This HK Restaurant is Now Being Run by its Founder’s Grandchildren
What makes food so delicious? For some, it’s a balanced palate of vibrant and unique flavors. For others, it’s nostalgia: the love of food that brings back warmth and memories. For Pak Loh Chiu Chow, the iconic family-run Hong Kong restaurant, it’s both.
Known for its nostalgic and creative take on Chiu Chow cuisine, Pak Loh Chiu Chow has been in operation for nearly sixty years now. It was founded in 1967 by sailor-cum-entrepreneur Pui Sai Hung, who later passed it down to his eldest son, Pui Jun Kuen, also known as Dai Siu.
While the restaurant's main branch had originally shut its doors in 2024, it has recently been revived and has since reopened to carry on its legacy at Hysan Avenue. “The landlord of the original site reached out to us, the third-generation heirs, about taking up the space again,” shared Joanne Pui, daughter of Dai Siu, and granddaughter of Pui Sai Hung. “Although we all had different career aspirations, [we decided to take on the opportunity] because we are all closely connected with the restaurant; it has great sentimental value to us.”
As Hong Kongers will know, Pak Loh Chiu Chow brings an innovative take to Chiu Chow cuisine, a type of fare from the Chiushan region in the Eastern part of Guangdong, China. Because Chiushan is close to the coastline, Chiu Chow cuisine is rich in seafood. They also serve a unique delicacy made from lion-head goose, a species of bird found in China.
“Chiu Chow cuisine is also renowned for their distinctive use of pickled ingredients as condiments and the vast variety of different sauces that pair with specific dishes,” shares Joanne. “Signature dishes include Steamed Lobster served with Tangerine Jam, Braised Chicken with Pu-ning Soybean sauce and Soy Goose served with Garlic Vinegar sauce.”
According to Joanne, Chiu Chow cuisine is deeply embedded into the city’s culinary culture. The cuisine was first introduced to Hong Kong by immigrants from Chiushan who popularized it through roadside food stalls called “da-laang.” However, during the city’s economic boom in the 60s and 70s, high-end Chiu Chow restaurants rose to prominence, alongside wealthy Hong Kongers such as Lim Por Yen, Li Ka Shing, and Chua Lam, all of whom share Chiu Chow ancestry.
“It's become an indispensable taste memory for many Hongkongers growing up,” Joanne explained.
Joanne reminisces about her memories of the restaurant growing up, noting that her grandfather, who laid the foundations for the business, was a very hardworking man. “Since childhood, we remember seeing our grandfather sitting at his usual table at the restaurant every day, watching over all the operations, even after he retired,” she recalled.
When the restaurant was passed down to Dai Siu, Pak Loh Chiu Chow began infusing more creativity into their otherwise traditional menu. “Dai Siu was a charismatic man who loved food and socializing,” Joanne smiled. “Under his management, the restaurant received recognition from the Michelin Guide from 2016 until 2021 [the year Dai Siu passed away].”
Today, Joanne works with other members of her family to keep the names of their forefathers alive. Of course, that’s not to say that working with family has been easy. Even the closest relationships are tested in a professional setting.
“We each have a different role in the business,” shared Joanne. “But one of the major challenges working in a family business, especially when it involves working in a cross-generational context, was the communication barrier and the very different perspectives [that each person has in running a] restaurant.”
Fortunately, the Pui family has found that their shared vision and the ability to compromise work well during conflict resolution. Working alongside long-term staff members who have been with them for years has also been helpful.
“We greatly value their wisdom and experience, treating them as extended family. Their input is always taken into consideration in our decision-making process,” Joanne shared.
In 2025, customers can revisit Pak Loh Chiu Chow on Hysan Avenue for a taste of familiar but unique dining. There are reinvigorated favorites such as Dai Siu’s Smoked Eel, now made with French (instead of Dutch) eel and prepared with black pepper and olive oil. There is also a fusion Chiu Chow-Style Braised Fish Maw and Seafood in Soup inspired by the Thai heritage of Dai Siu’s wife. The new restaurant also proudly presents a Braised Giant Grouper with Pepper in a Pot dish that enhances the fish’s flavors with aged wine, garlic shallots, ginger, and scallions.
“With our restaurant's long history, many of our customers who used to visit with their parents are now bringing their own children back to dine with us,” Joanne shared enthusiastically. “It brings us immense joy when we see this tradition pass down to the next generation and hope this will continue when our restaurant is passed down to our children.”
Location: Pak Loh Chiu Chow Restaurant, G/F, 23-25 Hysan Avenue, Causeway Bay
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