Southern

Hong Kong Island

Ancient Shores, Quiet Origins

The Southern District has always lived slightly out of sight. The ancient rock carvings at Wong Chuk Hang, dating back roughly 3,000 years, show that the South side of the island has been inhabited far longer than its expansive calm suggests. People lived close to the water, traded at the markets of Stanley and relied on sheltered bays for livelihood, food and passage – a key stop for those journeying North to China or South toward the Nanyang.

By the 1930s, fishermen numbered more than 70,000 across Hong Kong, with Aberdeen as the largest and most vital hub. In its heyday, thousands of boats crowded the typhoon shelter; families dried fish and cooked meals aboard their sampan homes, crowds sailed out to Jumbo Kingdom on little boats and the markets bustled with activity. It was a world afloat, self-contained yet rich with tradition.

Southern
Southern

Cooking With Heart and Memory

Chef Quentin Leung Yiu-kei, Chief Instructor, Chinese Culinary Institute, believes deeply in the emotional resonance of food. “Cuisine is more than just about flavour. It can touch hearts, and create lifelong memories.” In many ways, the Southern District embodies this sentiment – its cuisine is not defined by flash, but by feeling and depth.

The district’s food map is dotted with secluded gems. Spices serves Southeast Asian classics in an oasis of tropical calm just 10 minutes from Causeway Bay; Cococabana is a Mediterranean escape on Shek O Beach; and Canton Bistro dishes up Shunde flavours that do not need to shout. Limewood’s sun-soaked, wander-the-world dishes, Jade’s modern Cantonese finesse and the fishermen-fresh traditions of Aberdeen Typhoon Shelter Kitchen together reflect the Southern District’s layered spirit of coast, craft and quiet mastery.

Together, these restaurants capture the South’s quiet charm, where the best tastes are rarely the loudest and are found only if you know where to look.

Cuisine is more than just about flavour. It can touch hearts, and create lifelong memories.

Quentin Leung Yiu-kei

Chief Instructor, Chinese Culinary Institute
Quentin Leung Yiu-kei

Explore More Neighbourhoods

View All Neighbourhoods
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.

Copyright © 2026 Hong Kong Tourism Board. All rights reserved.

Discover Hong Kong

We use cookies to ensure that we give you the best experience on our website, to understand your interests and provide personalized content to you as further set out in our Cookie Policy here. If you accept the use of cookies on our website, please indicate your acceptance by clicking the “I accept” button.