Heads up! We’re working hard to be accurate – but these are unusual times, so please always check before heading out.
You can’t call yourself a Hongkonger until you’re familiar with the best local food brands, the top local bakeries and the correct etiquette at your local bar. When it comes to eating at local restaurants, as a territory made up of 263 islands and a peninsula, there’s naturally a tradition of cooking and eating the local catch.
Hong Kong’s seafood restaurants are dynamic places. Giant circular tabletops are rolled out to accommodate hungry diners while rowdy fishermen gather to celebrate the day’s catch over endless bottles of Tsing Tao. Crabs and clams, scallops and sea snails, and, of course abalone, are a spectacle in themselves, mooching around in aerated tanks. Then there are the giant groupers, snappers and eels, who relish any opportunity to splash diners in a spirit of watery revenge.
Whether you prefer your seafood stir-fried with chilli and a heap of garlic or cooked whole in a traditional bamboo steamer, you won’t find any fresher. By Sam Sinha
RECOMMENDED: If you need a refresher on how the locals do it, take a look at our comprehensive guide to the best food in Hong Kong.