“A feast on fresh Seafood in Lamma Island, Hong Kong. Tender, fresh & delicious.”
Craving mini abalone in their shells? Head to Lamma Island (南丫岛)for a delightful seafood adventure in Hong Kong! We chose Lamma this time instead of the closer Sai Kong (西贡).
Lamma Island is one of the three largest islands, divided into Sok Kwu Wan (索罟灣) and Yong Shu Wan (榕樹灣). It’s just an hour’s stroll from one bay to the other, promising a tasty and scenic experience.
For a more touristy vibe, hit up the Yong Shu Wan area on Lamma Island. You’ll find a bunch of pubs, cafes, and even motels, making it a lively spot to explore.
After a day of shopping and exploring, low on energy, we skipped the walk and went straight to Sok Kwu Wan on Lamma Island for a seafood dinner.
The ferry ride from Central Ferry Pier 4 in Hong Kong Island was a breeze—40 minutes of scenic travel, costing HK$18 per passenger, payable by cash or Octopus card (八達通).
Tin Hou Temples (天后庙) are scattered across almost every district in Hong Kong, and Lamma Island has two. If you plan to visit, go early. The temple in Sok Kwu Wan was closed around 6pm when we were there.
With not much for sightseeing, simply pick a restaurant along the stretch, grab a table, and relish the sea breeze and sunset. The main event? Choosing your seafood for a delightful evening.
The spot provides a stunning sea view stretching out from the shore.
Competition is fierce among the restaurants here. Every crew puts in extra effort to get you to sit down and dine.
Choosing to avoid the crowd at the seemingly overrated Rainbow restaurant, we opted for Tai Yuen (泰苑), situated in the middle of the stretch. The restaurant, boasting live fish and a variety of seafood in tanks for selection, offered an eclectic menu. They claimed to waive service charge and the ‘tea charge’ of about 10%.
With options for set menus and à la carte dishes, we went for a HK$380 set menu and added a live fish. The first course featured mini abalones, but alas, each person only got a petite piece. More would have been great!
The set menu, priced between HK$198 and HK$380, covers Chinese tea and a choice of soda or beer.
Opting for a random pick from the diverse live fish options, I wasn’t exactly sure what type of fish the Bao Gong Yu 包公鱼 was. Relying on the recommendation, and it turned out to be a great choice. The fish was remarkably fresh and well-prepared. As an additional order alongside the set menu, we enjoyed a small discount, paying only HK$110 (S$22) instead of the usual HK$120 (S$24) for the fish.
The lobster and Ee-Fu noodle dish won my heart. The lobster was delightfully springy, and the accompanying sauce enhanced its flavor. The Ee-Fu noodle soaked up all the essence, making it flavorful and moist. A perfect combination.
The steamed prawns lived up to expectations – fresh, naturally sweet, although on the smaller side. Fortunately, the generous serving made up for it, satisfying our craving.
The stir-fried clams with black bean sauce (豉汁炒蚬) didn’t quite hit the mark – a seafood dish that merely met expectations without leaving a strong impression.
Opting to explore the Lamma Island specialty, I tried shrimp paste on a vegetable dish – stir-fried Kang Kong with shrimp paste (蝦醬炒通菜).
It was my first encounter with shrimp paste, and it turned out quite palatable – not too bold, just mild. I thought a hint of spice could enhance the flavor, though.
As a bonus, we received a plate of 2pcs fried squid balls, complimentary when paying with a Hang Seng (恒生) credit card. Grateful for the gesture.
The bill for two came to HK$500 (S$100), and I absolutely enjoyed the freshness of the seafood there!
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