Peng Chau Island is a food day trips in Hong Kong.
Editorially verified May 23, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Take an early morning ferry; the Hakka snack shops sell out by mid afternoon and the last ferry runs late.
Tai O fishing village on Lantau Island is a 400 year old shrimp paste centre with stilt houses on tidal flats, the boardwalks lined with drying trays.
Tip: Tai O Lookout restaurant uses the village's shrimp paste in its fried rice; the boat tour is the way to see stilt houses.
Cheung Chau Island is a 55 minute fast ferry south west of Central, with car free lanes lined with seafood stalls, fish ball carts and the bakeries that make.
Tip: Pak Tai Temple and the bun towers are the festival site; mango mochi from the island's bakeries is the year round move.
Lamma Island's Sok Kwu Wan pier is lined with Cantonese seafood restaurants serving steamed clams, salt and pepper crab and razor clams pulled from the tanks.
Tip: Walk the trail from Yung Shue Wan to Sok Kwu Wan (90 minutes) to earn dinner; book Rainbow Seafood ahead.
Sai Kung Seafood Street in the New Territories is lined with tanks of live fish and crustaceans you can pick and have cooked at the restaurant.
Tip: Chuen Kee and Loaf On are the popular options; agree the price by weight before you pick.
Macau is an hour by ferry from Sheung Wan, with Lord Stow's Bakery in Coloane Village baking the Portuguese-style pastel de nata egg tart that became.
Tip: Bring your passport, day return is doable. Take the bus from the ferry terminal to Coloane Village.