The New Hong Kong Restaurant was founded by several Ma Jie who came from Hong Kong to Johor Bahru in 1954, which was 56 years ago. They started the business by selling Wan Tan noodles in a coffee shop. Over these years, it has been growing significantly and becomes a well-known Food and Beverage branding. The New Hong Kong Restaurant is now a conspicuous landmark in Johor Bahru. The headquarter is situated at Stulang Laut, a very strategic location and environmentally excellent. It is famous with great varieties of Cantonese cuisines. During the British occupation time, there were a lot of oil tankers anchored at the sea shore in front of the restaurant. This hence attracted a lot of sailors to visiting and patronizing the restaurant, especially the well-established relationship between Malaysia and Singapore, and the convenience of access between these two countries.

In the late 80s, a Hong Kong master led several disciples and began to serve the charcoal roasted meat. Until today, under the leading of the chef, the New Hong Kong Restaurant is not only famous with the charcoal roasted meat, but also moon-cake and dim sum. The shop is crowded most of the time and its customers are mainly divided into local residents who normally come on Sunday, and tourists on weekdays.

The Chili Crab, Crispy Chicken, Coffee Pork Ribs, and Crispy Bean Curd are must-try traditional specialty dishes in the New Hong Kong Restaurant. It also has a variety of Chinese festive food available such as Chun Bing during Chinese New Year, Zong Zi during Dragon-Boat Festival, and moon-cake during Lantern festival. Besides, the New Hong Kong Restaurant is also famous with Lou-Po-Beng (wife biscuit - with melon velvet, green bean, red bean or durian flavours).