Before its urban development, Hong Kong consisted largely of coastal settlements and fishing communities, including the Tanka. Recognised as one of the city’s four indigenous groups, the Tanka — meaning “people of the water” in Cantonese — traditionally lived and worked at sea, residing on wooden boats and sustaining themselves through fishing.
In Shau Kei Wan on Hong Kong Island’s eastern side, elements of Tanka heritage can still be found. Here, we spend time on the water learning about traditional fishing practices, before bringing our catch to Kam Tung Kitchen, a longstanding neighbourhood restaurant recognised by Foodie Forks 2026 for Cantonese cuisine, to prepare and enjoy the meal.
