Think "seafood" and automatically the destinations of Lamma, Sai Kung and Lei Yue Mun come dancing into one's mind partnered with succulent shrimp and steamed fish. But, what about Castle Peak Beach Seafood Street in Tuen Mun?

Take our word (and the district's historic rock's word) - this destination is a must if food and historic culture are your cup of tea.

A Little Bit of History

The Castle Peak Beach Seafood Street was originally called Sam Shing Hui. In the 1950s, the bay was home to fishermen and became renowned as a centralised seafood area where fisherman berthed their boats and sampans.

In a small park along Castle Peak Road opposite Sam Shing Estate is a mysterious rock that once stood along the coast before reclamation. Witnessing the development of the area, it has a partner in crime: a small temple which promotes Confucianism, Taoism and Buddhism. Hence the name of the temple and the area, Sam Shing  (Three Saints) Temple.

In 1976, Tuen Mun's fishing village population was 72,080, but thanks to the government-led development the district boomed with housing estates like Sam Shing and Tai Hing popping up like veritable jack-in-the-boxes. By 2006, the population had exploded to 477,000 hungry residents vying for Cantonese fare at a fair price.

All of the Sea's Bounty

Today the district draws locals and outsiders, and Kwan Choi Kee Sea Food is a legendary destination on Castle Peak Beach Seafood Street. It has been retailing and wholesaling seafood for more than 30 years.

Owner Kwan Tai-On said, "I am the second generation for this family business. Prior to reclamation, we did our business along the Castle Peak Bay coast."

In his spacious shop, fish ponds are lined up neatly for clients to choose their fresh fare and look at the abundance of sea life ready to be consumed!Decisions were difficult to make...

Kwan's smorgasbord of crustaceans and swimmers feature more than 70 species from abalone, prawns,

lobster to oysters, imported from all over the world. "What sets us apart from others is our variety of items and our advantage as a wholesaler. We import directly from overseas so it cuts down the cost." 

It's typical for the clientele to then take a few steps to restaurants nearby. There are about seven to choose from.

The Way Things Should Be

We decided to dine at another long time establishment, Hing Kee, which is a local dai pai dong in Sam Shing Estate, which has been around for about 30 years. Straddled in a traditional public housing "mushroom marquee" rooftop open area it will excite gourmet lovers with its Guangdong family dishes.

The restaurant has only 19 tables inside but also expands to outdoor tables during peak hours. 

Signature dishes are a plenty. In addition to seafood, the roasted goose is a ‘must devour'. Goose is a serious business here with a dedicated corner to cook the fowl, which generally takes around 45 minutes to roast to perfection. We have to repeat ourselves and say - do not miss this!

Owner Mr Po mused, "We have a record of selling 50 geese in one night. The pork rib in plum sauce with chilli also tops the list too!"

Prices are reasonable with family dishes from $48 and we were eager to try some fresh prawns and US oysters from Kwan Choi Kee. Wow, crunchy and yummy. With a flare of the flame and some dexterous moves, the chef turned them into sumptuous dishes. 

While the ambience is a bit noisy, Tsuen Mun is one of the very few venues left to experience how and what typical local Hong Kong people eat. With dai pai dong culture being threatened, this is traditional Hong Kong dining on a plastic-chair - the way things should be!