4 Best Restaurants in Hong Kong, China

Off Sai Kung’s main drag, this hidden gem stands out as one of the finer seafood joints for those in the know. Unlike its big and boisterous competitors, this tiny store has no flashy fish tanks outside and the number of seats is extremely limited, so it’s best to book in advance. The food, however, is a cut above the rest. Try the fish soup—a milky-white broth with a hint of sweetness. There’s also the famous deep-fried abalone dusted in chili and salt. Aside from seafood, Loaf On also serves an amazing deep-fried tofu dish that’s crisp and golden on the outside and silken, soft, and supple in the center.

The giant tropical-fish tank at the entrance sets the scene, and, as the name suggests, lobster is the featured ingredient on the menu. It’s whipped into soups, served as appetizers, and presented in full glory in numerous entrées. The lobster bisque is creamy yet light, with great chunks of meat at the bottom. The seafood platter—Boston lobster, seasonal oysters, Alaskan crab, prawns, and fresh clams—doesn’t disappoint. If you prefer your shellfish cooked, go for the lobster thermidor or a simple steamed preparation. With a vibe that is at once formal and cozy, the restaurant is also great for before- or after-dinner drinks at the bar and features live jazz performances Monday to Saturday evening.

Against the romantic backdrop of Hong Kong’s twinkling harbor, this is the top spot in town for oyster lovers. More than 20 varieties are flown in daily and displayed around the horseshoe oyster bar, ready for shucking. The staff cheerfully explains the characteristics of the available mollusks and guides you to ones to suit your taste. Also on the menu is an excellent lobster bisque, as well as clams, mussels, crab, and fish in various preparations. The Dungeness crab cake is another standout, made with sweet and succulently delicious crabmeat. Wine aficionados are also spoiled for choice here, with the extensive wine selection that lines the walls.

Lobsters, clams, abalone, crabs, prawns, fish, and everything else from the deep blue sea is here for the tasting on Sai Kung’s picturesque harbor. Crustaceans and fish are quickly cooked by steaming and wok frying, but are first presented whole, leaving no doubt as to the freshness of your food. A quick look inside the tank is like a lesson in marine biology. Pick your favorites, and leave the rest to the chef.