Chungking Mansions
Quite possibly the last of squalid lawlessness in the heart of Hong Kong, it’s the Kowloon Walled City I wish I could have been to, with hit-or-miss Indian food and that elusive Ghanaian home eatery I hope to visit before I leave Hong Kong. This might sound strange, my impression of Hong Kong changed for the better the last time I stayed here five years ago.
Chungking Mansions
36-44 Nathan Road, Tsim Sha Tsui
Kowloon, Hong Kong
Rainclouds came and stole my thunder
We might have explored more dockside if not for trespassing concerns and oh the mosquitoes – which were coming right at me, just me.
Must have been the way you look at me
Art for the masses need not be crass but this time it is because of the way the public interacts with it.
Four slugs from a .44 no less no more
It’s one of those days when bad things happen to people you don’t know very well and you know they’ve got loved ones who are hurting so much more right this moment as you type. RIP.
Hana Sakazuki
Here’s to three years and many more. My first omakase, decadently mind-blowing as it should. Thank you, J.
Hana Sakazuki
2/F China Tai Ping Tower, Phase II,
8 Sunning Road, Causeway Bay, Hong Kong
You’re doing what you’re doing but you know it’s not for real
Dream gig (HELEN FENG + ATOM. ‘NUFF SAID) so good it’s worth venturing into the industrial heartlands of Ngau Tau Kok for the very first time on a Sunday night.
As pretty as a picture hanging from a fixture
From last October when a good friend sneaked out of a work retreat in Macau to come visit and so it was Peng Chau again on a weekend afternoon chatting by the sea as the sun set. Good times even if we didn’t stay for too long.
They don’t tell you where the washroom is before you board the boat
Contrary to what I had been advised, I feasted on seafood within a week after the freak accident which had left an open wound (thank god for no stitches). In my defense, the dinner was scheduled weeks ago and I couldn’t possibly have cancelled last minute. In any case, I’m trying my best to stay away from dark soy sauce for the foreseeable future. Boy, the seafood that night was good.