How Hong Kong’s old businesses are adapting to new times

In the second part of a two-part series on Hong Kong's economic evolution, Ambrose Li and Wynna Wong reveal how three established businesses have revitalized their brands and restructured their operations. While the first part introduced Lin Heung Lau, a century-old restaurant, this installment delves into two other enterprises: On Kee Dry Seafood and a traditional transport operator.

During the World Cup, Lin Heung Lau extended its operating hours to cater to younger demographics, who typically preferred sports bars over traditional dim sum restaurants. Chairman Rocky Wong Hei-yan, a nightlife industry veteran, emphasized the importance of brand-building and finding new avenues to attract customers, rather than solely focusing on profits.

The restaurant introduced dim sum raves, featuring electronic music and tea-infused cocktails, which attracted a younger crowd and generated significant publicity without costing millions in conventional advertising.

On Kee Dry Seafood, a family-owned business founded in the 1930s, has adapted by offering ready-to-eat abalone snacks, catering to the busy lifestyles of Hongkongers. The company has also expanded its product range to include frozen, pre-cooked seafood, soups, and desserts. This diversification has proven popular with younger consumers, who appreciate the convenience and affordability of these ready-to-eat options.

Meanwhile, a traditional transport operator in Hong Kong has embraced artificial intelligence and modernized its back-end systems to improve efficiency and customer service. The company recognizes that transformation requires a tailored approach, emphasizing the importance of preserving core values and experiences while embracing innovation to remain relevant in a rapidly changing market.