Hong Kong’s culinary landscape is losing a familiar fixture as Ding How instant noodles, a beloved brand synonymous with local cha chaan teng culture, is ceasing operations in December 2025. The company announced the closure on Tuesday, November 26, concluding 57 years of manufacturing a staple product found in countless hotpot broths and quick meals across the territory.
The long-standing food manufacturer, Kam Yuen Foods, stated on its social media platforms that the decision to wind down operations followed careful deliberation. Expressing deep gratitude, the company acknowledged the privilege of being part of consumers’ daily lives for nearly six decades, assuring customers that while the distinct flavor would disappear, the associated memories would endure.
The Erosion of a Hong Kong Heritage Brand
Ding How’s impact stretches back generations. The noodles, renowned for their texture and versatility, were once ubiquitous among Hong Kong’s popular casual dining establishments, the cha chaan tengs. However, the brand’s market dominance began to wane after the 1990s as mainland China-produced instant noodles entered the market, offering increased competition and diversified choices.
The announcement has triggered a palpable wave of nostalgia and dismay across local online communities. Many commenters lamented the imminent absence of a taste associated with childhood and lamented the loss of what they considered a true Hong Kong heritage brand. Sentiments online frequently emphasized that the decision leaves consumers with only fond recollections of the product.
Economic Realities Drive Closure
While Ding How held significant cultural sway, economic pressures appear to have finalized the decision. The operational strain on the manufacturer became evident earlier, with public records indicating that Kam Yuen Foods had already halted production of key signature products in 2024.
Rising operational expenses, including raw material and labor costs, made manufacturing the iconic premium Ding How line and its related Hou Mei noodles financially unsustainable. This closure reflects the broader challenges facing legacy food manufacturers in Hong Kong, who must contend with increasingly competitive international markets and escalating domestic costs.
Preserving Hong Kong’s Culinary Memory
The phasing out of Ding How underscores a slow but steady shift in Hong Kong’s snack food and comfort food sector. While the brand will soon disappear from store shelves, its legacy as an integral part of the city’s post-war dining experience remains firmly established. For a global city proud of its unique culinary identity, the departure of a locally manufactured, time-honored product serves as a sobering reminder of the constant evolution of urban life.
As December approaches, consumers are encouraged to seek out the remaining stock as a final homage to the beloved noodles. This closure marks the end of an era for a product that nourished generations and helped define the flavor profile of Hong Kong’s everyday dining.