Hong Kong’s beloved chain restaurant group Tao Heung has launched a limited-time summer promotion that pairs a near-free bowl of classic dried scallop and seafood winter melon soup with an affordable three-course dinner set. Starting immediately, diners who order any one of three signature “headline” dishes during evening hours can add the substantial, heat-relieving 经典干贝海皇冬瓜盅 (Classic Dried Scallop Seafood Winter Melon Soup) for just HK$1. Simultaneously, a separate $198 set meal featuring three rotating seafood and specialty dishes is available across 20 participating outlets island-wide.
The $1 Deal – A Cooling Classic at a Bargain Price
In Hong Kong’s sweltering summer, few dishes are as revered for their cooling, detoxifying properties as winter melon soup. Tao Heung is banking on this tradition with an unmissable offer: customers who visit during dinner service (5:00 PM to 8:30 PM) and choose any one of the following three popular “headline” dishes can add a full portion of the restaurant’s premium winter melon soup for just one dollar:
- Seafood options for ocean lovers
- Roasted meat dishes for carnivores
- A third rotating specialty designed to satisfy all palates
The soup itself is no afterthought: packed with dried scallops, shrimp, and other seafood ingredients, it is slowly simmered inside a hollowed winter melon—a method that infuses the broth with subtle sweetness and traditional Cantonese wisdom.
The $198 Set – A Rotating Menu of Flavour
Alongside the soup offer, Tao Heung is rolling out a daily-changing $198 set meal (regularly priced at $288) that includes an appetiser, a seafood main course, and a second seafood dish. The line-up varies each day of the week, ensuring repeat visitors never get bored:
- Monday: Crispy tofu appetiser → steamed grouper with fermented black bean sauce → ginger-scallion chicken → superior broth cabbage
- Tuesday: Chilled cucumber → steamed blue-spotted grouper → curried beef tongue and tendon → mixed vegetables with lily bulb
- Wednesday: Conch and osmanthus fungus → steamed coral trout → sizzling abalone tofu → minced pork with salted egg yolk and zucchini
- Thursday: Thousand-layer crispy vegetarian goose → steamed abalone with garlic and vermicelli → fisherman’s stir-fry → chicken and fish maw clay pot
- Friday: Pickled radish → steamed grouper with garlic and tangerine peel → honey peach salad ribs → dried scallop and tofu with vegetable shoots
- Saturday: Saliva-style chicken feet → steamed flower grouper with olive and black bean → pineapple stir-fried beef → steamed angled gourd with shrimp
- Sunday: Sliced marinated beef shank → steamed eel with black bean sauce → char siu and soy sauce chicken → shrimp paste water spinach
For those craving more, an additional HK$28 adds a nourishing double-boiled soup—choose between Winter Melon Lotus Seed Conch Soup or Porcini Mushroom Abalone Soup.
Where and When to Dine
The promotion is valid for dine-in only—no takeaway or delivery—at 20 Tao Heung brands, including Tao Heung (15 locations), Tao Heung Tea House (4 locations), and Tao Heung Super Fishery (1 location). Notable addresses span from Tsuen Wan to Tseung Kwan O, from Causeway Bay to Yuen Long. A full list is available on the group’s official channels, but diners are advised to check in-store posters for exact terms and availability.
A Smart Strategy for Summer Dining
With Hong Kong’s food scene increasingly competitive, such aggressive pricing—essentially giving away a high-value signature soup—signals a push to drive foot traffic during slower summer evenings. For consumers, it is an affordable chance to enjoy restaurant-quality Cantonese classics without stretching the budget. The rotating menu also reduces menu fatigue, while the optional soup add-on caters to those seeking deeper comfort.
Actionable takeaway: Visit between 5 PM and 8:30 PM, order one of the three headline dishes, and you’ll leave with a steaming bowl of summer medicine for just one dollar. Pair it with the $198 set for a full Cantonese feast at under $300 per person—a rare value in Hong Kong dining today.