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Lobster has always been considered a luxury food – if your mum and dad were taking you out for dinner, you’d order the lobster, right? But now you can take yourself out for the night and still have change in your pocket. A whole lobster for under $300? Tick!

Lobster Shack Hong Kong

Lobster tail

Oysters too used to be the domain of only high-end restaurants, confined to those who could afford them. Now, they are an accessible food that also happen to be incredibly Instagrammable. At Lobster Shack, you’ll get half a dozen for under $200.

Lobster Shack Hong Kong

If you hail from the UK, your ears will be pricking up at the mention of fish and chips, and you’ll probably be beginning to get that familiar salivating sensation when you see the below shot of Lobster Shack’s haddock version of this quintessential British dish.

Lobster Shack Hong Kong

They also do a fusion dish that has got our attention – lobster tacos! We are pretty much fans of any kind of taco, but when you add the king of shellfish into the mix, we are so there.

Lobster Shack Hong Kong

All the high-quality fresh lobsters served are flown in specially from Nova Scotia, Canada, and Lobster Shack can offer them affordably thanks to the founder’s relationship with the family-owned seafood supplier. Not only does the lobster hail from the Great White North, but this seafood shack has the same great vibes you’d get in a family-style Canadian coastal eatery.

The founder is Christopher Przemyski, and he is the common thread that runs through each of his other Sai Ying Pun restaurants – Flying Pig Bistro, El Macho and Flying Pig Deli Social – ensuring they all have the same warm and friendly feeling along with delicious dishes.

Przemyski says, “I want to create a restaurant that serves good-quality seafood at affordable prices. At Lobster Shack, you can get a whole lobster for under $300 and half a dozen oysters for under $200. Our seafood comes directly from Canada, so you’ll be getting great quality for money.”

The Western-fare menu comes complete with garlic lemon butter as the ideal complement to any lobster dish, as well as a three-tiered seafood tower on offer (think lobster, oysters, smoked salmon, potted crab, mussels and shrimp) and, of course, surf and turf.

“It’s important that the guests will want to come back after their visit. That’s why I’m always here at the restaurant speaking with them and making sure that everything is okay,” says Przemyski.

It’s that kind of care and community spirit that keeps customers returning to his restaurants, and it’s also why they’ll be checking out his newest venue, Lobster Shack. Well, that, and the lobster!

6–8 Second Street, Sai Ying Pun, 2381 8138

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