Eastern

Hong Kong Island

A Working Coastline, Then and Now

Before Hong Kong became a metropolis, the Eastern District was already shaped by the movements of sea and stone. Shau Kei Wan sheltered generations of fisherfolk, while A Kung Ngam and Chai Wan were built by Hakka stonemasons and upland farmers whose practical, hearty cooking became early expressions of Hong Kong’s soul food — meals made to restore energy, comfort neighbours and preserve cultures.

Industrialisation later transformed the coastline. Taikoo Dockyard and sugar refinery turned Quarry Bay and Sai Wan Ho into lively working-class neighbourhoods, while the tramline linked Shau Kei Wan to North Point in a corridor of markets, teahouses and dai pai dongs. New arrivals from Shanghai and Fujian then added dumplings, sweet-soy cooking, oyster omelettes and rich soups, giving the East its signature blend of flavours and communities.

Eastern

I aim to blend Chinese and French culinary arts and to inspire people to visit Hong Kong.

Esther Sham Ei-hung

Founder and Chef, Maison ES
Esther Sham Ei-hung
Eastern

New Kitchens, Familiar Comforts

Today, chefs continue this spirit of exchange. Chef Esther Sham Ei-hung of Maison ES draws from her Shanghainese and Chiu Chow heritage through the lens of French technique. “I aim to blend Chinese and French culinary arts and to inspire people to visit Hong Kong,” she says. Chef Lam Huen-fai of Moon Koon Restaurant preserves teahouse traditions with 40 years of experience. “I’ve always believed the tougher the challenge, the stronger you become,” he reflects.

Alongside them, neighbourhood eateries reflect the east’s culinary diversity. Rong Yue in Shau Kei Wan delivers Sichuan and Canton comfort, while Sushi Zinc showcases local seafood with Japanese technique and Italian brightness. In North Point, Time To Gold keeps Hong Kong’s pastry traditions alive while empowering senior women. Local favourites such as Pak Lee Cafe’s sugar doughnuts and Yi Jia’s Shanghai and Sichuan plates complete the mosaic, showing how the Eastern District continues to celebrate shared tables, blended traditions and the comfort of familiar flavours — a living collection shaped by many hands.

I've always believed the tougher the challenge, the stronger you become.

Lam Huen-fai

Chef de Cuisine, Moon Koon Restaurant, The Hong Kong Jockey Club
Lam Huen-fai

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Disclaimer:

This guide has been produced by South China Morning Post Publishers Limited (South China Morning Post) and published by the Hong Kong Tourism Board. Chef and restaurant suggestions have been provided by the Chinese Culinary Institute. 

 

The information contained in this guide, including details on restaurants, goods and services, is for general reference only and is current as of December 2025. 

 

While compiled with reasonable care, the Hong Kong Tourism Board, South China Morning Post and the Chinese Culinary Institute make no representations or warranties of any kind, express or implied, regarding the commercial applicability, accuracy, adequacy, reliability or timeliness of any information contained in this guide. 

 

Readers are advised to verify any details directly with the relevant service providers. Neither the Hong Kong Tourism Board, South China Morning Post, nor the Chinese Culinary Institute shall be liable for any loss, injury or damage (whether direct or indirect) arising from the use of, or reliance on, this guide, including but not limited to any errors, omissions or outdated information. 

 

The inclusion of any chefs, restaurants or service providers in this guide does not constitute an endorsement or guarantee of any kind, including but not limited to their quality, professionalism or safety, by the Hong Kong Tourism Board, South China Morning Post or the Chinese Culinary Institute.


The Food Business Licence for these restaurants is not a General Restaurant Licence. Certain limitations may apply. We recommend checking directly with the restaurant regarding any restrictions before your visit.

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