The harbour, later named after Queen Victoria, had both east and west entrances, and was perfectly located on major trading routes. Soon, the city was a thriving centre of commerce and its population grew to 1.4 million by the Second World War. Take a short taste trip to coastal Italy in Wanchai, Osteria Marzia. The restaurant invites diners on a journey to Italy’s scenic seaside shores through its colourful and diverse cuisine, prepared with special techniques passed through generations.

Dried seafood

Every weekend’s menu selection of brunch dishes is Chef’s thoughtful choice according to seasonal availability. Why are oysters important to Hong Kong’s ecology and food culture? Oyster farming has over 700 years of history in Hong Kong, and oysters are a natural solution to water pollution.

The Codfather Oyster and Seafood Bar

Here, executive chef Michael and his team bring their wealth of culinary experience to Tsim Sha Tsui. The restaurant’s semi-buffet menu consists of dry-aged beef, premium imported steaks, and seafood specialities . It introduces the authentic taste of land and sea simultaneously. Moreover, the restaurant features a chic shipyard scene that reflects a contemporary mood. An excellent recommendation for group or business dinners.

Sign up to unlock our digital magazines and also receive the latest news, events, offers and partner promotions. Marine protected areas help preserve Hong Kong’s rich biodiversity, but action is urgently needed to meet international standards to safeguard them. Chinese white dolphins, also known as pink dolphins, surfacing and following a fishing boat off the coast of Lantau Island. Join journalist Laurel Chor as she learns how the ocean is vital to Hong Kong’s soul – and how people are protecting it. Hong Kong’s soul was shaped by the sea – now it’s our turn to take care of it. Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

Clam, prawn, scallops, oyster, etc are all super good. There are many types of oyster from different countries. 生蠔 “0000” must try, with wine it taste good and special favor of metal, sea water. This was once John “the oyster king” Stewart’s turf until he moved onto other oyster-shucking pastures (first Bentley’s, then The Codfather, see below) when the restaurant closed down its original location on Aberdeen Street last summer. The Oysterman has since relocated to a new spot on Wellington, doling out the same fresh, briny bivalves at reasonable prices.