Jumbo Kingdom: The Largest Floating Seafood Restaurant in the World

Docked in Hong Kong's Aberdeen Typhoon Shelter, the Jumbo Kingdom seafood restaurant, with its vibrant green and red neon lights, has been a striking landmark for over four decades.

‘We have an enormous boat – I believe we’re the largest floating restaurant on the planet,’ says Chan Wing-hung, the semi-retired business consultant for Jumbo Kingdom.

Having been part of the company for 47 years, long before Jumbo Kingdom opened its doors to the public, Chan is one of the restaurant’s longest-serving and most revered figures.

When the restaurant’s marketing team questioned whether they should say ‘one of the world’s largest,’ the 68-year-old, wearing glasses, confidently reassures them with a simple, straightforward response.

‘Our boat measures about 260 feet [79 meters] in length. It’s not ‘one of the largest,’ it’s the biggest,’”

Surrounded by a mix of small fishing boats and luxury yachts, the Jumbo Seafood Restaurant, with its three stories, serves as the flagship vessel of the expansive Jumbo Kingdom. This complex also features its sister ship Tai Pak (established in 1952), a barge dedicated to seafood tanks, a 130-foot kitchen boat, and eight smaller ferries for transporting guests from two nearby piers.

A Must-See Hong Kong Attraction

Featured in numerous local and international films, Jumbo has become one of Hong Kong's essential experiences for both locals and tourists alike.

Even royalty like Queen Elizabeth II, as well as stars like Tom Cruise and Chow Yun Fat, have made their way to Jumbo.

‘Back then, most floating seafood restaurants didn’t have much appeal,’ says Chan. ‘Our boss drew inspiration from the grandeur of the Forbidden City to design Jumbo Kingdom.’

Inside, the restaurant’s décor matches the opulence of its Imperial-style exterior.

Each dining room features its own unique style, all adorned with vibrant, traditional Chinese motifs.

The ‘Emperor’s Room’ offers guests the opportunity to dress up as ancient Chinese emperors and royalty, and capture the moment with photos.

Guests can also visit the seafood barge, attached to the main vessel, to explore the day’s freshest catches.

Fresh seafood is delivered daily at 10 a.m., straight from a fishing boat to the restaurant.

Life aboard a floating restaurant

The seafood barge is where you might encounter Chan Ming, fondly known as 'Brother Ming.'

Chan, who started as a waiter at Jumbo 26 years ago, now serves as the restaurant's seafood buyer.

‘We typically offer leopard coral grouper, tiger grouper, and flowery grouper,’ Chan explains during a seafood tour. ‘We also feature rarer varieties like Hong Kong grouper, girella melanichthys, and spotted-tail morwong.’

Chan admits that his job is no easy task, especially since the seafood barge can often sway quite dramatically.

‘Some people worry about seasickness,’ he says.

However, once diners board the main restaurant boat, anchored in the middle of a typhoon shelter, they typically don’t feel any sea movement. It’s like being on a floating island in a mini archipelago.

‘It’s a different experience from working on dry land – we have to account for ferry schedules since we can’t swim to the restaurant,’ says Ng Kin-wah, the deputy food service manager.

‘If colleagues are running late, they hire a sampan – like a water taxi for us. Since we’re on the water, everything, including chickens, geese, and ducks, is delivered by boat,’ Ng explains.

‘It requires a lot of effort,’ adds Ng, who has been serving customers at Jumbo for over 30 years.

‘Our operating costs are higher due to expenses like the ferries transporting our guests. Plus, because we’re located on the water, we must adhere to Hong Kong’s shipping regulations. Running a business on the sea is far more challenging compared to those on land,’ explains Ng.

Signature Dish: Flamed Drunken Shrimp

The restaurant has the capacity to accommodate over 2,000 diners at a time.

It offers both indoor and outdoor dining spaces, including a spacious event hall with a terrace on the upper floor, serving dim sum and traditional Chinese cuisine.

One of the standout dishes is the ‘Flamed Drunken Shrimp,’ known for its dramatic presentation.

The chef prepares the Flamed Drunken Shrimp right in front of guests, using a trolley in the dining hall.

‘First, we marinate the shrimp in Chinese Rose Wine,’ says Ng.

‘After about five minutes, the shrimp are fully soaked. We then cook them with the Chinese Rose Wine. Once nearly done, we add other ingredients, like slices of red pepper.’

‘It’s my favorite dish because it always captures the guests’ attention as it’s being prepared. Not only does it taste great, but it also adds to the overall atmosphere.’

Guests can enjoy a free shuttle ferry service to Jumbo Restaurant from either Aberdeen Promenade Pier or Wong Chuk Hang Shum Wan Pier.

Jumbo Kingdom, Aberdeen Typhoon Shelter, Hong Kong; +852 2553 9111