It was a whole day tour round the new territory in Hong Kong and we had seen a different culture in the outskirts of Hong Kong island. Viewed the undiscovered treasure of the land and savoured the most down-to-earth food in the hidden region, reluctantly we bid farewell to the Lantau Island and chased the train along its route to return to the Peninsula of Kowloon just on time to view the Symphony of Light. Contrary to the common perception that it's one of the must-see events in Hong Kong, we ended up cursing and swearing by the not-so-magnificent light show. Our stamina was running out and we were all famished after such a long and exhausting rush so we decided to call it a day. We didn't eat at the Teochew stall which we had intended to go to because we alighted at the wrong interchange. We found ourselves standing along Temple Street and gazing at a unique dining culture in Hong Kong - eating claypot rice at the roadside stall (Dai Pai Dong). The respective waiters from the two rival stalls beckoned us to follow but we were unsure of which is the better one. Four Season Claypot Rice or Hing Kei Claypot Rice? Dad and Mum showed us a 'try your luck' expression and we picked the latter.
Fried omellete with oyster (a.k.a. Or chien)
Stir-fried clams with superior soy sauce
Claypot rice with fish
Blanched local escargots
Hing Kei Claypot Rice
Kowloon, Hong Kong.