Starting from Central Pier: A Hong Kong Island-hopping Guide

Your complete guide to must-visit attractions in Hong Kong, including opening hours, tickets, and tips.

For more recommendations, see the full guide.

Beyond the glass facades of Central's towering skyscrapers lies an entirely different side of Hong Kong. From Central Pier, you can reach fishing village islands with centuries of history within an hour, or watch the sunset sink into the sea on a deserted beach. This article isn't about the well-worn fact that "Hong Kong is a food paradise"—instead, it shares practical insights: how to set out from Central and experience the full island rhythm within limited time.

Central Pier (MTR Hong Kong Station Exit E) serves as the gateway to Hong Kong's outlying islands. This unassuming ferry terminal connects to Lantau, Cheung Chau, Lamma Island, and several other islands. Ferries come in two types—slow boats and fast boats—with noticeable differences in ticket price and travel time. Which option you choose often sets the tone of the journey: slow boats suit travelers who want to feel the sea breeze and coastal scenery, while fast boats save time for those in a hurry.

When it comes to Lantau, many visitors only know about the Ngong Ping 360 cable car, but the ferry from Central Pier actually leads to a completely different side of the island. Along the Mui Wo waterfront, you'll find several longstanding seafood restaurants—Yin He Seafood Restaurant's signature steamed red grouper remains consistently excellent, with prices ranging from HK$400 to HK$600 depending on weight and daily market rates. Mui Wo itself is severely underrated—it offers rare tranquility among Hong Kong's islands. The beach may not be as spectacular as Cheung Sha on Lantau's eastern coast, but the scarcity of tourists is actually its greatest advantage. Notably, you can transfer from Mui Wo to Ngong Ping by bus—a route that avoids crowds better than departing from Tung Chung, making it a highly cost-effective combination for travelers wanting to experience both Buddhist culture and island scenery.

If your destination is Cheung Chau, this island has gained fame in recent years for the "Cheung Chau Bun Festival" during Mid-Autumn Festival, but the island's everyday atmosphere is actually worth savoring more carefully. Dong Wan Beach is one of the few professionally lifeguard-serviced beaches among Hong Kong's islands, drawing many families for swimming every weekend. Walking east along the beach, you'll pass a row of seafood stalls—prices here are about 30% cheaper than city restaurants, with fresh shrimp, squid, and scallops priced at market rates. Two people can typically eat their fill for under HK$300. The island's character is remarkably well-preserved—traditional canvas shops and fish ball specialty stores can be found throughout the alleys. Yun Loong Kee, with sixty years of history, is almost a must-visit—their hand-made fish balls are chewy and fresh, and a bowl of fish ball soup costs just HK$25, a flavor many locals have grown up with. In recent years, young entrepreneurs have also opened cafes on Cheung Chau—few in number, but Giki Coffee Lab's house-roasted single-origin coffee is quite good, suitable for city travelers wanting a brief escape from traditional island vibes.

Lamma Island is synonymous with a different kind of island experience. From Central Pier, the ferry stops first at Sok Kwu Wan, then continues to Aberdeen—these two landing points正好 form a classic hiking route. Walking along the coastline, the full trek takes about two hours, passing by the Tin Hau Temple, Hung Shing Lei Beach, and a coastal hill trail covered with reeds. Sok Kwu Wan's advantage lies in its concentrated seafood options—more abundant than Cheung Chau. While Rainbow SeafoodRestaurant is well-known, its prices are higher; smaller family-run establishments actually offer better value. A portion of typhoon-style fried crab typically costs between HK$150 and HK$250, depending on daily seafood market prices. Lamma Island is also one of the few islands in Hong Kong with official hiking trails, ideal for travelers wanting to combine exercise with sightseeing.

As for Peng Chau, fewer people know about this island, yet it's one of the few places where you can truly feel "time standing still." Ferry departures from Central Pier are less frequent (about 40-minute journey), and the island has almost no commercialized restaurants or shops—but that's exactly what preserves its precious nostalgic character. Peng Chau's Tin Hau Temple was built during the Qing Dynasty—not large in scale, but of high historical value. What's particularly special is Law's Tofu Pudding, open only on small weekends, with silky-smooth tofu pudding served in traditional ginger syrup—one bowl costs only HK$10—a price that has almost disappeared from Hong Kong, yet preserved on this remote little island.

Practical Information Summary:

Regarding transportation, Central Pier is the departure point for all island ferries, accessible via a five-minute walk from MTR Hong Kong Station Exit E. Ferry fares: slow boat to Lantau Mui Wo is approximately HK$45 one-way, fast boat approximately HK$60; to Cheung Chau approximately HK$30 to HK$45 one-way; to Lamma Island approximately HK$30 to HK$35 one-way; to Peng Chau approximately HK$28 one-way. Using an Octopus card for direct gate entry is recommended to save queuing time for ticket purchases.

Operating hours: Ferry services start from early morning at 6:30 AM, with a few departures late at night. However, it's advisable to avoid the evening rush hour from 6 PM to 7 PM—not only are ferries crowded, but passengers waiting for boats also form long lines at the pier.

Budget: For a day trip with simple meals, a budget of approximately HK$150 to HK$300 per person covers round-trip ferry tickets and one to two meals; if planning a seafood feast, an additional HK$300 to HK$600 should be prepared.

Travel Tips:

Hong Kong's island weather changes quickly—even if it's sunny in the city, fog may form over the sea causing ferry delays. It's recommended to check the Hong Kong Observatory's "Marine Weather Report" before departure. Additionally, most island restaurants only accept cash, with very few accepting electronic payments. Having sufficient Hong Kong cash on hand before departure is key to a smooth trip. Finally, if you want to stay overnight on the island for a deeper experience of tranquility, both Cheung Chau and Lamma Island have small guesthouses available, but weekend and holiday accommodations often book out two weeks in advance—early booking is recommended.