A Journey From Guangdong To Australia
Our History
Winnie and Fai came to Australia from Guangdong, China in 1987 and 1989 respectively. Fai had previously worked as an engineer in China, but with limited English skills when he first arrived in Australia, he was unable to continue in his profession.
Beginning a new chapter of life here, Fai started working in Chinese restaurants across NSW and Queensland. Through those experiences, he developed a deep passion for Cantonese cooking and hospitality that would eventually shape the foundation of Hong Kong Restaurant.
Our Restaurant Journey
In 1999, Fai and Winnie took over Hong Kong Restaurant from Fai’s brother. Fai became the restaurant’s head chef while Winnie managed the daily operations. Together, they raised four daughters and one son — many of whom you may still occasionally see helping out around the restaurant on weekends.
Originally located across the road “under the railway bridge”, the restaurant relocated to its current home in 2015 while continuing to serve the same authentic Cantonese flavours and warm family hospitality that guests have loved for decades.
Cantonese Cuisine
Cantonese cuisine originates from Southern China, particularly the Guangdong and Hong Kong region, where the focus is on fresh ingredients and natural flavours with minimal seasoning.
Many of the dishes and words people know today — including yum cha, dim sum, and gow gee — all come from Cantonese culture. Our cooking continues to honour those traditions through techniques such as wok stir-frying and steaming.
