Click on images below to enlarge:
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| A sugarcane juicing machine unlike any
I saw in Singapore.
| An explanation of the machine. This machine makes sugarcane blocks? What
does one do with those? I want the juice straight.
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| More Kowloon
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| A photograph of a tower and other tall buildings in Kowloon, just to prove
it has them. (It's not so different from Central, which I visited the
previous day, in this regard.)
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| Snack: Fried Turnip Cake
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| I bought a snack at Hang Fa Lau. Notice the big signs on the windows
promoting the fried turnip cakes.
| My fried turnip cake included bits of pork and shiitake mushroom.
| The menu description of my dish: #1219 turnip cake. In Chinese, it says
preserved-meat tasting turnip cake: la4 (preserved (meat)) wei4 (taste)
luo2 bu3 (turnip) gao1 (cake).
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| Snack: Chinese Egg Tart
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| The shop from which I bought a Chinese egg tart.
| My Chinese egg tart. It had a buttery crust and an eggy custard filling.
Don't confuse this egg tart with the Portuguese egg tarts (an influence
from Macau) being sold down the street.
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| Drink: Water Chestnut Juice
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| A freshly blended juice stand. Look at all the blenders, one for each
type of fruit (so there's no cross-contamination). The stand brought back
memories of Singapore.
| I had "water chestnut juice with grass jelly." I liked it a lot. I
don't think I can describe it but I will say I don't think it tasted
like water chestnut at all.
The Chinese says mi4 (secretly) zhi4
(manufactured) ma3 ti2 (water chestnut) syrup (lu4).
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| More Kowloon
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| The former marine police headquarters, now a shopping mall.
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| Hong Kong Museum of Art
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| Shiwan statues in the Hong Kong Museum of Art. The one on the left seems
secretly delighted with his pretzel. The one on the right seems happy in
general.
| Space age sleeping pods (Kacey Wong's Familia Grande).
| The motivation of the pods.
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| More Kowloon
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| The Avenue of Stars is entirely over water.
| Near the eastern end of the Avenue of Stars, some buildings begin getting
lit for nightfall.
| Another look at these buildings.
| A sample of tall buildings in Kowloon. (I felt bad that most of the tall
buildings I photographed are on the Hong Kong island side of the harbor.)
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| Dinner at Kimberley Restaurant
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| "Braised prime ribs in house gravy." Delicious meat that flaked easily
along with amazing broccoli. (Di Yin tells me the reason the broccoli
tasted so good is because it was cooked in chicken broth.)
| Dried shrimp over kale, which the menu calls "wok-fried Chinese kale".
Also quite good.
| The menu description for the previous two items. The Chinese for the
prime ribs is shao1 (cooked) zhi1 (juice) (cooked juice = gravy) wen2
(usually only used in Cantonese) (cooked over a slow fire) ju2 ("steam
in a sealed container") niu2 (cow) lei4 gu3 (rib). The Chinese for the
kale is da4 ao4 (together these two characters are the name of a fishing
village, Tai O, in the far reaches of Hong Kong; don't ask me how long
it took me to figure out what they meant) chao3 (fried) gai4 lan2
(chinese broccoli / mustard green) yuan3 (distant/remote) (no, I not
entirely sure what this character is doing here).
Incidentally,
on a later visit to Hong Kong, I went to Tai O (though at that time, I
hadn't yet translated this menu).
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| Temple Street Night Market
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| A picture to capture the look and feel of the night market and the items
being sold there.
| A picture to capture the look and feel of the night market and the items
being sold there.
| More of the night market.
Sorry, the many bare light bulbs made
this picture and the others I took of the market turn out poorly.
| Another market picture. Notice the tables in the foreground left of
people eating.
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