This guide covers the best restaurants, street food, and dining experiences in Hong Kong.
For more recommendations, see the full guide.
The seafood culture in Causeway Bay is quietly undergoing a transformation. As global air freight costs soar and fuel expenses double, local seafood procurement in this Hong Kong Island hub is actually gaining new opportunities—reducing middlemen and shortening transport chains allows freshness and pricing to be optimized simultaneously. Rather than claiming Causeway Bay is dominated by upscale restaurants, it's becoming a hunting ground for savvy diners who can find both authentic and affordable seafood spots here.
Why is Causeway Bay seafood worth a special visit? The answer lies in supply chain economics. Local eateries purchase the day's catch directly from fishermen on Lamma Island and in Sai Kung, eliminating the enormous costs of international transport. This affects not just your wallet, but the soul of the ingredients—sea urchin, scallops, and grouper that have been off the boat for less than 12 hours have a decisive freshness advantage. Meanwhile, the high foot traffic in Causeway Bay ensures rapid ingredient turnover; nothing lingers on the shelf getting stale.
Recommended Spots
1. Fresh Ocean Sashimi House (Causeway Bay Store)
Address: 18 East Point Road, Causeway Bay Business Hours: 11:30-14:30, 17:30-23:00 (Closed Mondays)
This low-key sashimi bar has only 8 seats; the owner is a former Japanese cuisine chef who personally selects seafood from the fishermen's wholesale market daily. The horse crab sea urchin plate (HK$98) is so fresh you can taste the sweetness of seawater, while Hokkaido scallop sashimi (HK$128) has a texture so plump it practically melts in your mouth. There's no menu here—only daily specials; no restaurant ambiance—only direct dialogue between diners and ingredients. Office workers flock here during dinner hours; advance phone reservations are recommended (25112233).
2. Causeway Bay Seafood Canteen
Address: G/F, 500 Hennessy Road, Victoria Park side, Causeway Bay Business Hours: 08:00-01:00 (Open Daily)
This is the local residents' secret spot; the stone hot pot seafood set (HK$188-268) is famous for its portion size and freshness. The specialty is "Seafood Direct Fire"—placing the day's catch on charcoal with only simple seasoning, letting the natural flavors of the seafood shine. Spanish mackerel, goby, and parrotfish take turns as the main attraction, with seasonal menu updates. The customer base here is extremely diverse: office workers, families, elderly diners—all coming for that unpretentious "simple goodness of food." Strongly recommended to visit around 2-3 PM or 10-11 PM, when crowds are sparse and seats are plentiful, allowing you to fully enjoy a leisurely experience.
3. Chaoshan Seafood Stall
Address: G/F, 12 Jardine Bazaar Market, Causeway Bay Business Hours: 12:00-15:00, 17:00-22:00
This stall perfectly fuses Chaoshan blood clam steamed fish soup with Cantonese dining style. Steamed grouper (market price, approximately HK$98-188 per serving) uses fresh grouper bought locally, paired with soy sauce, ginger strips, and sesame oil—pursuing the natural sweetness of ingredients rather than complicated cooking techniques. The "Sea Urchin Black Bone Pork Rib Soup" (HK$38 per bowl) is winter-exclusive, using yellowtail bone broth as the base with sea urchin for fragrance; customers specifically come for the soup. With only 6 seats and extremely high table turnover, it usually fills up by 6 PM.
4. Bay Izakaya
Address: 38 Yee Wo Street, Causeway Bay Business Hours: 17:30-23:30 (Closed Sundays)
A seafood izakaya targeting young office workers, featuring "Japanese Fresh Seafood paired with Japanese Sake" culture. Sashimi platter (HK$198) changes daily depending on the day's deliveries; handmade seafood spring rolls (HK$68) use fresh shrimp and cucumber wrapped in thin rice paper, offering a crisp, refreshing bite. The "Sea Urchin Battleship Sushi" (HK$188 per plate, 6 pieces) features horse crab sea urchin and sashimi-grade fresh shrimp, paired with local rice and Hokkaido kombu vinegar rice. The average customer age is 28-35; groups of three to five young people are commonly seen here enjoying a couple of hours after work.
5. East City Seafood Night Stall
Address: Intersection of Russell Street and East Point Road, Causeway Bay Business Hours: 19:00-03:00 (Closed Tuesdays)
The king of value-for-money. Charcoal grilled shrimp (HK$48/skewer), charcoal grilled squid (HK$38/portion), and clam soup (HK$28/bowl) are all excellent drinking companions. Customers here are mostly night shift workers, taxi drivers, and young night owls—they come not for a restaurant experience, but for "good food at cheap prices." The owner has been operating for 18 years; seafood comes from the same group of fishermen, with无可挑剔 reliability. Recommended to bring friends, order across the entire table, and enjoy the authentic flavor of street-side food stalls.
Practical Information
*Transportation*: Walk 3-8 minutes from Causeway Bay MTR Station (Exit A) to reach any recommended spot. From Wan Chai MTR Station, it's about a 12-minute walk. Bus routes 106, 307 stop at Causeway Bay.
*Price Level*: HK$80-200 per person (food stalls and canteens), HK$300-400 (izakayas and sashimi bars). Due to supply chain advantages, local seafood is approximately 15-20% cheaper than comparable restaurants in Central or Tsim Sha Tsui.
*Best Season*: Seafood is at its richest in autumn and winter (October-March), especially December to February when white shrimp, crabs, and sea urchin are top quality. Summer is known for cephalopod seafood (squid, octopus).
*Operating Hours*: Most canteens serve lunch from 11:30, dinner from 17:00. Night stalls typically operate until midnight or early morning. Recommended to avoid the 12:30-13:30 office worker lunch rush; instead choose 14:00-15:00 or 18:00-19:00.
Travel Tips
Most Causeway Bay seafood canteens don't have advance reservation systems; it's first-come-first-served. If you want to secure a seat, sashimi houses and izakayas accept phone reservations. Cash is primary; few shops accept Octopus or PayMe—recommend bringing sufficient Hong Kong dollars.
With global transportation costs continuing to stay high, the relative advantage of local seafood will continue to expand in the coming months—why not take this opportunity to experience the "freshest, cheapest, most authentic" Causeway Bay seafood culture. This isn't just a meal; it's a deep understanding of local ingredients and supply chains.
