Hong Kong doesn't so much eat seafood as ingest it, pretty much like oxygen. The city is built overlooking a harbor, there are fish farms on the outer islands, and a trawler fleet based in Cheung Chau. And every day at Chek Lap Kok, aircraft land bringing jet-fresh seafood from all around the world. After all, Hong Kong is somewhere that takes its dining seriously, and true connoisseurs want the best seafood that the planet can provide.
Just as there is all manner of seafood, so there are all manner of places to eat it. One of the merriest locales is the al fresco set of restaurants in Sai Kung, on the eastern edge of Hong Kong's New Territories, which are strung out along the quay: this is casual dining par excellence. Or you might want to dine in formal surroundings, such as the Mandarin Grill, (oysters from England, Australia, New Zealand, the United States, France and Japan) where you'll be waited on hand and foot. Either way, it will be a meal whose memory will linger for a long time.
And of course, everyone knows the old Hong Kong joke: "I'm on a seafood diet – I see food, I eat it."
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