IS NOW AT RIVERWALK, MUI WO, lantau island, hong kong

Forced to move out of its long established premises at Cheung Sha beach in November 2015 due to non-renewal of its lease, High Tide has relocated to Mui Wo’s Silvermine Beach, a new build run by Sino Land called Riverwalk.

From these new premises, Chef Sukjai and his team continue to weave their own special culinary magic for your own special delectation and wonderment . 

These new premises are easier to reach by public transport: just take the ferry from Central and walk from the pier in just 5 minutes.

These new premises are also weather-resistant: there’s still a beach beside to play on but the air-conditioned interior accommodates many more than our former open air terrace and allows for all weather dining, all year round.

We may have moved but the food is still magical...


High Tide is one of Lantau’s most closely guarded culinary secrets.  Chef  Sukjai from Udorn Thani province in North-East Thailand  travelled through Indo-China to India and Switzerland, honing his cooking skills with the celebrated Oberoi and Alkhozama groups before settling in Lantau.

To ensure an authentic Thai taste, Sukjai uses herbs and spices grown in his own garden just at the back of High Tide’s kitchen.  His curries tingle with the zest of fresh cardoman and lemongrass, his grilled seafood with fresh garlic and chilli, and his appetizers with a range of freshly concocted sauces.

Add to this a timeless beach, a necklace of islands shading into the distance, less than 1 hour from Central Hong Kong and just 30 minutes from the territory’s airport and you have all the necessary ingredients for an idyllic Thai experience.  

Why travel to Thailand when you can have all this in your Hong Kong hip pocket?

Authentic Thai dishes by the beach... the perfect place for supper after visiting the famous Big Buddha” - Wired Online

So peaceful... definitely better than sitting inside a pub/bar!” - Geo-expat