Hong Kong Once Had Its Own "Oyster Villages"

Long before skyscrapers ruled the skyline, oysters were one of Hong Kong’s oldest aquaculture treasures. In fact, the practice of oyster farming in the region dates back over 700 years—all the way to the Song Dynasty.

The coastal town of Lau Fau Shan, in the northwest New Territories near Deep Bay, was once famous across southern China for its hand-farmed oysters. Local families would build “oyster reefs” out of old tiles and stones, and farm them for years in shallow muddy waters. These oysters weren’t just food—they were a local currency, used for trade with merchants from Guangzhou and beyond.

In the 1970s, Lau Fau Shan’s oysters were so prized that they were served at official banquets for visiting foreign dignitaries—including a rumored serving at a British royal visit (though records are fuzzy, the locals still proudly claim it).

Even today, you can still visit Lau Fau Shan, where a handful of families keep the tradition alive. During the Mid-Autumn Festival, some locals still serve oysters cooked with mooncakes, in a salty-sweet “celebration of opposites.”

And the fun part? Hongkongers believe oysters bring luck and stamina. That’s why some students, before big exams, used to down a raw oyster "for strength"—even if they hated the taste.

If you're looking for oysters for your next event in Hong Kong, you're in the right place. From raw bars to grilled platters, we bring the tradition (and the flavor) straight to your guests.

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