Cantonese restaurant

New Richmond Cafe Teleports Visitors to Hong Kong in the 90s

Neon signs hanging above an outdoor patio and images of Hong Kong in the 1990s are all meant to bring a sense of nostalgia to those visiting a new Richmond cafe and restaurant.

The Happy Hong Kong Café, located on Bridgeport Road, just across from Costco Richmond, is a new addition to the city’s foodie map.

Hong Kong-style cafe, also called “cha chaan teng” in Cantonese, is a type of restaurant that originated in Hong Kong and offers Hong Kong and Western fusion cuisines.

Ken Li, owner of Happy Hong Kong Café, said the restaurant aims to remind customers who have lived or been to Hong Kong what it was like in the 1990s.

“There are a lot of immigrants from Hong Kong, young and old, who sometimes miss the food industry environment and atmosphere there, and I want to bring that nostalgia back to them,” Li said, adding that he also hopes to share some of the “Hong Kong environment” with those who have never been there.

“I opened this cafe mainly because I love food, I like to share my cooking practices with others, and I want Hong Kong-style cafe culture to continue.”

Li told the Richmond News that while Hong Kong-style cafes are known for being “cheap and quick-serve” places, they are so much more than that.

“I don’t want people to feel like these types of cafes are just fast food restaurants,” he said.

In fact, they’re best known for being laid-back places where people can hang out and catch up with friends over a meal, Li said.

“Richmond has a huge Asian community, and what I know is that a lot of Asians and Westerners tend to have high standards when it comes to food in this city.”

When asked what prompted him to open a new cafe during the pandemic, Li said opening a cafe in unprecedented times not only showed his passion for food and his own business, but also allowed him to test the waters and see how his restaurant would be. has received.

“You can take time to get used to the way things are, figure out what will work and what won’t, and change and adapt from there.”