By the way, the dining room is gorgeous, plus you have breathtaking 180 degrees views over Victoria Harbour. From HK Island, so looking to Kowloon. As you’re in the middle of HK Island you can also see Central as well as Causeway Bay. By the way, the big ugly building downstairs is the Expo center…
Silver cutlery and tea sets!
And then cocktail hour. Unlimited (good) cocktails (had a few negronis and dry martinis), whiskey, vodka (Grey Goose and Belvedere) and so on. Food: lots of European charcuterie and salad bar options, sushi corner, fried snacks such as croquetas, and on and on. But no roast meats like we had in Shanghai.
As someone who loves food this isn’t necessarily how I would plan my evenings. But I’ve realised that this can actually be a good method to prevent over eating on holidays, as you’ll have your big meal at lunch, and in the evening you can just eat lots of greens and other light stuff. Plus no hassle with bookings, grumpy waiters, finding a taxi, waiting in general… instead you have waiters who do their best to get to know you, remember your favourite drinks, and such.
It’s a nice change, though I’m not sure I’ll book club access every time.
There are two restaurants I had to miss this trip.
Tomorrow is our last day and I had planned on having Peking duck at One Harbour Road, but alas they are closed for a party. The other place is Noble Imperial, as tipped off by Peter in the HK good eats thread. Our opportunity was our first Saturday, when we just arrived in rainy HK - but as I had never visited that place, I played it safe for my fellow travelers and chose Jing Alley, a place where I know they have a few dishes that are crowd favourites. Like their char siu. But this time it wasn’t as good as before.
Lunch at Joy Hing roast meats in Wan Chai.
Half a whole duck, and portions of char siu and pork belly. And what was left we have them pack it for us, and added half a roast goose - all for enjoying back home tomorrow.
living large!!! We usually only bring back a pigeon, or three 
I’m still sorry I didn’t take more goose and char siu with me when I left!
Apparently our hotel has a special one hour freeze blast service for people bringing food/meats back home!!
I’ve only had the pigeon at Xin Rong Ji - maybe I should order it more often. So much to choose here.
What are you most looking forward to having here your next time?
The process is interesting and the steamed fish are beautiful, but what got me was that the first bite and the first prime fish cheek went to his father.
Lucas is a good man.
Will stop here. Just about to pull the trigger for Feb tickets to Hong Kong for a swing through HK, Canton, Shunde, Hoi Ping and whatever other points of interest pops up. @Saregama and your reports have whet my appetite and I’m so ready for a HK trip!
I have to make notes for my trip next summer.
I definitely want to add Shunde and a Chiu chow meals, which my friend there haven’t explored yet. I think they’ll insert a banquet as we didn’t get to one this time, and a trip to Lamma for seafood. Maybe Macao.
