The story
Loaf On Cuisine began as a family-run restaurant in 2006, setting its roots in the seaside town of Sai Kung. From the start, the kitchen focused on seafood, drawing on the day’s freshest catches. The approach is straightforward: let the quality of the ingredients speak, with techniques that enhance rather than mask.
The restaurant earned its first Michelin star in 2010 and has held it every year since—17 consecutive years, a testament to unwavering consistency. The award is not taken for granted; the team states plainly that they “will never slow down to do better.”
The menu is built around seafood. Standout dishes include fried abalones seasoned with salt and pepper, baked lobster in broth sauce with E-fu noodle, and steamed wild grouper with sea salt. Other signatures include braised sea snails in spicy wine, deep-fried oysters with lettuce, and fried mantis shrimps with salt and pepper. For those who prefer land-based options, honey pork ribs with chopped black olive, sweet and sour pork with fresh pineapple, and stewed pork belly in Hakka style also appear.
The dining room is air-conditioned, with a private room available for larger groups. Takeaway and meal kits are offered as well. The atmosphere is unpretentious—a place where the food is the focus, and the family-run spirit remains evident.
Loaf On’s long-standing Michelin recognition, combined with its recent inclusion on Dianping’s 必吃榜 for Hong Kong, speaks to its reputation among both critics and diners. For anyone seeking exceptional seafood in Sai Kung, this is a address worth knowing.
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