Few Hong Kong residents realize that three of the city’s most beloved brands—Vitasoy, Café de Coral, and Fairwood—are not just market leaders but creations of the same family. These iconic names were founded by three brothers from the Lo family, whose journey from a humble Hakka village to building a dining dynasty reflects decades of innovation, competition, and resilience that shaped Hong Kong’s food culture.
A Humble Beginning
The story begins with Lo Chun-hing, a Hakka man born in late Qing-era Guangdong who moved to Malaysia for work. While employed at traditional medicine retailer Eu Yan Sang, his dedication impressed the owner, who funded the university education of all seven of his sons at the University of Hong Kong. That investment became the turning point for the family’s fortunes, equipping the next generation with skills to launch their ventures.
Vitasoy: The Trailblazer
Lo Kwee-seong, the first of the brothers to earn a university degree, founded Vitasoy in 1940 after attending a lecture on the benefits of soybean milk during a business trip to Shanghai. Amid the turmoil of World War II, he saw an opportunity to provide affordable, nutritious beverages to a population suffering from food shortages. His company, originally called Hong Kong Soya Milk Company, introduced a plant-based drink that became a household staple and later expanded globally.
Café de Coral: Revolutionizing Fast Food
In 1968, Lo Teng-cheung left Vitasoy to establish Café de Coral. At a time when Hong Kong dining meant sit-down service at tea houses or dai pai dong, he pioneered a self-service model where customers queued with trays. The first outlet in Causeway Bay’s Tong Street—near the former Lee Theatre—offered affordable fast food combining Western and Chinese dishes. This format proved ideal for busy office workers and set a new standard, making Café de Coral the first Hong Kong restaurant group to be publicly listed.
Fairwood: A Story of Resilience
Lo Fong-cheung followed his brother’s lead in 1972, founding Fairwood. Despite early success, the brand hit severe turbulence in the 1990s due to inconsistent food quality and a weakened image, suffering five consecutive years of losses. A dramatic turnaround came in 2003 with a complete brand overhaul: a new logo, modernized interiors, and revamped menus. The transformation revived the chain, boosted revenue, and attracted younger customers, demonstrating the power of strategic rebranding.
Brotherly Dynamics
Rumors of rivalry often surrounded the brothers, but in interviews, Lo Teng-cheung dismissed notions of inheritance or handouts. He compared their efforts to sports teams: “I lead my team, he leads his; we just do our best.” He credited their shared work ethic and mindset—not financial support—as the foundation of their successes.
Broader Impact
Today, these three brands remain pillars of Hong Kong’s identity. Their stories offer entrepreneurs lessons in adaptation, family entrepreneurship, and brand resilience. For readers interested in deeper dives, resources include the RTHK documentary “Hong Kong Story” and the official corporate archives of all three companies, which detail the brothers’ paths from immigrant roots to industry icons.