How the coronavirus has impacted Hong Kong’s restaurants

The coronavirus situation has been developing rapidly in Hong Kong. Taking the safety of customers into consideration, some restaurants have decided to suspend their operations.

As the number of people infected keeps rising in Hong Kong, there is a fear of community outbreak. People are being encouraged to stay indoors.

To ensure customers’ confidence, many restaurants and bars have taken additional precautionary measures, such as instructing staff to wear face masks, regular body temperature-checks, and reinforcing stricter hygiene and cleaning procedures.

Some hotel restaurants have also temporarily changed their operation hours, or shut their doors altogether.

Gaddi’s and Chesa at The Peninsula in Hong Kong, Tosca Di Angelo of The Ritz Carlton, The Champagne Bar at Grand Hyatt, and Nadaman at the Kowloon Shangri-La hotel have all closed until late February to early March.

Petrus at Island Shangri-la, Rech by Alain Ducasse, the Nobu at HK’s InterContinental, Lobby Lounge of Kerry Hotel, meanwhile, have shortened their opening hours to minimise the risk of spreading disease.

The changes were made in order to safeguard the safety of employees and customers. However, some people have claimed Chinese restaurants are especially facing an arduous situation, as the shipments of ingredients from China have been hugely disrupted.

Some restaurants have also noticed the concern of local diners, and have expanded into takeaways in an effort to keen their business afloat. Three outlets of Royal Garden hotel are now offering takeaway dishes with discount and free delivery service.

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