We had the good fortune recently to spend three short but full days in Hong Kong. Landed at 430am on Sunday, and we promptly headed over to Mongkok in search of some nibbles. In terms of food – and 24 hour accessibility, Sydney has nothing on Hong Kong.
Our game plan: order from places that had a decent sized crowd (even at 6am on a Sunday, places were reasonably busy!), and share one dish at each place so we could sample our way as we walked south to Hong Kong Island. In that way, by 930, we had already sampled curried fish balls, decadent fluffy french toast at a Hong Kong cafe, seafood congee and prawn rice rolls, and sesame rice rolls.
By noon in Wan Chai, we’d scarfed down a lip-smacking bowl of springy wonton noodles, a plate of BBQ pork and rice, and a heaping of crispy roast goose skin and dripping juicy meat. We were pretty much done eating for the rest of the day. Or so we thought, until we rallied and ordered up another feast at dinner.
I had Monday free to myself to explore, so I tried to walk off the feasting from the day prior. We were staying in south-western Hong Kong Island, in Cyberport, and I walked through the Aberdeen estate to climb the back side of The Peak. The weather was really nice actually – low 20s, low humidity. Pity about the thick smog. 😦 For half of the walk at least, I was in shade, winding my way up the quiet and leafy trail to the summit. I had a good scare a couple times though, when I nearly stepped on two snakes, first a brown then a black one. Gah. Wouldn’t that have been ironical, given that we live in Australia, the land of plentiful and deadly snakes?
My trek up and across The Peak to the front side of Hong Kong Island in Central was a healthy 18km, enough to justify an evening feast with an old high school friend. 🙂 Yay to the conveniences of modern technology that makes staying in touch across the years and distance that much easier!
Departure day was Tuesday. But we had enough time to leisurely make our way back to the Kowloon side, where there were comparably fewer Teslas in a city otherwise chockfull of Teslas, in search of more culinary delights. Cue Cuisine Cuisine, for their whimsical takes on dim sum: Taro balls stuffed with foie gras, mushroom dumplings with truffles, bird nest siu mai with quail egg. Mmm.