Hung's Delicacies, Hong Kong International Airport

Hung's Delicacies was founded by Chef Lai Wai-Hung in North Point, where the restaurant earned a Michelin star for its refined Cantonese cooking. Studio X designed its 1,500 sq ft restaurant at Hong Kong International Airport for the operator SSP Asia Pacific, completed in 2025. The challenge was to keep both the food and the identity intact in a terminal built for throughput. A red fascia and neon menu signs sit above an open kitchen, so passengers see the food being prepared, and the dining room opens onto the concourse beneath the terminal's vaulted roof, organised around a central service zone so that dense seating still leaves circulation clear. Custom cane screens, floral wall panels and neon menu graphics take traditional Hong Kong detailing into a brighter, more contemporary register, with fan-motif screens, framed calligraphy panels, marble-topped tables and banquettes under a perforated metal ceiling. At the entrance, a takeaway cart drawn from Hong Kong's traditional street carts sells packaged gifts and grab-and-go food. In 2026 the restaurant was named the Asia Pacific regional winner for Airport F&B Offer Best Representing Sense of Place at the FAB Awards. Photography: Rufus Turnbull / Studio X

Hung's Delicacies HKIA brings one of Hong Kong's most celebrated dining names into the heart of the airport, for operator SSP Asia Pacific.

The original Hung's Delicacies in North Point, founded by Chef Lai Wai-Hung, earned a Michelin star and built its reputation on refined Cantonese flavours.

Taking that into a terminal is a particular problem: the food and the identity have to survive a setting built around throughput, and the design has to serve passengers who are rarely relaxed and always short of time.

Studio X designed the interior to balance tradition with efficiency - warm materials, clear circulation, and branding elements that carry the Michelin heritage without leaning on it. The spatial layout is optimised for passenger flow, with subtle references to traditional dining culture rather than pastiche.

Location: Hong Kong International Airport, Hong Kong
Area: 1,500 sq ft
Completed: 2025
Scope: interior design

Interior design: Studio X
Operator: SSP Asia Pacific
Photography: Rufus Turnbull / Studio X