In a revealing undercover test, Hong Kong’s Consumer Council found that nearly one in three attempts to use reusable containers for takeaway orders ended in rejection, exposing a significant gap between environmental ambitions and on-the-ground reality.
The findings, published in the council’s Choice magazine issue 577, come as the Environmental Protection Department’s “Mai Saap Box” (No Waste Box) program—launched in 2023 to promote a “disposable-free” culture—struggles to gain traction among Hong Kong’s food outlets. Between August and September, council staff posing as ordinary customers conducted 45 test purchases across 15 restaurants, carrying containers made of plastic, foldable silicone, or glass, along with soup flasks when ordering broth-based dishes.
Mixed Results Across the Board
Of the 45 attempts, only 31 succeeded—a 69 percent success rate. The performance varied sharply by restaurant type. Among the five eateries officially enrolled in the “Mai Saap Box” program, success soared to 87 percent (13 out of 15 tests). However, at ten larger chain restaurants not participating in the scheme, the success rate dropped to just 60 percent (18 out of 30).
Participating restaurants that welcomed reusable containers included Fairwood, Maxim’s MX, Milk Ice Room, and Pizza Hut. These outlets demonstrated a clear alignment with the government’s sustainability push, with staff generally accommodating customer requests.
Customer Service and Food Quality Largely Praised
When attempts succeeded, testers reported high satisfaction. Nearly 90 percent praised the service, while 95 percent were happy with food appearance, portion size, temperature, and container cleanliness. Notably, all successful tests confirmed that using reusable containers did not extend waiting times compared to standard takeaway orders.
The Rejection Stories: Frustration and Mixed Signals
The 14 failed attempts painted a different picture, with only 30 percent of testers satisfied with their experience. The most jarring incident occurred at Café de Coral (Dajiale) , where both cashier and pickup staff refused the container with “impatient” tones and offered no explanation when pressed.
Yi Zhou Mian (One Congee Noodles) presented a textbook case of good intentions gone wrong. While its online ordering platform offers a “bring your own container” option, and receipts note the request, staff at pickup points repeatedly refused to accept outside containers, citing food safety policies. One tester was told to “unwrap the restaurant’s packaging and transfer the food yourself.” The chain later admitted the online option was an error and has since corrected it.
Yoshinoya (Jijia Ye) showed how to say no gracefully. Staff consistently explained company policy against using outside containers but offered a practical alternative: order for dine-in, then let customers pack the food into their own containers. Employees even noted “separate rice and toppings” on receipts to ease the transfer, earning praise for their courteous demeanor despite company limitations.
Hidden Costs and Practical Tips
Even successful BYOC attempts came with pitfalls. At Bafang Yunji (Eight Directions Cloud Collection) , testers discovered a $1 takeaway fee automatically added to their bill—later refunded in cash after the customer noticed. The chain explained that its system automatically charges a fixed packaging fee for all takeaway orders.
The council advises consumers to carry multiple containers and reusable bags, as some restaurants charge packaging fees based on the number of containers used for combo meals. A standard set meal may require separate containers for the main dish, soup, and beverages.
Container Material Matters
The council’s report also highlighted the importance of choosing the right reusable container:
- Plastic containers: Lightweight but may not suit hot, oily foods
- Silicone foldable containers: Space-saving but may deform with very hot contents
- Glass containers: Safe for microwaving and heating but heavy and breakable
A Call for Transparency and Consistency
Perhaps the most telling finding: during the entire test period, none of the 15 restaurants displayed information about their BYOC policies in-store, on official websites, or in mobile apps. Only Maxim’s MX offered a digital stamp program, rewarding customers with one stamp for refusing disposable cutlery or containers, with five stamps redeemable for a $5 e-coupon.
The Consumer Council urges restaurants to clearly communicate their policies and train staff consistently. For consumers, the takeaway is clear: check your receipt immediately, carry spare containers, and don’t hesitate to ask—but be prepared for a polite “no.”
As Hong Kong pushes toward a greener future, the path to a truly disposable-free culture remains uneven. The next step? Greater transparency from food chains, better government incentives, and perhaps, a little more patience—on both sides of the counter.