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General vs Light Refreshment Restaurant Licence in Hong Kong

Community & Events
clock Jul 17,2026
pen By Tappo Team
Tappo English article cover showing two Hong Kong restaurant founders reviewing a menu and floor plan before opening

Reviewed by: Tappo Team Last checked: 17 July 2026 Source note: This guide summarises current English guidance published by Hong Kong’s Food and Environmental Hygiene Department (FEHD). Links to the official materials are provided below.

In short

Under FEHD’s current English guidance, a General Restaurant Licence permits “any kind of cooking methods”. A Light Refreshment Restaurant Licence allows food to be prepared and sold for consumption on the premises using simple cooking methods like boiling, stewing, steaming, braising and simple frying (excluding deep frying and stir frying), which shall not generate a large amount of greasy fumes. “Like” introduces FEHD’s examples; Tappo is not presenting them as a closed list. This distinction does not decide which licence a particular business can obtain. Check your actual menu, activities and premises with FEHD or a qualified professional adviser.

  • Best for: an English-speaking Hong Kong restaurant founder who needs a first orientation to FEHD’s two restaurant-licence terms.
  • Ask first: FEHD or a qualified professional adviser should review the actual menu, activities and proposed premises before you commit.

This article provides general information only. It is not legal or compliance advice, and Tappo does not determine licence eligibility or approve applications.

The official difference at a glance

The safest starting point is the wording used by FEHD, not a restaurant-type shortcut or a third-party checklist.

LicenceFEHD cooking-method wordingWhat you should verify
General Restaurant LicenceFEHD says the licensee may use “any kind of cooking methods” to prepare and sell food for consumption on the premises.Take your actual menu, cooking and reheating activities, and premises information to FEHD or a qualified professional adviser. Do not treat this wording as an approval for a particular site or business.
Light Refreshment Restaurant LicenceFEHD says this licence allows food to be prepared and sold for consumption on the premises using simple cooking methods like boiling, stewing, steaming, braising and simple frying (excluding deep frying and stir frying), which shall not generate a large amount of greasy fumes. Here, “like” introduces FEHD’s examples; it is not a closed list created by Tappo.Ask FEHD or a qualified professional adviser to review what your restaurant will actually do. Do not map a dish name, appliance or shop type to a licence without that review.

Source: FEHD Guide on Types of Licences Required, checked 17 July 2026. FEHD’s licensing FAQ repeats the cooking-method distinction.

Why the table is only a starting point

A comparison table can explain FEHD’s two terms, but it cannot classify an individual restaurant. Your application questions will depend on what will happen at the proposed business and premises.

Before asking for an official or professional view, prepare a factual record:

  • every item you plan to sell;
  • the cooking or reheating activities used for those items;
  • where those activities will take place, including whether any cooking or reheating is planned in a seating area;
  • whether customers will eat on the premises, order at a counter, order online or collect food for self-pickup;
  • the proposed premises, layout and fit-out plan; and
  • any other activity that may need a separate licence or permit outside the scope of this guide.

This record is for FEHD or your qualified professional adviser. It is not a self-assessment, and a POS supplier should not decide the licence category for you.

Follow the current FEHD route

Use current FEHD pages rather than relying on copied figures, old forms or a third-party summary:

These links were accessible when this article was checked on 17 July 2026. Reopen the current FEHD materials before making a commitment, because forms and requirements may change.

Questions to settle before committing to a site or fit-out

Use the following questions in a discussion with FEHD or a qualified professional adviser:

  1. Does the written menu reflect every food and drink the business plans to sell?
  2. Does the activity record describe the actual cooking and reheating methods, rather than only naming the dishes?
  3. Is any cooking or reheating planned outside the main food-preparation area?
  4. Have the proposed premises, layout and fit-out plan been presented for the appropriate review?
  5. Could any part of the business require a separate licence or permit that this article does not cover?
  6. Are you looking at the current FEHD guide and forms rather than a saved copy from an earlier date?

The purpose of these questions is to make the facts clear. They do not predict an application result or say that a particular premises or menu qualifies.

Keep licensing and restaurant operations as separate decisions

A licence category does not choose a POS system, and a POS system does not make a restaurant eligible for a licence. Once you have an official or professional verification path for the licensing questions, map how the restaurant is expected to run.

Start with three practical records:

  • Menu: What will be sold, how often will items change, and who will keep the live menu accurate?
  • Order sources: Will orders come from the counter, tables, a QR entry point, online enquiries or self-pickup customers?
  • Staff handoff: Who accepts an order, who prepares it, and how will the team identify and hand over the correct order?

These records help you discuss a POS setup without turning the technology conversation into licensing advice.

Plan the POS side after the official checks

When the licensing questions are being handled through the appropriate official or professional route, the next steps can stay focused on operations:

  1. Use the restaurant POS hardware checklist to list the devices and counter setup you may need. Confirm specific compatibility separately.
  2. Review the categories in the small-restaurant POS setup-cost guide without mixing POS costs with licence costs.
  3. Compare restaurant POS systems in Hong Kong against your real menu, order sources and staff handoff.
  4. If the operating fit is clear, read how Tappo’s no-monthly-fee POS pricing works.

Who this guide is for

This guide may help if you are opening a Hong Kong restaurant, work in English and want a first orientation to FEHD’s two restaurant-licence terms before speaking with the appropriate authority or adviser.

It is not the right resource if you need:

  • a legal opinion or an individual licence decision;
  • an assessment of whether a premises, layout, menu or appliance qualifies;
  • someone to prepare, manage or approve a licence application;
  • a prediction about an application result; or
  • a complete guide to other licences or permits.

For those questions, use current FEHD materials and obtain advice from a qualified professional.

Important notice

This article provides general information only and is not legal or compliance advice. Requirements may change and depend on the premises and activities. Check current FEHD materials and obtain professional advice before committing to a site, fit-out or application. Tappo does not determine licence eligibility, assess premises, prepare or approve licence applications.

Official sources

Sources last checked: 17 July 2026.

Planning the POS side of a new restaurant?

After you have checked licensing questions with FEHD or your professional adviser, tell Tappo what is on your menu, where orders will come from, and how your team plans to take, prepare and hand over each order. We can discuss the POS setup around that workflow.

Discuss POS planning with Tappo
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