Fish School

一般信息

An intimate 50 seater restaurant tucked away in Sai Ying Pun’s Third Street, the concept of Fish School grew from award-winning Chef David Lai’s lifetime love of seafood and vast knowledge of local produce.

Serving up the freshest seafood primarily sourced from small, family-owned fishing boats, Fish School is the catch of the day, every day! Each dish is carefully prepared with seasonal ingredients from nearby farms growing produce specifically for the restaurant under Chef David’s watch. David’s expert knowledge of fish, personal passion and connections with generations of local seafaring families plated with Yenn Wong’s creativity and business-savvy ensures Fish School is a proudly Made In Hong Kong brand that pushes boundaries of what is conceived to be local cuisine.

In an oyster-shell, prepare to whet your appetite with thoughts of small plates, an array of local fish unbeknown to many and most importantly, when attending Fish School, come ready to explore and be inspired.

With nearly a third of the restaurant’s seating surrounding the open kitchen, you can casually share freshly prepared dishes while watching Executive Chef Chris Ma at work. (Counter seating is for walk ins). Chef Chris, who has spent his most recent years working at Michelin-starred NUR, will draw on his local and international experience in kitchens in London, Sweden, Australia and Hong Kong to bring the best of multicultural cuisine to diners’ plates at Fish School.

Hong Kong designers Paola Sinisterra and Ignacio Garcia bring the fish market to life at Fish School, using raw materials and graphic elements to render a laid-back yet sophisticated atmosphere. As with many of Hong Kong’s treasures, the almost hidden destination can be found by traversing a side alley leading to an inconspicuous door that opens up to a buzzy, dynamic environment. The focal point of the room is a fish tank that houses the day’s menu of fish, shrimp, lobster and crab. In the private dining room, which seats up to 20, topographic maps of Hong Kong’s fishing areas line the walls, a nod to those who sourced the evening’s meal.