Traffic Changes Announced for Causeway Bay Parades on November 14-15

Special traffic arrangements on Hong Kong Island

The Police today (November 13) reminded the public that special traffic arrangements will be implemented from November 14 to 15 to facilitate the holding of public parades in Causeway Bay. Members of the public are urged to plan their journeys in advance and to make use of public transport services as far as possible.

I. Night parade on November 14

A. Road closure

The following roads will be closed to all vehicular traffic from 5.30pm to 11.59pm:

- Kai Chiu Road; and

- A section of Yun Ping Road between Kai Chiu Road and Pak Sha Road.

The following roads will be closed to all vehicular traffic from 6pm to 11.59pm:

- Pak Sha Road;

- A section of Yun Ping Road between Pak Sha Road and Lan Fong Road; and

- A section of Lee Garden Road between Foo Ming Street and Kai Chiu Road.

A section of Yun Ping Road between Lan Fong Road and Hysan Avenue will be intermittently closed by the Police from about 8.30pm.

B. Traffic diversions

The following traffic diversions will be implemented from 6pm to 11.59pm:

- Affected vehicles on Yun Ping Road heading for Hennessy Road will have to turn left onto Lan Fong Road westbound, Lee Garden Road southbound, Hysan Avenue eastbound, Sunning Road southbound, Leighton Road eastbound and Pennington Street northbound; and

- Affected vehicles on Yun Ping Road heading for Percival Street will have to turn left onto Lan Fong Road westbound, Lee Garden Road northbound and Foo Ming Street westbound.

II. Day parade on November 15

A. Road closure

The following roads will be closed to all vehicular traffic from 2.15pm to 4.30pm:

- East Point Road;

- Great George Street;

- Kingston Street westbound between Paterson Street and Gloucester Road; and

- Paterson Street between Kingston Street and Great George Street.

The following roads may be temporarily closed to all vehicular traffic by the Police depending on the traffic and crowd conditions in the area:

- Sugar Street;

- Cleveland Street;

- Kingston Street eastbound between Paterson Street and Gloucester Road;

- Gloucester Road between Causeway Road and Gloucester Road service road westbound;

- The U-turn slip road between Gloucester Road southbound and Gloucester Road northbound; and

- Moreton Terrace flyover southbound.

B. Traffic diversions

The following traffic diversions will be implemented from 2.15pm to 4.30pm:

- Traffic along Paterson Street southbound must turn left onto Kingston Street eastbound;

- Traffic along Gloucester Road northbound will not be allowed to turn left onto Kingston Street westbound;

- When necessary, traffic along Yee Wo Street eastbound will not be allowed to turn left onto Sugar Street;

- When necessary, traffic along Victoria Park Road Flyover heading to the vicinity of Tai Hang will be diverted via Victoria Park Road eastbound, Wing Hing Street, King’s Road and Tung Lo Wan Road;

- When necessary, traffic along Victoria Park Road Flyover heading to Tai Hang Road must turn right onto Gloucester Road westbound;

- When necessary, traffic along Gloucester Road westbound will not be allowed to turn left onto Cleveland Street and Paterson Street southbound; and

- When necessary, traffic along Cleveland Street southbound will have to turn left onto Kingston Street eastbound.

C. Restriction on access to/exit from car parks

All car parks within the road closure areas will be suspended from 2.15pm onward until the crowd is dispersed and road closures are lifted. Vehicles will not be permitted to leave or access the car parks within the affected areas until the roads are reopened to traffic.

Any vehicles found illegally parked within the precincts mentioned above will be towed away without prior warning, and may be subject to ticketing.

The Police will implement appropriate arrangements subject to the prevailing traffic and crowd conditions. Members of the public are advised to exercise patience and tolerance, and take heed of instructions of police officers on site.

Photo source: reference image

Test results of seasonal food surveillance project on hairy crabs all satisfactory

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) today (November 13) announced the test results of the seasonal food surveillance project on hairy crabs. All samples passed the tests.

The tests included veterinary drug residues, metallic contaminants, synthetic hormones, colouring matters and pesticide residues, as well as dioxins and dioxin-like polychlorinated biphenyls.

A spokesman for the CFS said, "From January 2026 to the end of October 2026, the CFS collected 92 hairy crab samples at the import and retail levels for chemical tests, and the test results were all satisfactory. The CFS will continue to conduct surveillance on hairy crabs to ensure food safety."

Traders should have obtained relevant permits or written permission granted by the FEHD for selling hairy crabs, and the hairy crabs being sold must be accompanied with health certificates issued by the relevant authorities of the exporting economies. They should source hairy crabs from reliable suppliers and comply with the relevant regulatory requirements. Moreover, hairy crabs for sale must be kept in a refrigerator.

The CFS advises members of the public to observe the following Five Keys to Food Safety in purchasing, storing, preparing and cooking hairy crabs to prevent food-borne illnesses and enjoy the seasonal food safely.

Choose wisely

• Buy hairy crabs from reliable and hygienic shops with the Shell Fish (Hairy Crab) Permit or relevant written permission granted by the FEHD;

• During purchases, check whether the hairy crabs for sale are kept in a refrigerator, and buy live crabs with intact, shiny shells and without a foul smell; and

• For online purchases, buy from reliable online shops with licences or restricted food permits, and pay attention to the nature and potential risks associated with food items purchased online.

Keep clean

• Brush and wash the crab shells and claws before cooking; and

• Wash hands with running water and soap, and rub for at least 20 seconds before consumption.

Separate raw and cooked foods

• Put the raw crabs in a container with a cover and store them separately from other foods in the refrigerator to avoid cross-contamination.

Cook thoroughly

• Avoid eating raw crabs. Cook thoroughly and remove internal organs completely before consumption. Condiments such as salt, vinegar, wine and wasabi cannot kill bacteria or parasites that may be present in the crabs.

Safe temperature

• Cooked crabs should be consumed as soon as possible.

Test results of seasonal food surveillance project on hairy crabs all satisfactory Source: HKSAR Government Press Releases