Malaysian restaurant chain Hai Kah Lang spotted heading to Hangzhou, bucking trend of inbound Chinese F&B brands

KUALA LUMPUR, Oct 29 — At a time when Chinese food and beverage brands such as Mixue, Chagee and Haidilao are expanding their presence in Malaysia, one homegrown seafood noodle chain is reportedly heading in the opposite direction.

Hai Kah Lang, a Malaysian restaurant chain with roots in traditional Chinese cuisine, is reportedly expanding into China, with plans for an outlet at The Mixc shopping complex in Hangzhou.

The move would see a Malaysian brand with Chinese culinary roots enter a market where such dishes are already familiar, reversing the more common trend of Chinese F&B chains expanding into Malaysia.

The expansion was featured in an October 27 Instagram post by Malaysian food and lifestyle platform KL Foodie, following earlier posts by Hangzhou locals on Chinese social media platform Xiaohongshu, also known as RedNote, who shared pictures of banners announcing Hai Kah Lang’s arrival in the city.

The planned Hangzhou outlet would mark the brand’s entry into its second overseas market, following the opening of its first international branch at Singapore’s Funan shopping centre in September 2025.

The move comes less than five years after Hai Kah Lang opened its first restaurant in Taman Cheras, Kuala Lumpur, in January 2022.

Founded by Steven Tan, the restaurant began as a new venture after the Covid-19 pandemic forced him to close a seafood steamboat restaurant he had operated in Balakong for seven years.

In a 2024 interview with the Michelin Guide, Tan said he subsequently opened a seafood retail business before deciding to take over a nearby breakfast noodle shop that was closing.

The restaurant’s popularity grew through word of mouth, and its Taman Cheras outlet received a Bib Gourmand distinction in the inaugural Michelin Guide Kuala Lumpur and Penang in 2023.

It has retained the recognition in subsequent editions, including the 2026 guide.

The Bib Gourmand distinction recognises restaurants offering good-quality food at reasonable prices.

Hai Kah Lang’s menu centres on fresh seafood noodles, allowing diners to choose from fish, shellfish and other seafood, alongside eight types of noodles and five soup bases.

In the same Michelin Guide interview, Tan said nearly 99 per cent of the seafood used at the restaurant was wild-caught and brought in daily from Sabah, Indonesia and the Philippines.

The business also draws on Tan’s family heritage as Teochews, whose ancestral roots lie in the Chaoshan region of China’s Guangdong province.

The opening date and other details of the planned outlet at The Mixc in Hangzhou have yet to be announced.

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吉隆坡，10 月 29 日讯——在美雪、查吉、海底捞等中国食品饮料品牌不断扩大在马来西亚的业务之际，一家本土海鲜面连锁店却据报道正朝着相反的方向发展。

据报道，马来西亚连锁餐厅“海卡浪”（Hai Kah Lang）正计划进军中国市场，计划在杭州万象购物中心开设分店。该餐厅起源于传统中国菜系。

此举将使一个具有中国烹饪根基的马来西亚品牌进入一个此类菜肴已经很熟悉的市场，从而扭转中国餐饮连锁店向马来西亚扩张的更常见趋势。

10 月 27 日，马来西亚美食生活平台 KL Foodie 在 Instagram 上发布了一篇帖子，介绍了海嘉浪餐厅的扩张计划。此前，杭州当地居民在中国社交媒体平台小红书（又名 RedNote）上发布了帖子，分享了海嘉浪餐厅入驻杭州的横幅照片。

计划在杭州开设的这家门店将标志着该品牌进入其第二个海外市场，此前该品牌的第一家国际分店已于 2025 年 9 月在新加坡福南购物中心开业。

距离 Hai Kah Lang 于 2022 年 1 月在吉隆坡 Taman Cheras 开设第一家餐厅还不到五年。

这家餐厅由 Steven Tan 创立，是他在新冠疫情迫使他关闭在巴拉贡经营了七年的海鲜火锅店后开始的新事业。

在 2024 年接受米其林指南采访时，谭表示，他随后开了一家海鲜零售店，之后决定接手附近一家即将关门的早餐面馆。

餐厅凭借口碑迅速走红，其位于 Taman Cheras 的分店在 2023 年首版《米其林指南吉隆坡和槟城》中荣获必比登美食推介称号。

在随后的版本中，包括 2026 年指南，它都保持了这一认可。

必比登美食推荐旨在表彰以合理价格提供优质美食的餐厅。

海嘉浪餐厅的菜单以新鲜海鲜面为主，食客可以选择鱼类、贝类和其他海鲜，以及八种面条和五种汤底。

在同一次米其林指南采访中，谭表示，餐厅使用的海鲜近 99% 都是野生捕捞的，每天从印度尼西亚沙巴和菲律宾运来。

该企业也借鉴了谭先生的潮州家族传统，其祖籍在中国广东省潮汕地区。

位于杭州万象城的这家门店的开业日期及其他细节尚未公布。

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