Sugar joins forces with Ha Ming Kee to serve up HK nostalgia

Sugar, the rooftop bar at EAST Hong Kong, is partnering with heritage seafood brand Ha Ming Kee (夏銘記) to launch a limited-time culinary menu rooted in local culture and cinematic nostalgia.

Running from 18 June to 29 August 2026, the partnership transitions Ha Ming Kee’s decades-old handmade seafood specialties into a contemporary lounge setting, accompanied by a new pair of Hong Kong movie-themed cocktails.

Founded in the 1970s within the historic Kowloon Walled City, Ha Ming Kee began as a grassroots family operation supplying handmade fish balls and seafood to local Chiuchow eateries. Decades later, the brand maintains its legacy by using traditional culinary techniques and fresh eel sourced directly from the South China Sea to preserve its signature craftsmanship across its Hong Kong outlets.

For this cross-generational activation, EAST Hong Kong has reinterpreted Ha Ming Kee’s traditional ingredients through a modern culinary lens.

The exclusive menu features inventive adaptations of classic local flavors, including grilled dace fish patties with yuzu pepper honey, fish skin dumplings in a sake kasu broth, and deep-fried eel skin served with a clam miso soup. The selection is rounded out by Osaka-style cuttlefish ball yaki and fried shrimp wontons accompanied by a sweet spicy miso sauce.

Complementing the food menu are two new additions to Sugar’s ongoing Hong Kong cinema-inspired cocktail series, designed by head mixologist Alvin Ching.

The first creation, named Enclave Margarita, serves as a direct nod to the cinematic blockbuster Twilight of the Warriors: Walled In 《九龍城寨之圍城》, paying homage to Ha Ming Kee's physical roots in the old walled city. The second drink, Dentist Script, features a smoky, whiskey-based profile infused with traditional Lapsang Souchong tea and a nostalgic splash of Pei Pa Koa herbal syrup.

Situated in Taikoo Shing, EAST Hong Kong’s latest activation reflects its ongoing strategy to champion hyper-local partnerships that mirror the spirit of the neighborhood. By positioning an authentic culinary icon alongside modern mixology, the hotel aims to highlight Hong Kong’s culinary heritage while offering a distinct cultural experience for consumers.

“It is heartwarming to watch our family recipes reach more diners in Hong Kong and have them experience authentic flavours that have been handed down for decades,” said Ha Ming Kee owner and chef Roger Ha. “Our seafood specialties may be reimagined, but they continue to carry the essence of freshness that defines us.” 

MARKETING-INTERACTIVE has reached out to East Hong Kong for more information. 

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