Hong Kong’s competitive dining landscape has erupted into a thrilling price war over the ultimate winter delicacy: Alaskan King Crab. Six of the city’s most prominent restaurant groups—including Hoi Kong, Tea Royal Palace, Tao Heung, and Maxim’s—are battling for customers with aggressive discounts that push prices as low as $168 per catty. Designed to lure families and seafood enthusiasts, these limited-time promotions are turning the winter dining season into a rare opportunity for bargain hunters to indulge in premium crustaceans without the premium price tag.
Transparency and the $168 Benchmark
Hoi Kong Harbour Restaurant kicked off the race by revisiting what they call their “best deal of the year.” Starting November 2nd across all branches, diners can enjoy the smaller female crab for just $168 per catty, while larger, meatier male crabs are priced at an equally compelling $188 per catty. The catch, however, lies in the fine print: this base price applies strictly to main hall dining. Guests opting for a private room or takeaway will incur a surcharge of $40 per catty. Tea and service charges apply separately, and quantities are strictly limited.
Tea Royal Palace responds with a focus on sheer size and transparency. Their promotion drops the price from $338 to $188 per catty—a reduction of nearly 45 percent. The chain guarantees that every crab weighs at least 3.5 catties, ensuring a substantial meat yield. Diners can select their crustacean directly from the restaurant’s live seafood tank, reinforcing a commitment to freshness and openness. (Note: the Tsuen Wan location prices its crab slightly higher at $198 per catty, and room or takeaway surcharges mirror the industry standard of $40 per catty).
Timing, Bundles, and Complete Feasts
The Tao Heung Group takes a tactical approach by targeting the early dinner crowd. Their Alaskan King Crab is available for $188 per catty (down from $338), but strictly within the 5:00 PM to 8:30 PM window for main hall diners. This “happy hour” pricing drives foot traffic during off-peak evening hours but restricts flexibility for late-night dining. Customers opting for private rooms or takeaways will pay $238 per catty.
Kam Yuen Restaurant in Mongkok abandons the per-catty pricing model entirely in favor of bundled “Seafood Pairing Sets.” Their standout offer pairs an entire 4-catty steamed Alaskan King Crab with a classic Peking Duck presented in two courses, all for $898. This package is ideally sized for groups of four to six. Other combinations include the king crab paired with a whole crispy suckling pig ($998) or an Australian lobster ($898), offering diverse options for different appetites and budgets. These sets are available for both lunch and dinner but are limited to dine-in customers.
Accessible Coverage and Premium Execution
Fok Yuen Group provides the widest geographic coverage across five branches—including Chai Wan, Sheung Shui, Hung Hom, and Tseung Kwan O—all offering the crab at a flat rate of $188 per catty. This straightforward, single-tier pricing model appeals to groups who want the flexibility to order a specific amount of crab alongside other a la carte dishes. As with many of these promotions, takeaway is not permitted, and a standard service charge applies.
On the premium end of the spectrum, Maxim’s Chinese Kitchen emphasizes provenance and culinary refinement. Their crabs, sourced from the Bering Sea, start at $268 per catty for dine-in (originally $388) and $298 for takeaway. Where Maxim’s truly differentiates itself is in optional upgrades. For an additional $98, diners can unlock chef-driven preparations such as Chicken Oil and Shaoxing Wine Steamed Crab, Crab Juice E-Fu Noodles, or a robust Crab Roe Fried Rice—elevating the meal from a simple steam to an elevated dining experience.
What This Means for Diners
For the savvy Hong Kong food lover, this price war is a clear victory. The intense competition among these industry heavyweights means restaurants are competing not just on price but on ingredient quality, dining flexibility, and added culinary value. The result is a rare window for families and friends to enjoy a high-end seafood centerpiece at a fraction of the usual cost. With all offers strictly limited by stock and time, diners are advised to call ahead, confirm any room or service fees, and secure reservations early. Whether the goal is the absolute bottom-dollar entry at Hoi Kong, the substantial portions at Tea Royal Palace, or the complete feast at Kam Yuen, this king crab season promises to be the most affordable in recent memory.