hong kong, the scene

hong kong is incredibly varied – it can be expensive and excessively luxurious, or fiercely local and hometownish. it wears both personas just as easily, and you pick what suits your mood (or more likely, your budget).

just a few photos from the trip – from the mandarin oriental, which is the epitome of elegant chichi;



at the ferry terminal for the tourist experience;



and amidst the colorful bustle of the streets.


can’t wait to be there over christmas!

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hong kong, the local edition

even with the great non-chinese options in hong kong, it’s impossible to ignore the sheer supply of great local food. cantonese people know food (I should know) – and it shows in the eating, and in the quality of that eating.

it’s far too easy to outgrow your trousers in an embarrassingly short amount of time (and I’m going again in about a week!)

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hong kong, the expat edition

the holidays are coming (!!), and I bet quite a few of you will be making your way over to hong kong, an asian first world mecca. I was there in april with a girlfriend, and we had resolved to eat too much, spend too much and buy too much – and also, we had resolved to spend the time like expats.

it’s not really the usual mode to enjoy hong kong – travellers usually go all berserk on dimsum and roast meats and wanton noodles (coming up in the next post!) – but hong kong has a plethora of amazing dining options that extend past that.

let’s go!

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victor’s kitchen, bugis

I rather wonder if my method of skipping hyped restaurants at the peak of their popularity is leading to a systematic, and now rather expected, disappointment at how unimpressive the food is.

that’s a leading statement if there ever was one, and no – I don’t really understand all the praise and rave about this place. it’s not bad, and actually, the food is just as you’d expect it to be considering the style of the eatery – just that my expectations were raised what with so many people citing this as some sort of powerhouse.

but at least it didn’t cost too much, eh, so we take the small things where they come.

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