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The World's First Official Hello Kitty Restaurant to Open in Hong Kong

Instagram had better be ready.
By Shannon Connellan
May 12, 2015
By Shannon Connellan
May 12, 2015

Honestly, how does this not officially exist already? Tokyo's seen its fair share of Hello Kitty pop-up restaurants in the past, but now China's making things permanent with Sanrio's feline monarch. The world's first Hello Kitty dim sum restaurant is about to open in Hong Kong, bringing with it possibly the most Instagrammable menu this side of a Pikachu pop-up.

Set to swing open its adorable doors on June 1, Sanrio's first Hello Kitty restaurant would have presumably opened in Japan, Ms Kitty's birthplace. But restaurant owner Man Kwong told TIME that Hello Kitty was much more popular in Hong Kong. Kwong spent a year negotiating with Sanrio developing each adorable dish — that individually had to be given the thumbs up by Sanrio executives.

So what's going to be filling Instagram feeds and HelloKitty-loving bellies? The menu includes 37squealworthy dim sum items, from Hello Kitty-shaped noodle dishes to shrimp buns, made from all-natural ingredients (Kwong is the founder of a Chinese health magazine, so he's practicing what he preaches).



Just look at these outrageously cute buns (that have 17 steps each to make, including making the beetroot-coloured bow and dotting squid ink for the eyes):


Kitty's first restaurant will open in the traditional Yau Ma Tei neighborhood on the Kowloon peninsula. Though we predicted a garish, cartoon-like interior, Kwongs' chosen a more modern, tasteful approach in theming. The pink-bowed mogul is splashed everywhere, from the teapots and chopstick holders to the restaurant mirrors and window panes — featuring Kitty as the Four Beauties of ancient China.


Even Kitty's taken a modern revamp for the menu and website design, happy to serve her own face in a dumpling steamer, what a champ.


The world's first Hello Kitty restaurant will open on June 1. Charge your phones and book that flight, Kitty fans.


Images: TIME/Man Kwong.

Published on May 12, 2015 by Shannon Connellan
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