The Kai Tak Stadium is one of the few venues globally designed specifically for rugby sevens, with ample changing rooms and facilities to accommodate players and teams. Photo Credit: Kai Tak Sports Park
The inaugural Cathay/HSBC Hong Kong Sevens 2025 will be held at the Kai Tak Sports Park (KTSP) in Hong Kong from 28-30 March 2025, says the Hong Kong China Rugby (HKCR).
This three-day event will be held at the Kai Tak Stadium, which can accommodate 50,000 spectators and is equipped with numerous state-of-the-art international standard facilities, along with a wide variety of unique dining, retail, and leisure options within the precinct, providing players and rugby fans from around the world an extraordinary experience.
This Sevens event will be one of the first major international sports events at the Park’s opening period, marking a significant milestone in Hong Kong’s sports legacy.
The Kai Tak Stadium is one of the few venues globally designed specifically for rugby sevens, featuring more than 20 changing rooms to accommodate the needs of the multiple teams, referees and other personnel involved in Sevens matches, along with dedicated dining and rest areas for players.
The renowned “South Stand” will also be fully upgraded, with the large event platform – combined with a glass curtain wall – connecting the stadium to the stunning views of Victoria Harbour.
Additionally, the Kai Tak Stadium is equipped with a soundproof retractable roof, allowing events to proceed regardless of weather conditions. The Stadium’s bowl cooling system ensures a comfortable viewing experience from every single seat, thereby enhancing guest satisfaction.
In addition to its hardware facilities, KTSP offers a wide variety of dining options, including over 70 distinctive international cuisine outlets and eight diverse concept restaurants in the Dining Cove, as well as over 30 dining facilities including 33 food concessions outlets – one of which is among the longest bars in Asia. These mobile food stalls can be flexibly arranged based on the scale and needs of events to meet the dining requirements of the audience.