Catering
SW Group Company Introduction
SW Group is dedicated to its core philosophy of "customers first," seamlessly fusing innovation and culinary excellence across its brands. With a focus on food quality and exceptional dining experiences, the Group combines inventive dishes with thoughtfully designed environments, showcasing dedication in every detail.
Its flagship Restaurant, "Victorian Era," captures Hong Kong's 1950s-60s Sino-Western cultural aesthetics through nostalgic interiors and creative menus, offering signature dim sum and innovative hotpot dishes that honor culinary heritage. "Wagyu Yakiniku Ichiro" ensures premium, traceable Japanese Wagyu with its "Individual Identification System of Cattle," while "Saburo Japanese Yakiniku" embraces Wabi-Sabi minimalism for a serene yakiniku experience.
Newly acquired "Woo Lo Koon", a dessert shop with over 40 years of history, preserves Hong Kong’s rich culinary stories through its signature Ginger Milk Curd. SW Group strives to protect traditional local flavors and add their warmth to heritage.
"YAPPARI" is a steakhouse brand introduced by SW Group from Okinawa, Japan, specializing in authentic lava stone–grilled steak and bringing a new interactive way to enjoy beef to Hong Kong diners. Using Mt. Fuji lava stone plates to sear thick-cut steaks, it delivers a youthful dining experience that is all about “thick-cut”, great in value, and fun at the table.
Since opening its first restaurant in Naha in 2015, "YAPPARI" has rapidly expanded across Japan and begun its overseas journey, all while staying true to hand-trimmed cuts and carefully selected grain-fed beef as its foundation. By locking in juices with high heat and letting guests control their preferred doneness on the sizzling stone, the brand creates a dining ritual that is both social media–friendly and memorable, further enriching the Group’s diversified restaurant portfolio.
Looking ahead, SW Group plans to introduce international brands to Hong Kong together with bringing its own brands to global audiences. By blending tradition with modernity, SW Group delivers unforgettable dining experiences that embraces culture and innovation.
Saburo Japanese Yakiniku
Victorian Era
Wagyu Yakiniku Ichiro
Woo Lo Koon
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YAPPARI STEAK
Victorian Era
"Victorian Era" operates two branches respectively in Jordan and Tsuen Wan, spanning a combined 17,000 square feet. Inspired by the cultural charm of 1950s in Hong Kong, the Restaurant offers a nostalgic journey, blending exquisite cuisine with immersive design.
Renowned for its meticulous attention to detail, the Restaurant sources premium ingredients and incorporates innovative floral elements into its dishes. By combining traditional flavors with artistic presentation, it preserves the essence of old Hong Kong while delivering a unique dining experience.
Creativity shines in the Restaurant’s hotpot presentations, which embrace the "eat with your camera first" trend. Meat platters styled as blooming roses and vegetables arranged like potted plants create visually stunning dishes that delight diners and dominate social media. This artistic approach transforms every meal into a feast for the senses.
In line with the wisdom of "eating in season", the Restaurant rotates its menu based on the natural calendar, ensuring freshness and flavor. This commitment, paired with visual appeal, delivers a multi-sensory dining experience.
Handcrafted dim sum is another highlight, paying homage to Hong Kong’s culinary heritage. The culinary team reinvents traditional techniques to craft intricate items like shrimp dumplings, siu mai, and creative desserts, showcasing exceptional craftsmanship and a connection to Hong Kong’s food culture.
More than a restaurant, "Victorian Era" bridges tradition and modernity, celebrating Hong Kong’s heritage through innovative dishes and ambiance. Food becomes a storyteller, allowing diners to savor the flavors and stories of a bygone era.
Wagyu Yakiniku Ichiro
"Wagyu Yakiniku Ichiro" redefines yakiniku dining with innovative technology and premium ingredients. With branches in Jordan and Tsuen Wan covering 16,000 square feet, the Restaurant features its groundbreaking "Yakiniku Shinkansen" system, a smart delivery method that swiftly transports fresh wagyu directly to tables, ensuring speed, hygiene, and convenience.
As one of the Hong Kong’s largest Japanese wagyu importers, the Restaurant sources over 10 whole wagyu cattles monthly from top-tier Japanese farms. By importing entire cattle and eliminating middlemen, it ensures exceptional quality at its remarkable value. Guests can enjoy classic cuts like ribeye and sirloin, alongside rare delicacies like chateaubriand, catering to refined meat enthusiasts.
Every slice of wagyu is expertly prepared by skilled chefs to achieve optimal texture, tenderness, and flavor. Combining top-quality ingredients with approachable price, the Restaurant transforms premium wagyu from a luxury into an indulgence everyday.
Transparency is a key at "Wagyu Yakiniku Ichiro". Diners can trace the origin of their wagyu by entering the unique "Wagyu Identification Number" into a dedicated webpage, accessing details about the cow’s breed, gender, farm, and birthplace. This offers diners a deeper connection to their meal.
By combining cutting-edge technology, world-class wagyu, and a commitment to affordability and transparency, "Wagyu Yakiniku Ichiro" delivers an elevated yet accessible yakiniku experience, setting new benchmarks in Hong Kong’s dining scene.
Saburo Yakiniku
Located in H Zentre, Tsim Sha Tsui with a refined 3,000-square-foot space, "Saburo Yakiniku" redefines Japanese yakiniku dining. Drawing inspiration from Japan’s wabi-sabi philosophy, the Restaurant blends natural materials like wood, stone, and handcrafted cement tiles to create a minimalist, Zen-like ambiance. Emphasizing simplicity and the beauty of imperfection, the serene environment offers diners a peaceful, elevated yakiniku experience.
"Saburo Yakiniku" serves the finest wagyu, sourced from Japan’s top producers. Each cut is meticulously selected to showcase superior quality. Guests can choose from omakase-style dining or curated set menus, with a focus on the natural flavors and exquisite textures of wagyu. Staying true to the wabi-sabi principle of "simplicity with excellence," the Restaurant transforms traditional yakiniku into a sophisticated culinary journey.
A highlight of the experience is the specialized counter-style dining area, where skilled chefs provide personalized service. They expertly manage grilling temperatures, explain the unique characteristics of each wagyu cut, and share insights on grilling techniques and ideal pairings. This interactive approach enriches the dining experience by offering both culinary enjoyment and cultural knowledge.
Combining premium ingredients, exceptional craftsmanship, and immersive service, "Saburo Yakiniku" offers a refined yet approachable way to enjoy high-end Japanese yakiniku. Seamlessly merging culinary artistry with cultural storytelling, the Restaurant delivers an unforgettable experience for discerning diners.
Woo Lo Koon
Woo Lo Koon
Located on Yee On Street in Kwun Tong, "Woo Lo Koon" is a traditional dessert shop with a 40-year history. Renowned for its signature dessert, Ginger Milk Curb, " Woo Lo Koon" has been crafting sweet treats that tell the story of Hong Kong’s culinary heritage, becoming a source of happiness for generations. Now under new management team, the Shop builds on its rich legacy to embark on a fresh journey. With a commitment to preserving the essence of Hong Kong’s food culture, "Woo Lo Koon" seeks to evoke nostalgic memories through its desserts while blending these cherished flavors into modern life.
The Ginger Milk Curd is a quintessential Hong Kong dessert that embodies local traditions. From selecting the finest ginger to perfecting the milk ratio, every bowl is meticulously crafted with precision and care. The dessert achieves a harmonious balance of the ginger’s subtle spiciness and the milk’s smooth, creamy texture. Beyond being a delicious treat, it carries a unique sense of nostalgia for Hong Kong diners. For four decades, "Woo Lo Koon" has upheld its dedication to handcrafted production, perfecting every detail to ensure the most authentic flavors. This unwavering passion forms the heart of "Woo Lo Koon , making each bowl of dessert a warm, comforting experience.
YAPPARI STEAK
“YAPPARI” originates from Naha in Okinawa, Japan, and is a steakhouse specializing in authentic lava stone–grilled steak using Mt. Fuji lava plates, offering a youthful dining experience that is “thick-cut, great value, and fun.” Since its founding in 2015, the brand has expanded to over 70 locations across Japan and is actively growing overseas in markets such as Singapore, Australia, and other Asian cities, with Hong Kong as one of its newest strategic hubs.
The name “YAPPARI” comes from an Okinawan drinking culture habit of “ending the night with steak,” expressing the idea of “after all, it has to be steak,” and reflecting a deep appreciation for beef and a sense of dining ritual. Centered on the philosophy of “preserving the original flavor of the meat,” all steaks are carefully hand-trimmed and prepared in-house to achieve a texture that is thick-cut yet tender, juicy, and satisfying to bite into.
“YAPPARI” uses Mt. Fuji lava stone grills, which distribute heat evenly through far-infrared radiation, searing the exterior of the steak until crispy while keeping the inside tender and juicy, and absorbing excess fat to reduce greasiness. The lava stone retains high heat for an extended period, allowing guests to adjust the doneness to their preference and enjoy the interactive fun of grilling at the table—an experience that has made the brand especially popular among younger diners and social media users.
The brand carefully selects premium beef such as 120-day grain-fed Argentine Angus, which is certified, non-GMO, and free from hormones and antibiotics, prioritizing both quality and peace of mind. Signature items include top blade steak, chuck flap tail, and pork chops, with multiple portion sizes designed to suit different appetites and budgets so guests can enjoy thick-cut steak at an accessible price point. A wide variety of sauces and seasonings is available—from simple salt and pepper to Japanese-style and onion sauces—so guests can freely customize and discover their own favorite steak flavor.
“YAPPARI”’s dining flow is designed to be completed in about 40 to 60 minutes, offering a fast-paced yet still ritualistic experience that fits seamlessly into the lives of busy urban customers. Whether it is a quick dinner for office workers, a casual date, a friends’ gathering, or a spontaneous craving for “a really good steak” after work, guests can enjoy authentic Okinawan lava stone–grilled steak at “YAPPARI” at a relaxed and approachable price.