Sai Kung seafood

Disembark from the ferry at Sai Kung Public Pier and stroll along the waterfront promenade nicknamed Seafood Street, and if the name hasn’t given it away already, you will soon see what is on the menu. Restaurant after restaurant features tanks brimming with fish, crabs, shrimps, shellfish and probably a few mystery creatures you have never seen before, while fishermen hawk their catches directly from their boats that float close by.

Chef Choy Chi-man, of Cantonese and hot pot restaurant Congeodle in Kowloon Bay, regularly makes the journey to Sai Kung to source seafood. “My team and I purchase from the fishermen at Seafood Street directly,” he says. “I also like the floating seafood market along the street, where you can bargain and choose your own live seafood from the boats. You can find all kinds of seafood in Sai Kung, and we select the best depending on the season.” Mantis shrimp, clams, and garoupa are only a few of the ingredients on offer.

Of course, the best way to enjoy Sai Kung’s seafood is in one of its many restaurants — preferably alfresco and overlooking the shimmering sea. In addition to picking your meal from the restaurants’ tanks, you can also bring in your own catch of the day, or purchases from the market and the chefs will happily cook them for you, either as you wish, or suggesting a dish. It costs a little more, but the difference is usually small – Sing Kee Seafood Restaurant (see below) charges HK$120 to cook your fish for you. It’s also recommended to pre-order if there’s a dish on the menu you absolutely must have, as signature items can sell out quickly, and remember to take advantage of seasonal specials, too.