Tianxiang Lou is the earliest batch of Jiangsu and Zhejiang restaurants in Hong Kong, and its reputation is not weaker than that of the old Cantonese restaurant Taipan Building. Hong Kong's Tianxianglou and the mainland Tianxianglou belong to the same origin, began in 1927, founded in Hangzhou by Suzhou Lu Lengnian, and hired a good cook, Meng Yongtai was responsible for the care, Tianxianglou was later nationalized, Meng Yongtai went south to Hong Kong, and founded Tianxianglou in Hong Kong in 1950.

Tianxiang Lou, which moved to Hong Kong from Hangzhou, has the same chefs, the same ingredients, and the same taste, and has been operating on Austin Road so far, and has trained many chefs for Hong Kong Jiangsu and Zhejiang restaurants, which can be said to be the originator of Hong Kong Jiangsu and Zhejiang restaurants. Cai Lan, a well-known gourmet, once commented on Hong Kong Tianxiang Lou in his book: "The Hangzhou cuisine of Tianxiang Lou can be said to be the first in the world, including Hangzhou." Today's Tianxiang Building is run by Han Meina, the daughter of Han Tongchun, who came to Hong Kong with Meng Yongtai. Chef Ng Kwok-leung, who has worked at Tin Heung House in Hong Kong, is now a culinary consultant at Hangzhou Restaurant in Hong Kong. Tianxianglou, which is no longer glorious, still maintains the original menu, but because of the change of chefs, some dishes in the heyday are no longer available, which is a little regrettable.

The supply of hairy crabs throughout the year is the signature of Tian Heung Lou in the past. Hong Kong Tin Heung Lou has always maintained its own unique supply channel of hairy crabs in Yangcheng Lake, and has triggered a trend of eating hairy crabs in Hong Kong. It is reported that Tianxianglou selects crabs regardless of the cost, as long as the best, coupled with the long way, the cost of freight preservation is high, and the price is naturally not cheap. Eating crab in Tianxianglou is old-fashioned, and after eating crab, you have to wash your hands with water soaked in old bean sprouts to remove the fishiness, which has long since ceased to exist in modern restaurants. Huadiao wine is also an exclusive feature, using 28 years of aging and new wine blending, both the mellow of aging, and the freshness of new wine, only this one, no other semicolon. In addition, the drunken crab made by Tianxianglou with hairy crabs is quite flavorful, the marinating time is long, the wine has a strong aroma, and has an ancient atmosphere. Crab roe abalone wings and crab roe noodles are also the classic hairy crab dishes of Tianxianglou. In the past, eating a hairy crab in Tianxianglou cost a month's salary of ordinary wage earners. Therefore, Hong Kong Tianxiang House has become a well-known regal hotel. Today's per capita consumption of Tianxianglou is still high, and the per capita dinner can reach more than 1,000 yuan, which is comparable to high-end Western food and Japanese food.

The side dish is the first to recommend Longjing shrimp. As a classic Jiangsu and Zhejiang dish, Longjing shrimp can be eaten in any Jiangsu and Zhejiang restaurant, but Longjing shrimp from Tianxianglou is the most recommended. The river shrimp is hand-peeled, peeled to order, the fresh taste is not discounted, and then it is accompanied by the fragrance of Longjing tea, which is light and delicious. Of course, Dongpo meat, called flower chicken, smoked yellow croaker, etc. are also well-known in Tianxianglou. The presentation of Tianxianglou is basically not exquisite at all, and it still follows the old-school practice. However, the order of serving maintains an exquisite style, with an orderly rhythm and an orderly hot and cold order.

In 1973, Tian Heung Lou underwent a relocation from Jordan to Austin and has been in operation ever since. Hong Kong Tianxiang Lou has maintained its original appearance for many years, and now the plaque in the store is still moved from the Hangzhou store by the founder Meng Taiyong, and there are also celebrities such as Zhang Daqian and Huang Yongyu who moved to Hong Kong Tianxiang Lou, adding a sense of history to Tianxianglou. The restaurant environment is slightly old and crowded, far from the modern sense of boutique restaurants, and the rudimentary toilets have become the target of complaints from diners. "Expensive" and "average service" are the most negative reviews that Tianxianglou has received in recent years.