Most tourists visiting Cheung Chau follow the crowds to the East Coast, where the town center is always packed with people. But if you ask the local old-timers: "What's the best food in Cheung Chau?" They usually take you in another direction—not because they're trying to trick tourists, but because the real hidden gems are simply not in the tourist core area.
This time, I won't talk about those well-known places everyone knows. I want to share some insider spots that took me "a long time" to discover. Some of these stalls really do great work, but unless you're a Cheung Chau resident or have friends to bring you, you genuinely wouldn't know.
Why You Should Look at Cheung Chau Street Food Differently
Unlike other Hong Kong island areas, Cheung Chao is essentially still a fishing village. Many masters grew up on boats, and their seafood goes from being caught at sea to the plate within just a few hours. Think they don't know how to handle seafood? My grandfather used to say: "Creatures caught at the salt-fresh water boundary need no explanation for their freshness." That's exactly Cheung Chau's core competitive edge.
But here's the problem—too many tourists, and some stalls really don't care about local business anymore; they just target tourist wallets. So if you want to eat the "real Cheung Chau," you need to follow the locals to places that even Google Maps might not show clearly.
#1 Recommendation: Pak She Street "Ming Zhi" Fish Ball Noodles
Address: End of Pak She Street, Cheung Chau
Specialties: Curry Fish Ball Noodles, Fried Fish Skin
Price: HK$35-45
If there's only one stall worth eating in Cheung Chau, I'd say it's Ming Zhi. They've been open for over 40 years, from a grandma running the shop to now her grandson taking over—definitely a family business.
Their curry sauce is house-made, not some pre-made curry paste bought externally. The fish balls are handcrafted daily, so bouncy that chain store stuff simply can't compare. If you come to Cheung Chau and only eat pineapple buns and silk milk tea, you might as well stay in the city. The fried fish skin here is the real highlight—not frozen stock, fried fresh daily, both crispy and not overly oily, perfect mixed with the curry sauce.
The owner's wife once told my colleague: "Young people, whereas there are more tourists now, what I sell hasn't changed." That sounds minor, but it's exactly the heart of Cheung Chau street food—eateries that have stood the test of time always have something they absolutely refuse to compromise on.
#2 Recommendation: San Xing "Kang Ji" Seafood Congee
Address: Near Cheung Chau Ferry Pier (by the waterfront)
Recommended: Shrimp & Sea Cucumber Congee, Cuttlefish Balls
Price: HK$50-70
This place really can't fool tourists—because their seafood is literally caught from the nearby sea, cooked on demand.
Kang Ji's "signature" is the seafood congee. The congee base is boiled for at least four hours, so smooth you can practically "gulp" it down.
Special mention: their cuttlefish balls are all handcrafted, never frozen overnight.
#3 Recommendation: Dai Sek Au "Li Po Po" Traditional Tea Cakes
Address: Near Cheung Chau Old Market
Recommended: Peanut Sugar Dough Balls, Red Bean Rice Pudding
Price: HK$15-25
This isn't exactly Michelin street food, but I think it's the soul of Cheung Chau. Li Po Po is in her seventies and has been making tea cakes for over 50 years—all her fillings are stir-fried by herself, including peanuts, sugar, mung beans, all prepared in-house.
For HK$15, these traditional snacks are totally extinct in the city. What's even more precious is that Po Po only opens from 8 AM to 11 AM, then closes after selling out—if you make the special trip but miss out, I'm just warning you to wake up early.
## #4 Recommendation: Chung Hing Trading "Keung's" Cart Stall
Address: Corner of Chung Hing Trading Street
Recommended: Curry Fish Balls, Radish & Pork Skin
Price: HK$12-18
This is the classic example of "cheap, pretty, good"—one cart, one stove, one umbrella. But because it's neighborhood business, the seasoning truly comes from the heart. Keung's curry fish ball sauce leans toward spicy, unlike the bland stuff from chain stores; the radish is cooked soft and well-flavored, the pork skin is chewy and bouncy—a perfect match.
These represent the typical "Cheung Chau flavor"—no fancy tricks, no tourist-catching gimmicks—just handmade food made with time and care.
## #5 Recommendation: Sai Wan "Nameless" Beach Snack Stall
This stall doesn't even have a正式的 name, but every Cheung Chau kid knows it—because they "sell from their doorstep."
Sellings point: Sandwiches, homemade iced sodas
Price: HK$20-30
The strongest point of this place is the environment—sitting by the beach, watching the sea while eating sandwiches, the vibe is top-notch. The food itself is ordinary, but combined with the view, it turns into full "resort feel."
## Practical Info for Cheung Chau Street Food
Getting There: Take the ferry from Central Pier. Fast Ferries take about 35 minutes (HK$24.8), regular ferries about 55 minutes (HK$17.2).
Ferries depart frequently, but try to avoid the weekend crowd peak from 11 AM to 3 PM.
Budget: HK$40-80 per person can already get you a hearty meal. If you go to the veteran spots for seafood congee with side dishes, HK$150 covers everything.
Opening Hours: Most shops close around 8 AM to 6 PM. Li Po Po's tea cakes require an early start; Fast Ferries run until 9 PM.
Best Season: From Chinese New Year to Ching Ming Festival is Cheung Chau's peak travel season—cool weather, perfect for seafood; but to avoid crowds, aim for weekday mornings or evenings.
## Insider Tips
1.The Earlier, The Better: Many old-school spots only do morning business and close after selling out—so time your visit right if you want to eat.
2.Bring Cash: Many street stalls don't accept Octopus cards, and credit cards may not work either.
3.Don't Just Follow Tour Groups: The East Coast has too many tourist stalls;，反而 Pak She Street and Chung Hing Trading's side streets have more veteran local hotspots.
4.Chat with the Owners: Many of these veteran masters have stories—ask a few questions and you might get a pleasant surprise—like being referred to another secret spot.
5.Rent a Bike: Cheung Chau isn't big, but if you want to cover all the back alleys, rent a bike for HK$50-80 per day—you can go anywhere.
What I want to say is—is Cheung Chau's food merely named "Michelin street food," or are there masters genuinely dedicating generations of effort to preserving tradition? Instead of just checking in for the 'gram, slow down and chat with the owners—that's the correct way to experience an island.
