In an era when global shipping costs have doubled, seafood in Sai Kung, on the eastern side of Hong Kong’s New Territories, has risen against the tide thanks to its unique geographical advantages. This traditional fishing village is not only a paradise for food lovers, but also a vivid economic story: while conflicts in the Middle East have sent air freight costs soaring by more than 40%, sharply increasing the cost of imported seafood, Sai Kung’s local fishing industry has demonstrated the competitive advantage of “cutting out the middlemen and going directly from the fishing boat to the table”.
According to the latest figures, direct seafood sales at Sai Kung Pier account for approximately 35% of local seafood sales, the highest proportion in Hong Kong. Amid disruption to global seafood supply chains, Sai Kung fishing port has grown against the trend through its “direct delivery from the source” model. On average, its seafood is 40% cheaper than in the urban areas, attracting local residents and visitors to come and buy.
- Sai Kung Pier Seafood Market: Fresh catches are delivered directly every morning, with the widest variety of seafood, See the full introduction
- Sai Kung Seafood Street: Home to long-established businesses with over 30 years of history and the most traditional processing techniques, See the full introduction
- Hong Kong Aberdeen Fishery Wharf: The most complete preservation of traditional fishing culture, where you can experience going out to sea to fish, See the full introduction
For more food recommendations, view the complete guide.
Why choose Sai Kung Seafood?
Sai Kung has been able to maintain its advantage despite the challenges facing global trade today, thanks to its unique fishing industry. Just 30 kilometres from Victoria Harbour, it still retains the atmosphere of one of Hong Kong’s few remaining large-scale fishing villages. Local fishermen head out to sea at 3 a.m. and return by 6 a.m., allowing their catch to reach the table before noon—this time gap is the secret behind the exceptional freshness of Sai Kung seafood.
When global food supply chains are under pressure from rising fuel prices, Sai Kong fishermen can reduce local costs rather than imported costs. This assurance of freshness enables local consumers to enjoy seafood of a Michelin-standard quality at a more reasonable price. Spring (March to May) is particularly golden, with horse-dung urchins, spring swordfish and live mantis shrimp all coming into season.
Five Seafood Destinations Worth Visiting
1. Sai Kung Fishermen’s Cooperative Direct-Sales Outlet
Location: Beside Sai Kung Pier, opposite Laguna Verde
Specialities: An official direct-sales outlet recognised by the Hong Kong Fishery Association, displaying the day’s freshest catch.
This is Sai Kung’s most authentic seafood-buying experience. The cooperative is open from 7 a.m. to 3 p.m. every day, with fishermen displaying their catch sorted by type in refrigerated cabinets—groupers, fish maw, mantis shrimp, sea cucumber and much more. Prices are 30–40% lower than those charged by restaurants, and you can buy your seafood on the spot and have it cooked by a nearby snack stall for a modest preparation fee of around HK$50–80.
Recommended purchases: Live red prawns in spring (HK$120 per catty), fresh sea urchins (HK$280 per box) and live sea snails (HK$35 per catty).
2. Wan King Seafood Stall
Location: 18–20 Wai Man Street, Sai Kung
Opening hours: 11 a.m.–10 p.m. (closed on Mondays)
Average spend: HK$150–250 per person
This open-air stall is run by a local fisherman on the shores of Sai Kung Bay. The owner, Albert, has been running it for 22 years and heads to the pier every morning at 6.30 a.m. to buy the freshest catch of the day, which is then grilled over an open charcoal fire.
With only eight small bamboo tables, the stall is often packed with regulars. The signature dish is “sizzling-fresh sea snails” (HK$168 per portion)—the snails are selected and shelled to order, then placed directly on a 200-degree black iron griddle and served with homemade soy sauce and chilli. Another must-try is “charcoal-grilled ponyfish” (HK$98 per portion). This fish has the firmest flesh in spring; simply seasoned with salt and grilled until charred outside and tender within, it captures the true flavour of Sai Kung’s fishing harbour.
Local tip: Avoid weekends and visit on a weekday between 2 and 4 p.m. You can watch the entire unloading process while enjoying a more peaceful dining experience.
3. Bay Mother’s Kitchen
Location: 45 Ming Tak Street, Sai Kung
Opening hours: 11.30 a.m.–9.30 p.m.
Average spend: HK$180–320 per person
Founded in 2008 by Mrs Wong, the wife of a retired fisherman, this tiny restaurant has just 12 seats. Its walls are covered with messages from diners visiting from Japan, South Korea, Singapore and beyond. Every day, Mrs Wong goes to the pier herself to buy three or four types of the freshest seafood of the day, which she then prepares using her family recipes.
The signature dish, “blanched spring bamboo shoot prawns” (HK$188 per portion), uses bamboo shoot prawns, which are only in season in March, paired with local Sai Kung bamboo shoots. Their incredible sweetness will leave you questioning life itself. Another dish, “fresh clams with bean sprouts in black bean sauce” (HK$156 per portion), may appear simple, but combines black bean sauce simmered for eight hours with clams caught that very morning. The cooking times are handled with impeccable precision.
Recommendations: There is no menu; Mrs Wong will simply tell you what is available that day. It is advisable to communicate in Cantonese, although an English menu is also available. This “menu-free restaurant” concept is the essence of Sai Kung’s local dining culture.
4. Traditional Salt Fish Workshop & Grill
Location: 62–64 Wai Man Street, Sai Kung
Opening hours: 9 a.m.–6 p.m.
Average spend: HK$100–200 per person
This is one of the few places in Sai Kung that combines traditional production with food cooked to order. The upper half of the premises is a salt fish workshop passed down through three generations, while the lower half is a miniature eatery. The owner uses traditional sun-drying methods to make his salted fish, adding only 5–6 catties of fresh fish to each batch and controlling the salt content at 18%—lower than that of cheaper salted fish sold elsewhere.
The most unusual way to enjoy it is “salt fish fried rice” (HK$68 per portion), stir-fried with homemade salted fish, organic rice and local eggs. The aroma is irresistible. Alternatively, try “steamed minced pork with salt fish” (HK$78 per portion), where the rich saltiness of the fish perfectly balances the sweetness of the pork.
Shopping tip: You can buy genuine traditional Sai Kung salted fish here to take home (HK$35–120 per fish). It makes an excellent gift and has far more character than the salted fish sold at airport duty-free shops.
5. Sai Wan Beach Seafood Barbecue Buffet
Location: At the end of Waterfront Street, Sai Kung (behind Sai Wan Beach)
Opening hours: 2 p.m.–11 p.m. (may close earlier on public holidays)
Average spend: HK$380–520 per person
This is a seasonal, campsite-style seafood buffet experience that operates throughout spring and summer. An open-sided canopy is set up beside the beach at Sai Wan, offering an all-you-can-eat selection of seafood cooked to order.
The fee includes: 30 minutes of unlimited seafood (prawns, clams, sea urchin, fish
…
