About LH GROUP

Group Background

The history of our Group dates back to the 1980s when our predecessor Chinese restaurants were opened in different parts of Hong Kong namely “Pavilion Restaurant”, “Harvest Restaurant” and “Amoy Restaurant”. With the industry experience obtained whilst operating these predecessors, our Group operated our first restaurant under the brand “Lucky House” at Waterloo Road, Hong Kong in 1986. “Lucky House” positioned itself as a boutique restaurant offering Cantonese style dimsum delicacies and seafood, setting itself apart from traditional mainstream Cantonese restaurants with its sophistication and artistry, and received numerous awards over the years. The “Lucky House” chain took off and expanded quickly in the 1980s, with its geographical footprints covering more than 20 locations all around Hong Kong, including, Causeway Bay, Wanchai, Sheung Wan, Fortress Hill, Quarry Bay, Taikoo, Stanley, Yau Ma Tei, Mongkok, Tsim Sha Tsui, Cheung Sha Wan, Tai Kok Tsui, Lam Tin, Wong Tai Sin, Sha Tin, Tuen Mun, Tin Shui Wai, Kwai Chung and Kwai Tsing.  
In 2007, under the leadership of Mr. Wong Kit Lung Simon, our Group introduced “The Banqueting House” brand, a high end wedding banquet services brand which integrated sophisticated Cantonese dining with thoughtful hotel-grade services. During the same period, our Group created our own brands, including “Peace Cuisine” offering Shanghai, Beijing and Sichuan style cuisine and “China Hall” offering retro Cantonese style dimsum delicacies.   In 2008, our Group established subsidiary, Kabushikigaisha Limited, paving the way for the diversification and internationalization of our cuisine offering. In 2010, our Group opened its first Japanese restaurant under the“Mou Mou Club” brand which specializes in shabu-shabu and sukiyaki beef all-you-can-eat shabu shabu. Since 2010, our group has secured franchising agreements to bring brands that are popular in their places of origin and worldwide into Hong Kong, namely the yakiniku specialist brand “Gyu-Kaku”, shabu-shabu specialist brand “On-Yasai” and chicken galbi specialist brand “Yoogane”. While leveraging our rich history and established expertise in Chinese cuisine, our Group continuously adapts to the culinary tastes of our customers and sets culinary trends through a spirit of innovation.

Corporate Social Responsibility


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Social Service
We are committed in engaging in numerous voluntary works and social service activities as well as cooperating with non-governmental organisations (“NGOs”) to help the young and the underprivileged.
● Supporting “Future Stars” programme and “Upward Mobility Scholarship” launched by the Commission on Poverty for less privileged youths
● Launching suspended meal coupon scheme at our restaurant in Tin Shui Wai and distributing over 92,000 suspended meals to the underprivileged up to 31 January 2016
● Distributing Festival products through Hong Kong Church Network for the Poor and Suicide Prevention Services to those in need.
● Cooperating with Salvation Army to offer free tutorials to children in need
● Cooperating with Children’s Home in an event where children from Children’s House could play bowling and enjoy free meal at our “Gyu-Kaku ” restaurants

Environmental Matters
We are committed to environmental protection and conservation and we have been undertaking various initiatives in this respect, including:
Food waste reduction: “Mou Mou Club”cooperating with various organisations restaurants to encourage behavioral changes engender respects for precious food and donate to the relevant organisation to support environmental conservation; “The Banqueting House ” cooperating with Table for Two to introduce a six-course menu for wedding banquets in order to reduce food waste; “The Banqueting House ”collaborating with various NGOs such as “Food Angel” and “Foodlink Foundation” to collect the unconsumed food.
Energy Saving:  Cooperating with an energy supplier to develop cooking equipment with higher efficiency and using such equipment including “Super Gas Food Steamer” and “High Efficient Gas Steam Cabinet”; installing LED light in our restaurants to improve electrical efficiency; Setting up incentive scheme to encourage our staff of our Chinese cuisine restaurants to save water, electricity and town gas.
Recycling:  Collecting used oil from our restaurants to reduce kitchen waste
Conservation: “The Banqueting House” introducing ocean-friendly menus with sustainable seafood and without shark fins in response to the “No Shark Fin” policy of WWF-Hong Kong; Participating in the “Green LUCK Banquet” programme organised by Green Monday and introduced a vegetarian banquet menu.