The Cantonese Experience

Today is our last full day in Hong Kong. Tomorrow we fly to Singapore and then on to Denpsar, Bali. After breakfast at the hotel we walked to the Star Ferry and crossed Victoria Bay once again for Hong Kong Island. The bay is very narrow and the crossing only takes about 6 minutes. It seems that a ferry leaves about every 10 minutes or so.

We then took a cab to Hollywood Road. How it got that name I don’t know. It is a long curvy road that is filled with Chinese Antique Shops, and junk shops. It reminds you of old Hong Kong in that that it is partway up the mountain and winds around. There are lots of narrow lanes off of it. There was an old temple, still in use, with all kinds of incenses burning. We aren’t sure if it was a Buddhist or Confucius Temple but several older women were praying.

We then returned to our hotel to set off for lunch. Sorry Billy, Dim Sum again. The place we went to is the Dim Sum restaurant of the moment in Kowloon. Last night we had a fabulous dinner at the Chinese Restaurant at the 4 Seasons. The previous, highly rated chef decided to leave the restaurant and open his own Dim Sum restaurant. Unlike most Dim Sum restaurants this place was tiny. It could possibly seat more that 20 people jammed in like sardines, or maybe Sui Mai. There is usually a 2 hour wait. The place is not stylish, it is a real neighborhood place. Cathy said the buzz about it, and the wait to get in reminded her of the Los Angeles phenomenon, The Korean Taco Truck. If you know what I am taking about just twitter: Kogibbq. The line wasn’t bad and we got in after a short wait.
One of the advantages of having the tables so close was that the Chinese couple at the next table who spoke a little English, basically guided our ordering.

The Dim Sum was excellent. Absolutely the best Char Shu Bao that we have ever eaten. The pastry was sweetened almost like a shortcake, very flaky.
After lunch we went to the Hong Kong History Museum. Woops closed on Tuesday’s. We then returned to the hotel and had a drink by the pool.

We had drinks and then went for a Classic Cantonese dinner at the restaurant in our hotel. It was all about the freshness of the seafood and the flavors. We had Stuffed Breaded Crab, Shrimp with White Asparagus, Shrimp minced with Pork in lettuce leaves, Crispy Vegetables and Seafood Fried Rice. It was delicious. However, the dinner last night at the 4 Seasons, was a much better experience. The service and ambiance were extraordinary at the 4 Seasons. It was a sublime experience.

We returned to our room and packed for the trip to Singapore and Bali.