The Quiet Farewell of a Mong Kok Culinary Landmark

In the heart of Hong Kong’s bustling Mong Kok district, a beloved culinary institution has silently closed its doors, marking the end of an era for local food lovers. Treasure City Hot Pot Seafood Restaurant, a neighborhood staple for over two decades, has bid farewell to its Playing Field Road location, leaving behind a trail of memories and nostalgia.

The restaurant’s closure came without fanfare, first noticed by the community through a poignant Facebook post on August 4. A simple sign outside the now-shuttered establishment read, “Thank you for your patronage,” gently directing loyal customers to the group’s remaining Winter Steam Pot Restaurant on Tong Mi Road.

Established in 2005, Treasure City was more than just a restaurant—it was a local institution that captured the essence of Hong Kong’s vibrant dining culture. Known for its retro decor and wallet-friendly prices, the hot pot spot had become a cherished destination for food enthusiasts and neighborhood regulars alike. Its signature dishes, including hand-sliced Chaoshan beef and a rich bone broth that drew consistent praise, made it a go-to spot for those seeking an authentic and affordable dining experience.

The restaurant’s closure resonated deeply with long-time patrons who shared personal stories online. One nostalgic customer recalled buying lunch there after basketball games, remembering the long takeaway queues that were a testament to the restaurant’s popularity. Another reflected on the broader challenges facing Hong Kong’s dining scene, noting that even well-established restaurants are struggling to survive in the current economic landscape.

Netizens mourned not just the loss of a restaurant, but the erosion of a community gathering place. Comments painted a picture of a beloved local landmark that had weathered challenges, including the COVID-19 pandemic, only to ultimately succumb to mounting economic pressures. “Another one gone,” one user lamented, capturing the collective sense of loss felt by many.

Treasure City’s menu was a love letter to traditional hot pot cuisine. Diners could enjoy delicacies like tender beef shank, marbled beef brisket fat, and carefully sliced beef, all served in a broth that had become legendary among local food enthusiasts. The Wong Tai Sin location remains the group’s sole surviving restaurant, marking a bittersweet transition for the Fulum Group.

The closure speaks to a larger narrative of change in Hong Kong’s culinary landscape. Small, family-run establishments that once formed the backbone of neighborhood dining are finding it increasingly challenging to maintain their footing. Rising costs, changing consumer habits, and economic uncertainties have created a difficult environment for long-standing restaurants.

For many residents, Treasure City was more than just a place to eat. It was a repository of memories, a backdrop to countless conversations, and a constant in a rapidly changing urban environment. Its disappearance represents more than the loss of a single restaurant—it symbolizes the gradual transformation of a community’s social fabric.

As the last echoes of sizzling hot pot fade from its Playing Field Road location, Treasure City leaves behind a legacy of flavor, community, and resilience. The restaurant’s 20-year journey serves as a poignant reminder of the stories that can be told through food, and the deep connections that can form around a shared dining experience.