When it comes to hot pot in Cheung Chau, most people's first impression is either the Dragon Boat Festival or Tung Wan Beach. But this tiny island actually has a few really good hot pot shops worth making a special trip for. With only about 20,000 residents, chain restaurants rarely bother setting up here, which actually leaves more room for local family-run small businesses. In recent years, a group of passionate young people have also started opening shops, creating a unique hot pot culture that's all its own.
The biggest difference between Cheung Chau and other places is that it still maintains a strong fishing village atmosphere. You don't need fancy imports like Japanese uni or Hokkaido scallops—the fresh catch from nearby waters is the real star. Several old-establishment shops still insist on using wild fish and prawns delivered daily from the Tsing Shan ferry terminal—convenient and fresh, able to fool tourists, but locals can tell the difference right away. If you're coming to Cheung Chau for hot pot, you have to try the island's seafood hot pot to get the authentic experience.
【Must-Try】Hidden Hot Pot Spots Favored by Locals
1. Chiu Kee Seafood Hot Pot
Address: 144 San Mei Lane, Cheung Chau (near Tin Hau Temple)
Phone: 2981 5544
Average per person: HK$200-350
Opening hours: 17:00-23:00 (Closed Wednesdays)
If there's one hot pot shop with the most old-school vibe in Cheung Chau, Chiu Kee is undisputed. The owner, Boss Chan, was already selling fish ball noodles from a cart near the Cheung Chau ferry terminal in the 1990s before transitioning to hot pot. His soup base uses 14 different ingredients, prepared daily starting at 5am. The most famous is the Premium Dried Fish broth—dried fish is what you'd find at snack shops, but they use real wild dried fish, air-dried and ground fresh, giving a depth of flavor you can't imagine.
The highlight is the "Chiu Kee Signature Seafood Platter"—limited to 30 sets daily, featuring wild prawns, cuttlefish, and local eel slices, all transported straight from the boat to the shop guaranteeing freshness. These seafood items are sweet enough without any dipping sauce—seasoned eaters know just blanching them for a few seconds and eating them plain shows respect for the chef's craft.
Pro tip: Lines start forming after 6:30pm. Come early to snag a table—no reservations, best to arrive by 5:30pm.
2. Goldie Vietnamese Beef Noodle & Hot Pot
Address: 53 Tai San Street, Cheung Chau (next to 7-Eleven)
Phone: 2982 3322
Average per person: HK$250-400
Opening hours: 12:00-22:00
You read that right—the name does say "beef noodle"—but they've transformed into a Chaozhou beef hot pot specialist. Owner Sister Goldie is a Vietnamese Chinese who moved to Cheung Chau in the 1970s, initially selling authentic Vietnamese beef河 (rice noodles). When Chaozhou beef hot pot became popular in Hong Kong, she merged both to create a one-of-a-kind "Vietnamese-style Chaozhou hot pot."
The signature "VietnameseStyle Fatty Beef Hot Pot Set" uses premium locally sourced fresh fatty beef, paired with Vietnamese herbs—cilantro, mint, and kaffir lime leaves—in the broth, giving a refreshing yet layered taste completely different from traditional spicy or clear soup styles. You can also order hand-made beef balls and Vietnamese pork rolls, quality that rivals even Vietnam itself.
This place offers amazing value—for just over HK$300 you can填饱肚子 (fill up). Compared to chain hot pot shops in other districts, the quality-to-price ratio here is incredible. If you want to experience Cheung Chau's fusion culture—Hong Kong's bustling Vietnamese scene—Goldie's is the top choice.
3. Ocean Star Fresh Fish Hot Pot
Address: 1 Ferry Terminal Plaza, Cheung Chau (next to ferry pier)
Phone: 2981 8288
Average per person: HK$300-450
Opening hours: 11:30-21:30
If you want a "buy-and-cook" LIVE experience, Ocean Star is the best choice. Right next to the ferry terminal, every morning at 8am when fishing boats dock, staff immediately bring in the seafood—this "sea to pot in minutes" speed is something the city can never match.
It's a self-service seafood counter where you pick prawns, crabs, conches, and scallops directly from the tanks—they're all still "swimming," guaranteeing freshness. The HK$188-per-person限时 (time-limited) unlimited buffet includes 20 kinds of seafood choices, plus a basic vegetable plate and instant noodles—fully satisfying cravings for all-you-can-eat seafood.
If timing aligns perfectly with boat arrivals (usually 8am and 3pm), you can even watch the crew hoist the catch from the boat—a treat especially beloved by kids.
4. East Coast Mini Hot Pot
Address: East Dyke Road, Cheung Chau (near Tung Wan Beach)
Phone: 2982 1118
Average per person: HK$350-500
Opening hours: 18:00-02:00 (Open all night Friday to Sunday)
At night in Cheung Chau, aside from temples, there's only Tung Wan Beach. East Coast Mini Hot Pot sits right next to the beach, offering a "hot pot while watching the ocean" vibe. Boss Eric worked in design in the city for ten years before deciding three years ago to move to Cheungchau and transform a seaside shed into an open-air terrace.
The most popular spot is the "Stargazing Terrace"—sit under the night sky, look up at the endless stars accompanied by the sound of sea wind—romance incomparable. Among his soup bases, the "Thai Tom Yum" is my top pick—authentic Thai herbs, fresh stock bought daily from Hong Kong, never shortcuts. Paired with local live big prawns and fresh mixed seafood, one bowl of soup delivers spiciness with oceanic sweetness—absolutely delicious!
Prices are relatively higher, but with the "atmosphere bonus" and "all-night service," this has become Cheung Chau's unofficial nightlife spot. If you're interested in experiencing Cheung Chau's tranquil night side, Eric's place is worth a visit.
Practical Information
How to Get There:
The most economical way—take the ferry from Central or Tsuen Wan West to Cheung Chau (regular ferry HK$22-28, fast ferry HK$42-56). From the Central ferry terminal, regular ferry takes about 55 minutes, fast ferry about 35 minutes. Opt for the regular ferry—it won't be as crowded on weekends.
Best Time to Visit:
The best season for Cheung Chau hot pot is October to March each year—cool weather, seafood is in season, meat is plump and flavorful. If you come during the Dragon Boat Festival (fifth lunar month), the island gets packed and shops are usually fully booked. I recommend reserving two weeks in advance.
Budget Suggestions:
Cheung Chau hot pot costs about HK$200-500 per person, depending on the restaurant and set chosen. To try multiple places, budget HK$350-500 to visit two spots in one go.
Local Tips
1. Bring Cash: Almost all shops in Cheung Chau only accept cash—Octopus and credit cards aren't accepted, and mobile payment doesn't work here either. Come prepared—no mistake possible.
2. Rent a Bicycle: To get to farther restaurants (like Chiu Kee), cycling takes just ten minutes. There are bicycle rental shops everywhere on the island—HK$30-50 per day, eco-friendly and saves your legs.
3. Make a Reservation: Popular spots like Chiu Kee are almost fully booked at night. Reserve ahead or arrive early to queue—no way around it.
4. Skip the Dragon Boat Festival: Cheung Chau is packed with tourists during the festival. For a quiet hot pot experience, weekdays are actually the best time—fewer tourists, no waiting, and you can chat more with the owner.
Cheung Chau's hot pot culture isn't as standardized as city chain stores—it's more like a nurtured familiarity. The owner remembers your preferences, teaches you their homemade sauce recipes, tells you what each boat caught today. This "island slow-paced" dining experience is the true value of Cheung Chau hot pot.
