This guide covers the best restaurants, street food, and dining experiences in Hong Kong.
For more recommendations, see the full guide.
Causeway Bay's seafood culture is quietly undergoing a transformation. As global air freight costs soar and fuel expenses double, local seafood procurement in this heart of Hong Kong Island is finding new opportunities—fewer middlemen, shorter supply chains, optimizing freshness and price simultaneously. Rather than calling Causeway Bay the domain of upscale restaurants, it's becoming a hunting ground for savvy diners, where you can find both authentic and affordable seafood destinations.
Why is Causeway Bay seafood worth a special trip? The answer lies in supply chain economics. Local eateries purchase same-day catches directly from Lamma Island and Sai Kung fishermen, eliminating the enormous cost of international transport. This affects not just your wallet, but the soul of the ingredients—sea urchin, scallops, and grouper that have been on land less than 12 hours already have decisive freshness advantages. Meanwhile, Causeway Bay's high foot traffic ensures rapid ingredient turnover; you'll never find stale items sitting on shelves.
Recommended Spots
1. Fresh Ocean Sashimi Bistro (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, and the owner is a former Japanese cuisine head chef who personally selects seafood daily from the fishermen's wholesale market. The Momi sea urchin platter (HK$98) is so fresh you can taste the sweetness of seawater; Hokkaido scallop sashimi (HK$128) is so plump it nearly melts in your mouth. There is no menu here, only daily specials; no restaurant atmosphere, only direct dialogue between diners and ingredients. Office workers often swarm in during dinner time—advance phone reservations are recommended (25112233).
2. Copper 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 secret spot for locals. The stone hotpot seafood set (HK$188-268) is renowned for its portions and freshness. The specialty is "direct-fire seafood cooking"—placing the day's catch on charcoal with simple seasoning, letting the natural flavors of the seafood shine. Spanish mackerel, goby, and parrotfish take turns being the stars, with seasonal menu updates. The clientele here is extremely diverse: office workers, families, elderly diners—all coming for that unpretentious "beauty of food itself." Strongly recommended to visit around 2-3pm or 10-11pm, when crowds are thinner and seats are plentiful, allowing you to enjoy a leisurely meal.
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 blends Chaoshan steamed clam fish soup with Cantonese dining style. Steamed grouper (market price, approximately HK$98-188/serving) uses fresh grouper sourced locally, paired with soy sauce, ginger strips, and sesame oil—the pursuit is the natural sweetness of ingredients rather than complex cooking. The "sea urchin black bone pork broth" (HK$38/bowl) is winter-exclusive, using yellowtail bone broth as the base with sea urchin for aroma; customers specifically come for the soup. With only 6 seats and extremely high turnover, the venue is usually full by 6pm.
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 the culture of "pairing Japanese fresh seafood with sake." The sashimi platter (HK$198) changes daily depending on that day's delivery; the handmade seafood spring rolls (HK$68) use fresh shrimp and cucumber wrapped in thin rice paper, delivering a crisp bite. The "sea urchin battleship sushi" (HK$188/plate, 6 pieces) uses Momi sea urchin and sushi-grade fresh shrimp, paired with local rice and Hokkaido kombu vinegar rice. The average customer age is 28-35, with groups of young people often spending two hours here 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. Charcoal-grilled shrimp (HK$48/stick), charcoal-grilled squid (HK$38/serving), and clam soup (HK$28/bowl) are all excellent drinking companions. Customers here are mostly night shift workers, taxi drivers, young night owls—they come not for the restaurant experience, but for "good food at cheap prices." The owner has been in business for 18 years, with seafood sourced from the same group of fish vendors, making quality consistency flawless. Recommended to bring friends, order across the entire table, and enjoy the authentic flavors of a street food stall.
Practical Information
*Transportation*: A 3-8 minute walk from Causeway Bay MTR Station (Exit A) to all recommended locations. From Wan Chai MTR Station, it's about a 12-minute walk. Bus routes 106 and 307 stop at Causeway Bay.
*Price Range*: HK$80-200 per person (food stalls and canteens), HK$300-400 (izakayas and sashimi bars). Due to supply chain advantages, local seafood prices are approximately 15-20% cheaper than comparable establishments in Central or Tsim Sha Tsui.
*Best Season*: Autumn and winter (October to March) offer the richest seafood—particularly December to February when white shrimp, crabs, and sea urchin are at peak quality. Summer is known for cephalopod seafood (squid, octopus).
*Business Hours*: Most canteens serve lunch from 11:30 and dinner from 17:00. Night stalls generally operate until midnight or the early morning hours. Recommended to avoid the 12:30-13:30 office worker lunch rush; opt for 14:00-15:00 or 18:00-19:00 instead.
Travel Tips
Most Causeway Bay seafood canteens don't have advance reservation systems; it's strictly "first come, first served." To guarantee a seat, sashimi bistros and izakayas accept phone reservations. Cash is preferred; few shops accept Octopus or PayMe—recommend bringing sufficient HKD.
As global transportation costs continue to remain high, the relative advantage of local seafood will continue to expand in the coming months—why not seize this moment to experience Causeway Bay's "freshest, cheapest, most authentic" seafood culture? This is not just a meal, but a deep understanding of local ingredients and supply chains.
