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Halal-certified restaurants: A new path for HK's F&B industry

Halal certification: Boosting business opportunities

With the Hong Kong government actively promoting the city as a travel destination for Middle Eastern and ASEAN tourists, the demand for halal-certified food has surged. Local Muslim representatives report that while halal options remain limited, the growing number of Muslim visitors creates significant opportunities for the food and beverage (F&B) industry. For instance, restaurants that adopt halal certification see notable increases in business, catering not only to tourists but also to Hong Kong's 300,000-strong Muslim population.

According to Alex, former Secretary-General of the Incorporated Trustees of the Islamic Community Fund of Hong Kong, halal certification ensures compliance with Islamic dietary laws. Certification requires restaurants to separate halal food from non-halal items, including pork, in both storage and preparation. Additionally, utensils and kitchenware must be exclusively used for halal food to prevent cross-contamination. Random inspections are conducted to maintain standards, with non-compliance leading to certification withdrawal.

Challenges for halal restaurants

One of the primary challenges for restaurants is Hong Kong's limited kitchen space, which complicates the separation of halal and non-halal food. According to Imam Uthman Yang, a leader in Hong Kong's Islamic community, halal compliance extends beyond avoiding pork—it involves using separate utensils and ensuring proper slaughtering processes for meat. Many restaurants mistakenly believe avoiding pork is sufficient, revealing a gap in public understanding of halal requirements.

Hotels have fewer issues adapting to halal standards due to their spacious kitchens, which allow for dedicated halal food preparation areas. However, small restaurants face logistical difficulties, limiting the number of halal-certified establishments.

Certification types and process

There are three main types of halal certification for restaurants:

Halal-Friendly Restaurants: Prevent cross-contamination but may use non-halal ingredients or serve alcohol in dining areas.

Halal Kitchens: No non-halal ingredients in food preparation, but alcohol may still be served in dining areas.

Fully Halal Restaurants: No non-halal ingredients or alcohol are used or served.

Steps to Certification:

  • Submit an application form.
  • Undergo an inspection by a certification team.
  • Fulfill all requirements, including staff training and segregating halal and non-halal items.
  • Final approval by an Islamic scholar, with certification issued within 10 working days.

Economic and cultural potential

Examples of halal-certified restaurants demonstrate the economic benefits of compliance. A local fried chicken restaurant in North Point saw its business double after obtaining halal certification, with long lines forming on weekends. This reflects the untapped potential of the halal market, which could serve as a significant growth area for Hong Kong's F&B industry.

However, to fully unlock this potential, the government and businesses must address misconceptions about halal food and invest in infrastructure upgrades to meet certification standards. For instance, halal meat must comply with Islamic slaughtering methods, ensuring proper sourcing and preparation. This includes reciting prayers during slaughter and avoiding any non-halal additives.

Looking ahead

While the halal market presents vast opportunities, challenges such as limited restaurant space and public understanding of halal requirements must be addressed. With proper support and education, Hong Kong can position itself as a halal-friendly destination, tapping into a lucrative and growing market of Muslim travelers while fostering inclusivity for its local Muslim community.

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