Sole eatery on Hong Kong’s southernmost island may shut after 50 years in business

Ming Kee Seafood Restaurant on Po Toi Island faces closure after 50 years, threatening the last dining option for hikers and boaters on Hong Kong’s southernmost outpost. | Contesto: cronaca

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• Sole eatery on Hong Kong’s southernmost island may shut after 50 years in business

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The only restaurant on Hong Kong’s southernmost island, Po Toi, may shut its doors after half a century of serving visitors, its owner said, citing declining business and a lack of interest from the younger generation. Ming Kee Seafood Restaurant, a rustic eatery that has long been a fixture for hikers and boaters drawn to the island’s untouched coastline and calm bays, could close at the end of next month if the owner cannot find a partner to take over. The owner, who gave his surname as Leung, said the decision was driven by exhaustion and the difficulty of keeping the business afloat. “Running a restaurant is hard work, and I don’t want to continue any more, and the younger generation is not willing to take over,” Leung said in a recent interview. Po Toi, located about 3.5 kilometers southeast of Hong Kong Island, is known for its rugged terrain, ancient rock carvings, and panoramic sea views. The island has no roads, no schools, and no permanent residential population beyond a handful of seasonal fishermen and vegetable farmers. Ming Kee, perched near the ferry pier, has been the sole source of cooked meals for day-trippers and overnight campers for decades. Its menu features local seafood such as squid, prawns, and fish, often caught just offshore, alongside simple stir-fried vegetables and rice dishes. The restaurant’s closure would leave visitors with no option but to bring their own food or rely on the occasional snack stall, which is not always open. The potential shutdown comes amid broader challenges facing Hong Kong’s outlying islands, where aging infrastructure, depopulation, and shifting tourism patterns have made it harder for small businesses to survive. Po Toi, unlike more developed islands such as Cheung Chau or Lamma, has no supermarket, no pharmacy, and no public transport beyond the ferry service that runs three to four times daily. Ming Kee’s operation has relied heavily on weekend crowds and holiday traffic, but Leung said the number of customers has dwindled in recent years, partly due to competition from other destinations and partly because of changing visitor habits. The restaurant’s peak season, typically from spring to autumn, has...

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Categoria: cronaca