Happy City Holdings Limited operates three all-you-can-eat hotpot restaurants in Hong Kong, specializing in Thai and Japanese cuisine under the brand names Thai Pot and Gyu! Gyu! Shabu Shabu. The flagship Gyu! Gyu! Shabu Shabu restaurant originally opened in 2020 at a 4,000‑square‑foot space in North Point with seating for 108 guests, while the Thai Pot outlet in Tsuen Wan launched in 2022 occupying an 8,000‑square‑foot venue that accommodates 92 diners. A second Thai Pot location in Mong Kok, also 8,000 square feet, provides seating for 200 customers. In 2025 the company consolidated its offerings into a new 11,000‑square‑foot flagship in Kwun Tong that seats 120 patrons and serves both Thai and Japanese styles under a combined brand. The group has been active in the restaurant sector for over 5 years, continually refining its menu of soup bases, ingredients, and side dishes to deliver a fixed‑price all-you-can-eat experience. Its outlets are strategically positioned near major transit hubs and shopping areas to capture high foot traffic.

Revenue is generated primarily from the sale of food and beverages to customers who dine in or take away meals at its restaurants. The core offering consists of all-you-can-eat packages with time limits of 60, 90, 100, or 120 minutes, complemented by lunch set menus served during midday hours. Customers may also upgrade to premium meat or seafood selections, such as imported wagyu beef, Danish pork, or fresh seafood, for an additional charge, and they can purchase alcoholic beverages as an add‑on to the dining package. For the fiscal year ended August 31, 2024, the company reported total revenue of $8,295,084, which declined to $6,799,732 for the year ended August 31, 2025, reflecting an 18.0% decrease. During the same period, the company recorded net income of $1,319,697 in 2024 and a net loss of $2,429,433 in 2025, illustrating the recent volatility in its operating results. Revenue fluctuations are attributed to shifting consumer preferences and heightened competition in the Hong Kong dining landscape.

Happy City Holdings Limited distinguishes itself in the crowded hotpot market through a combination of authentic flavor profiles, high‑quality ingredient sourcing, and strategic location choices. The company emphasizes authentic Thai and Japanese soup bases, including Tom Yum Kung, collagen pork bone, and Japanese bonito varieties, to appeal to diners seeking distinctive tastes. It secures premium proteins such as Danish pork, U. S. and Australian beef, M6 and M8 wagyu, and top‑tier A5 Miyazaki wagyu from Japan, while maintaining live seafood tanks in its Thai Pot outlets to offer fresh prawns. These supply choices are supported by long‑standing relationships with a core group of suppliers who provide consistent quality and competitive pricing. In addition, the group’s restaurants are situated in Tsuen Wan, Mong Kok, and Kwun Tong—areas with substantial pedestrian flow and direct access to mass transit—enhancing visibility and convenience. Management highlights an experienced leadership team, with executives possessing over 10 years of cumulative experience in the catering industry, which contributes to consistent operational standards and effective cost controls. Although specific competitor names are not disclosed, the firm contends with other local hotpot chains and broader restaurant groups for a share of the city’s dining expenditure.

The company serves a broad customer base that includes local residents, office workers, tourists, and occasional tour groups from Thailand and other regions seeking authentic hotpot experiences. Its loyalty program, delivered via a mobile application, had approximately 31,000 registered members as of the reporting date, providing a channel for repeat visits and targeted promotions. Diners span various age groups and include both Hong Kong locals and international visitors, reflecting the brand’s appeal across demographics. While the filing does not list individual customer names, it notes that the establishment occasionally hosts tour groups arranged by travel agents, indicating a niche inbound tourism component. The group’s focus on affordability, quality, and unique soup options helps to attract and retain this diverse clientele.