A Shopaholic’s Gourmet Journey in Hong Kong (3-Day, 2-Night Itinerary) (2)

Text = Editorial Team

• Day2

• Route: Sheung Wan → Central → Admiralty → Central

• Today’s Itinerary: Sang Kee Congee Expert → Upper Lascar Row Antique Market → Dried Seafood Street → Lung King Heen → International Finance Centre Mall → Landmark → Pacific Place → Yung Kee Restaurant → SoHo, Lan Kwai Fong

• Morning Stop 01: Sang Kee Congee Expert (Click for Attraction Info)

• Just from the name, you can tell this place specializes in congee — it’s clear how much Hong Kongers love their congee, as congee shops are everywhere. Sang Kee is famed for its steamed fish congee. Starting at 2:30 AM daily, they simmer their congee base with premium bone broth until it’s silky smooth, then top it with fresh fish slices, belly, bones, and balls — all sweet, tender, and delicious ingredients that have people lining up outside the shop.

• Morning Stop 02: Upper Lascar Row Antique Market (Click for Attraction Info)

• The Upper Lascar Row and Lok Ku Road area in Sheung Wan specializes in Chinese antiques. The selection is vast, covering everything from porcelain, bronzeware, ancient books, jewelry, and artworks. The sales style resembles a flea market, so there's good room for bargaining. Plus, since the antiques here are generally of lower grade and quality compared to the high-end antique shops on Hollywood Road, prices are significantly more affordable.

• Morning Stop 03: Dried Seafood Street (Click for Attraction Info)

• This roughly 3-kilometer stretch connecting Central, Sheung Wan, and Sai Ying Pun is lined almost entirely with dried seafood shops. In addition to common items like dried abalone, shark’s fin, scallops, mushrooms, and various Chinese herbs, you can also find affordable bird’s nest, cured meats, and dried snake. For those unsure how to cook them, some shops offer pre-prepared soup bases to take home and use directly.

• Afternoon Stop 01: Lung King Heen (Click for Attraction Info)

• Lung King Heen is the world’s first Chinese restaurant to receive three Michelin stars. Executive Chef Chan Yan Tak, with over 30 years of culinary expertise, serves up stunning dishes. With breathtaking views of Victoria Harbour, the restaurant is said to be a favorite of business tycoons like the Kwok brothers, "Asia’s Sage of Stocks" Lee Shau Kee, and Macau gambling magnate Stanley Ho. Blending Cantonese tradition with modern flair, the refined and unforgettable dining experience is a key reason why it holds the highest Michelin rating. One of its signature dishes is gold leaf crab roe shark’s fin — not only a regional delicacy, but also made with the finest ingredients available. It’s no wonder it’s considered one of the restaurant’s most iconic offerings.