2023, the monthly rent stood at HK$120,000, subsequently rising to a peak of HK$140,000 upon renewal; Beijing Old Home ceased operations in April 2024, leaving the premises vacant for over a year.

Lian Xiang Catering Group ultimately secured the premises for a new branch at a monthly rent of HK$102,000 – representing a reduction of approximately 27% from the peak HK$140,000 and a decrease from the previous HK$120,000. This low-cost entry into Mong Kok's prime location stands as the core highlight of this expansion.

II. Brand Heritage: Centuries of Tradition and the Path to Revival

Lian Xiang Lou was established in 1927, originally situated on Queen's Road Central in Central. It relocated to Wellington Street in the mid-1990s. The brand is renowned for its ‘hand-pushed dim sum carts,’ maintaining traditional practices such as brewing tea in teapots and the self-service dim sum card system. It specialises in handmade, freshly prepared dim sum and nostalgic Cantonese cuisine, preserving the authentic flavour of old-style teahouses, which has endeared it to both locals and tourists.

Having temporarily closed during the pandemic, Lian Xiang Lou reopened at its original Central location last year before expanding into Tsim Sha Tsui. The recent addition of a Mong Kok branch signifies the brand's steady recovery and the gradual formation of a multi-location presence across core commercial districts.

III. Market Analysis: Commercial Opportunities Behind Rent Reductions

Lian Xiang Lou's low-cost entry into Mong Kok is not an isolated case but reflects broader adjustments in Hong Kong's prime commercial district rents. Previous market fluctuations caused operational difficulties for some catering businesses, prolonging vacancy periods for large-scale restaurant premises in core areas. Landlords have predominantly reduced rents to attract tenants and revitalise resources, creating low-cost expansion opportunities for quality brands like Lian Xiang Lou.

From a brand development perspective, Lian Xiang Ju's timing in entering Mong Kok precisely captures a market window. As a traditional core district in Hong Kong, Mong Kok boasts substantial footfall and robust catering demand, aligning perfectly with the brand's positioning. Securing a prime location at a reduced rate not only lowers operational costs but also leverages the district's traffic to expand its influence. For Mong Kok itself, the arrival of this century-old establishment enriches its commercial mix and injects new vitality.