Tai Wing Wah Restaurant (大榮華酒樓)

From its humble beginning at a corner of Yuen Long in 1950, Hong Kong Wing Wah Cake Shop has now developed into a group of restaurants and cake shops with over 50 outlets scattered all around Hong Kong. “Wing Wah” has all along upheld the tradition of using high quality ingredients and kept abreast with time.

In the 1960s’, Hong Kong Wing Wah Cake Shop focused its development in cake manufacturing business and reorganized into a limited company. Manufacturing plant was set up in Hong Kong with the introduction of various kinds of automated production equipment to upgrade product quality. In the 1970s’, Wing Wah opened its own retail outlets at different locations of Hong Kong Island, Kowloon and the New Territories to actively expand it business. Apart from the domestic market, it also started to open up the international market by selling Moon Cakes to over 100 major cities in Mainland China, the United Kingdom, the United States, Canada, Australia, New Zealand and other Southeast Asian countries. In the 1980s’, Wing Wah began to focus on the China market. Until now, Wing Wah moon cakes have reached as far as Inner Mongolia and Harbin. In late 90s’, Wing Wah was the first Chinese cake shop to open up retail branches at the Hong Kong International Airport. Based in Hong Kong but with a global vision, “Wing Wah” aims to promote tea and cakes with Chinese and Hong Kong characteristics to the whole world. Our motto is – top quality to ensure customers "buy with peace of mind and eat with assurance".

Wing Wah Restaurant is still one of the important businesses of the Group. Our gourmet chef Mr. LEUNG Man-to is the person-in-charge of the three restaurants located in Yuen Long, Kowloon Bay and Wanchai. The restaurants targets at traditional “seasonal” dishes, creating a new trend of dining culture.