RFK Cuisine · Seafood · Hong Kong
Best Seafood Restaurants in Hong Kong 2026
Seafood · Hong Kong · 6 rooms ranked · Updated June 2026
Reviewed by Daniel Whitford · Visited Q2 2026 · Senior Editor, Restaurants for Kings
In Hong Kong, the finest seafood is not grilled whole over fire or served raw on ice — it is folded into the most exacting Cantonese cooking on earth. Dried abalone braised for a day until it cuts like custard; garoupa steamed live to the minute; lobster wok-tossed with ginger and scallion; crab baked back into its own shell. Two of these rooms hold three Michelin stars, a third holds two with a wall of Victoria Harbour behind it, and the rest are banquet houses that have fed the city's tycoons for generations. This is a tight, opinionated six — the Cantonese seafood addresses worth crossing the harbour for — ranked on the cooking, the room and the value, with the dish to order at each.
1.Forum
The home of Ah Yat abalone; pre-order the dried whole abalone and book Causeway Bay for the city's defining seafood dish.
Forum, in Sino Plaza at 255 Gloucester Road in Causeway Bay, holds three Michelin stars and is the address that made Hong Kong synonymous with abalone. The late Yeung Koon-yat — the "abalone king" — created the Ah Yat braised abalone here, a whole dried abalone simmered for hours in a master stock until the centre turns to a custard-like ooze, the single most prestigious dish in Cantonese cooking. Top-grade dried abalone is priced by head count and runs into the thousands of dollars, so it is pre-ordered, not improvised. Beyond the abalone there is roast suckling pig and double-boiled soups. The room is formal and old-school. Choose it when abalone is the entire point of the evening. Book a week ahead and pre-order the grade you want.
Book a week out and pre-order the Ah Yat dried abalone; add the suckling pig and a double-boiled soup.
2.T'ang Court
The grandest seafood banquet in town; book The Langham for the silkie-abalone soup and a milestone Cantonese dinner.
T'ang Court, on the first two floors of The Langham at 8 Peking Road in Tsim Sha Tsui, holds three Michelin stars under chef Kwong Wai Keung and is the most polished of the city's grand Cantonese rooms. Its signatures lean on the sea: a double-boiled silkie chicken soup with dried scallop and abalone of remarkable depth, and wok-fried prawns with a crisp shell that have become a benchmark dish. The setting is plush and intimate over two storeys, the service among the best in Hong Kong. It is less abalone-obsessed than Forum and more of a complete fine-dining experience. Choose it for a grand celebration where the room matters as much as the plate. Book a week or more ahead and ask about the seasonal seafood.
Book a week out; the double-boiled silkie-abalone soup and the wok-fried prawns are the canon.
3.Yan Toh Heen
Two stars with the best harbour view in Cantonese dining; book the Regent for crab shell and the Victoria Harbour wall.
Yan Toh Heen, on the lower level of the Regent Hong Kong at 18 Salisbury Road in Tsim Sha Tsui, holds two Michelin stars under executive chef Lau Yiu Fai and sets its tables with hand-carved jade. The draw is the combination few rooms can match: refined Cantonese seafood and a full wall of Victoria Harbour. The signature is the baked stuffed crab shell, the crab meat returned to its own shell with onion and a light béchamel, alongside wok-fried lobster and steamed live fish. The view alone would sell the room; the kitchen makes it a serious meal. Choose it for a celebration that wants a backdrop as much as a banquet. Book a window table well ahead — the harbour-facing seats are the ones to request.
Book a harbour-view table ahead; the baked stuffed crab shell and the wok-fried lobster.
4.Fook Lam Moon
The tycoons' canteen since 1948; book Wan Chai for baked crab shell and crispy chicken at a traditional banquet table.
Fook Lam Moon, at 35-45 Johnston Road in Wan Chai, has been the "canteen of the tycoons" since 1948 and holds one Michelin star for classic, uncompromising Cantonese banquet cooking. This is where old Hong Kong money has eaten for three generations, and the kitchen still cooks to that standard: deep-fried crispy chicken with paper-thin skin, baked stuffed crab shell, premium dried seafood, and suckling pig. There is no reinvention here, only execution that has not slipped in seventy-five years. The room is bustling and unpretentious despite the prices. Choose it for a traditional family banquet or a diner who wants the canonical version of every dish. Book ahead, reserve a private room for a group, and pre-order any dried seafood.
Book ahead; the deep-fried crispy chicken and the baked stuffed crab shell are the order.
5.Seventh Son
Fook Lam Moon's family offshoot; book for the roast suckling pig and a one-star banquet without the grand-hotel tariff.
Seventh Son, in the Wharney Hotel at 9 Wan Chai Road, is run by the Cheng family — descended from Fook Lam Moon's founder — and holds one Michelin star for the same lineage of classic Cantonese cooking. The signature is the roast suckling pig, its skin lacquered to a glass-like crackle, widely held to be among the best in the city. The seafood runs deep too: steamed live fish, wok-fried prawns, sweet-and-sour pork done the old way. It delivers much of the Fook Lam Moon experience in a slightly more relaxed setting and at a gentler price. Choose it for a one-star banquet that puts the cooking ahead of the chandelier. Book ahead and pre-order the whole suckling pig for the table.
Book ahead and pre-order the suckling pig; then steamed live fish and the sweet-and-sour pork.
6.One Harbour Road
The calmest grand-hotel Cantonese; book the Grand Hyatt for chilled abalone and a serene harbourside lunch.
One Harbour Road, on the upper floors of the Grand Hyatt at 1 Harbour Road in Wan Chai, is a Michelin Guide selected room where executive Chinese chef Chan Hon-cheong cooks refined Cantonese in a serene two-storey space with a koi pond and harbour light. The seafood signatures include chilled sake-marinated abalone, steamed garoupa and wok-fried prawns, alongside a celebrated Peking duck. It is quieter and more spacious than the bustling banquet houses across Wan Chai, which makes it the choice for a business lunch or an unhurried weekend meal rather than a raucous celebration. Choose it for serious Cantonese seafood in a calm, polished room. Book ahead for the dim sum lunch, which is the value entry point.
Book the dim sum lunch; the chilled sake-marinated abalone and steamed garoupa, then the Peking duck.
How Hong Kong does seafood
Hong Kong's seafood tradition is Cantonese to the core, and its defining belief is freshness verging on the live. The grandest expressions are not at fish shacks but in the city's most decorated Cantonese rooms, where the prize ingredients are dried abalone, sea cucumber, fish maw and live tank fish, and the cooking is judged on restraint — steaming a garoupa to the exact minute, braising abalone for a day, returning crab to its own shell. Two of these kitchens, Forum and T'ang Court, hold three Michelin stars, more than most cuisines manage anywhere.
The practical reality is that premium seafood here is pre-ordered and market-priced. Dried abalone is graded by head count and bought ahead; live fish and lobster are billed by the day's rate, so always ask. The fixed lunches are the affordable way in, and a private room is worth booking for any group. For the wider city, the Hong Kong dining guide maps every district by occasion; for how Cantonese seafood translates to America's best Chinese scene, see our best Chinese in Los Angeles.
Where not to look for it
Skip these for serious seafood
The Lei Yue Mun and Sai Kung tourist tanks if you want guaranteed quality. The harbourside live-seafood villages are an experience, but you pick the fish yourself and the cooking is hit-or-miss and often overpriced for tourists. For seafood cooked to a three-star standard, the Cantonese rooms on this list are the surer bet — go to the villages for the spectacle, not the kitchen.
Hotel buffets selling 'seafood night' by the kilo. Wan Chai and Tsim Sha Tsui hotels run lavish seafood buffets that trade volume for craft. Every room on this list earns its price on the cooking; a mountain of iced prawns under heat lamps is a different proposition entirely. Book the banquet, not the buffet.
Frequently asked
What is the best seafood restaurant in Hong Kong?
For the grandest seafood Cantonese, Forum and T'ang Court both hold three Michelin stars. Forum, in Causeway Bay, is the home of Ah Yat braised abalone, created by the late 'abalone king' Yeung Koon-yat; T'ang Court at The Langham in Tsim Sha Tsui is celebrated for double-boiled silkie soup with dried scallop and abalone and its wok-fried prawns. Yan Toh Heen at the Regent holds two stars for harbourfront Cantonese seafood. Below them, Fook Lam Moon and Seventh Son carry one star each for classic banquet cooking.
Where do you eat abalone in Hong Kong?
Forum in Causeway Bay is the definitive address — the three-Michelin-starred home of Ah Yat braised abalone, where dried whole abalone is slow-braised for hours into the dish that made the late Yeung Koon-yat the 'abalone king.' T'ang Court folds abalone into its double-boiled silkie soup, and Yan Toh Heen and Fook Lam Moon both serve premium dried abalone on their banquet menus. A top-grade dried abalone is one of the most expensive single items in Cantonese cooking, so expect the price to reflect the grade and the head count.
How much does seafood cost in Hong Kong's top restaurants?
It depends entirely on what swims to the table. A regular Cantonese seafood dinner at Fook Lam Moon, Seventh Son or One Harbour Road runs roughly HK$600 to HK$1,200 a head. Step up to the three-star rooms — Forum, T'ang Court — and a banquet built around premium dried abalone, lobster and garoupa climbs past HK$2,000 and can run far higher for top-grade abalone. The fixed lunch menus are the value entry everywhere. Live tank seafood is market-priced, so always ask the day's rate before ordering.
Do you need to book Hong Kong's best seafood restaurants?
Yes for the starred rooms, especially at dinner and on weekends. Forum and T'ang Court should be booked a week or more ahead, and any premium abalone is best pre-ordered so the kitchen can prepare it. Yan Toh Heen, Fook Lam Moon, Seventh Son and One Harbour Road take reservations and are easier, but private rooms and large banquet tables go fast. For live tank seafood, call ahead to confirm what is in that day. Lunch is generally easier to land than dinner across all six.
Which Hong Kong seafood restaurant is best for a celebration?
T'ang Court is the grand-occasion pick — three Michelin stars, a plush two-floor room at The Langham, and a banquet menu built for a milestone. Yan Toh Heen pairs two stars with sweeping Victoria Harbour views and jade table settings, ideal for a celebration that wants a backdrop. Fook Lam Moon, the long-time 'canteen of the tycoons,' suits a traditional family banquet, and Forum is the choice when abalone is the entire point. Book a private room for any large group.
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