Since we can’t come to the wine, the wine will have to come to us. Starting July 29, every week we’ll meet on Zoom and chat about the wines. I’ve tried to arrange the wines so that they become increasingly complex and full-bodied.
Please put the week’s white in your fridge at least 24 hours in advance, or put the week’s red in the fridge about an hour before the tasting, so the wine will be at a good temperature: about 45 degrees for whites (it will warm up in the glass) and 60 degrees for reds.
Val Do Sosego Albarino Rias Baixas $15.99 $15.99 each
Muses Estate 9 Assyrtiko $11.99 $11.99 each
Gruber Roschitz Gruner Veltliner Roschitz $14.99 $14.99 each
Wagner Vidal Blanc Ice Wine 375ml $29.99 $29.99 each
Halos de Jupiter Costieres de Nimes Rouge, 2018 $13.99 $13.99 each
Carmen Gran Reserva Cabernet Sauvignon, 2017 $17.99 $17.99 each
McManis Petite Sirah, 2017 $10.99 $10.99 each
Intrinsic Red Blend, 2017 $23.99 $23.99 each
LehmannThe Barossan Barossa Valley Shiraz, 2015 $20.99 $20.99 each
September 30 – 3 Sherries Compared
Important! Do not taste any of these three before the tasting. They need to be tasted individually, and in order, as you will not be able to go back to the dry ones after tasting the sweet ones. All three of these can be recorked and served with food over the next month, so no need to pour a lot into a glass.
Osborne (Pale Dry) Fino Sherry $13.99 $13.99 each
Osborne Medium (Amontillado) Sherry $13.99
Osborne Pedro Ximenez $29.99
Posted inWine|Comments Off on Online Wine Tasting – Wednesday Part 2
About 9 Pasta sheets (make your own or use fresh pasta from Whole Foods)
1 15oz package of part skim ricotta cheese
3/4 cup mozzarella
1/4 cup parmesan
Approximately 4 cups of fresh spinach
2 or 3 cloves of fresh garlic, sliced thin
2 zucchini, peeled and sliced thin
1 onion, chopped
1 red bell pepper, chopped
Italian seasoning (oregano, sweet basil, marjoram, thyme, and rosemary) to taste
about 1 1/2 cups of your favorite spaghetti sauce
Heat oven to 350 degrees F.
In a medium sauce pan, heat about a tablespoon of olive oil. Add onion and red pepper, and sauté until brown, stirring occasionally.
In another medium sauce pan, heat another tablespoon of olive oil. Add garlic and sauté until garlic begins to brown, then add spinach and quickly sauté until reduced in volume.
Meanwhile, in a mixing bowl combine the ricotta cheese, 1/2 cup of mozzarella, egg, and Italian seasoning. After the spinach is done sautéing, add the spinach/garlic mixture to the mixing bowl and stir.
Spray a 9×9 inch pan lightly with cooking spray (I used grapeseed oil). Add a small amount of tomato sauce to the bottom, then line the bottom with a layer of pasta (about three sheets).
Spread half the ricotta mixture on top of the pasta. Next add a layer of sautéd onions, then lay out the thinly sliced zucchini into a third layer. Cover with a layer of tomato sauce.
Repeat: pasta, ricotta mixture, onions, zucchini, and more sauce.
Top with a layer of pasta. Add a bit more sauce to keep the top moist during cooking. Then add the remaining 1/4 mozzarella and parmesan to the top.
Bake at 350 for about 45 minutes, checking occasionally. Remove from oven and let sit 10 minutes before serving.
Posted inCooking|Comments Off on Dani’s Vegetarian Lasagna
In a covered 5 quart pot, combine Vidalia onions, butter, and oil and cook covered for 30 minutes on low stirring occasionally. Uncover, add sugar and stir occasionally until onions are a golden brown (about 30 more minutes). Sprinkle with flour and stir until blended. Add beef broth and garlic. Simmer on low, partially covered, for 30 minutes stirring occasionally. Add wine. The onions will be extremely limp at this juncture. If you want additional texture add optional yellow onion at this point. Season to taste: Use seasonings that appeal to you in small amounts until you have achieved the desired result. Salt and pepper are a good place to start. I use Cavender’s Greek seasoning, Lemon pepper and/or poultry seasoning as the spirit moves me. (Realize that it is always best to slightly underseason – you can always add more at the very end.) Partially cover again and simmer another 30 minutes.
So here’s where I part with the traditional restaurant recipe. Trying to broil soup bowls topped with cheese is a wonderful way to get burned. And I find the bread really gets in the way of eating the soup but that’s just me. If you insist here’s a safer way. Prior to serving the soup, melt butter and oil in a large frying pan, season to taste and coat both sides of the bread slices. On medium heat, lightly brown both sides of bread and transfer to a baking pan. Top with grated cheese and broil in oven until melted. Put one slice of bread on top of each soup bowl and use the remainder as a cheese bread side dish.
Posted inCooking|Comments Off on Linda’s Onion Soup
In a small pot scald (means heat to just barely bubbling):
1 1/2 cups Milk
Whilst heating milk, grate and toss with a small amount of flour:
6 oz Extra sharp cheddar cheese
Turn off heat and stir with a wooden spoon into hot milk:
1/3 cup Sugar
1/4 cup Butter
1 Tbs Salt
Prepared grated cheese (gradually)
Let cool until warm to the touch.
Meanwhile in a large non metallic mixing bowl combine for 5 minutes:
1/2 cup 105 degree water
2 pkgs Active dry yeast
Add and beat well:
Stir in milk/cheese mixture.
5.5 cups Flour
Stir into milk/cheese mixture with wooden spoon until blended:
3 cups Sifted Flour
Tip wet dough onto a floured surface and knead in about 2.5 cups more sifted flour for about 10 minutes. Put dough back in bowl and cover with slightly dampened towel and allow to double in bulk.
Once dough has doubled punch down and divide into (8) portions. Form into rectangular loaves. Brush (8) mini loaf pans generously with melted butter and place on large baking pan. Rotate dough rectangles into prepared loaf plans so both sides are buttered. Allow to double bulk again.
Preheat oven to 375.
Bake for about 25-30 minutes checking for excessive browning at about 20 minutes. Whack the top of the loaves with the dull side of a knife listening for a hollow sound which indicates doneness.
Posted inCooking|Comments Off on Alcorn McBride Christmas Cheese Bread Recipe
Since we can’t come to the wine, the wine will have to come to us. Starting June 8, We’ll meet on Zoom and chat about the wines.
Alan Dani Hunter Jim Joe Liana Loren Martin Mike Steve
Please put the week’s white in your fridge at least 24 hours in advance, or put the week’s red in the fridge about an hour before the tasting, so the wine will be at a good temperature: about 45 degrees for whites (it will warm up in the glass) and 60 degrees for reds.If you want to give the red some time to breathe, pour a glass at lunchtime and then recork the bottle.
June 8, 2020
Campo Viejo Cava Rose $15.60
June 15, 2020
Bougrier ‘V’ Vouvray, 2018 $14.63
June 22, 2020
Chateau Vivonne Bandol Rose, 2018 $19.50
June 29, 2020
Dr Heidemanns Riesling QbA, 2018 $9.75
July 6, 2020
Ecco Domani Pinot Grigio $7.78
July 13, 2020
Hermes Assyrtiko $11.70
July 20, 2020
Le Pre Vaujour Chinon $18.53
July 27, 2020
San Gregorio Las 75 Vendimias, 2017 $16.58
August 3, 2020
Tarima Hill Monastrell Old Vines, 2015 $15.60
August 10, 2020
Di Majo Norante Sangiovese $10.53
August 17, 2020
Mascota Vineyards Unanime Malbec, 2016 $24.38
August 24, 2020
K Vintners Syrah The Deal, 2015 $36.09
Posted inWine|Comments Off on Online Wine Tasting – Mondays
Since we can’t come to the wine, the wine will have to come to us. Starting May 6, every week I’ll do an online tasting with bottles of wine in cases I’ve distributed to eleven friends:
Alan Alex Hunter Jim Joe Justin Liana Loren Martin Mike Scott Steve
We’ll meet on Zoom and chat about the wines. I didn’t have enough case lots for everyone to always get identical wines, but they will be similar. I’ve tried to arrange the wines so that they become increasingly complex and full-bodied.
Please put the week’s white in your fridge at least 24 hours in advance, or put the week’s red in the fridge about an hour before the tasting, so the wine will be at a good temperature: about 45 degrees for whites (it will warm up in the glass) and 60 degrees for reds.
Week 1 – May 5
Week 2 – May 12
Week 3 – May 19
Week 4 – May 26
Week 5 – June 3
Week 6 – June 10
Week 7 – June 17
Week 8 – June 24
Week 9 – July 1
Week 10 – July 8
Week 11 – July 15
Week 12 – July 22
Posted inWine|Comments Off on Online Wine Tasting – Wednesdays
Colorado, Wyoming, Nebraska, South Dakota, Montana, Idaho, Utah, Arizona, New Mexico in 12 days and 2600 miles
In July 2019 Dani and I set out on a 2600 mile, 12-day road trip of the western states. We had a bucket list of places we wanted to see, including Mt. Rushmore, Yellowstone, Four Corners, and Mesa Verde. We flew from Chicago to Denver and rented a car, and with no further planning set out on the grand, counterclockwise loop.
It’s a good show, not a phenomenal one. Of course nothing could live up to the hype. It’s great that it’s bringing new people in to see musical theatre (as long as they’re rich enough to spend a ridiculous amount of money on tickets!)
The cast was wonderful. Their voices were clearly better than on the original cast album.
Act 2 is better than Act 1. I’m not a big rap fan, so factor that in, but Act 1 just seemed like a mixed bag, trying to fit in a LOT of lyrics without any real high points.
The songs in Act 2 are really good. The songs here are in a wide variety of styles from patter songs to jazz.
The problem is that while the show is an excellent history lesson, there is no story structure. Hamilton is rash, but the show never confronts that fact in any way, so it’s not clear that’s why it is a tragedy.
The relationship between Hamilton and Burr is a bit like Jesus and Judas, but unlike in Jesus Christ Superstar, you don’t have an emotional attachment to either of them, so their fates feel empty in the end. There is no equivalent to the “So long Judas, poor old Judas number,” just Burr’s one line about how he has become the villain in the story, which could have been the most powerful line in the show, but is lost in other business.
Eliza becomes the central character in the last number, but it feels like an epilogue full of exposition, because her character wasn’t developed earlier.
All that said, it’s a rousing show, an excellent history lesson, and was staged, sung, acted and danced brilliantly.
Alcorn McBride was founded in 1986, and we bought our office on Hiawassee in 1992. After 27 years there, we’re moving!
We’ll miss our fancy/cluttered space, but we are excited about our new facility, which is just up the road, and five times as big! It allows us to combine our warehouse, engineering, and sales in one facility that will be built out just the way we want.
On two acres of land, and with 19,000 square feet of space, it should serve us for a long time. And did I mention the Tiki bar?
The flight from Hong Kong to Sydney is overnight, and takes about nine hours. Dani had a rough night in coach, with three infants nearby, but Linda and I were able to get some sleep in business (thank you frequent flyer miles) and arrived fairly refreshed.
We checked our bags at the Quay West Suites and walked around downtown Sydney, getting Dani some wake-up coffee, and eventually ending up back at our old favorite place in the Westfield Mall, Chat Thai, for some delicious no-frills Asian food. We also picked up some glassware so we could have a proper cocktail hour in our room with Pamela, and picked up a bottle of her favorite scotch and some Champagne at a vintage wine shop.
Back at the hotel we checked in and discovered this room, number 3601, was even bigger than the one in Hong Kong, with two full bedrooms and an office! The view also rivals that in Hong Kong. I highly recommend Quay West Suites for all Sydney visitors, because of its location and rooms.
You can see the Opera House during the day, and fireworks on some nights. From Dani’s room you can also see the Sydney Harbour Bridge.
Those are fireworks to the right of the Opera House.
For dinner, Linda found an Italian restaurant called Intermezzo that was quite good.
The next day Pamela arrived, and we had a nice time catching up with her. We had a simple lunch as Creperie Suzette and then walked around Circular Quay, bought Opal cards for the ferries and busses, and got Pamela checked into the Four Seasons across the street.
For dinner we walked to Quay, at the end of the quay, overlooking the Sydney Harbour Bridge. Dani and I went here six years ago and weren’t very impressed by this supposedly three-star Michelin restaurant. My opinion is unchanged, but it has a great view!
Those are seagulls swirling around the bridge tower catching bugs. It’s the first time I ever saw a seagull work for food.
Of course, the first thing we needed to do in Australia was pet a kangaroo, so the next day we Ubered to Featherdale Wildlife Park (our third visit since 2001). It seems like since our last visit you are a bit more separated from the animals, which as I recall were often climbing into your jacket, but there is still lots to see and do.
We had a forgettable lunch on the way back to Syndey at George’s Gourmet Pizza. For dinner we tried a new place, The Gantry, which is around the end of the point, still in walking distance. They don’t really have much of a view, but the five-course tasting menu was terrific, and about a third the price of Quay!
The next day Pamela checked out to get ready for a lunch she was hosting for us at her country club, and we headed for the Australia Museum. We wanted to take a photo in the same spot as on our previous two visits, to show how Dani has grown, but unfortunately about half the museum is closed for rehab, and we had to settle for a picture in front of the giant sloth.
The major impression one takes away from the museum is still that there are a lot of things in Australia that can kill you.
On Sunday we took the ferry up the Paramatta River to Breakfast Point. It was an absolutely gorgeous day on the river.
We had a delightful lunch with Pamela and her family at the country club, and then stopped briefly at her condo so Linda could see it.
Andrew, Brett, Wendy, Steve, Linda, Dani, Sandra and Pamela at her apartment. (Pamela’s cousin Janice was also at lunch).
We stopped briefly at her condo, and then took a car back to the city for a pleasant dinner nearby at Sake.
The next day I was ready for a rest and to get caught up on the computer, but Linda and Dani went on a wine excursion to the Hunter Valley.
I’ll let Linda describe that:
Hunter Valley Wine Tasting Private Tour
It was a memorable day but not in a good way.
We had arranged for a 12 hour private wine tour. Our guide turned out to be a well educated, well traveled wine marketing consultant who also could be described as an Alpha Male, opinionated curmudgeon with decidedly misogynistic tendencies. He was well versed in the nuances of the wine industry and had a very good grasp of future emerging markets, new planting strategies with respect to global warming, and a somewhat solid understanding of future consumption projections.
But he was terrifyingly inept at true wine appreciation coupled with an unwavering belief that he knew it all. For those of you who love wine, the following narrative requires no further explanation:
WINE TASTING TECHNIQUES
Don’t smell it first! Just take a small sip and spritz it around in your mouth for 10 seconds sort of like mouthwash to shock you palate. At this point don’t try to think about what it tastes like (I’m not making this up) but just try to make associations (brunch appropriate, light, elegant, etc.).
Then jump to the next wine and do the same thing.
Then you do what any sane person does in the first place. Swirl the wine in the glass and inhale. But do that 3 times. We might have been instructed to do this intermittently with the second wine but I have blocked this out.
I was however chastised for sniffing before I tasted – apparently this interferes with your initial assessment.
The current market buying trends define the market. If you do not agree you are wrong.
Chardonnays and Cabs were popular 20 years ago. If you still like these and particularly if you like these the way they were produced 20 years ago you are really wrong – you are an affront to the new marketing strategies. American oak barrels and malolactic fermentation are so declasse.
Wines are being made better and better every year due to emerging science. So why would you want to drink older wines? If you hang on to them you lose the varietal characteristics and after several years you just end up with “old red wine” (I kid you not). I specifically asked if he would drink the $45 2015 Cab I was guilt buying tonight or if he would he age it for 5 or 10 years – the answer was tonight.
WINE AS AN INVESTMENT
In spite of our friend’s substantial success in out performing the stock market for many years our guide assured us the only way to make money was to buy $10M of a specific wine and to control the market.
On the other hand this guy is 70+ and driving a tour bus and RS is traveling on Emirates first class…
We had to check out of the hotel at 1pm, but our flight to Sydney wasn’t until almost 9pm, so we had a whole day to spend in the city. The only problem was we didn’t want to get super sweaty before a 9-hour flight to Australia.
Dad decided to stay in the hotel lounge and catch up on his computer work. Mom and I contemplated going to some antique shops we’d passed earlier in the trip, but ultimately decided to check off one more touristy item from our list and take the funicular tram up to The Peak for a last view of the beautiful city.
The tram has been running since the late 1800s but has gone through a few refurbishments over the years. The last round returned it to a retro look.
Fortunately, we didn’t have to wait too long in the queue even though the weather was clear. The journey up is so steep the floors are slanted to help people keep their feet. We sat, but it was still pretty extreme! I used the level function in my phone to estimate the incline and the steepest part was about a 30-degree angle.
The top was a touristy mall that we basically ignored. Instead, we crossed the street to have lunch at a lovely restaurant called The Peak Lookout. It’s been serving refreshments since 1947 and has an eclectic menu to please any palate.
We ate nachos and tandoori chicken and drank Australian chardonnay in an English tea garden on top of a mountain in Hong Kong. It doesn’t get any more international than that! Lunch was delicious and very pleasant (except for a butterfly that got trapped in the solarium with us and terrified Mom).
After lunch we went for a lovely amble along a flat and shady path on the side of the mountain. We couldn’t see how far down the trail went after it started to descend, but we suspect it might have gone all the way to the bottom.
We went up onto the 360-degree viewing platform on top of the mall that was included in our ticket (it was hot and not very inspiring).
We descended via the funicular and again struggled to get a cab back to the hotel to meet up with Dad. Eventually we made it and collected our bags.
A nice driver loaded us and our luggage into a van and took us to the airport. The Hong Kong airport is enormous. There are literally hundreds of gates spread out over miles of hallways.
The super duper lounge my parents were entitled to was on the other side of the airport, so we all made do with the regular lounge our American Express cards get us access to. They served food and I had a decent bowl of noodles (just in case the flight didn’t include dinner).
Though sad to leave Hong Kong, I felt like we’d seen a lot of stuff during our stay. I’d been keeping a little black notebook of interesting sights gleaned from my review of the guidebook on the flight over. We crossed many of them off!
Today we were tourists doing touristy things on Lantau Island. Many companies offer guided tours but we decided to roll our own adventure based on the sights/activities I read about in the Lonely Planet guidebook.
Po Lin monastery and the Buddha statue are located at the top of a mountain on Lantau Island. It turns out getting there is more than half the fun.
The most scenic way to go is to take a 20-minute cable car journey from Tung Chung (a city near the airport) up to Ngong Ping (a touristy village with souvenir shops).
The views were stunning.
We sprang for the “Crystal Cabin” which had a glass floor. It was neat to be able to see through the floor but it actually didn’t inspire much vertigo, perhaps because we were seated on regular benches.
We also downloaded their guided narration to accompany the journey up. A dry English narrator imparted a few interesting facts about the construction of the cable car towers.
It was quite a feat of engineering. Donkeys were needed to cart supplies up the mountains, since many places are not accessible by vehicle. The number of towers was also reduced to lower the environmental impact. That’s also why there’s a funny turn on airport island instead of a tower built in the water.
The cars weren’t air-conditioned, but they had air vents built into the sides and top which funneled a lovely breeze through the cabin and kept things nice and cool. Below our feet, we could see a long trail winding up and down, populated by a few brave hikers trekking up to Ngong Ping on foot. The most impressive sight was the Big Buddha in the distance as we approached the top.
Close to the terminal, Mom looked through the floor and said she could see a “ball,” or maybe a “bowl,” but I didn’t figure out what she actually saw/said until a bit later (see below).
Ngong Ping was (as expected) a tourist trap. But it was a nice tourist trap. We had an incredibly oily lunch before heading to the monastery and the Buddha statue.
On our way out of Ngong Ping we saw a cow in a planter! All that time Mom had been saying she’d seen a “bull.” And then we saw a whole herd of cows resting by the side of the path. They must belong to the monastery and appear in thousands of selfies a day.
Mom and I decided to hoof it up the 260 steps to see the Big Buddha up close. We tackled the 16 flights a few at a time, pausing frequently to let Mom (definitely Mom, not me) rest.
We made it to the top (eventually). We discovered stunning views of the South China Sea and a cool ocean breeze that felt heavenly. There were many tourists taking selfies, but there were also a large number of people praying.
The Big Buddha was quite impressive and an engineering marvel. It took almost 10 years to complete, and ended up made of thin bronze sheets cast to fit over a framework. Artisans overcame numerous obstacles to cast the Buddha’s face as one sheet so no seams marred his serene visage. He did look very peaceful.
We headed back down and rejoined Dad to explore Po Lin monastery.
Mom observed it was fascinating to study the architecture because it’s in a style we’re used to seeing only shiny and new at a theme park or old and behind glass in a museum. This was a real, working monastery (evidenced by the chanting we heard drifting from a private building towards the back).
After wandering around for a bit, we headed back to the village and discovered one of the cows wanted to go shopping (aka stand in the shade). A local lured him out with an apple.
We got cold beverages with the most appetizing names.
The Pocari Sweat was basically just Gatorade. The Jelly Grass Drink wasn’t terrible. It was a bit earthy and there really were cubes of gelatin in the bottom (which made for an interesting consistency). It reminded me of an aloe drink I had once.
Mom and I indulged in some retail therapy and purchased a few souvenirs and gifts. Before we left, we ordered egg waffles (made to order) to try out street food Dad was interested in. Mine was chocolate and I was a big fan.
We were all a bit touristed out so we decided to skip Tai O fishing village. Instead, we took the cable car back down the mountain.
We made great time on the MTR back to Hong Kong island, but then waited fifteen minutes for a bus that runs every seven minutes, only to have it skip our stop. Then we had incredible difficulty finding a cab. We stood at a cab stand for more than 30 minutes watching cabswith “out of service” signs whiz by. We were cutting our 7pm dinner reservation at Pierre pretty close since we all needed to shower.
Fortunately, they didn’t mind pushing it back for us.
Unfortunately, the meal was terrible.
Here’s Dad’s Yelp review of the experience (I’ll let him eviscerate it in his own words):
Pierre offers a lovely room with a great ambiance and view. It’s the kind you’d expect to find in a top rated restaurant. Unfortunately, the view is about the only thing that is top rated about it.
At a price equal to or above the nearby Amber and l’Atelier, it’s hard to imagine anyone returning to Pierre for a second visit. The six-course tasting meal we had was, frankly, poor. There wasn’t a single stand-out course, and no one in our party had more than a taste of the grouse entree, which had a very unpleasant bitter taste. Mine even still had a piece of lead birdshot in it.
They’ve tried to make up in quantity what they lack in quality, with a half dozen small plates bearing amuse bouche at the start, and another half dozen plates of dessert at the end. But not one of them was truly good. It’s as if they’re firing scattershot, to see if they can hit anything.
Service was also hit or miss, with the wine list not even offered until the food began showing up, and empty water glasses sitting for long stretches of time.
At about $10,000HKD for our party of three’s food alone, this must be one of the worst buys in the city. And the wine prices are just as unreasonable.
We started our day with a leisurely breakfast upstairs and debated what we should do for the day. Yvonne warned us Sunday would be very crowded. Despite that, we briefly considered going up to The Peak, however it started to pour while we were still at breakfast so we thought better of that plan.
Instead, we decided to relax and hang out in the room for a bit before venturing out for lunch.
Originally, I was interested in visiting a rabbit cafe, which is exactly what it sounds like: a cafe where you can hang out with rabbits. But a quick Google search revealed they were currently engaged in a legal battle over their lack of having a food license. So we scrapped that plan too.
Finally, we settled on The Cat Store, a cat cafe located near a part of town called Times Square. The rain stopped around lunchtime, so we grabbed a cab and headed out. The cab driver said that since it was Sunday some of the streets around our destination were closed to vehicular traffic, but that he could drop us of nearby and point us in the right direction.
The drive took us east into Wan Chai, which didn’t seem dramatically different from Central. The Times Square area was quite busy with tourists and locals alike, but the cab got us within spitting distance.
The Times Square neighborhood was fascinating. It was different than any city we’ve been to because, block by block, it fluctuated between high-end designer stores in sleek modern buildings and much more modest (even decrepit) buildings with a mix of commercial and residential.
The address of the cat cafe led us to a six-story building in the middle of a short block. Having learned our lesson at Yum Cha, we realized the address was on the 3rd floor, though it was strange that the building seemed to be mostly apartments.
The entryway to the building, the hallway, and elevator did not inspire much confidence. They were somewhat less than glamorous. Seedy is the word that came to mind.
But we persevered and found the door to the cat cafe, which turned out to be a charming little shop. It was cozy, tidy, and packed with people. All the tables were taken but the hostess said we could come back in about an hour and a half and she’d reserve us a table.
To kill time, we wandered around the shops nearby for a while, ultimately ending up in a mall across the street. We could actually see the cat cafe’s window from over there, so when it looked like there were empty tables we repeated the journey through the world’s strangest elevators and returned to get our dose of fur therapy.
We only saw one cat curled up asleep when we arrived. Understandably, the cafe has signage requesting that patrons refrain from bothering sleeping or eating kitties. Patience was required.
We ordered some food; again the criterion was cute things shaped like cats. I chose garlic toasts, toast with chocolate sauce and sweetened condensed milk, and cat-shaped butter cookies. I mean this as a compliment, but Mom grills leftover hot dog buns in butter and the garlic toasts bore a remarkable resemblance to that. The butter cookies were excellent.
Dad had homemade caramel ice cream with apple and graham cracker dust. Mom had a smoked salmon pizza (with corn?!).
While we waited for the cat to wake up, we enjoyed going through the literature on the table. All but one of the cats were rescues, and in case you’d never seen a cat before, there was a handy-dandy guide about how to pet them.
Most of the other patrons were families there with their daughters, so we fit right in. Of course, the other girls were all about 6 years old, but so what?
At long last, a cat emerged from slumber and joined the party. His name was JJ and he liked to talk. He had a raspy little mew and though he complained a lot was very patient with the little girls (including me).
His activity spurred lunchtime and the opening cans woke two other cats. The cats are permitted in the kitchen, which horrified one table of guests, but I figure there’s been at least one cat in the kitchen at home my whole life and it hasn’t killed me yet. Plus I got to pet kitties.
We headed back to the hotel for the rest of the afternoon. Though it wasn’t raining anymore, the clouds continued to whiz by. I took the opportunity to film some time lapse of Victoria Harbour.
After a couple hours we dressed for dinner and headed to Amber, which was recently ranked the 24th best restaurant in the world. It lived up to the hype!
Our table was lovely, nestled in the back corner of the restaurant with plenty of elbow room.
The food was exquisite and the wine pairing was incredibly educational. It included six wines, all from Burgundy.
The only problem is I never finish a wine pairing, and apparently in this culture leaving wine on the table is even worse than leaving food on your plate. But since all six glasses totaled up to more than a bottle of wine, I would have been on the floor if I tried to drink it all. Other than the worried looks that caused the staff, it was a lovely meal and managed to top L’Atelier (which I wasn’t sure was possible).
Hong Kong is perhaps the easiest city in Asia for English visitors. Its more than 150-year history has left a legacy of English signage everywhere. Most people speak some English, and many speak it fluently (the exception seems to be cab drivers!)
Hong Kong is both a province and an Island. The island itself is where most of the tourist hotels and sites are, and the Central area is only about a mile square, so it is compact, to say the least. Most of Central is very walkable. A lot of it is built on land filled into the bay in the past 100 years (much of it recently) so that part is flat. The more historic area rises steeply up the hillside, but there are steps and even a very, very long escalator.
One tricky thing is that some of the main roads are impossible to cross at ground level, so you may have to look for an overhead walkway to get where you’re going.
In addition to Hong Kong island, the other major areas of interest are Kowloon, a business district right across the bay, and Lantau island, the next island over, where the Hong Kong International Airport and Disneyland are located.
All of the islands are connected by bridges, tunnels, and ferries.
Transportation in Hong Kong is very easy and very inexpensive. The cabs, which are red, are readily available anywhere there isn’t a double yellow line along the curb, and particularly at the many taxi stands.
Taxi fares are incredibly cheap. The base fare is $24HKD, which is $3USD. You can get most places within Central for just this base fare. Even going to Kowloon is less than $10USD. A taxi ride all the way to Disneyland or the airport on Lantau is only about $50USD.
Even more economical is the MTR, Hong Kong’s version of London’s tube. The trains are ultra-long, new, sleek, clean, and run on time. Train fare is incredibly cheap. Hong Kong to Lantau is under $3USD.
MTR station at Tung Chung on Lantau – that “bug” is the MTR logo
There are several main lines, red, orange, green and blue being the most useful to tourists. Navigating the system using Google Maps or the very clear signage is easy, and signs in the train show you where you are graphically, and how you can connect.
You use the MTR Octopus card to ride the MTR. Just load it with funds from your credit card. It’s best not to get the tourist day pass, as that is overpriced and doesn’t work everywhere the real Octopus does.
MTR Octopus Card
You tap your Octopus card on the way in to the MTR, and again on the way out.
The card also works on the buses (which are all clearly numbered) and the double-decker electric trams that run on the major streets in Hong Kong island. It even works on the Star Ferry from Hong Kong to Kowloon. The Ferry fare is about 30 cents!
The best place for tourists to stay is near Central Hong Kong. For example, the Landmark Mall is in the midst of things, and has an attached Mandarin Oriental. There is also the original Mandarin Oriental just two blocks away. Don’t mix them up! There are also many other nearby hotels, including the Marriott and Shangri-La. We loved our room at the Grand Hyatt, but it is attached to the Convention Center, about a mile away, and is a short but arduous multi-level walk from the MTR station and bus lines.
Many of the best restaurants are also in the area. One of the top restaurants in the word is Amber at the Landmark Mandarin Oriental. l’Atelier’s Hong Kong location is also at Landmark. (We hated Pierre, at the other Mandarin Oriental.)
Of course there are lots of places to sample the local Cantonese food, which you will find fairly similar to Chinese restaurant food in the US. The dim sum is probably the best bet.
Here are some good prospects:
Things To Do
A walk through Central, especially climbing the steps up to the mid levels, will reveal lots of local fruit, vegetable, and meat markets. Check out the Soho district, south of Hollywood Boulevard, and all the antique shops along Hollywood.
Take the ferry or MTR across the harbor to Tsim Sha Tsui for views looking back at Hong Kong Island.
Take the MTR to Tung Chung on Lantau Island to ride the cable car up to the Big Buddha at Ngong Ping. The view on the way up is spectacular.
Another good view, right on Hong Kong Island, is achieved by taking the Peak Tram funicular to the top of Victoria Peak.
If you think Orlando is hot and muggy, you haven’t been to Hong Kong! It’s that and more. We saw lots of locals walking around holding a personal fan under their chins! You don’t want to be in the sun, so bring an umbrella for both rain and shade. Better yet, visit in January or February when the temperature (but not the humidity) is much more pleasant.
It’s a great city. Enjoy your Hong Kong visit!
Posted inHong Kong|Comments Off on Visiting Hong Kong – Tips for Travelers
This morning we had a leisurely breakfast upstairs. Dad had avocado toast with a poached egg, Mom had smoked salmon (as always), but I went rogue and tried all the unusual dishes, including chicken bao (with mustard) and congee (a rice porridge with various ingredients and toppings).
Yvonne told us many people work a half day on Saturday so it actually isn’t a bad day todo touristy things. Sunday, however, should be avoided at all costs. Given that, we decided to venture out to the Hong Kong History Museum in Kowloon.
Our taxi driver had to take a very roundabout route to get there (imagine trying to get from 4 o’clock to 2 o’clock but going the long way round). We also ended up on the opposite side of the building from the entrance, but once we did manage to get inside it was blessedly cool.
It’s a wonderful museum. Their exhibits are arranged in chronological order, starting with the beginning of time with the formation of the islands from shallow seas to volcanos to all the various types of rock formed along the way. The ground floor also covers pre-historic Hong Kong, the earliest people to live in the area, and the ebb and flow of various peoples throughout the early dynasties of China.
The aesthetic design was lovely. They created numerous environments to give you a flavor and general impression of what the time period in that particular exhibit was like.
We saw lush jungle forests, sandy beaches, grocery stores, sailing ships, rice paddies, and towers of buns.
The exhibits were very interesting, and didn’t suffer from Too Many Words syndrome (again, perhaps because everything has to be presented side-by-side in two languages).
The museum flow allowed you to wander at your leisure but provided directional signage suggesting a chronological path. It was fairly easy to focus on the things that piqued your interest and gloss over those you found boring.
The ground floor was enormous. The exhibits just kept going and going and going… And then we discovered there was another entire floor dedicated to Hong Kong’s history since the British took over.
There was a really interesting graphic about land reclamation in Hong Kong
Toward the end of the timeline, my parents began to encounter items they recognized from their childhoods’ (many toys in particular, like slot cars).
By the time we finished going through the museum it was past lunch time and I was quite hungry. We had dinner reservations that evening but definitely needed a light bite. I pulled up Google Maps and discovered that Yum Cha, a dim sum place famous for their cute buns, was quite close. Though not big dim sum fans, my parents indulged me and we set off.
The walk was relatively short, but we had some difficulty finding the place. The map told us we were right on top of it, but it was nowhere in sight. Eventually, we deduced it was on the third floor and found an elevator.
Despite not having a reservation, they seated us right away and gave us the dim sum menu (which works very much like ordering sushi in the states).
My major criterion was that it had to be cute.
We succeeded admirably.
I liked everything.
Dad did not.
After our mid-afternoon snack, we took the train across the harbor, but couldn’t quite figure out how to walk to our hotel through all the various levels and construction sites, so we cheated and got a taxi.
We relaxed in the room for a few hours and then headed to Joël Robuchon’s Hong Kong outpost of L’Atelier.
As always, the meal was phenomenal, each dish a delightful combination of flavors and textures. Dad also ordered excellent wines!
A rather impressive thunderstorm woke me up early. The rain drops clattered against the window and there were several long rumbles of thunder. I’ve always thought thunder sounded different in Orlando and Chicago. In Orlando, it’s deep and rumbles and rolls for a long time. In Chicago, it’s more of a crack and it dies down quicker. I’ve always thought it had to do with the tall buildings and large body of water reflecting the sound in Chicago. But here, thunder sounds more like it does in Orlando. So perhaps it’s the air temperature that has more of an effect. It was a muggy 85 already at 6:30am.
Fortunately, the forecast predicted the weather would clear up by 9ish, which is when our walking tour with Little Adventures in Hong Kong started. This company offers small private tours (capped at 3 adults) that can be tailored to your interests.
We asked for a mashup of their “Essential Hong Kong” history tour and the street food frenzy, “Won-ton-a-thon.” In my initial communications with them, I tried to emphasize a focus on food over history. The end result turned out to be reversed, but that was just as well (which I’ll explain in a bit).
We took a cab from our hotel to the lobby of The Pottinger hotel where we met our lovely guide, Yvonne. Her life story is incredible. I’m not sure where she was born, but she went to boarding school in London, college in the US, lived in Wisconsin and Philadelphia, lived in East Africa working at a museum, traveled extensively, and settled in Hong Kong about 10 years ago. She studied anthropology, worked at several museums, but also worked as a film editor and a journalist. It was hard to keep track!
She was incredibly knowledgeable about the history and layout of the city. We explored a few areas of the Central district, including Soho (south of Hollywood street) and the Mid-levels.
Since we hadn’t had anything to eat yet we headed off for food.
Along the way, we stopped to admire the menu of a Cantonese restaurant, that wasn’t open yet. We stopped for a couple of reasons. First, history. The sign said they had been proudly serving since 1860. However, Yvonne explained they hadn’t been serving that long in Hong Kong. They were refugees from China.
The history of Hong Kong is punctuated with waves of refugees from China, fleeing from communism in the 50s, and then from Mao and the Cultural Revolution in the late 60s and early 70s.
The second reason we stopped was to hear a funny story about how this restaurant’s signature sauce became known as “Swiss sauce.” An Englishman came into the restaurant and ordered chicken wings in sauce, which he really loved. He asked the waiter what the sauce was called. In an east meets west misunderstanding, he heard “Swiss” though the waiter was trying to communicate that it was a “sweet sauce.” It would have ended there, except the Englishman settled nearby and continued to return to the restaurant ordering the chicken wings in “Swiss sauce.” Eventually, it stuck.
Our first bite on the tour turned out to be more of a gulp. We went to Tsim Chai Kee, a noodle shop. The owner insisted we take a nice booth in the back of the restaurant because it was cooler. She was very friendly and chatted away with Yvonne in rapid-fire Cantonese.
Yvonne ordered us three types: beef brisket, fish balls, and shrimp (or prawn in this part of the world) wontons. The bowls were enormous!
The large portions were the result of a rivalry. This restaurant opened its doors across the street from a famous noodle shop, Mak Noodles (which only opens later in the day). Mak serves traditionally sized (i.e. snack sized) wontons. Tsim Chai Kee attracted customers by serving very large portions.
The bowls were packed with noodles and protein. Each broth was different and incredibly flavorful. The noodles were perfectly al dente.
The wontons were the most familiar. The mark of a good wonton is the thinness of the wrapper. A delicate wrapper is more difficult to cook, so it means you really know what you’re doing. Thick wrappers and the mark of an amateur. That bowl had the lightest broth.
The beef brisket’s broth was more savory and had a bit more umami flavor from the beef fat. The way the meat was cut is a bit different than what you get in the states if you order brisket. This was thinly shaved pieces of beef that didn’t fall apart.
The fish balls were the most foreign to us. The best way to describe the balls themselves is like a cross between a fish sausage and a fish meatball. Dace is ground up and mixed with herbs. They’re shaped into amorphous blobs and cooked (I presume in the broth), which was salty and herbaceous.
Yvonne also ordered us a side of steamed bok choi with oyster sauce. It was very delicately cooked and quite refreshing.
I enjoyed sampling each dish. In the US, we would have tried a few bites of each but left most behind to save room for other food down the road. But it turns out the downfall of a food tour in China or Hong Kong is that it would be very rude to leave food uneaten. It would be an insult to the chef’s cooking.
So I ate the fish balls, Dad ate the brisket and half of Mom’s noodles, and Mom ate the wontons. And we were stuffed. So it’s a good thing the tour was mostly about culture and history!
There’s no tipping in Hong Kong, so we simply told the owner how delicious the meal was (but since she didn’t speak much English, that mostly meant smiling and nodding a lot).
We rolled ourselves out of the restaurant and ambled uphill.
We passed a Chinese herb shop and saw someone wrapping custom blends of medicinal brews in brown paper packaging.
We turned off the main drag and passed a couple of dai pai dong (street food stalls). These used to be incredibly common in Hong Kong but are now endangered. The government didn’t think they looked modern enough and it was difficult to enforce health codes, so they passed a law that said you could only transfer the license to a blood relative. That meant if your son or daughter didn’t want to continue the family tradition, the stall died out. There are fewer than 20 food stalls left in Hong Kong. They used to be exclusively patronized by old people, but now that they’re in danger of disappearing completely, there’s renewed interest from the younger generation.
One stall we passed serves breakfast sandwiches made of shredded cabbage, peanut butter, and condensed milk. Dad and I would totally have tried it if we weren’t so stuffed and there were any tables available.
Yvonne had some interesting insights about the health and safety of the street food stalls. She said if you see locals eating at them you know they’re safe (and probably delicious) because these people are feeding their friends and neighbors. If they poisoned anybody they’d be out of business! Also, everything is bought fresh daily and cooked to order, so nothing sits around spoiling.
To emphasize her point, we turned the corner and were suddenly in the middle of Graham Street Market, one of the few remaining wet markets in Hong Kong (named that because their streets are often very wet). These markets are a mishmash of vendors selling fresh fruits, tofu, eggs, and other ingredients. Some things we recognized, others we didn’t at all.
The market was a colorful jumble or organized chaos. The patrons were mostly locals. Yvonne told us this market was more tourist/camera-friendly than some others because they’re currently fighting to remain open. That said, we were obviously tourists, and the atmosphere wasn’t exactly welcoming, more neutral. I suspect the locals felt about me the same way I feel about tourists when I’m trying to carry groceries on Michigan Avenue (“You may make the economy go round, but for the love of God don’t stop in the middle of the sidewalk to gawk!”).
Mom had a brief run-in with a cantankerous old lady when she tried to tie her shoe on the edge of her stall. In fairness, it was pretty decrepit and didn’t look like it was occupied.
Bamboo-scaffolding sprouted around construction sights all along the street market. That’s one of the reasons they’re fighting to stay open. Much of that area is being torn down and replaced with high rises, threatening to push them out. So far, they’ve dug in their heels and the local community seems to be supporting them.
At the top of the market, we turned to the right and walked along the meat and fish stalls. Each stall specialized in butchering only one kind of meat. The fish was also incredibly fresh (still flopping around in one case!).
The fish was also incredibly fresh (still flopping around in one case!).
After the markets, we passed a small Taoist shrine tucked in a steep alleyway amidst a jumble of residences and shops.
The incense coils burn slowly with prayers attached.
You can also light incense sticks and place them in bowls of sand. These should be done in groups of three, as prayers are sent up to heaven, earth, and humanity.
Yvonne led us through many side streets we never would have found on our own. We passed the historic YMCA. It’s a western-style red brick building, but to make it more inviting to the Chinese the roof tiles were made of green ceramic shaped like bamboo.
Many of the building had Door Guardian shrines, where offerings are placed. If the occupants move, the Door Guardian remains with the building.
We also passed run down or condemned tenement houses, another endangered Hong Kong sight. There’s a very large bias against old things in this city. The tenement style houses are very unpopular with the locals because of their age and lack of elevators. So many have been torn down and replaced with high-rises that there is only one row of livable houses left in all of Hong Kong! A small indie film made a few years ago (actually set in 1940s Kowloon) had to film on this particular street.
One reason these tenements still survive is that until fairly recently this district was a very undesirable location. Hong Kongers are a superstitious lot, and this sector was associated with death because of the plague outbreaks in the late 1800s and early 1900s. Locals feared ghosts and bad luck permeated the region. As a result, only things associated with death ( like coffin shops and antique shops – because antiques are dead people’s former possessions) populated the area. And the only people who lived there were poor. That history is slowly being forgotten and the neighborhood is in the process of being gentrified (hence all the construction). It will be interesting to see what the city is like in five or ten years.
Along the way, we did sample some more food (in smaller sizes). We had chilled sugar cane juice (refreshing but very sweet) and chilled five flowers tea (incredibly delicious and very floral).
We visited a British Candy Shop.
TAI Cheong Bakery is famous for their egg tarts. Chris Patten, the last governor of Hong Kong before it was turned over to China in 1997, loved these tarts so much he acquired the rather unflattering nickname of “Fatty Patten.” The tart was delicious, served warm in a buttery flaky crust with smooth eggy/lemony custard in the center. Ten out of ten would eat again.
Lunch hour is officially 1-2pm in Hong Kong, but restaurant lines become ridiculously long starting about 12:40pm. Since we still hadn’t quite digested all the noodles, we opted to finish out our tour in an air-conditioned English pub (which is actually very Hong Kong, given the colonial influence).
I had a Hong Kong summer beer, Yvonne had a traditional British witbier, Dad had an alcoholic ginger beer, and Mom had a virgin Bloody Mary (most importantly, with ice).
Yvonne gave us some recommendations for the rest of our stay. I decided to stick around and explore the area a bit more while Mom and Dad headed back to the hotel via tram.
Yvonne left me with directions to the Hong Kong Museum of Medical Science and deposited me onto the outdoor escalators that carry you up from Central to The Mid-levels. The escalators are about one story up, so you have an interesting perspective on the shops and restaurants you’re passing.
I was able to follow her directions right to the museum. The building was very similar to the YMCA in layout and design. Originally it was the Bacteriological Institute, Hong Kong’s first public health laboratory, founded in 1906 because of the plague outbreaks. The governor of Hong Kong pleaded with Britain to send an infectious disease specialist. Eventually they did, and the Institute was founded in 1906.
It was well done and didn’t suffer from Too Many Words (a problem many exhibits have). Possibly this is because every sign had to be in Cantonese and English.
The ground floor had exhibits on the human body, reproduction, and an interesting oral history of the SARS outbreak in 2003. Upstairs had historical displays and a well done video presentation about the plague outbreaks, which lasted almost 30 years (1894-1923). Senior medical students were tasked with dissecting rats to monitor the spread.
After the plague crisis, the Institute continued to test water, dairy products, and other sources to help prevent food poisoning. After the discovery of vaccines, they produced vaccines for several diseases (including smallpox).
Making smallpox vaccines was not very glamorous work. It involved strapping down a calf, shaving its belly, infected it with cowpox, and then taking samples.
After the museum, I went to Man Mo Temple, dedicated to literature and war. The temple is famous (basically, if you see a movie and there’s a Taoist temple, it’s probably this one). It’s being heavily renovated right now, which made for an interesting experience. The outside is completely covered in bamboo scaffolding but it’s still open to the public. The inside is also being renovated (though not quite as heavily). This means construction workers, tourists, and people praying are all jostling elbows.
After the temple, I headed back to a street we had walked along with Yvonne. I stopped at a local Hong Kong Chain, G.O.D (Gods of Desire), that sells locally made products: clothing, kitchen goods, and souvenirs. Then I started wandering back towards the hotel.
Google maps told me it was only about 1 mile, but I sorely missed Yvonne’s guidance about which streets slope up versus down, where pedestrian over- or under-passes are located, and how to navigate crazy intersections. This city was definitely not designed with pedestrians in mind and it would be a terrible place to be in a wheelchair.
It was a fascinating walk, though. The transition from old Hong Kong, with shabby local establishments, street stalls, and crumbling architecture, is replaced suddenly and sharply with gleaming towers of shiny glass and steel. You’d never guess the other part of the city existed in one place or the other.
There are also lush parks that mask the city.
I wandered through one past the Former French Mission Building and St. John’s Cathedral. At the edge of that park, a right turn would have taken me towards Hong Kong Park and the Peak Tram, but a left turn took me towards the hotel (sort of).
It took about an hour, but eventually I wound my way through a maze of streets, overhead walkways, and buildings (blessedly air-conditioned) and found the hotel.
I found both my parents conked out napping. They had taken the tram home, but also had a long and complicated walk to get from the tram stop to the hotel.
For dinner, we stayed in the hotel, but sampled the Cantonese restaurant. It’s beautifully decorated and had mirrors everywhere (including the ceiling).
We didn’t have a reservation, so we ended up at a giant table with a large Lazy Susan. That actually made it very easy to share dishes.
The menu offered half portions, perfectly sized for us to sample several dishes. I don’t think I’ve ever been someplace where the portions were larger than America before!
We had a bbq meat sampler (with honey bbq pork and crispy chicken skin), prawns with chili roe sauce, tilefish and pea sprouts, crispy chicken, asparagus, and wagyu foie gras fried rice. Everything was very tasty (even Dad liked most things). We also had a fantastic bottle of wine, a 2010 Clos de Vougeot de la Vougeraie that Dad was extremely pleased with.
After such a full (and hot) day, I crashed as soon as we got back to the room.
Our first morning in Hong Kong dawned sunnily but with some ominous dark clouds on the horizon. After a fairly restful night’s sleep I felt pretty much on schedule.
I decided to shake off the lethargy of sitting in one place for 16 hours and went to the fitness center to run on an elliptical. It felt good to move all those muscles! I also discovered the wi-fi was good enough to stream DS9 on Netflix while I sweated.
I had the best shower of my life (OK, only shower in two days) and still had time to grab some delicious wok-fried turnip cakes from the complimentary breakfast upstairs.
Our first stop in Hong Kong was (drumroll please): Disney.
Our taxi ride out to Hong Kong Disney essentially reversed our ride from the airport the night before. In daylight, it was much easier to appreciate how the islands connect to one another. There are some pretty spectacular city views along the way.
The ominous clouds from the morning did let loose a short deluge, though it was still sunny. That, combined with the heat and humidity, made it feel just like Florida. We weren’t sure how long it would take to find a taxi, so we played it safe and arrived very early for the backstage tour Dad arranged through some unique attractions.
Our guide Todd was a connection made via the former head of the French AMI outpost, Henry. Even better, we were able to add Glenn Birket to the tour (he arrived on time, being very familiar with the local transit options). Glenn is an old friend of Mom and Dad’s from Epcot days. He’s also my Godfather, though this was really the first time we’ve ever had a chance to get to know one another.
The park seems a bit small compared to other locations, but it is incredibly lush and tropical. Todd was a gracious host and spent several hours with us, walking us through the park and sharing some insider trivia.
Fun fact #1: The park was vastly over-planted, so every time a typhoon comes through and knocks down some trees, they just drag them out and turn them into firewood. They haven’t replanted a single tree since the park opened (and it’s still densely forested).
The park wasn’t crowded, in fact, it seemed rather empty. We thought perhaps it had to do with the threatening clouds and brief downpour, but it turns out…
Fun fact #2: Hellaciously hot September and October are slow months for HK Disney. But although Halloween is not a particularly big event in Hong Kong, it is a huge attendance draw (especially in the evenings and on weekends).
We saw that the park was already decked out with pumpkins, fall leaves, and trick-or-treat stations for the kids. It was also hot. Really, really hot.
Todd kindly lent us umbrellas since it was still drizzling when we arrived. However, by the time we entered the park the sun was out and steaming things up. I finally understand why people use umbrellas for portable shade. They help a surprising amount.
Our first stop was Mystic Manor (an attraction with some similarities to Haunted Mansion). The story follows Lord Henry Mystic and his pet monkey, Albert. Their story ties into the Society of Explorers and Adventurers from Tokyo DisneySea. Todd pointed out the real life designers, engineers, and composer who were featured in the pre-show “sketches” chronicling Lord Mystic and Albert’s adventures.
The ride starts when Albert opens their latest treasure: a music box. Legend says the box can bring inanimate objects to life, which of course it does, to disastrous results.
The ride vehicles are trackless, meaning they can go all over a room, including in circles, over and over again. This leads to a very interesting ride experience where your attention is sharply focused on particular elements at particular times. The show was cute and made excellent use of the ride vehicle’s capabilities.
We ate lunch at the attached restaurant, which served Korean, Indonesian, Japanese, and Cantonese dishes. Dad and I opted for the Indonesian vegetable curry. It was decent (by theme park food standards), but the roti were a bit indestructible. I did enjoy my watermelon juice (which would be called a watermelon fresca in the states).
After lunch, we continued our tour of the park, including a brief stop at an optical illusion that managed to make Mom look taller than me. That’s quite a feat of forced perspective!
Our final stop was the Iron Man simulator ride. The pre-show would be good for hard core Marvel fans because there are some cool movie props on display. Stan Lee also makes a cameo appearance in the safety video (which ran twice, once in Cantonese, once in English). Unfortunately, Stan Lee’s cameo distracted from important information both times!
The story is a bit thin for the 3D simulator. Like with all simulators, you’re there to watch a demonstration, something goes wrong (bad guys want to steal Tony Stark’s new arc reactor) and you have to help stop them and save the world (Hong Kong at least).
Mom and Dad got more of a kick out of the equipment room we visited after riding.
We elected not to stay in the park. Instead, we headed out with Glenn, who is very familiar with Hong Kong, so he could show us the ropes.
He showed us how to take the MTR, a train system that feels like a CTA-tube hybrid. It’s very convenient and reasonably easy to navigate (once you know the ropes).
We stopped briefly at Glenn’s office so he could introduce Dad to a few folks.
Then, we went on a mission to obtain a specific selfie-stick and micro-SD card for Dad. This involved a visit to Sham Shui Po, a district with a vast collection of merchants selling any electronic gadget, piece, or gizmo you could ever want. There’s an outdoor market, but we opted for the four-story indoor (and more importantly air-conditioned) option.
Dad found both items fairly quickly, though the sheer amount of stuff (and people) packed into the teeny tiny hallways was incredible. The experience reminded us a bit of Akihabara, the electronics district in Tokyo.
Mission completed, we hopped back on the train and headed to Kowloon (the island to the north of Hong Kong island). We walked down Nathan Ave (a shopping street) and past the famous Peninsula Hotel (sadly, we did not stop for tea).
As we went, Glenn shared some very interesting Hong Kong history and facts. A few memorable items included:
All toilets in Hong Kong are flushed with salt water – though it requires separate plumbing, this drastically reduced their water shortage problem, even as the city continues to grow
The construction scaffolding is often made of bamboo. There are special classes and certifications to make sure people know exactly how to use it, but when done properly, it can rise many stories and is very strong.
The district Glenn’s office is in used to be factories (from a time when everything was made in Hong Kong). After everything switched to being made in China, the buildings were repurposed into office buildings. Now, a global toy distribution company occupies many of the buildings where the toys used to be made.
We made it all the way to the tip of Kowloon and walked along the Tsim Sha Tsui Promenade, which is directly across the water from our hotel.
The view of Hong Kong island was stunning.
We took the famous Star Ferry across the water to the convention center attached to our hotel. The sun was setting as we sailed across, and it made a striking back drop for the skyline.
We relaxed at the hotel for a bit before going to the Japanese restaurant in the hotel for dinner. We had a nice dinner, which included a delicious lotus root and sesame oil amuse bouche, crab and seaweed salad, some kind of broth with a dumpling, 5 pieces of sashimi, wagyu, tempura, and a mini matcha bunt cake for dessert.
Mom and Dad had access to a deluxe lounge in the airport before our flight to Hong Kong because of their business class tickets. They indulged in such wonders as buffet snacks, a full-service kitchen, and free-flowing champagne.
Flying coach, I ate a salad out of a plastic container at the gate.
Once aboard, though my accommodations for the next 16 hours were not as swanky, I was pleased to discover the middle seat next to me was unoccupied. This meant extra leg room (albeit on a diagonal) and a place to put stuff other than my lap.
Though it looked a bit like a prison tray, the lunch of teriyaki noodles with vegetables and a side of couscous was actually pretty palatable. I stockpiled the bread and butter for a mid-flight snack. I took an afternoon (Chicago time) nap for a couple of hours. After I woke up, I finished going through the Lonely Planet Guide Book for Hong Kong and watched a movie.
At this point it was time for another afternoon nap (this time on Hong Kong time). Mom offered to lend me a nifty contraption that converts between a square pillow and a neck pillow. It was actually pretty comfy and I managed to get a few hours of sleep. When I awoke the second time, I was pretty able to convince myself it was late afternoon… until they served breakfast. Oh well.
I had a window seat so I got to observe the mountainous islands that dotted our approach. One bridge was so long I couldn’t see the end!
After landing, our trip through immigration and customs was painless. Plus, the “priority” stickers a nice young man put on our checked bags in Chicago (thanks business class!) did their job and our bags were the first off the plane.
A limo driver from the hotel met us and stowed our bags away. In all that guidebook reading it never occurred to me they would drive on the left side of the road here! But it makes sense, given the British colonization.
The drive from the airport (at the end of Lantau) to The Grand Hyatt in Central (on Hong Kong Island) was a bit mysterious due to the gathering darkness. By the time we approached Kowloon and Hong Kong we could see the elaborate lights on many of the high-rises.
The lobby of the hotel was palatial, which is particularly impressive given that real-estate is so scarce in Hong Kong. Dad booked a beautiful suite with a killer view of Kowloon’s skyline. There was an entryway, sitting area, dining table, bedroom, and large bathroom (with an opening into the bedroom… I guess so you can admire the view while you shower?!?). Mom also discovered a small bathroom and closet off the entryway that just looked like part of the wall at first. There were an incredible number of doors in the room (six, not including the shower door).
The package also included free minibar snacks, drinks, some extra goodies delivered in very nice cookie jars, and a bottle of 2015 M. Chapoutier Belleruche Cotes-du-Rhone (too bad it wasn’t the 1982 Petrus Mom and I saw displayed downstairs).
We ate dinner (or possibly second dinner) in the hotel’s cafe and then crashed.
Everyone has seen photos of partial solar and lunar eclipses, and they look surprisingly similar. In person, the experience is somewhat different, because one happens during the day, and the other at night, but it’s not that much unlike the photos.
However, there is one experience that is completely different, and isn’t at all like the photos. A total solar eclipse is the event of a lifetime, really impossible to capture in photos or video, and just as impossible to describe, although I’ll try.
On August 21, 2017, for the first time in a hundred years, a total solar eclipse traveled across the United States. For a few days it was the talk of the media, but many months before we’d made a plan to put us in position. Since we’d been staying in Chicago it made sense to stop in Nashville on our way home to Orlando. Nashville was one of the largest and certainly the most interesting city in the path, so there were 90,000 other people with the same idea, but we flew in a day early to avoid any travel issues, and encountered no traffic.
On the day of the eclipse many people went to the stadium, which baffled me, because you want to be somewhere out in nature, and where you can see the horizon. You also want to be mobile in case of clouds.
So we had arranged to rent a car, and at 10 am Linda, Dani and I began our drive about 90 minutes east, to place us near the centerline. This would increase the time of totality from just under two minutes to two minutes 39 seconds.
We had no preset plan, and looked for good viewing places along the way, and also monitored the weather, as clouds were likely to boil up in the afternoon. In the end we ended up in Carthage, Tennessee, which was almost on the centerline.
As we had lunch in a small Mexican restaurant, I searched online for someplace to buy a lighting cable, since Dani’s phone was out of charge. It turned out there was a nearby Walmart where we could get one. As we sat in the parking lot charging the phone we realized it was nearly a perfect spot to wait for the eclipse, assuming the circling clouds stayed at bay.
The eclipse had begun while we ate lunch, but we knew it would be almost 90 minutes before it got really interesting. As we waited, we could see through the special glasses that the sun was turning into a crescent, but surprisingly it wasn’t particularly apparent that it was getting darker. This continued to be the case almost until totality.
A comment on the radio about light pollution made me realize that the Walmart parking lot lights might turn on during totality, so we moved to a nearby field.
As the minutes counted down we got out of the air conditioned car and began to observe. In the last couple of minutes it started to get quite dark, and the temperature began to drop a bit from a muggy 95 degrees.
Then, as the last sliver of crescent sun disappeared, everything suddenly changed.
This is the part that is hard to explain. Suddenly, you can’t see anything through the glasses. You take them off, and above you is a pitch black rocky ball surrounded by irregular rays of cold, white light.
The temperature plunges ten degrees in a moment.
All around you it is sunset on every horizon — a 360 degree late evening.
Venus is suddenly there, brighter than you remember, and also a few other stars.
Crickets begin to chirp. A night bird sings. Otherwise it is very, very quiet.
Most of all, you are intensely aware that you are in space. You are standing on a giant rock, and above you another giant rock hangs, and behind that a great fiery ball is obscured, but its gasses stream out in all directions. There is
There is no up or down. You are in space.
A picture cannot convey the experience.
And then, suddenly, a red dot erupts from the trailing edge and you slap on your glasses. As fast as it came, it is over.
The light has a cold bluish cast, and quickly swells back to daylight, taking only a couple of minutes to seem almost back to normal.
It will be 90 more minutes before the eclipse ends, but you will remember that two and a half minutes the rest of your life.
We’ve had the pleasure of dining at Oriole several times this year, and each time they knock it out of the park. Last night was no exception, with several new things including a wonderful kimchi and pork belly bite. But the star of the show was this dessert, pictured above.
That is not corn.
Pastry Chef Genie Kwon had a mold of a baby ear of corn made. They fill it with sweet corn mousse and using liquid nitrogen remove the resulting model and brush on miso for texture. The “husk” is a thin wafer of pretzel, and the green part is jalapeno skin. Best of all, it is delicious!
Of course, the thing that makes Oriole special isn’t just the food, it’s the welcoming attitude of everyone who works there, including owners Chef Noah Sandoval and Cara Sandoval, Sommelier Aaron McManus, and all the chefs and servers. Dining at Oriole is like being welcomed into someone’s family.
Aaron’s wine pairings are the best I’ve encountered, focusing on Old World quality wines that perfectly match each course. But one of the highlights is a fascinating cocktail made from Madeira and Vermouth. It’s a refreshing balance of sweet and bitter, and complex yet refreshing. And since it contains Madeira, it goes with almost anything.
Aaron kindly provided the recipe, and I’m going to make it for our Christmas party:
The original recipe replaces the last two vermouths with Noilly Prat Ambre, which Aaron can no longer get, but I found some in London and ordered it, so my recipe will be:
Oriole Madeira and Vermouth Cocktail
2 parts Rare Wine Company Charleston Sercial Madeira
Sophie and Sylvester were born June 25, 2017. We went and visited them at five weeks, and will have them full-time when we return from Australia in October. They are Maine Coons, like Pretty Boy, our all-time favorite cat.
For the first time, Linda and I both were able to spend a month in Chicago together this summer. It was fun to kick back and chill in River North. A bum left calf and foot kept me from walking all around town like I love to do, but we were able to use Lyft to explore many new restaurants. Our favorite discoveries were the Cherry Circle Room, BLVD and Mexique. Biggest flops were mfk, Tavern on Rush and Proxi.
The highlight of the trip, and the event I planned the schedule around, was Paul McCartney playing at Tinley Park. It’s a bit of a hassle to get to Tinley park, which is in the suburbs about an hour away, but we rented a car and it was definitely worth the trip.
It was hard to believe Sir Paul is 75 years old! He played an energetic set without a break for two and a half hours, then came back and did a thirty-minute encore. The sound and staging was great, and often spectacular:
McCartney played nearly forty of his best songs, ending with my all-time favorite Beatles suite from Abbey Road:
Full setlist for Paul McCartney at Tinely Park Hollywood Casino Amphitheatre, July 25, 2017:
A Hard Day’s Night
Can’t Buy Me Love
Let Me Roll It
I’ve Got a Feeling / Hendrix Jam
Nineteen Hundred and Eighty-Five
Maybe I’m Amazed
We Can Work It Out
In Spite of All the Danger
You Won’t See Me
Love Me Do
And I Love Her
The Fool on the Hill
I Wanna Be Your Man
Being for the Benefit of Mr. Kite!
Band on the Run
Back in the U.S.S.R.
Let It Be
Live and Let Die
Sgt. Pepper’s Lonely Hearts Club Band
Hi, Hi, Hi
Carry That Weight
Every year, in preparation for their annual Bordeaux auction, Hart Davis Hart hosts a comprehensive Bordeaux tasting that offers an opportunity to taste two different vintages of nearly all the first and second growth Bordeaux, side by side.
This year’s vintages were particularly interesting, being of the same era but from very different years. 1989 produced tannic somewhat off balance wines for many wineries, while it was easy to make good wine in 1990. But in a couple of cases the 1989 turned out better than the 1990.
As in past years, among the first growths Cheval Blanc was at the top of my ratings, and Margaux at the bottom. Pamer, right next to Margaux, was significantly better than Margaux, especially in 1989, even though it is a second growth.
Here are my ratings of the forty wines:
89 Montrose 94 (remarkable balance for an 89)
90 Montrose 95
89 Cos d’Estournel 85 (bitter chocolate)
90 Cos d’Estournel 86