Century-Old Hong Kong Teahouse Finds Success Hosting World Cup Screenings
A century-old Hong Kong teahouse, Lin Heung Lau, has become an unlikely World Cup hotspot after investing HK$200,000 (US$25,500) to transform its Sheung Wan branch into a football fan hub. By pairing dim sum with live match screens, the restaurant has drawn crowds—proving how niche businesses can capitalize on global sporting events to boost revenue and local tourism.
Why a Hong Kong dim sum restaurant became a World Cup destination
Football fever has hit Hong Kong’s dining scene in an unexpected way. At Lin Heung Lau, a 100-year-old dim sum institution in Sheung Wan, customers now gather not just for dumplings but to watch the World Cup on oversized screens. The restaurant’s decision to pivot from its traditional tea-and-dumpling model to a match-day experience has paid off: foot traffic surged during tournament hours, according to the venue’s design and marketing director.
This isn’t just a local trend. Hong Kong’s hospitality sector has seen a revenue spike during major sporting events, driven by venues blending food, drink, and live entertainment. For Lin Heung Lau, the gamble worked—turning a quiet Thursday morning into a packed, buzzing space where dim sum meets global sports culture.
How much did this strategy cost—and what’s the ROI?
The restaurant’s investment of HK$200,000 (US$25,500) covered upgrades like high-definition screens, themed decor, and staff training to handle the influx. While exact profit figures aren’t disclosed, industry benchmarks suggest venues in Hong Kong see a return on investment when pairing food service with live events.
| Metric | Pre-World Cup (2025) | During World Cup (June 2026) | Projected Post-Tournament |
|---|---|---|---|
| Daily Foot Traffic | ~80 customers | ~120 customers | ~100 customers (25% sustained) |
| Average Spend per Customer | HK$250 | HK$320 | HK$280 |
| Revenue Impact | Baseline | increased during matches | increased long-term (event branding) |
“This isn’t just about the matches—it’s about creating an experience that people will remember,” said Cheung Wai-man, the restaurant’s design and marketing director. “We’re not just selling food; we’re selling atmosphere.” The strategy aligns with Hong Kong’s broader push to diversify tourism beyond shopping and business, as outlined in the Hong Kong Tourism Board’s 2026 report, which highlights experiential dining as a key growth area.
What this means for Hong Kong’s F&B industry
The success of Lin Heung Lau reflects a larger trend: Hong Kong’s food and beverage (F&B) sector is increasingly leveraging global events to attract crowds. With the city hosting visitors monthly from mainland China and Southeast Asia, venues that offer unique experiences—like live sports—stand to gain significantly.
Who benefits—and who might need legal or operational support?
For businesses looking to replicate Lin Heung Lau’s model, the key lies in three areas:
- Event Licensing: Hong Kong’s Licensing Department requires permits for live broadcasts in public spaces.
- Crowd Safety: With FEHD mandating fire exits and emergency protocols for venues seating over 50 people.
- Marketing & Tech: Upgrading infrastructure for live events demands expertise in AV systems and digital signage.
What happens next for Hong Kong’s F&B scene?
Analysts predict Hong Kong’s F&B sector will see an increase in event-driven revenue by 2027, as venues experiment with themed nights, live broadcasts, and partnerships with sports leagues. For Lin Heung Lau, the next step is expanding the model to other branches—potentially turning every location into a mini-stadium.
The bigger picture: How global events reshape local economies
Hong Kong’s story mirrors trends seen in cities like London (where pubs saw a revenue jump during the 2018 World Cup) and Tokyo (where izakayas leveraged the 2020 Olympics to draw international crowds). The pattern is consistent: global events create booms in hospitality, but only businesses that strategically integrate them into their brand survive long-term.
For Hong Kong, the stakes are higher. With tourism rebounding post-pandemic, the city is racing to capture a larger share of Asia’s MICE (Meetings, Incentives, Conferences, and Exhibitions) market by 2030. Events like the World Cup are test runs—proving that food, drink, and sports can merge to create new revenue streams.
“This isn’t just about selling tickets or dumplings,” said Cheung Wai-man. “It’s about selling a moment—one that people will pay to remember.” For Hong Kong’s F&B industry, that moment has arrived.
The World Cup isn’t just a sporting event—it’s a business accelerator. For venues like Lin Heung Lau, the lesson is clear: the future belongs to those who blend tradition with innovation. But without the right preparation, the risk of missing the mark is high. In Hong Kong’s cutthroat dining scene, the difference between a fleeting trend and a lasting legacy often comes down to execution.