When people think of Cheung Chau, their first impression is usually the Dragon Boat Festival's rice dumpling climbing competition or cycling around the island. But this quaint little island transforms at night, filling the air with the aroma of hot pot. Today, I won't be covering the chain restaurants that tourists usually go to. Instead, let me take you into the alleyways and near the market to discover the truly local hot pot spots.
What makes Cheung Chau hot pot unique is the "marine catch." As an island that still relies on fishing, the nearby waters' seafood arrives on shore in the early morning—now that's what you call "local catch." Ask the fishermen when fish is at its cheapest, and they'll tell you: "Go to the market in the evening, right when it comes off the boats—it's the freshest." Many hot pot shops in Cheung Chau base their menu on this local seafood, unlike city centre chain restaurants that call everything "local" but actually source from distributors.
The first spot I want to introduce is "Sea View Hot Pot" (海景火鍋), located near Tung Wan Tsai. This shop has been open for over twenty years, and the venue is quite spacious. But its highlight is the "Sea Urchin Broth"—made with localuni sea urchin mixed into the soup base, it's sweet with a subtle briny taste—completely on a different level from chain restaurants' "cream broth." Their signature hand-made fish balls are blended with fresh cuttlefish from the same day, giving a springy texture that you have to experience to believe. The proprietress, Mrs. Siu, is extremely hospitable—if she sees you're here for the first time, she'll complimentary add a plate of vegetables: "Now that you're hot potting, you definitely need more greens to balance things out." The average spend is approximately HK$250-350, and great value comes with free tea service and no time limits—those are becoming rare in the city.
The second spot is "Ming Zhi Seafood Hot Pot" (明記海鮮火鍋), near the market. The shopfront is quite unassuming, but once you step inside, you'll find their "Seafood Tower" absolutely impressive—a three-tier seafood platter featuring wild prawns from Cheung Chau waters, local mud crabs, and seasonal fish cuts. The owner, Brother Ming, is a native Cheung Chau resident, and he says you need to make a reservation first: "Come later and there won't be any tables." His hot pot ingredients are all made in-house—the beef slices are hand-cut, never purchased pre-made from suppliers. The average spend is approximately HK$300-450, perfect for those craving seafood.
If you're looking for something different, try "The Last Shop on the Hill"—called "Hidden World Hot Pot" (隱世火鍋), it's located halfway up Hill Road, and if you don't know the area well, you'll never find it. But precisely because it's away from the tourist area, the atmosphere is authentically local—all the customers are Cheungchau neighbours, and while chatting you can even hear old stories from the dai pai dong. The owner, Brother Chi, says: "I don't have much in terms of decorations, but the food is made with heart." His signature "Preserved Egg and Coriander Soup" is a flavour you can't find anywhere else—the broth is simmered with whole preserved eggs and generous amounts of local coriander, and this soup alone is worth two bowls.
The last spot is in a different direction from the previous ones—if you're a backpacker with a limited budget or just want to try it casually, I recommend "Little Pot by the Pier" (碼頭邊既小鍋). This shop is tiny, nearly the most affordable hot pot option in Cheung Chau. A set menu costs just HK$150, including a soup base and basic ingredients—perfect for those who want to experience hot pot but stick to a budget. Though the space is small, the owner, Brother Keung, says: "I'm not afraid of you coming—what I'm afraid of is you thinking it's not tasty."
Getting to Cheung Chau for hot pot is simple: take the fast ferry from Central Pier, and you'll arrive in about 35-45 minutes—though during holidays you may need to wait for the next sailing. You can also choose the slow ferry, taking about 55 minutes but offering more harbour views. For the return trip, the best time is around 9 PM—you can enjoy a hearty meal and slowly head back to the city.
To be honest, hot pot shops in Cheung Chau are quite different from city centre chains—many here are traditional family-run establishments, passed down through generations. So many of the "rules" differ from "city standards": for example, there's no time limit, you can bring your own wine, or ask the owner to "do something special" and that's all fine. Last time I brought friends to Ming Zhi, I asked Brother Ming if he could arrange the seafood more beautifully—he actually laughed and said: "You know I take time preparing this, go ahead and take your photos." That's the charming thing about Cheung Chau hot pot: the human connection matters more than the décor.
A final tip: if you're visiting during peak season or holidays, it's best to call ahead and book a table—the shops in Cheung Chau aren't large, and walk-ins can easily be turned away. Also, the best time to hot pot in Cheung Chau is actually at dusk—you can watch Victoria Harbour's sunset while hot potting, and that's the proper way to enjoy island cuisine.
