Long favoured by Hong Kongers and tourists for leisurely lunches and holiday-esque dinners sat poolside, Fish Bar has reopened at the JW Marriott hotel following a grand refurbishment of the lush al-fresco eatery.

Now with an even stronger emphasis on sustainability, Fish Bar has made eco-conscious dining its mission. For executive chef Tony Wong and head chef Ronnie Wong, responsible seafood sourcing is key. The chilled seafood tower (HKD1,680) is a sharing seafood standout, overflowing with oysters, king crab legs, Boston lobster, French blue prawns, New Zealand mussels, and cherrystone clams.

The Oasis giant grouper fish and chips (HKD320) is noteworthy for using locally sourced grouper from a regulated fishery in Lau Fau Shan, New Territories, whilst the organic water farm green salad (HKD190) features an assortment of healthy ingredients grown in the hotel’s adjacent garden.

We’re keen to sample the lobster fish-bone fettuccine (HKD620), created by the culinary team to tackle the issue of food waste. The homemade pasta is uniquely crafted by blending pulverised grouper bones with gluten-free flour.

And after you’ve knocked back a round of freshly shucked oysters (market price) at Fish Bar, rest assured that the shells will be put to good use. In partnership with the “Save Our Shells” initiative by The Nature Conservancy, these shells are collected and repurposed into substrates for new reefs, benefiting Hong Kong’s marine ecosystems.

Fish Bar, 7/F, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Admiralty, 2810 8366, book here

Stephanie Pliakas is the Digital Editor of Foodie. From Michelin-starred fine-dining to the local comfort-food eats dished out at cha chaan tengs, she has immersed herself in the 852’s ever-changing food scene since making Hong Kong her home more than a decade ago. When Stephanie is not devouring something delicious, she’s cooking and baking up a storm at home (whilst listening to true crime podcasts).

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