In recent years, mainland Chinese food chains have set foot in Hong Kong, with Jiangsu-Zhejiang cuisine Xinrong Kee, Sichuan cuisine Yingshui Hibiscus, and Xihe Yayuan among the restaurants that have attracted more attention. Opened in 2007 in Zhongguancun, Beijing, Xihe Yayuan is also a restaurant brand of Xihe Group, including Xihe Yayuan (Roast Duck Fang), Xihe Xiaoguan, Xihe Sanli, Xihe Tongle, Humble House Xihe, Singapore Seafood, Lotus Space Vegetable Restaurant, etc. Positioned as a high-end restaurant, the Hong Kong store opened in October 2017.

Peking duck is naturally the highlight of the table in Xihe Yayuan. The "four-phase duck" by the Yanxi Lake in Beijing is selected, and it is bred for 40 days, weighing between five catties and eight taels to six catties. There are many processes such as blowing, blanching, freezing, and coloring, and they are baked after three days. All the processes of "opening, hanging, baking and slicing" are all made in Hong Kong.

Xihe Yayuan's roast duck three meals are special, the chef impromptu sliced duck, sliced into three parts: duck breast, duck breast, and leg press. The blueberry jam and exploding candy are surprising, the sweet blueberry jam with roast duck adds a fresh taste of blueberries, and the exploding candy evokes childhood memories for many post-80s, and the beating taste in the mouth is also quite novel. Conventional dipping sauce is naturally indispensable, and the traditional dipping sauce of Xihe Yayuan comes from the century-old sauce garden time-honored "Liubiju", which is pure in taste and worth trying. The price of half set of roast duck in Hong Kong Xihe Yayuan is HKD328, and the price of the whole set is HKD598.

In addition, the "Zhang's Lion Head" at Xi He Yayuan is quite reliable, and it is one of the most popular dishes in the mainland branch, claiming to sell 3,000 servings a day. Zhang's lion's head has a soft and glutinous taste, the meatballs are not greasy, and the taste of the sauce is especially favored by diners. One of the restaurant's signature dishes is the "Yellow Grilled Fish Maw", which uses Japanese organic pumpkin as a container and is specially made with the finest fish maw, which is quite expensive in taste and price. The Kung Pao prawn balls in the Hong Kong store are worth mentioning, and the mainland branch generally uses ordinary shrimp to cook, but the Hong Kong store uses prawn balls, which are enough to eat.

Hong Kong's Xihe Grace Garden's interior is high-end and elegant, and its design has been featured in the American magazine "Interior Design". The restaurant uses Chinese elements such as wood carving, corridors, ink landscapes, etc., and integrates modern furniture and lighting, which is retro and modern fashion. Hong Kong Xihe Grace Garden is located at the end of the OTE of Harbour View City, close to the exquisite Chengdu cuisine of Yingshui Hibiscus, and also sits on the Victoria Harbour Seaview, with excellent views.