Hello Hong Kong (part 5)


The weather’s gloomy. Like my mood. It’s our last day in Hong Kong and a part of me doesn’t want to leave. A part of me loved the metropolis that was fast paced like the movements of people in and out of the MTRs yet interestingly slow, like steamed dimsum…as you open that bamboo steamer, a soft cloud of steam billows and blankets you with that distinct scent that I couldn’t really put my finger on.

But I wasn’t sad anymore when we went down to the buffet area. The hotel’s breakfast buffet was amazing. The croissants were freshly baked – flaky, like Macau’s egg tarts. That taste will linger in my tongue for a while. Buttery, velvety, melt in your mouth awesomeness. Google, give me a recipe already!


And this time, I won’t really rave about Hong Kong Ocean Park per se. I didn’t really experience the rides that much because all of us were tired and it was blisteringly hot.

I’m just happy that we went to the The Panda Cafe because I HAD PEKING DUCK AGAIN! This time it was a combo with the poached chicken (pictured here).

And these panda shaped custard cakes were nice to look at, but I didn’t really care for the taste.

It was a physically exhausting day. We were riding the MTR on our way to Austin Station when we were contemplating on going to Mong Kok to shop for cheap clothes. But no, it was too much for us already. Luckily the guide at the hotel told us that we just had to walk out of the front doors, go straight and we’ll be at the Temple Street night market in no time. So at least it was a good alternative. I was glad that we had the chance to experience that facet of Hong Kong – hole-in-the-wall restos and the bustling retail air.

The hole in the wall we went to was pretty amazing, simply because a single family owned the whole expanse of the area where food was being served.


Cream Soda – if only I got to take a 6-pack of that home with me. I could make butterbeer in no time.

Scallops with black bean sauce. This was so good. It was my first time to try scallops and it had this meaty texture that I liked. It wasn’t slimy at all.

And I forgot who insisted that we have the Sweet and Sour pork – something to remind us of home. Pffftt fine.

Yang Chow fried rice. In hindsight, it was oily and bland, but we were so hungry. So it tasted absolutely delicious.

And yeah, we bought a few things here and there. But I wasn’t really impressed with the night market finds since the items among the stores were a bit repetitive. And one store actually had this interesting sales person.

And that’s basically it for the night. My last night in Hong Kong was a good one. Heck, every day was amazing.

So what did I choose to do to cap off the experience?

Of course, I just had to drink milk tea! I had the Green Tea and my mom had the Earl Grey. I liked the Earl Grey more – it had this nutty flavor to it that was nice and smooth. But I’m still a believer of all things Green Tea.

It was a great four-day vacation. We managed to squeeze in the things we needed to see and do. Though we couldn’t really explore what other wonders Hong Kong had to offer but the four days were a wonder in itself.

And I went home with so many pictures and so many memories. The best part about it was that the tastes of what I ate still lingered in my mouth. I miss the Peking Duck already, the meat of which felt like I was eating lechon. I’m still craving for the stir-fried eggplant I had at the Plaza Inn in Disneyland, which I think I can replicate. And I’m obsessed with the flaky texture of Macau’s egg tarts and the croissant I had for breakfast.

Despite the trip being physically exhausting, the beauty of it was that at the end of everything, there I was – a wide eyed little child, taking in the sights, allowing the milk tea to soothe my bones and spirit. The feeling still lingers.

And the scent I keep talking about? Well, I finally found it. At least, I hope I did. It was a light bulb at the same time a “no duh” moment. When I opened the spice package and smelled it, I knew that was it.

And it’s called Chinese Five Spice. Go figure.

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