The Five Hong Kong Daytrips Locals Actually Take

Hong Kong’s skyline tends to dominate the narrative. But for those who live here, the draw is often in stepping away from it. Past the harbour and skyscrapers, smaller islands and coastal pockets offer a slower rhythm – the kind built around ferry rides, seafood lunches and long, unhurried walks.

These are the daytrips locals return to, not for novelty, but to get away from the weekly grind. Here are five spots worth paying a visit.

Cheung Chau

Cheung Chau is the kind of place people return to when they want an easy reset without overplanning. The island is largely car-free, with a tight grid of laneways lined with seafood spots, bakeries and casual cafes. Mornings often begin near the ferry pier, where queues form at vendors like Kam Wing Tai selling oversized fish balls (a local staple), before stretching into a longer wander past dried seafood stalls, along the waterfront and out to the Mini Great Wall for uninterrupted coastal views. Come for a few hours, or stay for a late lunch by the water, where seafood is caught and served fresh. Before heading back to the city, pick up mango mochi from any stall you see on your back and Kwok Kam Kee’s ping on bao – the red-stamped steamed buns tied to the annual Cheung Chau Bun Festival.

Travel time: 35 to 60 minutes

How to get there: Regular ferries depart from Central Pier 5

Lamma Island

Lamma is best approached with a simple plan: arrive by ferry, walk between its two villages, then settle in for a long lunch. Ferries dock at either Yung Shue Wan or Sok Kwu Wan, connected by a well-marked coastal trail that takes about an hour at an easy pace, passing beaches, low hills and open stretches of coastline.

Food is part of the draw. Yung Shue Wan leans casual, with local cafes, bakeries and tourist-friendly bars, alongside stops like Tofu Garden (Ah Por Tofu Fa) for silky tofu fa and fresh soy milk. Over in Sok Kwu Wan, the focus shifts to seafood – tanks out front, menus built around what’s fresh – with spots like Lamma Rainbow Seafood Restaurant drawing steady crowds. For something different, Terracotta Lamma offers a Mediterranean-leaning menu that breaks from the island’s seafood-heavy line-up. Across both villages, affordable eats are easy to come by, whether you’re grazing as you go or settling in for something longer.

Travel time: 25 to 40 minutes

How to get there: Regular ferries depart from Central Pier 4 to either Yung Shue Wan or Sok Kwu Wan

Mui Wo

Set on the eastern side of Lantau, Mui Wo offers a quieter counterpoint to the island’s busier attractions like Ngong Ping or Tai O. If you’re taking the ferry from Central, you’ll arrive at Silvermine Bay. From here, the day can move in a few directions: a swim at the beach, a bike ride along coastal paths, or a 20-minute stroll through village streets towards Silvermine Waterfall.

If you’re coming via bus from Tung Chung, the Cooked Food Market sits right by the stop – an easy place to begin. Inside, Wah Kee Restaurant serves up Cantonese-style seafood, while Deer Horn Restaurant & Bar offers authentic Nepalese dishes. Beyond the market, The Hideout is worth seeking out: a rural spot for coffee. Across Mui Wo, the mix of casual local eats and slower, destination-style venues makes it just as easy to graze as it is to settle in.

Travel time: 35 to 55 minutes

How to get there: Ferries depart from Central Pier 6 to Mui Wo or take the train to Tung Chung station and catch the 3M bus to Mui Wo

Peng Chau

Peng Chau is easy to overlook – smaller, quieter and without the drawcards of its neighbouring islands – but that’s part of the appeal. The ferry pier is a short walk from temples like Tin Hau and the Golden Flower Shrine, both tucked between residential streets and shaded corners. From there, most people loop the island at their own pace. A gentle coastal path skirts small beaches and lookout points, with the option to climb Finger Hill for views across the surrounding islands.

Food and drink lean local, with a few long-standing institutions and newer additions shaping the mix. Hoi King Seafood has been a mainstay for decades, known for its classic Cantonese seafood dishes, while Chicken Wing Chan draws early crowds for its dai pai dong-style (open-air food stalls) menu – think fried beef short ribs and vermicelli-laced clams served on plastic tables spilling onto the street. For something different, Lou Natural Wine offers a tightly curated selection from a shop run by a long-time island local, adding a more contemporary stop to the loop.

Travel time: 30 to 40 minutes

How to get there: Regular ferries depart from Central Pier 6 to Peng Chau

Sharp Island

Sharp Island feels more like a half-day escape than a full-day itinerary. A short boat ride drops you at one of two main points: Kiu Tsui or Hap Mun Bay – each with its own stretch of beach and crystal clear blue water. The latter is smaller and more popular, known for its snorkelling spots, while Kiu Tsui offers a broader shoreline edged with distinctive volcanic rock formations. One of the island’s defining features is its tombolo – a natural sandbar near Kiu Tsui that emerges at low tide, allowing you to walk across to a neighbouring islet. A short hiking trail links Sharp Island’s two beaches, with open views across the surrounding bays.

Dining on the island itself is limited to small beachside kiosks at Hap Mun Bay and Kiu Tsui, which typically only operate on weekends, so it’s worth planning ahead. Most visitors pick up supplies in Sai Kung before heading out. Near the pier, you’ll find a mix of options like Sai Kung Bakery for pineapple buns, Little Cove Espresso for coffee or a full breakfast, and Chuen Kee Seafood for local eats.

Travel time: 15 to 20 minutes (from Sai Kung)

How to get there: Minibus or taxi to Sai Kung Pier, then a kaito (small ferry) or hired boat to Sharp Island

This article is produced by Broadsheet in partnership with Hong Kong Tourism Board. For more ideas on what to see, eat and do across the city, head to Discover Hong Kong.