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Gourmet Corner N° 30 Yes – in 2007, Hong Kong is in China! By Freddy Santamaria
Hong Kong's name is derived from “Heung Kong” - meaning "Fragrant Harbour" - which was the Chinese name for an anchorage at “Aberdeen” (after Lord Aberdeen), so named because ships would take on fresh water from a spring nearby. Kowloon's name - meaning “Nine Dragons” - is derived from an incident 800-years ago when boy Emperor Ping counted 8 hills and remarked there must be 8 dragons because of the ancient belief that a dragon inhabits every mountain. His prime minister told him there were 9 dragons ("Kow-loon") since another ancient belief held that emperors were dragons. Today Hong Kong perches on the edge of mainland China occupying an anomalous position as a territory straddling two worlds. Since the handover in 1997, Hong Kong has become a ‘Special Administrative Region of China’ and no longer a subject of colonial sovereignty. Past and present fuse here to create a capitalist utopia embedded within the world’s largest “non-capitalist” country. Hong Kong consists of four sections: Kowloon, Hong Kong Island, the New Territories and the Outlying Islands. Kowloon and the New Territories form part of the Chinese mainland to the north of Victoria Harbour. Hong Kong Island, containing the central business hub, lies on the southern side of the harbour facing Kowloon. The Outlying Islands are comprised of a composite of 234 islands. Hong Kong offers a dense concentration of shops and shopping malls with a cross-pollinated cosmopolitan culture that embraces Chinese and British cuisines with equal enthusiasm. It is the perfect gateway for travelers to Southeast Asia and China, providing a smooth transition from West to East. As one of the key economies of the Pacific Rim, Hong Kong Island showcases a gleaming landscape of skyscrapers and boasts a highly developed transport infrastructure that makes commuting around it a dream – but, “Yes, Hong Kong is in China!” It’s a long way full of big changes since my first trip to Hong Kong in 1969, a time with few tourists and many “expats.” It was an English colony then, where the “In” restaurants were of western type. Some of them exist today, but more as “nostalgia” for the old times than as something for the Gourmet Corner. Practical Information: Points of interest include:
Or if you go by the ferry services from Central Hong Kong to visit the Islands of Hong Kong Bay: Cheung Chau, Peng Chau, Lama Island, Lantau Island, etc. Of course, if you have time, visit Macao with its "Casinos," Portuguese restaurants, and beaches. Restaurants Information: “Chinese World Fusion” JASMINE Kowloon Mon – Sat.: 11:00 AM – 11:30 PM — Sun: 10:00 AM –
11:30 PM “Deep-Fried Dishes” GOLDEN BAUHINIA Hong Kong Wan Chai Golden Bauhinia Square Hong Kong Convention and Exhibition Centre, 1 Expo Drive Wan Chai
Tel:
(+852) 2582 7728 Opening Hours: Mon - Sat: 12:00 Noon – 3:00 PM — 6:30 PM – 11:00 PM Sun: 11:00 AM – 3:00 PM — 6:30 PM – 11:00 PM Specialty:
Deep-Fried Prawns Coated with Mashed Squid and Shredded Pastry.
Served With Mango Sauce
ZI XING XUAN
Hong Kong Causeway Bay 2/F,
Express by Holiday Inn – 33 Sharp Street East Causeway
Bay Tel:
(+852) 3162 8899 Opening
Hours: Mon – Sun: 11:00 AM – 12:00 AM Specialty: Deep-fried Grouper’s Tail with Fish Sauce and Assorted Vegetables on Stone Grill DRAGON PALACE
Hong Kong North Point
Shop
202, 2/F, Island Place – 500 King’s Road
North
Point
Tel:
(+852) 2955 5098
Opening
Hours: Daily 8:00 AM – 11:30 PM
Kowloon 6/F,
Pioneer Centre – 750 Nathan Road Mong
Kok Tel:
(+852) 2955 5328
Specialty: Deep-Fried Fish Balls GOLDEN DRAGON CHINESE CUISINE Kowloon Shop 209, Lung Cheung Mall, 136 Lung Cheung Road
Wong Tai Sin Tel: (+852) 3162 3788
Opening Hours: Daily 7:30 AM – 12:
AM
Specialty: Deep-fried Beef and Yunnan Cucumber Rolls
Photo kaleidoscope of Hong Kong Views from the Bank of China, Lippo Towers, Jardine House, Nathan Road, Streets Views, etc ….. "Roasted Goose" [It is, in fact, the best in town] YUNG KEE RESTAURANT (Since 1942) 32
– 40 Wellington
Street
Hong Kong Central Tel: (+852) 2522 1624 Website: www.yungkee.com.hk Yung Kee Restaurant is located within walking distance of the Terminal of the Star Ferry in Hong Kong Central. It's big, with 4 (four) floors of restaurant rooms! The best and the most "hyped" is the third (3rd) floor where all the Hong Kong celebrities meet and Mr. Kinsen Kam, the Director and General Manager, has his "guest table." Avoid a table on the ground floor, and reserve well in advance, if you want to have dinner at a normal hour (7:00 to 8:30 PM). After 9:30 PM, tables are easier to obtain, especially if you want a table on the 3rd floor. But, just keep in mind, Yung Kee Restaurant is to Hong Kong as the "Eiffel Tower" is to Paris. If you visit Hong Kong, you must eat, one time at least, in Yung Kee. GOURMET CORNER CHINA LAND
RESTAURANT
Shop 709-712, Level 7, Grand Century
Plaza
193, Prince Edward Road
West
Mong Kok, Kowloon
Tel: (+852) 2397
7829
Opening
Hours:
Mon — Sun: 11:00 AM – 11:00
PM
(Located next to Hong Kong Railway Station) Specialty:
Hunan & Hubei Cuisines Hunan
and Hubei province are located in south central China. The climate is
warm and mild, with plenty of rain and has become known as “the land of fish
and rice”. The two regions have a common cultural origin in the ancient
kingdom of Chu, hence the expression, “If from Chu, then there are certainly
men of skill.” As time went by, the region gradually developed its famous
cuisines, and become one of the eight great cuisines of China. Hunan Cuisine is known colloquially as Xiang cuisine,
Changsha, Hengyang and XiangTan form its core. Sichuan Cuisine
The
Sichuan cuisine began in the ancient Kingdoms of Ba and Shu. During the Yuan,
Ming and Ching Dynasties, the capital was in Beijing. As time went by, more
officials were posted to Sichuan by the central government. Many “chefs” were
taken to Chengdu by their masters, opening restaurants. They led to further
refinement of the local cuisine, and made it one of the eight great cuisines
of China. Historically, Sichuan cuisine has always enjoyed an excelled
reputation for the uniqueness of each dish. If there are a hundred dishes,
there will be a hundred different flavors. Sichuan cuisine is famous for
its “Seven Flavors” (thick, broad, and heavy
applications) of sweet, sour, hot, spicy, bitter,
aromatic, and salty tastes. It is also known for the “Eight Styles” dry cooked, sour, spicy, garlic, dry fried,
“strange” flavor, peppery and chili.
Jiangzhe Cuisines
The Jiangzhe cuisine combines the local cooking styles of Jiangsu and Zhejiang. It is generally divided into five regional variants: Hangzhu, Yangzhou, Suzhou and Lingbo, Shanghai cuisines. The food of Shanghai combines the best of Jiangzhe with local taste and materials. It as created a unique Shanghai cuisine with a superb light, salty taste. It specializes in braising, dry frying, simmering, deep-frying and steaming. After this “Chinese Cuisines” introduction and the “264 Dishes” of the restaurant, it is impossible for me to recommend to you a particular choice. The visitor choice most be guided by his own tastes – sour, spicy, hot, bitter, etc. – and the way he likes his food cooked – dry frying, deep-frying, braising, steaming, etc. However, my suggestions would be:
Jelly Fish — Hunan
style
Sliced Beef — Sichuan
style
Bean Curd — Shanghai or Sichuan style Mandarin Fish River (Better then Garoupa at 1/3 the
price) Noodles with Pork &
Vegetables
Shrimps — Shanghai
Style
Clover-Flavored
Chicken
Chicken Rice Wine Sauce
Fried Duck with
Chili
Fried Chicken in Sichuan
Style
Crispy Egg-Plant with Spicy Sour
Sauce
Fried Shredded Potato with Green
Pepper
Noodles in Spicy
Soup
Braised String
Bean
Stir Fried Fresh Water
Shrimps
Braised Spare Ribs with Preserved
Vegetables
Boiled Sliced Fish in Chili
Soup
Smoked Duck with Camphor Wood Spices &
Pancake
Steamed Shanghai Minced Pork
Dumplings
Dumplings in Chili
Sauce
Dried Goose Well, I think that is enough! After that, you need to make your own choices among the “264 Dishes” of the Menu and let your imagination guide you. If these restaurants are not your treat and you want more exotic dining experiences, you can visit: Knutsford Terrace & Knutsford Steps Amidst the hustle and bustle and the neon of Tsim Sha Tsui is an eating oasis offering a memorable dining experience. It's called Knutsford Terrace and is located right behind the Miramar Hotel on Nathan Road. This collection of eateries has transformed the area into a culinary nirvana offering food lovers more great dining options in this, the Culinary Capital of Hong Kong. It's a smorgasbord of taste treats that is sure to delight. Befitting this international eating oasis, this district is packed with gourmets keen to sample the culinary delights that Hong Kong can offer. Whampoa Gourmet Place Whampoa Gourmet Place in Hung Hom boasts many specialty restaurants under one roof featuring Northern and Southern Chinese food. There is a bewildering choice of Asian gourmet dishes ranging from tempting snacks to full meals If your dinner experience makes you thinking about your health, then you need to visit: Ginseng and Birds Nest Street If you're looking for health-rejuvenating products from all over China, the best place to go is the Central & Western District. Here, along Wing Lok Street and Bonham Strand West & East, you'll find shops specializing in the sale of ginseng and bird's nests. Many of the shops along Bonham Strand west, previously known as Nam Pak Hong Street after the Nam Pak Hong Chamber of Commerce (North-South Chamber of Commerce), have been in business for at least half a century Dried Seafood / Herbal Medicine Street For a truly unique Hong Kong experience, there is no better place to visit than Dried Seafood Street (Des Voeux Road West) and Herbal Medicine Street (Ko Shing Street) in Sheung Wan. Here, in Western district, unique aromas and fragrances will assail your senses as you walk from shop to shop gazing at a stunning array of dried seafood products and Chinese medicinal herbs. Dried seafood, traditional medicinal herbs and tonics are extremely important to the people of southern China. This is where health-conscious Chinese shop for local fish delicacies and ingredients for “rejuvenating tonics.” The range of dried fish and herbs is truly astounding and the streets are a marvel to explore. Dried seafood has been an important local product for centuries. Wholesalers, located along Des Voeux Road West, offer many varieties of dried and salted fish, but also other dried goods like fish maw, shellfish, squid, and abalone.
Trade along Herbal Medicine Street (Ko Shing Street) dates back to the 1880s. Along the street, the fragrance of medicinal herbs fills the air. Ko Shing Street is the wholesale centre of herbal medicine. Other than wholesale and retail, export is also a major activity here. The medicinal herbs and tonic trades are collectively known as the Nam Pak Hong (north and south trades) because the goods are imported either from the far north of China, ginseng and deer horn, or bird's nests and sea cucumber from the south. After dinner, don't forget to take the "cheapest" excursions and one of the best sightseeing bargains in the world. Take the Star Ferry (the colored fleet, now 12 units, has been plying the harbor for more than a century) between Central & Kowloon, for only around "20p" of HK$ fare in the upper-deck of the ferry. Grab a seat either at the bow or the stern for the best views of the Hong Kong harbor. It runs from: 6:30 AM to 11:30.PM, every day of the year. The money you save on the taxi ride you can invest in a drink at the "Top of the View" Bars: at the Peninsula Hotel (the most snobbish), or the Sheraton Hotel (the most intimate), or the top of the Hankow Centre (the new "In" place) in Kowloon. The views are breathtaking. Or go to visit the: Avenue of Stars Discover what makes Hong Kong the Hollywood of the East at this tribute to the professionals who have contributed to the territory's hundred-year history of filmmaking. The Avenue of Stars features commemorative plaques, handprints of movie celebrities, descriptive milestones, kiosks with movie memorabilia, a towering Hong Kong Film Awards statuette, and a life-size statue of the legendary kung-fu action star, Bruce Lee. The location on the Tsim Sha Tsui promenade offers incredible panoramic views of the famed Victoria Harbour and the memorable Hong Kong skyline. It is also a
good place to watch the spectacular – Symphony of Lights
… a
nightly multimedia show with added pyrotechnics on special occasions. MULTI-MEDIA LIGHTING SPECTACULAR A Symphony of Lights
This spectacular multimedia display, named the “World’s Largest Permanent Light and Sound Show" by Guinness World Records, involves 33 key buildings on both sides of Victoria Harbour.
The show creates an all-round vision of colored lights, laser beams and searchlights performing a stunning, unforgettable spectacle synchronized to music and narration that celebrates the energy, spirit, and diversity of Hong Kong.
There are five main themes — Awakening, Energy, Heritage, Partnership and the finale, Celebration. On festival days, special pyrotechnic displays launched from the middle of the harbour add extra sparkle to the show.
For the best view of A Symphony of Lights, take a harbour cruise or head to the waterfront promenades on either side of Victoria Harbour. The show, organized by the Tourism Commission, is a must-see event on any visit to Hong Kong Dates: Nightly — Time: 8:00 PM Vantage Points:
* Along the Avenue of the Stars on the Tsim Sha Tsui
waterfront. * On the waterfront promenade outside the Golden Bauhinia Square in Wan Chai. *Aboard a Harbour Cruise.
Enquires: (+852) 2508 1234 Website: http://www.tourism.gov.hk/symphony
After your dinner, the walks, the shows, and the drinks with views; I recommend for next day, a
light lunch on the go. The
"Yunyan Szechuan Restaurant" on: 132-134
Nathan Road, 4/F Miramar Shopping Centre,
Kowloon.
They have a very inexpensive set lunch. After lunch, have a stroll at Kowloon Park: (34.5 acres of greenery next to Nathan Road), formerly a British Army barracks, now a magnet for joggers, strollers, lovers, photographers, or anyone in need of fresh air. From the Kowloon Park go up town to Mong Kok to the “New” Shopping Center of “Langham Place” where you can find “13” floors of shops, restaurants, bars and one of the newest hotels in town – the “Langham Place Hotel.” The rooms have 180° views, but it’s a little claustrophobic for my taste. With more than 115 hotels of international standards, the choice of accommodations is difficult. But since "space" is a main factor in Hong Kong, I will recommend a place where the rooms are very spacious in comparison to the normal standard in the other hotels. The Marco Polo Hong Kong Hotel (formerly The Hong Kong Hotel) Located in Kowloon Harbour City Canton Road Tel: (+852) 2113 0088 - Fax: (+852) 2113 0011 Email:
hongkong@maecopolohotels.com Website: www.marcopolohotels.com Only reserve a room with “Hong Kong Harbour View”- with great views of Hong Kong Island & the Ocean Terminal where all the "Big Liners" arrive. The other rooms in the hotel are of no interest – spacious, but without views. Prices will start at 2,600 HK$ — to be negotiated by your Travel Agency, or via IAPA (International Airline Passengers Association), or any International Travel Web you will trust or direct by the Hotel Website. My recommendation goes for a room at “The Continental Club” on the 17th & 18th Floors, of course, with “Hong Kong Harbour View!” The experience is unique, with breathtaking views of the “Harbour” and the range of “Special Benefits” includes: — Complimentary American Buffet Breakfast (06:30 AM– 11:00
AM) with “Butler Service”. — Complimentary afternoon tea (2:45 PM – 5:00 PM)
— Complimentary evening cocktail (5:30 PM –
8:30 PM)
— Complimentary tea or coffee or “expresso” through the day — Complimentary use of “Boardroom” for a maximum of 4 hours
daily (7:00 AM – 11:00 PM)
— Complimentary use of “Broadband” access for 1 hour daily in The Continental Club Business Centre — Wireless connection available, 1 hour free, extra hour 70 HK$ or 120HK$ for 24 hours — Complimentary pressing of one suit or dress
— Complimentary laundry of one shirt or blouse
— Library featuring a wide selection of international newspapers, magazines, travel guides reference books. The hotel has an array of top restaurants from Chinese (2) to Japanese and Western, and 24-hour room service! Transportation from Hong Kong International Airport in Lantau Island: A) Airport Express Train to Kowloon or HK Central: Every 10 min. — a 23-minute trip, 100 HK$ One Way P/P. But after you need to take a taxi to your hotel. B) Airbus: Goes to most of the hotels from 6:00 AM to Midnight from 17 to 40 HK$ C) Taxis: Around 300 -3505 HK$ to Central or Kowloon Exchange Rates:
1$US is approximately 5 to 6 HK$
at Banks, Hotels or Money Changers ********************** Now you have all the right “tips” needed for your Hong Kong experience! Freddy
Santamaria "The smooth Operator” Paris, France — April 15, 2007 For EDA Confidential: www.aycinena.com Copyright (c) 2007, Freddy Santamaria. All rights reserved.
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