Lamma Island
"Start big picture. What's this place about?Just 20 to 30 minutes away from Hong Kong Island by ferry, Lamma Island is a natural wonderland, not to mention one of the city's coolest outlying islands. You've got the best of everything: excellent seafood, nature trails, chill cafes, waterfront bars, local markets, and quirky characters galore. What can we expect to see, then?You can make your own adventure on Lamma, Hong Kong’s most bohemian island. If you’re a foodie, head to Main Street for delicious vegan fare at Bookworm Cafe, or try some local craft beers at Yardley Brothers Beer Shack. Lamma is also famous for its seafood. Swing by Lamma Rainbow, an institution, for top-notch garlic scallops, black bean clams, and juicy prawns. More of a nature buff? Head to the hills on the Family Trail, an easy, 90-minute walk that can be tackled by trekkers of any level. Connecting the island’s east and west coasts, the paved pathway passes beautiful hills, beaches, coastlines, and fishing villages, ending at a number of alfresco seafood restaurants. Beaches are also a highlight—they’re nowhere near as crowded, and they're often cleaner, than the ones on Hong Kong Island. Skip straight to quiet, empty Lo So Shing beach for one of the best sand-in-your-toes experiences. What's the best way to navigate it?It's easy to find your way around since there are only about four streets. Stick to Main Street, near the Yung Shue Wan ferry pier, for the best international dining and shopping options, or follow signs to Sok Ku Wan to dig into seafood and experience the slower, sleepier side of the island. Little side excursions and lookout points are well-marked along the way. If we're short on time, is it still worth a stop?If you only have a morning, you can still experience the Lamma Island highlight reel. Ferry over to Yung Shue Wan, then walk the Family Trail to Sok Ku Wan to see the best of everything before hopping on the ferry back to Central. Just be sure to take note of the ferry schedule to avoid getting stranded." - Kate Springer
