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In Hong Kong
with Joachim Textor |
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gourmet
articlesarchivein
hong kong with joachim textor |
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August 2002
Our recent short trip from Singapore to the bustling island
of Hong Kong was again an eye-catching journey.
Hong Kong has become one of the busiest cultural and business
centers in the whole of East Asia. Laying just south of the
Tropic of Cancer and with a total area of some 1100 square km
and 733 km of coastline the island and its neighboring Mainland
China has an interesting past. What started with a small fishing
community of 33 000 people in 1851 grew to a city with more
than 7 million habitants by 2002.
Gone is the time when I had arrived 10 years ago at the old
airport direct in town, you really saw into peoples' apartments
prior landing on the island. Now it takes you about 45 minutes
by bus from the new airport to Hong Kong. We were lucky enough
to be shown around by Mr. Urs Besmer the Executive Chef from
The Marco Polo Hotel who previously held the position of President
of the Hong Kong Chefs Association. He has lived there on and
off for the past twenty years and told us about the changes
over the past five years, when in 1997 it became the Special
Administrative Region of the Peoples Republic of China. Only
recently the government changed the rule from allowing only
2000 visitors a day to come into Hong Kong from Mainland China.
It is now open and people streaming into the city unaccounted
daily from all over the big awakening giant.
We visited many places in the heart of the metropolis Hong Kong
Island and Repulse Bay/ Deep water Bay nestling in the shadows
of the mountainous terrain, build on streets that climb the
almost vertical slopes. It reminded me of the Cot Azur around
the Nice area in France. Individual Villas perched on steep
hills with a beautiful ocean view. Film Celebrities like Jackie
Chan and business moguls have their second homes there along
the coastline; nearly 75 % of Hong Kong Island is countryside.
All this was actually seen on our way to Aberdeen where you
still can find hundreds of people living on boats (Chinese Dschunkas)
for their entire lives. I would say it's a must to see this
place when you are in Hong Kong. In the same area you can discover
the Stanley market where silk products, Jade, old Burmese sandal
wood furniture, ceramic statues and other Chinese heritage items
can be found. We found it amusing to see the old way they count
money with a wooden board. Over the past few years a bunch of
trendy, restaurants have opened up in this region.
Lan Kwai Fong was another interesting stop where sanitary and
hygienic are sometimes words unknown. It is a street with many
small authentic local restaurants where a lot of fish, snakes
and other partly endangered animals are slaughtered prior an
a la carte order. We just restricted ourselves to a good freshly
simmered Ginseng Soup garnished with Black Chicken meat scented
with hawberreis. Later that evening we also strolled around
at Mongkok/Ladies Street, which is one of the most densely populated
districts in the world. My wife really enjoyed shopping at the
area's night market.
On our third day towards the evening we also took the Tram to
visit the Victoria Peak. At 556 m above sea level, you have
the best view over Hong Kong. It was beautiful to stand up there
and look into the glittering lights of the city. It is really
a photographer's heaven.
On our last free day we had to decide on what tour we wanted
to choose; Lantau Island, Shenzen (opposite the border in China),
Po Lin Monastery, Ocean Park, Macau or Lamma Island. So finally
we decided on the lesser-known Lamma Island.
It took us only 40 minutes by speedboat from H.K. central station,
Pier 7. (Tip at the end: Prior departure at H.K. central pier
5 or 7 make sure you ask for the ferry which goes direct to
the rainbow restaurant pier on Lamma Island! otherwise you will
arrive on the other side of the island like us. Then you have
to walk first 1 hour 20 minutes over several hills to get there)
Over the past few years Lamma Island has become known amongst
the local community for the freshest Fish-Seafood and Mollusks
in the region. We had a good luncheon at Rainbow Restaurant
one of the island's best eateries. They had a wide selection
of fresh fish, Prawns, Razor Clams, Sea Snails, Abalone, Squid,
Scallops and the unique species called Squilla (same family
as the slipper Lobster) I was told that it is brought in direct
from Vietnam - it looked pre-historic.
It was a great experience. We enjoyed the freshest seafood in
superb tranquil surroundings hidden behind a few hills looking
towards the blue ocean bay. For people who might be interested
in joining the fishermen early in the morning, contact Mr. Alan
Ng at the Administrative Dept. on his e-mail [email protected]
and tell him I sent you…
Joachim Textor
Executive Chef
The Mandarin Hotel Singapore
Joachim's food and travel photographs are now available on
CD! To find out more e-mail Joa at [email protected]
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