Food Poisoning Outbreaks in Hong Kong Hotels: Raw Oysters and Seafood Clusters (Feb 8–10)
⚠️ Recent food poisoning outbreaks in Hong Kong hotels linked to raw oysters and seafood are a reminder that even premium buffet and fine‑dining experiences carry hidden health risks for diners and hotel operators alike.
For Hong Kong residents, expats, and businesses, this raises important questions about food safety, medical costs, and whether existing insurance cover is truly sufficient.
Hong Kong Food Poisoning Outbreaks: What Happened?
Hong Kong’s Centre for Health Protection (CHP) has reported multiple food poisoning clusters associated with raw oyster consumption at well‑known venues, including Chef’s Cuts at THE SOUTHSIDE and the Clipper Lounge at the Mandarin Oriental Hotel, from late January to early February 2026.
Affected diners, mostly adults between 28 and 38, experienced symptoms such as diarrhoea, vomiting, abdominal pain, and fever, typically 14 to 75 hours after their meals.
In response, hotels have removed raw oysters, salmon sashimi, crab legs, and brown crab from their menus, and certain seafood suppliers have temporarily suspended sales while investigations continue.
At least five diners required hospitalisation, but all have been reported to be in a stable condition.
🦪 Why Raw Oysters and Seafood Are High‑Risk
Raw oysters are filter feeders, which means they can accumulate viruses and bacteria—such as norovirus and hepatitis A—if harvested from contaminated waters.
When consumed raw or undercooked, these pathogens can easily be passed on to diners, posing a particular risk to children, pregnant women, the elderly, and anyone with a weakened immune system.
CHP figures show a marked surge in oyster‑related cases, moving from just one case in the week of 22–28 December 2025 to 37 cases affecting 115 people between mid‑January and early February 2026, with around 89% of cases linked to norovirus and all involving raw oysters.
The current spike also coincides with Lunar New Year gatherings and increased travel to popular destinations like Japan and South Korea, where norovirus activity has also been elevated.
🏥 Do You Have the Right Health Insurance for Food Poisoning?
When an enjoyable hotel buffet ends in IV drips and hospital bills, comprehensive Hong Kong health insurance becomes critical.
Emergency room treatment, diagnostic tests, hospital stays, and follow‑up consultations for gastroenteritis can quickly add up, especially at private hospitals.
Navigator has been helping individuals, families, and companies in Hong Kong access tailored medical insurance that covers foodborne illnesses, outpatient consultations, and emergency admission.
As an independent broker, we compare local and international health plans, explain exclusions around pre‑existing conditions and infectious diseases, and help clients avoid unexpected out‑of‑pocket expenses when incidents like these food poisoning clusters occur.
➡️ Learn more about how we support clients across Hong Kong’s complex medical insurance landscape on our blog: Health and motor insurance trends in Hong Kong in 2026.
🏨 Hotel, Restaurant & F&B Risk: Why Liability Cover Matters
For hotels, restaurants, and catering companies, clusters of food poisoning can lead not only to bad publicity but also to potential claims from affected guests.
Operators may face medical expense reimbursement demands, business interruption, and closer regulatory and media scrutiny whenever food safety lapses are suspected.
With robust public liability and product liability insurance, F&B businesses can better manage the financial impact of foodborne illness allegations.
Navigator works with Hong Kong hospitality clients to structure liability programmes that respond to guest injury, third‑party property damage, and legal costs, while aligning with landlords’ and brand‑standards insurance requirements.
➡️ If your company operates vehicles for delivery or guest transport, visit our dedicated motor site for Hong Kong businesses and individuals: Navigator Motor Insurance – Instant Online Quotes.
✅ Practical Tips to Reduce Food Poisoning Risk in Hong Kong
While no one can eliminate risk completely, CHP and food‑safety experts recommend several simple but powerful precautions.
Avoid raw or undercooked shellfish during periods of heightened norovirus activity, especially if you are in a high‑risk group.
Cook shellfish thoroughly, scrub shells, and remove digestive organs where appropriate before cooking.
Wash hands carefully before eating, after using the toilet, and after handling raw seafood or contaminated surfaces.
Be cautious with buffets and hotpot gatherings: keep hot foods hot, cold foods cold, and avoid cross‑contamination with shared utensils.
Pay attention to official CHP announcements on implicated suppliers, restaurants, or hotels before planning high‑end buffet meals.
Taking these steps helps protect your health—but pairing them with suitable insurance gives you financial protection if something still goes wrong.
🧭 Talk to Navigator: Your Partner in Hong Kong Food‑Safety Risk
Food poisoning outbreaks at well‑known Hong Kong hotels show that even trusted establishments are not immune to contamination events.
Whether you are a diner wanting strong medical protection or an F&B operator concerned about liability and reputational risk, Navigator is here to guide you through your options in Hong Kong’s fast‑changing insurance market.
Contact us today to review your health or business insurance and ensure you are properly protected the next time you sit down to enjoy oysters, seafood buffets, or festive banquets in Hong Kong.
