Restaurants, cafes and bars

Saw item in today's S China Morning Post, mentioning that 13 people had been taken to hospital with apparent food poisoning, after eating in a Cheung Chau restaurant.

Read this over meal at a Cheung Chau restaurant, and asked guy there for info. He figured the problem was with mussels - said they've very dirty on Cheung Chau. Wouldn't surprise me: mussels are filter feeders, and can accumulate nasty stuff, including as can grow in some rather dirty water - and there's plenty of dirty water around Hong Kong!

News today included the World Wide Fund for Nature Hong Kong (WWF Hong Kong) producing a guide to help Hong Kong consumers make informed choices about whether their seafood is sustainable or not.

Relevant to Cheung Chau, of course - but how easy or difficult is it to choose sustainable seafood here? My impression, reading quickly through the guide, is that it's doable - but are species on sale that the WWF guide rates as "avoid", such as horseshoe crab (a species that's locally protected, yet legally sold for eating in restaurants - go figure!).

Just heard that one of Cheung Chau's non-Cantonese seafood restaurants may close before long. Hasn't been open a real long time.
Hardly an uncommon tale: someone opens a different type of restaurant here, the food may be decent, but after a while, it's bye-bye. Nepalese, Italian pizza, Malaysian, Thai ... the list goes on.

So what is it about Cheung Chau and non-Cantonese style seafood restaurants? We have plethora of seafood places, a smattering of dai pai dong type joints, a very few doing something like western, but not much else that works for long.