Tourist  

These Mango Mochi are absolutely delicious! What could be better than enjoying them with this stunning sea view? The ones here in Cheung Chau are unique—long, thin strips, unlike the rounder versions you find in the city.

Cheung Chau’s Mango Mochi are famous for their thin, chewy skin and generous fillings, making every bite a perfect balance of texture and flavor. From a local snack to a must-try delicacy, they’ve become a true symbol of the island’s culinary charm.  

Ng Man-kit / Chairman, Cheung Chau Rural Committee  

Fun fact: These Mango Mochi used to be tiny—just a bite-sized treat, barely bigger than tangyuan (sticky rice dumplings).  But as more visitors came, demand grew, and so did the Mango Mochi. Shops started using half a mango instead of a quarter, and the shape stretched into the long strips we see now. Bigger fillings, happier customers!

Jonathan Chow / Islands District Council Member  

The craftsmanship is incredible—the skin is so thin yet holds together beautifully, and the mango inside? Unbelievably fresh. It’s no wonder people flock here for them!

Cheung Chau’s food scene isn’t just about taste—it’s a driver of tourism and local growth.  

Mrs. Leung / Shop Owner

Tourists come from everywhere just for these Mango Mochi—and while they’re here, they fall in love with our island’s beauty too!

But Cheung Chau’s tourism potential goes beyond solo success. Jonathan Chow envisions a united islands district, where food links communities together.  

Jonathan Chow / Islands District Council Member

For years, we’ve talked about island tourism, but distance is a challenge. What if we connected through food? Imagine a trail where visitors hop between islands, tasting specialties at each stop. It’d boost eco-tourism, celebrate local culture, and lift the entire district!