This guide covers the best restaurants, street food, and dining experiences in Hong Kong.
For more recommendations, see the full guide.
When it comes to Causeway Bay's food scene, many people only think of department stores and brand-name shops, overlooking that Hong Kong Island's core commercial district actually hides some affordable seafood eateries. As the area with the highest concentration of office workers in the city, Causeway Bay's seafood dining scene is quite unique—diners value quick dishes, great value for money, and dishes with soul. Unlike other seaside restaurants, the seafood here is more down-to-earth, making it an ideal spot for after-work gatherings with friends or family dinners.
What makes Causeway Bay seafood eateries special is their diverse business models. From traditional dai pai dong to modern seafood congee and noodle shops, to oyster bars in a bistro style—various forms of seafood dining are available. With global food transportation costs rising in 2026, local seafood suppliers are increasingly sourcing from nearby areas—which has actually become an advantage for Causeway Bay eateries, as they can offer fresh seafood at more stable prices. Compared to high-end seafood restaurants in Central or Stanley, Causeway Bay's eateries have a much more relaxed dining atmosphere, with an average cost of about HK$80-150 per person—quite affordable.
Victoria Park Seafood Eatery
Located at the edge of Victoria Park along Lockhart Road, this is a typical Hong Kong-style open-air food stall. During summer, many office workers come directly after work to order steamed garoupa, stir-fried shrimp, or braised clams, washed down with an iced lemon tea. The eatery's specialty is using fresh daily catch—the owner has years of collaboration with the Wan Chai fish stalls, ensuring seafood quality. The popular signature dishes are salted pepper shrimp and soy sauce fried clams, with generous portions and perfect cooking. While the dining environment is simple, it's precisely this "low-key" vibe that attracts many office workers with high demands for food quality. Open until 11 PM, it's a favorite among late-night snack lovers. About HK$120 per person.
Lock Road Seafood Congee & Noodle Stall
Located on mid-level Lockhart Road, stepping into the narrow stall, you're greeted by a rich seafood aroma. This food stall specializes in seafood congee and noodles, perfect for rushed office workers. The signature "dried scallop and shrimp congee" uses generous portions of dried scallops and shrimp as base, cooked over high heat to maintain texture layers; the "seafood broth noodles" combine fresh shrimp broth with thin noodles, served in 3 minutes. The owner personally supervises the cooking of each pot of congee, ensuring no murky broth or watery issues. The menu is concise, with only 8-10 options, minimizing room for error. The busiest time is 6 PM to 8 PM—arrive early or avoid the peak hours. About HK$65-85 per bowl.
Causeway Bay Oyster & Small Bites Bar
In recent years, many youthful seafood small bars have emerged in Causeway Bay. This stall on Percival Street has attracted particular attention. Specializing in French and Japanese oysters, it takes a "accessible luxury" route—not those Michelin-starred prices, but affordable enough for office workers to occasionally treat themselves. Each oyster costs about HK$40-60, available for single order or as a set. Side dishes include fried oysters, oyster soup, and charcoal-grilled sea snails—perfect for chatting while eating. The wine list is concise, mainly offering white wine and beer. The space is small, with about 20 seats, often fully booked during after-work hours—reservation recommended.
Wan Chai Apex Seafood Deep-Fry Stall
If the above eateries are "sit-down dining," this is Causeway Bay's most grounded "standingeat" option. Located at the northern side of Victoria Park, this street-side stall specializes in deep-fried seafood—fried shrimp, fried oysters, fried squid, fried scallops, all made to order. Crispy outside, tender inside—the key is using quality oil, so there's no greasy feeling. A serving of fried oyster with lemon and chili sauce costs HK$35—truly the perfect solution for office worker afternoon snacks or late-night cravings. The stall is open until midnight, with young people just off work often queuing. While there are no seats, there are ample shady spots nearby, so standing to eat isn't too uncomfortable.
How to Get There
MTR Causeway Bay Station is the most convenient transportation hub—Exit A is about 5 minutes walk to most eateries. Coming from Central, you can take the tram along Lockhart Road southward and get off at Victoria Park. For drivers,糖街 Car Park and Victoria Park Car Park are both nearby, with ample parking spaces (though competition is fierce during after-work hours).
Costs & Opening Hours
Average spending per person at each eatery is about HK$65-150, depending on dish choices. Most eateries are open from 10 PM to midnight, with some offering lunch service from Monday to Friday (about 11 AM to 2 PM). It's recommended to check the latest opening hours of specific shops.
Travel Tips
Causeway Bay's after-work hours (5 PM to 8 PM) have the largest crowds—it's recommended to slightly stagger your timing for a more relaxed dining experience. Most eateries only accept cash or Alipay, Octopus cards are accepted on all Hong Kong routes, but having change prepared is safer. If you want to try specialty dishes from multiple eateries, consider dividing and conquering with friends—sharing allows you to sample various seafood dishes while being more economical on costs.
