Hong Kong Asia's World City

Seafood

Seafood

It’s fried, baked, steamed, grilled, sliced, diced and stuffed. More to the point, Hong Kong’s seafood is very fresh. So fresh, you can see it swimming minutes before it’s on your table. True to form, Asia’s world city also offers up seafood in a variety of dining experiences that range from cosmopolitan fusions that would impress the most jaded epicurean all the way down to the best-served-with-beer ‘sampan-style’ concoctions.

For a truly enjoyable seafood feast, desert the downtown for a few hours and head for a seafood district. Here you will find rows of restaurants where you can pick your prey from an aquarium and eat it alfresco while enjoying picturesque sea views on a balmy Hong Kong evening.

What to order?

Prices of seafood items are often charged by weight and can vary by season. Different restaurants use different systems to weigh the food, so be sure to confirm the price before ordering. Also, in situations where the fish is purchased outside the restaurant, such as in Lei Yue Mun, cooking charges are added to the price.

Steamed fish

Steamed fish is a staple of Hong Kong seafood menus. Prices vary depending on the type of fish, but the cooking style usually takes a less-is-more approach because simple seasoning allows diners to appreciate the original flavour of the fresh fish. The most common seasonings include ginger, mushrooms, dried fruit peel and shallots.

Steamed fish

Stir-fried fish

A truly local treatment of a very local staple

Stir-fried fish

Stir-fried crab

This is a sampan-style classic. Unique to Hong Kong, sampan style refers to the fishermen delicacies served on small boats. It usually involves the pungent flavours of ginger, garlic and chilli.

Stir-fried crab

Baked crab

Seafood baked using traditional Chinese methods or showing more Western influences are all worth a try.

Baked crab

Baked lobster

Some like it baked and baked they will get it!

Baked lobster

Drunken shrimp

Shrimp soaked in alcoholic spirits such as baijiu

Drunken shrimp

Deep-fried shrimp

The number of methods of cooking shrimp in Hong Kong would even impress Bubba, but deep-fried is an all-time favourite. Many restaurants wrap the shrimp in other ingredients, such as noodles, before deep frying.

Deep-fried shrimp
Did you know?

How can you tell if your steamed fish is fresh? Local catering industry veteran and food critic Wilson Yeung says freshness is visible – if the tail is straight and the fins point upwards, the fish is fresh.

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