GBA Lifestyle News
Food & Drink Section
By Michelle Chan | January 7th, 2023
  • Restaurant
  • Kowloon, Tsim Sha Tsui
  • Address: Shop 4101, Level 4, Gateway Arcade, Harbour City, 3-27 Canton Road, Tsim Sha Tsui
  • Website:
  • Open Hours: Monday-Sunday; Lunch, Dinner
  • Phone: 3618 8168
  • Cuisine: Chinese, Seafood
  • Ambience: Casual, Traditional

Infinite freshness: Getting straight to the point with its moniker is Harbour City’s newly opened THE SEAFOOD. Its specialty in traditional seafood dishes is all thanks to the dedicated efforts of Executive Chef Francis Chong, who complements premium seafood ingredients with unique techniques and utmost care. It’s one of the few places in the city where you can feast upon the ocean’s freshness while enjoying Victoria Harbour’s stunning view.

Look & feel: THE SEAFOOD is reminiscent of the traditional seafood restaurants we know from our childhood but elevated with modern sensibilities, where its well-lit dining hall is further illuminated by floor-length windows peering out the bustling harborfront. Those who prefer a more intimate dining experience can request the private room for up to 12 guests.

On the menu: An extensive menu covering more than 30 types of seafood, from crabs and lobsters to shellfish and prawns. Crab lover will be delighted to find tantalizing crab dishes featuring multiple varieties and over 12 flavors, with the Baked with Sarawak White Pepper, Oat-Coated and Butter and Cream options as the Chef’s recommendations.

Hungry for more? Hope you have room in your stomach for meat and game — the signature 48-Hour Smoked Duck champions a juicy, tender palate and the aromas of jasmine tea and wood chip, while the Crispy Pigeon cooked with Chinese Wine is marinated with Rose dew wine and Nu Er Hong rice wine before frying upon order. But make sure to RSVP, since the servings per day are very limited!


Great for: A family reunion dinner to indulge in traditional flavors.

This write-up is a news piece and was not based on a restaurant visit. See our editorial policy here.