I’ve broken one of my HK traditions, sorta. I arrived on Wednesday PM late, ate a LOT on Thursday and will bug out to Republik Singapura on Friday AM. Then I’m returning to HKG on Monday PM and bugging out AGAIN to NRT the following AM. Yes, this trip is panning out to be the “fastest Asia trip ever”. And my trips are usually anything BUT speedy.
I met up with a friend here in HKG that happened to be on holiday from the land of tax, I mean the United States. He was able to help me gather information about Hoiping and how to get there. After we got all that info, we were kickin8 for most of the day. Which meant a little bit of shopping, meeting his frens and doing a LOT of eating.
So back to the breaking of tradition. No Tsim Chai Kee this trip. Even though they got spiffy new digs right next door to their former location. Gotta go there when I return next March!
Instead, we went to Mak’s Noodle.
It’s right across the street and it’s HK$25 a bowl, probably the most expensive in HKG. But the noodles were springy, with just the right amount of give, the wontons were stuffed, but not too stuffed and the gai-lon was cooked just so, not too much or not enough.
In short, it was a nice balanced HK supper. And was worth the premium. I like!
Before that it was a late (1400) yum cha in Mong Kok. Imagine a typical HK scene. Three people at the table yapping away. Then 6 steamers came to the table, stacked one atop of the other. In unison we went, “Waaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaahhh!” I think I was the loudest one. And the tables around us looked at us with happy amusement. Yes, yum cha is a joyful thing.
Then the rattling of chopsticks and the business of eating began.
But even BEFORE that, we began this “day of eating” at Tai Cheong Bakery in Mong Kok. MK? Yup. And in a mall, no less. See, after I queued up at their old location in Central back in May and they closed, they opened a new location in Mong Kok in July. Then they reopened in Central up the block in September. So Hong Kongers didn’t have to go cold turkey without their daan-taat fix.
Funny thing was that my friend finally realized that these were the daan-taats that his mum would bring home when he was little and living in Hong Kong. And I think he would agree that these ARE a big deal.
The night ended late with yet another meal at a HK steak place. Then it’s off to Singapore via heaven, I mean Singapore Airlines! Am looking forward to real service and food, especially having been subjected to UAL and it’s AFA “flight attendants” for 14 hours.