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May 9, 2011 12:43 AM

Is going to Sai Kung worth it?

Hello !

What;s the deal with Sai Kung, HK? Is it a genuine place worth the visit or a classical tourist trap?


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  1. Depends on what you want to do. We took a boat up there this weekend, picnicked, swam to the beach in the country park, and generally relaxed - not a tourist in sight.

    1. If you are foodie and into seafood, which you may be since you are asking the question here, it is definitely worth visiting. We were there a couple weeks ago and can't wait to go back. Selection of seafood is stellar. If you are into golf, check out the golf course. There is a ferry from Sai Kung. We took the ferry just to go on a boat ride.

      Chuen Kee Seafood is one of the larger restaurants in the area. We prefer Michelin starred Loaf On has the dining room is more comfortable and less hectic.

      Check out some of my blog posts for pictures and videos of Sai Kung.

      2 Replies
      1. re: Foodnut8

        Thanks Foodnut !!

        I'm just going to have lunch and kill some time during the weekend. Looks like I'm going straight to Loaf on


        1. re: Foodnut8

          Dear Foodnut8, loved your post &videos of Sai Kung. During my first visit to HK, my cousin took us to Sai Kung, took an two hour boat ride (former fishing boat, the women also lives on it) around the island. I love seafood, unfortunately; during lunch not one seafood dish was ordered. Next time!

        2. My first time back in Sai Kung today for about 7, 8 years (at least...)
          Had dinner at Loaf On. Good seafood.
          The calamari is as tender as others have mentioned in reviews etc. Great razor clams. Steamed fish was excellent. Mantis (pissing) shrimp was ok.
          It's much smaller than the giants like Chuen Kee (which has expanded to two diff. locations on the same waterfront) so a reservation might be advisable if you're planning to go at peak times.

          1. I just wanted to add my two cents worth to all the 'thumbs up' recoomendations.

            When one is looking around to buy seafood to take to the ' Bring Your Own Seafood ' restaurants. Don't just stick with the 'mega-stalls' (photo3 ). Head over to the pier and waterfront to check out the 'independent small fisherman ( photos 1&2). You might get a fresher, cheaper and better deal/product. ( see photos). Also, be alert and watch out for restaurants switching your products for inferior ones!! However, I guess a Michelin 1* like Loaf on should be fairly reliable. However, no harm to keep a watchful eye!

            6 Replies
            1. re: Charles Yu

              Lovely photos!

              Loaf On is extremely famous for their salt and pepper fresh whole abalone on the is quite an out of the box preparation, but lots of local food bloggers highly rave about it that gets easily missed by out of town visitors who cannot read Chinese or know what else is good there. Blogger KC Gourmet even went as far as claiming that if you went to Loaf On and did not eat their salt pepper abalone, it is akin to going to a treasure cove and returning empty handed.

              Some local prints claim that the best fresh seafood in Hong Kong can be bought at Lei Yu Moon, Lau Fau Shan, or Sai Kung. With regards to fish markets, some say Ap Lei Chau's is the biggest in all of HK where many restaurants go for their picks. Sounds like one can't go wrong either way or if going to Sai Kung, but in order to get a truly good feast, one should have some idea of what local fish are in season (being cheapest in price, plentiful, tasty, and best quality). Then knowing how to pick the fish...whether it is farmed, freshly dead on ice, or wild and alive (the latter being more expensive in general)....however there are also local wild fish that are cheap, plentiful, maybe very boney, but can still taste quite excellent in the hands of a skilled chef (who also knows fish very well) who can draw the flavors out.

              This is one of the greatest things about HK geographically.... lots of seafood from the region, from deep sea fish from the South China Seas, to the deltas (Pearl river etc and many more) where sea and fresh water intersect, and with the weather and currents throughout the year, draw lots of different sea life around (this is where Lau Fau Shan is especially attractive with certain locally available seafood, being more north geographically/closer to China).

              But yeah...when in Sai Kung, skip farmed fish, or the stuff freshly dead on ice.

              1. re: K K

                And here's a food show clip, starting at the 11:10 mark, where the hosts are eating at Loaf On. The man referred to as "Lo Fu" or Tiger is the chef owner of Loaf On.

       (let the ads finish playing first


                and the man also talks about his salt pepper abalone prep, along with a local fish steamed with saltwater / seawater.

                1. re: K K

                  Strangely, the "signature" dish, if there was such as a thing, at Loaf On appeared to be the deep fried tofu. Although we didn't try it ourselves everyone else seemed to be ordering it by default.

                  Did not notice many (any?) orders for the salt pepper abalone, not that I was looking that hard. Good reason for a return visit it seems.The scallops w/ vermicelli seemed one of the more popular seafood choices.

                    1. re: K K

                      We are going to be passing through Hong Kong for a quick meal or 2 and don't want to make the trek to Sai Kung this time. Anyone recommend a top notch seafood restaurant closer to touristy Tsim Sha Tsui?

                      Preferably one with a large live seafood tank collection of goodies like mantis prawns, scallops, etc. A lot of the high-end restaurants don't release stock a wide variety of items available in a place like Sai Kung...

                      1. re: Foodnut8

                        One of my favourite is 'Xin Dan Ji', 18 Cheong Lok Street, Jordan, Kowloon ( just off Nathan road ). Huge and I mean HUGE fish tank with all types of live fish from nearby South China Sea. There's also an array of smaller tanks for crustaceans and bi-valves. In addition to seafood being their specialty, they also have awesome pigeons ( photo shows the herbed soya marinated version ) and a 'roast to order' baby suckling piglet! The skin is amazing. Their 'wok-hay' stirred fry is also top-notch! If you are adventurous, they also have tons of exotic dishes like 'Stirred fry goose intestine with preserved Chinese mustard green and fermented black bean'. ( photo #3 ). Soooo addictive!! Great play on taste and texture!!!