The Jumbo Kingdom, a three-story boat that was once the largest floating restaurant in the world, was towed by tugs last Tuesday after nearly half a century of mooring in the southwestern waters of the city. The restaurant’s main boat was traveling to an undisclosed shipyard when it capsized on Saturday after “adverse conditions” near the Paracel Islands (also known as the Xisha Islands) in the South China Sea, Aberdeen Restaurant Enterprises Limited said in a statement on Monday. . The Jumbo Kingdom in Hong Kong, pictured in 2014. Bruce Yan / South China Morning Post / Getty Images The boat sank more than 1,000 meters (3,280 feet), making the rescue operation “extremely difficult,” the statement said. He added that Aberdeen Restaurant Enterprises was “very saddened by this accident” and was working to gather more details. No crew members were injured. The news came as a surprise on the internet, with many Twitter users mourning the untimely end of one of Hong Kong’s most recognizable historical icons. Some posted artwork depicting the restaurant underwater, while others shared farewell messages. Others saw the sinking ship as a dark comic transfer to Hong Kong’s alleged fortunes as the city – still largely excluded from the rest of the world – remained clinging to pandemic restrictions after years of political turmoil. The 260-foot-long restaurant (about 80 meters) was the main boat of the Jumbo Kingdom, which included an older and smaller restaurant brother boat, a seafood barge, a kitchen boat and eight small ferries to transport guests from nearby piers. In its heyday, Jumbo Kingdom starred in many Hong Kong and international films and hosted visiting celebrities such as Queen Elizabeth II, Jimmy Carter and Tom Cruise. It was famous for its luxurious Imperial-style façade, plenty of neon lights, huge staircase paintings and colorful Chinese-style motifs – including a gold throne in the dining room. But as the fisherman population in the island’s southern port declined, the restaurant group became less popular and in short supply since 2013. The Covid-19 pandemic dealt the final blow, with the restaurant closed until further notice in 2020. Maggie Hiufu Wong contributed to the report.
