Three of Hong Kong’s most iconic brands—Cafe de Coral, Fairwood, and Vitasoy—share a secret origin story that most locals never knew. They were all founded by brothers.
Born from humble Hakka roots in Guangdong’s Meixian county, the Lo family transformed a single patron’s generosity into a sprawling food dynasty that would reshape how Hong Kong eats. The tale is one of ambition, sibling rivalry, near-collapse, and remarkable revival.
From Village to University: A Father’s Gamble Pays Off
The patriarch, Lo Chun Hing, left his impoverished village in late-Qing China for Malaysia, where he found work at Eu Yan Sang, the renowned traditional medicine company. His employer, Eu Tong Sen, recognized Lo’s diligence and sponsored the education of all seven of his sons at the University of Hong Kong—a decision that would alter the course of Hong Kong’s food industry.
Lo Kwee Seong, the family’s first university graduate, attended a lecture on soybean milk in Shanghai in 1936 that sparked a vision. During World War II, with Hong Kong’s population suffering from malnutrition, he launched Hong Kong Soya Bean Products Company in 1940, later renamed Vitasoy. His goal was simple: provide affordable, nutritious drinks for a hungry city.
Siblings Strike Out: The Birth of Cafe de Coral
Two of Kwee Seong’s younger brothers—Lo Teng Sheung and Lo Fong Cheung—both worked at Vitasoy before branching out on their own. In 1968, Lo Teng Sheung left to found Cafe de Coral, Hong Kong’s first fast-food chain to introduce self-service dining.
The first outlet opened on Tong Street in Causeway Bay, behind the old Luis Theatre, a bustling entertainment hub. Customers queued, grabbed trays, and collected their own burgers, chicken legs, and french fries—a radical departure from traditional teahouses and cha chaan tengs where waiters served tableside. This model catered perfectly to Hong Kong’s fast-paced white-collar workers and revolutionized local dining culture.
Cafe de Coral also pioneered a East-meets-West menu, blending Chinese staples with Western fast food, and later became the first restaurant group listed on the Hong Kong Stock Exchange.
Fairwood’s Struggle and Resurrection
In 1972, Lo Fong Cheung followed his brother’s lead, leaving Vitasoy after nearly three decades to launch Fairwood. He mimicked Cafe de Coral’s successful formula: heavy television advertising, extended operating hours, rapid branch expansion, and a centralized food processing center.
But the 1990s brought crisis. Fairwood lost touch with customer tastes, food quality declined, and the brand suffered five consecutive years of losses, teetering on the brink of bankruptcy.
The turnaround came in 2003 with a comprehensive rebranding—a new logo, revamped interiors, and a fresh marketing strategy targeting younger customers. The makeover worked spectacularly, boosting revenue and restoring profitability. Fairwood became a textbook case of brand resuscitation in Hong Kong’s competitive food sector.
Rivalry, Respect, and a Shared Legacy
Rumors of discord between the brothers have long circulated. But Lo Teng Sheung once addressed this directly, comparing the family’s three listed companies to separate sports teams: “I lead one team, my brother leads another. We each play our best.” He emphasized that Cafe de Coral’s success came from his own efforts, and Fairwood’s from his brother’s—inheriting nothing but a mindset and work ethic.
Today, the Lo family’s enterprises span three publicly traded companies, each a household name. Vitasoy leads the plant-based beverage market across Asia, Cafe de Coral operates hundreds of restaurants in Hong Kong and mainland China, and Fairwood continues to innovate after its dramatic recovery.
What This Means for Hong Kong’s Food Scene
The story of the Lo brothers is more than a family saga—it’s a microcosm of Hong Kong’s post-war entrepreneurial spirit. From a father’s overseas labor to a benefactor’s faith in education, from wartime hardship to billion-dollar empires, their journey reflects the city’s transformation from refugee port to global metropolis.
For food lovers and business enthusiasts alike, the lesson is clear: innovation often comes from within families, but survival demands constant reinvention.