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They say a father and son make the strongest team.
At Mok’s Beef King Hotpot Restaurant, the variety of neutered beef parts makes them well-known in Hong Kong, but the father-son bond behind it is the most important element to its success. Since 2016, Mok Beef King has been attracting Hong Kong people to explore the unique parts of the signature Qin Chuan neutered beef. However, they also keep facing challenges from higher customer expectations due to the recent popularity of Chao Shan beef hotpot. Ryan Mok, the son of the owner, withdrew from his studies in Australia and came back to support his dad to operate the family business in 2019.
The restaurant’s name pays tribute to both Mok King-Hung’s surname and his reputation for serving the finest and delicious Qin Chuan neutered beef. With nearly 50 years of experience as a beef butcher and wholesaler, Mok is a well-respected figure in the industry. He first set up a beef stall at Butterfly Market in 2015, and expanded the next year, launching Mok’s Beef King Hotpot Restaurant just after Christmas in 2016.
Mok remains deeply involved in his craft. “I personally oversee my business, heading to the Sheung Shui Slaughterhouse at 3:30 AM to handpick the best local steer beef,” he explains. “These cattle are prized for their sweet, tender meat – perfect for Hong Kong-style hotpot. Every day, I purchase six to seven cattle to supply both my retail and wholesale customers. With Hong Kong’s total daily steer beef supply at just 11 to 12 cattle, I handle about half of the city’s market.”
Mok’s market stall has earned him a loyal following, with customers travelling from Hong Kong Island and the New Territories East just to buy his beef. “Regular customers who know the taste of steer beef won’t settle for anything less. We get pre-orders almost every day. But we’re not chasing big profits – we just want more people to experience and enjoy high-quality beef.”
Ryan Mok, now 30, had never involved himself in the family business before graduating from university. “After graduating from Hong Kong Polytechnic University, I worked as a cataract device sales specialist for a big enterprise and furthered my studies in Australia after leaving the company. Before continuing my studies there, I helped my dad with the daily operations for a few months.”
In 2019, Ryan made a life-changing decision. He decided to withdraw the program in Australia and returned to Hong Kong to help his dad to run the hotpot restaurant because the restaurant faced different challenges and he didn’t want to leave such a burden to his dad to face alone.
Did he regret the decision? Ryan answers honestly. “Of course, I rethink about the past sometimes, but things cannot be returned. Every decision comes with sacrifices and challenges. This is our family business, and I am responsible for carrying it forward.”
Since April 2019, Ryan has been fully committed to running the hotpot restaurant. “Everything is brand-new for me – daily operations, customer relationship management, and creating unique beef hotpot dishes with the chefs. Looking back, it’s been an incredibly rewarding journey.”
Though Ryan had no formal culinary training, he quickly embraced the restaurant business. “I love good food, and passion is the most essential thing for running a business,” he explains. “It takes dedication to present unique dining experiences to guests. I want to guide our customers to discover unique beef cuts they might not be familiar with. More importantly, I want them to appreciate the culture and history behind each dish. It’s about creating a truly authentic Hong Kong dining experience.”
Ryan’s efforts have not gone unnoticed. The restaurant recently caught the attention of a local newspaper, and he was thrilled when Hong Kong celebrity couple Nick Cheung and Esther Kwan made a surprise visit with friends. “Having them travel all the way here was such an unbelievable surprise!” he beams.
