“It’s going down, we’re going to miss it!”
“We might make it just in time!”
We ran out of the taxi and dashed inside the fish market, cursing the number of tourists on our path.
“Forget it, the sun is gone already!” one of the fishmonger yelled as we swerved and bumped our way past her stall.
I could hear B cursing behind me as we finally reached the muddy shores of Lau Fau San and although the sun has left the stage, on its wake a spectacular light show started and I had to pick up my jaw and start taking photos. You see once in a blue moon, the tide was low enough to reveal the mudflats below, and once this happened this mud-beach landscape with stranded junks had to be experienced (knee-deep in mud and all) to be appreciated fully.
A week ago I was in Hong Kong, making my way back home from the UK back home. In hindsight I was still in a bit of a shock about being home, still am to tell the truth, but the extended stop over provided a much needed break from the state of things. An old friend had moved to Hong Kong a year ago and much to my delight he had taken up photography in earnest. Promised with a trip filled with good food and photography, my jet lag died a thankfully quick death as I explored this incredibly diverse and humid city.
Our first stop was for yum cha at Fook Lam Moon, a highly respected institution using high quality procedure and cooked lovingly (even the fishes in their tanks looked happy). Apparently can spot a celebrity or two during dinner. We ordered their famed shark fin soup, some dim sums and their steamed cake to finish. I have to admit that I am not the biggest fan of shark fin in general. In this case, my conscience made unhappy murmurs at the back of my head while my tastebud took control. Like every other dish, everything was finely balanced, the shark fin provided an subtle texture to the soup, but it was the addition of the vinegar that made the whole dish come together. A combination of sour, mildly savoury consome. Pricier than your local Chinese restaurant, it made me wonder what it would be like to come back for dinner.
What made me smile looking back was the street food around the city. B happily obliged my curiosity for that delicacy known as stinky tofu by taking me to Dundas street. I expected it to be a soft fermented tofu, not realising that it was deep fried and not unlike similar versions in South East Asia. The biggest difference was the sauce, which was mustard and Hoisin sauce, an unlikely combination that somehow made the whole experience very more-ish.
In between, we ate and ate and ate. From the luscious BBQ goose, with side dishes of water spinach in a sambal like sauce and seafood in XO sauce, to the luscious mango dessert with sago topped with pomelo.