Delicious Deals at Your Fingertips
Download the Eatizen app to unlock a series of dining offers, and celebrate our 70th anniversary through every scrumptious moments!
Maxim's Group - 70th Anniversary
Celebration Highlights
Celebration Highlights
July｜Book Launch @ Hong Kong Book Fair
Maxim’s presents STEM Chinese vs Western Desserts Challenge, a new STEM-themed picture book that explores the science and culture behind Chinese and Western desserts in a fun and engaging way. Purchase the book during the Fair to receive a HK$100 Maxim’s Chinese Cuisine dining voucher; enroll in a Maxim’s Dim Sum Class and enjoy an additional HK$100 dining voucher.
Celebration Highlights
August｜Maxim’s Mooncake Offers@Food Expo
Celebrating 70 years together, this telescope-inspired gift box unfolds to reveal a joyful reunion scene. In festive red and gold, it features three classic flavours—White Lotus Seed Paste with Egg Yolk, Lotus Seed Paste with Egg Yolk and Smooth Custard.
Celebration Highlights
October | Hong Kong Wine & Dine Festival
Maxim’s Group brings together its signature brands to showcase Hong Kong-inspired culinary creations, inviting visitors to experience the city’s authentic flavours.
Delicious Deals At Your Fingertips!
To celebrate Maxim's Group's 70th anniversary, over 30 brands are serving up irresistible offers in the Eatizen app to elevate every dining experience, so download to save and savour now!
More Gourmet Rewards Await on Eatizen!
Discover exclusive dining privileges that are regularly refreshed on Eatizen, alongside seamless ordering and e-reservation features for added convenience.
1956
Opening of the first Western restaurant, “Maxim’s Restaurant”, at Lane Crawford House, Central
Introduced international-standard Western dining to post-war Hong Kong, bringing a new dining experience to the local market and marking the beginning of Maxim’s long-term development in the city’s food and beverage industry.
1966
Opening of the first café, “Maxim’s Boulevard”, at Ocean Terminal, Tsim Sha Tsui
Introduced the café and light-dining concept to a major commercial and tourist district, supporting changing urban lifestyles and expanding the diversity of dining formats available in Hong Kong.
1970
Representation of Hong Kong at Expo ’70 Osaka – Hong Kong Pavilion Restaurant
Operated the Hong Kong Pavilion restaurant at Expo ’70 Osaka, presenting Hong Kong’s culinary culture and professional restaurant operations to an international audience on a global stage.
1971
Opening of the first Chinese fine-dining restaurant, “Jade Garden”, at Star House, Tsim Sha Tsui
Established a premium Chinese restaurant brand and introduced structured management and quality standards for Cantonese cuisine, supporting its development within the modern restaurant industry.
1972
Hongkong Land of Jardine Matheson joins as shareholder
Formed a strategic partnership with Hongkong Land, strengthening corporate governance and laying a stronger foundation for long-term business growth.
1972
Opening of the first fast-food outlet
Entered the fast-food segment with the opening of its first outlet, broadening access to dining services and diversifying business formats.
1980
Establishment of Beijing Air Catering Co., Ltd.
Founded one of China’s earliest Sino-foreign joint ventures, introducing international food safety and operational standards to aviation catering and building a foundation for future Mainland development.
1982
Maxim’s Cakes becomes the first bakery chain to enter MTR stations across Hong Kong
Integrated bakery retail into major commuter routes, creating a convenience-focused sales network and pioneering the combination of food retail and public transport locations.
1986
Long-term partnership with Dairy Farm of Jardine Mathenson
Expanded collaboration in retail and operations, strengthening scale, efficiency and systemised management across food and beverage businesses.
1998
Establishment of m.a.x. concepts
Managing a portfolio of concept restaurants.
2000
Introduction of Starbucks Coffee to Hong Kong
Brought a global coffee brand into the local market, contributing to the growth of urban coffee culture while building expertise in international brand partnership and localisation.
2003
Opening of the first production facility in Tai Po (250,000 sq ft)
Established a centralised food production base, strengthening food safety, quality control and operational capacity to support business expansion.
2005
First appointment by the Hospital Authority to provide patient meal services
Extended professional foodservice management into public hospitals, applying restaurant expertise to healthcare catering services.
2005
Bakery factory and flagship store in Guangzhou
Expanded into the Guangdong Area.
2005
Entry into Hong Kong Disneyland
Operated restaurants and bakeries at Hong Kong Disneyland, bringing local brands onto an international tourism platform.
2006
Genki Sushi and sen-ryo
Operated Genki Sushi and sen-ryo in Hong Kong.
2006
Introduced Lawry's The Prime Rib from Los Angeles.
Added American restaurant brands to the portfolio, broadening dining choices and strengthening multi‑brand management capabilities.
2008
Acquisition of Arome Bakery (Hong Kong)
Expanded presence in the bakery segment by integrating a well‑known Japanese‑style bakery brand into local operations.
2009
First bakery chain to launch Love Bread Programme
Influenced the industry to collect and donate surplus bread and help the needy.
2010
Sole Hong Kong food and beverage representative at Shanghai World Expo
Operated a large‑scale food hall showcasing Hong Kong cuisine, enhancing the visibility of Hong Kong food brands in the Chinese Mainland market.
2011
Introduction of Ippudo Ramen
Expanded specialised Japanese dining.
2011
Implementation of waste cooking oil recycling
Recycling used cooking oil across Hong Kong restaurants and factories, converting waste into biodiesel as part of daily operations.
2013
Establishment of "Kiddy Heart Canteen” Program
Provided meal support to underprivileged families and children in partnership with social service organisations, extending foodservice capabilities into long‑term community support.
2014
Sustainable seafood sourcing
Launched the Vietnam Fish Farm Partnership Programme that successfully empowered Maxim's aquaculture partners and the fish fillet to achieve sustainability certification from the Aquaculture Stewardship Council (ASC).
2014
Participation in food waste recycling pilot scheme
The Hong Kong factory began to participate in the Environmental Protection Department's "Food Waste Recycling Pilot Scheme", becoming one of the first catering companies in Hong Kong to divert food waste to organic resource recovery centers.
2015
Opening of Maxim’s Group Centre
Centralised administrative and operational support functions at headquarters, enhancing management efficiency and coordination to support continued growth.
2015
Establishment of “Silver Hair Yum Cha”
Promoted active aging through a corporate social responsibility program, addressing pressing aging issue in Hong Kong.
2016
Expansion of international brands and overseas markets
Acquired the franchise of the Italian patisserie and restaurant COVA in Hong Kong and Macau.
2016
Expansion of international brands and overseas markets
The first mx cakes & bakery franchise opened in Bangkok, Thailand.
2016
Expansion of international brands and overseas markets
Introduced the famous American brand The Cheesecake Factory to Shanghai Disney Resort.
2017
Establishment of GAP‑certified lotus seed farming bases in Chinese Mainland
Built traceable agricultural sourcing for mooncake and related products, strengthening food safety and quality management.
2019
Maxim’s Centre awarded BEAM Plus Platinum
Adopted high efficiency building design and energy management standards to support long‑term operational performance.
2020
Jiangmen Food Factory commenced operations
The establishment of a large-scale food production base enhanced supply stability and increased production capacity.
2022
Launch of the WeGen farming Regenerative Agriculture Project
Partnering with local farms, pre-consumer food waste is converted into enzymes to support farming practices with zero pesticides and zero chemical fertilisers. The produce is then used within Maxim’s restaurants, promoting circular economy.
2022
Launch of upcycled craft beer
The Group introduced an upcycled craft beer, BOB (Bottle of Bread), brewed using surplus bread and spent coffee grounds. The initiative reduces food waste while giving surplus ingredients a second life.
2023
Hong Kong's first cross-plant waste heat recovery project
In partnership with Towngas, the Group implemented a waste heat recovery system that replaces electricity with residual heat. Waste heat from a gas plant is transferred via pipelines to a Maxim’s food factory to power large-scale dehumidifiers.
2024
Jiangmen Logistics Centre commences operations
Launching of an intelligent cold-chain logistics hub, the centre enhances operational efficiency and strengthens supply chain management.
2024
Complete phase‑out of foam containers and plastic cutlery
Starting from April 22, all outlets no longer provide customers with styrofoam food containers or plastic tableware, disposable plastic gloves are also no longer offered free of charge.
2025
Thailand bakery plant commences operation
Establishment of a regional production base in Southeast Asia, strengthening the overall manufacturing footprint and enhancing supply chain efficiency and flexibility.
2025
Launch of soft‑meal brand “GentleMeal”
The brand offers nutritious and delicious soft-meal products, enabling people with swallowing difficulties to rediscover the joy of eating, while extending the Group’s culinary expertise to meet the needs of diverse communities.
1950 to 70
1971 to 90
1991 to 2010
2011 to Present