Panda Peeks – Seasalt

Panda Peeks – Seasalt

Hurrah! Aussie fish and chips is spotted in Hong Kong. Mind you, the experience is more gourmet than the fish and chips I would get as a child back home down under.

On first glance, it looks like co-owner Dave Chaput had put a lot of thought behind Seasalt, visiting hippies around the world, and tested recipes for several years. The clean, light and airy decor is removed from the usual greasy look and feel so typical of casual fish and chip joints.


With a range of options spanning tacos, grilled calamari, daily specials, fish and chips, I was pretty much spoiled for choice. To make it a lot easier I settled for “The Lot” ($195) which basically included everything in one go – beer battered calamari, fish and chips, and a haloumi salad. It also comes with two sauces to choose from. I chose the garlic aioli and the sweet chilli.

SeaSalt's menuLiterally, “The Lot” – generous serving og beer battered calamari rings, cod, chips, prawn skewer, and haloumi salad

SeaSalt's menu

I was overwhelmed to discover beer-battered cod fish and chips. Seasalt’s fillets are flown in directly from wherever is freshest and best at the time (currently Iceland), though red snapper and barramundi are also available. The batter was perfect – light, crispy, and not too greasy.

Oh, and do yourself a favor, please order the homemade lemonade. It is probably one of the best in Hong Kong.

Overall, I would definitely come back to SeaSalt to get my fish and chip fix. The atmosphere is light and airy, conversations can be heard, and service was friendly and efficient. I particularly loved the lightness of touch that went into all of SeaSalt’s dishes – pretty difficult to achieve when we’re talking about deep-frying!


Address: 23 Mosque Street, Mid-levels, Hong Kong
Order online here.
Facebook page: www.facebook.com/Seasalt.Fish.Chips.Taco.Bar

Michelle Tang |
Contributing Editor

Not your most conventional girl. A creative spirit with a zest for adventure, yoga, and food. With a degree in Finance and Law, Michelle was raised in Sydney. Passionate about cooking, writing, food styling and photography, Michelle writes a recipe blog and hosts supper clubs and cooking workshops for groups, private parties, and corporate.


Article Written By foodpanda

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