Terms of Service

2. Who the Company Is and Where It Sits

These terms are made by and with the organisation trading as MING HING RESTAURANT GROUP (HK) LIMITED. The business is built in Hong Kong and its registered operating address for all mail, notices and formal service is:

The websites of the group are maintained with the involvement of the developer Ming Hing, but the party you are dealing with, the controller of the sites and the legal stand behind every promise is the Company whose name and address appear above. Whenever these terms refer to the Company, the group or the kitchen, they mean that business and the dining houses it operates. When reference is made to a guest, a visitor or a diner, they mean the person reading these words. Any notice the Company is asked to send under these terms goes to the address above unless a newer address has been published in its place.

3. Our Websites and Their Purpose

The group websites exist to do a handful of honest things. They show the character of the dining houses, they set out menus and opening times, they accept table requests and private dining enquiries and they let a guest reach the group desk by direct form, email or phone. Some pages describe group services such as central kitchen coordination and staff training for the benefit of partners and the industry at large. No page is offered as a full legal, medical or tax adviser, and nothing on the site should replace a professional conversation where one is properly needed. The Company works hard to keep every page accurate and current, but a menu changes with the tide and a price can shift with the market, so the printed word always bows to what an actual waiter can confirm at the table on the day. The purpose of the site is connection, not confusion, and the Company will gladly correct any slip a guest points out.

4. Accounts and Registration

Most of the site needs no account at all; a guest can browse freely without signing in. Where a loyalty scheme or a member profile is offered, a small account may be created with an email address and a chosen password. The account owner promises to keep that password private and to share it with nobody, the same way a good waiter guards the storeroom key. Anything done through the account is taken as done by the owner, so a lost password should be reset without delay. Details entered on a profile should stay true and current, because a loyalty table based on fiction helps no one. The Company may close an account that shows signs of fraud, abuse or a misused identity. Registering grants no ownership in the site, no claim on the brand and no automatic welcome beyond the friendly nod every diner receives at the door. An account is a convenience, not a contract of employment or a partnership.

5. Reservation Requests and Confirmation

A request made through the booking form is an offer to dine, not a confirmed seat. The group desks itself with the dining room and answers to confirm the request, or to suggest a better hour when the room is already filled. A confirmed reservation carries the details the guest supplied: the party size, the date, the seating area and any notes. Where more than one outlet can host an event, the confirmation names the house so the guest is never surprised at the door. Requests received after the last seating of the day are taken for the next available service. Confirmation messages arrive from the group desk and carry a reference that helps the host find the booking quickly. If a confirmation does not arrive within a reasonable while, a guest should call the number on the site rather than assume the table is held in silence. A clear exchange makes for a ready kettle and an easy start to the meal.

6. Cancellation and Late Arrival Policy

Every kitchen loves a guest who phones when plans bend. For ordinary tables, a reservation is held for twenty minutes past the booked time before the seat is quietly released to the waiting line. Where a reservation carries a deposit, such as for a large party or a seasonal banquet, the deposit usually returns when the group is told at least a set number of days in advance, and a shorter warning may forgo a portion to cover the paused covers and prepped baskets. Private dining and whole house buyouts run under their own written agreement given at enquiry, because a kitchen that pauses its public service deserves notice measured in days, not hours. No show policies exist to protect the guest who stands in line, not to punish the person who simply changed a plan. A gentle call fifteen minutes early fixes nearly every case, and the desk treats each change with the courtesy a tired diner would want shown to the same family tomorrow.

7. Prices, Tax and Payment

Prices shown on the site are quoted in the currency of the market served and change from time to time as any market does. Where tax applies by law it is added at the rate current on the day, and where a service charge is common practice the note appears before a guest agrees. Payment for a normal meal settles at the table at the end of the visit by card, cash or the payment app the house supports. Deposits and event payments clear through licensed gateways at the moment they are authorised, never earlier and never on a casual card note. A receipt is issued for every payment and a guest should keep the copy should a question later arise. If a charge is disputed, the desk reviews the signed chit and the gateway record before agreeing to a correction. Hidden fees are the enemies of a happy feed; the Company prices in the open so a guest can plan a cheer and not a surprise.

8. Food Allergens and Your Safety

Serving food is a trust, and the group treats that trust as sacred. A guest with an allergy, an intolerance or a medical dietary need should declare it plainly when booking and again to the server before ordering. The kitchen can then steer the guest away from risk and toward a safe plate. Statements about allergens are made in good faith and reflect the recipes and the station practice of the day, but nothing in a restaurant that cooks many dishes in one steam house can carry an absolute guarantee against the trace of a shared utensil or a passing steam. Do not expect a sealed, dedicated allergy kitchen where the group runs an open central station; expect honesty, care and a real effort to keep one chit separate from another. A server who does not know an answer will fetch the person who does, because guessing about a health flag is the one guess that can never be made twice.

9. Private Dining and Group Events

Private rooms and group gatherings run under terms gently tailored to the size of the crowd. When a party books a private space, the Company holds the room, draws a preliminary menu and agrees a confirmed guest count by the date stated in the invitation. The final headcount sets the covers prepared, and a room owner who swells the party without notice may pay for the extra seats that were set aside. Menu choices, wine lists and dietary notes are captured in a written run sheet so the whole evening moves to one plan. Some event menus ask for a deposit and a deadline, both described openly when the booking is first arranged. Damages beyond fair wear are the responsibility of the organiser, settled at the responsible cost and no more. A chef led banquet is an evening we genuinely enjoy hosting, and the papers exist to let the whole night run without a single awkward glance toward the bill.

10. Content Across Our Pages

The editorial words, the photographs, the artists impression of a steamer and the seasonal menu stories on these pages are assembled to share the spirit of the kitchen. Small allowances are made so a page reads warmly; for example, a dish story may be trimmed or an image brightened to sit well on a screen, none of which changes what a guest actually finds on the plate. The content is accurate to the best care of the writers, but dim sum is a living art and a daily special may not survive a busy morning. Treat every menu line as a promise that will be confirmed by a real human before it reaches the table. Nothing here is an advertisement made to deceive; recipes, prices and timings are offered plainly and corrected openly whenever the truth catches a page out. If a page shows a partner venue, that venue is named, so a guest always knows whose kitchen is doing the cooking.

11. Acceptable Use of the Website

Guests are welcome to wander the site freely, but the welcome has a few lanes. Do not try to break past the walls of the technical layer, to flood the servers, to scrape the full content in bulk, to send automated bookings that jam the board or to tamper with another guest reservation. Do not use the site to post abuse, to demand on behalf of another in a false voice, to spread a harmful file or to pull a phishing line over a fellow diner. Finding a weakness and reporting it courteously is a friend to the house; using that weakness is not. The Company may block a device, an address or an account that crosses one of these lanes, and it keeps the right to hand a serious attempt to the authorities. Reasonable personal use of the content, such as sharing a page with a friend or saving a menu, is always fine. The golden rule of the queue applies: enjoy the house without spoiling the room for the next guest.

12. Intellectual Property

The brand, the steam kitchen artwork, the names of the venues, the recipe writing, the photographs and the general composition of these pages are the property of the Company or are used under a lawful licence. Copyright protects them the same way a secret sauce is protected by a locked pantry door. Visitors may read, view and share a page for personal and non commercial use, and they may quote a short line with a clear credit to the source. Nobody may lift a full article, copy the artwork wholesale onto a rival site, rerun the brand in a way that confuses the public or resell the written content without written leave. A request to reuse a photograph or a recipe is usually answered with kindness when the purpose is honest and credited. The name MING HING RESTAURANT GROUP (HK) LIMITED and the words that belong to the venues are protected marks, and the Company defends them when a stranger tries to wear the group jacket without consent.

13. Third Party Links and Tools

The site sometimes points to places beyond the group walls: a local farm story, a permitted payment page, a delivery partner or an industry article the kitchen admires. These links are offered for the convenience of the reader and do not mean the Company endorses or checks the destination as its own. When a guest leaves the site for a third party page, that third party rules apply to that visit, and any trouble met there lies at the door of that host, not with the group. Tools embedded on the site, such as the online payment gateway or the map that finds the address, run under their own terms which a visitor accepts in the act of using them. The Company chooses partners with care and drops any that misbehave, but a single page cannot promise the conduct of every corner of the open web. A guest who meets a broken or unfair outside link is welcomed to report it so the kitchen can tidy the shelf.

14. Disclaimers and the Limit of Liability

The site is provided as it stands, made with honest effort but without a promise that it is always error free, always available or always suited to every purpose a reader imagines. To the fullest degree the law allows, the Company does not accept responsibility for indirect loss, loss of profit, loss of data, or disappointment caused beyond the matters that lie directly within its own hands. In concrete terms, liability for a page reading error is fixed honestly rather than inflated, and liability for a service actually booked and paid is bounded by the fair value of that service. Nothing in this section reduces the rights a consumer holds that cannot be waived by law, such as a claim that follows from the Company negligence or from a duty set by statute. Where the law of the guest home grants stronger protection, that stronger protection stands. This limit is not an attempt to slip out of a real duty; it is simply a reminder that a website is a menu, not a magic wand.

15. Indemnity

A guest who picks a fight with the site itself agrees to stand behind the fall of their own actions. More plainly, a person who misuses the site, breaks its rules, posts harmful material or drags the Company and its venues into a claim that their conduct caused agrees to cover the reasonable costs that follow, including legal fees fairly spent in defence. This does not apply where the loss arises from the Company own mistake, and nothing here asks a guest to settle a bill for harm they did not create. The aim of the indemnity is a simple accounting: the person who breaks the dish washes the dish. In practice most visitors will never brush against this clause, because it only stirs when someone chooses to abuse a booking board, to flood a server or to pass off the brand for their own gain. Fairness runs both ways, and the Company spends the same money it would ever ask a guest to repay only on genuine harm to the group.

16. Privacy and Data

These terms and the separate privacy policy work as one kitchen. The privacy policy holds the full story of what information is collected, why it is held, who may see a slice of it and how long it stays. By agreeing to these terms a guest also agrees that the collection, the use and the storage of personal information follow the privacy policy exactly as written on its own linked page. Personal data collected for a booking is used to run that booking, to protect the guest and to answer a question, and is never sold at any price. The two documents are meant to be read side by side, and where an honest reader finds a gap between the pair, the policy that treats the guest data most kindly wins. A summary needs no repetition here because the full detail is only one click away at the privacy link that sits on every footer of the site.

17. Suspension and the End of the Relationship

These terms live as long as a guest keeps using the site, and they end the moment that use stops of its own will or at the hand of the house. A guest may stop at any time by simply closing the browser, and a visitor who holds an account may close it through the membership tools or by asking the desk. The Company may suspend access without much ceremony where the safety of the site, the safety of another guest or the honest running of the booking board is threatened. Where a suspension is based on a real breach, the Company will say why and will listen to the reply before any final word is spoken. On the ending of the relationship, whatever the cause, the parts of these terms that by their nature should survive, such as the limits of liability, the intellectual property and the indemnity, carry on holding their value. A clean close leaves no bad taste and no closed door on a future hello.

18. Changes, Governing Law and Contact

The Company may revise these terms as the kitchen grows, marking each change with a fresh effective date at the top of this page and noting the moving corners in plain words. Material changes reach active guests directly, while small edits simply update the page. The law that governs these terms is the law of Hong Kong, home of the business address above, and the courts of Hong Kong hold jurisdiction over any dispute that the desks cannot settle in a friendly note first. A guest is invited to raise any concern with the ground floor before any formal step, because almost every disagreement over a table or a page is solved with a frank talk and a fresh pot. The Company can be reached as follows and answers by return within the working day.

These terms close as they opened: with the wish that every guest eats well, is treated fairly and leaves the room wanting to return. House rules exist to keep a warm kitchen, and the door of the steam house is open whenever a good appetite comes knocking.