Owners of 'private kitchen' restaurants yesterday appealed to legislators to exempt them from licensing restrictions, saying they are a draw for tourists and provide a welcome diversity in dining.
The government is considering what to do about the small restaurants, which operate from residential buildings without formal licences.
Several private kitchen owners appealed to legislators at a hearing yesterday, saying their presence in Hong Kong was already drawing overseas interest.
One owner, Pang Tai-wan, said: 'I'm getting bookings from Taiwan, Japan and Korea. We even have an [overseas] reporter who wants to try our food because he is curious.'
Lau Kin-wai, another owner, said the small restaurants helped attract tourists because their menus showed a creativity often missing in the catering industry.
'The existence of private kitchens simply reflects the fact that the present restaurant licence system is killing creativity in the industry as it is too expensive to get a licence,' Mr Lau said.
'Restaurants don't dare to try alternative recipes and small, experimental restaurants just won't survive.'
However, catering industry representatives said it would be unfair to give any exemptions to private kitchens as all restaurants were required to install costly ventilation and drainage systems under the present rules.
James Wu, chairman of Maxim Caterers, said: 'It's unfair for us to shoulder all the cost in environmental protection when these 'private kitchens' are also causing pollution when they cook and serve.'
Health, Welfare and Food Bureau deputy secretary Eddy Chan said that another meeting would be held in April to discuss the issue.