Tucked away in an almost hidden alley on Sai Ying Pun’s Third Street Fish School is a neighbourhood fish specialty restaurant, by award-winning restaurateur Yenn Wong and beloved Hong Kong Chef David Lai - bringing modern Hong Kong to the plate with a cuisine reflecting the local culture and resources.
The concept of Fish School grew from 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 David’s watch. His expert knowledge of fish, personal passion and connections with generations of local seafaring families together 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.
A prominent feature of the main dining room is the open kitchen with counter seating, where you can casually share freshly prepared dishes while watching Executive Chef Chris Ma in action. Chris, who has spent his most recent years working at NUR, a Michelin starred restaurant during the time he was with them, draws on his local and international experience at top kitchens in London, Sweden, Australia and Hong Kong (including Amber and Cepage) to bring the best of multicultural cuisine to Fish School.
There’s also a cosy dining room off the main restaurant, with windows looking out to one of Hong Kong’s oldest stone walls.