Hong Kong (part 9): The Iron Panda, Din Tai Fung, Cha Cha Ice Cream and Saboten.


...continued from Hong Kong (part 8): Ngong Ping on Lantau Island, Ebeneezer's and Fa Yuen Street


Day 4

 
We took it easy today because it's our (me, T, Gene, and Gilbert's) last day in Hong Kong and went to places just near our hotel.

Actually, our original plan was to see the 1600 Pandas which arrived almost the same time we did in Hong Kong.  The fun part about the 1600 Pandas is their flash mob appearance, meaning they would make surprise appearances just about anywhere.. On buses, ferries, and even on the streets!  To find them, people look at the 1600 Pandas' Instagram account and follow them where they are.  But just when we had the time to go look for them, it was announced that the pandas are to be taken to PMQ and permanently housed there during its Hong Kong stint.  Since the fun was guessing where they are and going after them during their flash mob appearances, and not lining up at PMQ to see them as an exhibit, we decided not to see them anymore.  So if people say that they found the pandas in PMQ,  they really didn't "find" it.  The pandas were just.. well, there.

So we just started our day walking to the giant Iron Panda by Beijing artist Bi Heng at K11 Art Mall, which is near our hotel.


by Beijing artist Bi Heng standing at K11 Piazza. Standing at 6m and weighing over 5 tons, the oriental panda is encased in a suit of western steel armor. The design combines elements of the east and west, popular culture and traditional values. It implicates the relationship between technology development and natural ecological should be smooth rather than rush.
Source: http://timable.com/en/event/438286 | Copyright © Timable


We found them!  Just kidding.  These are miniature pandas accompanying the big one.




The Iron Panda is 6 meters tall and weighs over 5 tons!  You can see how big it is compared to Gene and Gilbert.  




There's a photo contest during the time that we were there so everyone posed for a photo.




T and I wanted to do something different and here we are talking about what we can do.




Ready....



Go!  But of course, I forgot to submit this photo.




After that, we decided to go around the nearby mall to shop at H&M.  I restrained myself since I was going to the US in a few days and stuff there are much cheaper.

After shopping, we all went to Din Tai Fung for lunch. 








There is always a wait to get seated probably because of its 1 Michelin star status, so allot a bit of time if you want to dine here.








Gene took charge of ordering because I couldn't understand what was on this sheet.




We got Din Tai Fung's famous Xiao Long Bao (HKD56/$7) which is steamed pork dumplings.  It's really good!







Gene ordered Egg Fried Rice served with Deep Fried Porkchop (HKD75/$9.50).  T liked this a lot.




She also got an extra order of Deep Fried Pork Chop (HKD46/$6).




The server suggested that we get Steamed Black Truffle Pork Dumplings (HKD188/$24.50).  It's a bit more expensive than the other dumplings probably because of the truffle oil.  So when eating it, don't use any kind of sauce so you can really taste its flavor.  It's good but I honestly like the Xiao Long Bao better.




Di ordered the Vegetable and Pork Wonton Tossed in Special Sauce (HKD48/$6).




Because the Xiao Long Baos are really good, I got an extra order halfway through our meal.




Because I've never seen or tried anything like this before, I asked if we could get Steamed Glutinous Rice and Pork Shao-Mai (HKD48/$6).  It's ok, unique but not anything to-die-for.




For dessert, Di said we couldn't leave Hong Kong without trying the best ice cream she tasted in her life from Cha Cha.




Here is Cha Cha's ice cream menu.




Cha Cha also serves cream puffs.  I wanted to bring some home but I knew cream puffs had a very short shelf life.




I got the Soft Cream Cup Red Bean Combo Twist (HKD44/$5.60) with Japanese mochi, Hokkaido red bean and Uji Matcha jelly.  I like it a lot.




T and everyone else got the same thing.. Soft Cream Cup Combo Twist (HKD40/$5).  The only difference with this and what I got is that mine has Hokkaido red bean and theirs don't have it.




After our ice cream, we went back to the hotel to get our things and proceed to the airport.  Unlike airports in the Philippines, the Hong Kong airport has a lot of shops and restaurants to keep us occupied while waiting for our flight.  There's even free wifi, although it was a bit testy when we were there.

For dinner, Gene and Gilbert went to their favorite ramen place while T and I just went to the restaurant closest to our table, Saboten.






Here is the airport menu of Saboten.  There are three sets exclusive only to Hong Kong airport.




Since T said he was still full, he got the Tenderloin Set (HKD110/$14) which is deep fried breaded pork tenderloin.  It comes with miso soup, coleslaw, katsu sauce and pickles.  In Manila, Saboten has unlimited side dishes, I'm not sure if it's the same for Hong Kong.






On the other hand, I got the Saboten Set (HKD122/$15.70) which has deep-fried breaded pork tenderloin, pork loin and prawns.  According to the menu, I save HKD56 ($7) by ordering this set.






This was such a fun, fun trip with T and my friends!  Everyone still has their Hong Kong hangover even weeks after we arrived in the Philippines.  Hopefully, we can do this again next year :)


The end.



1 comment

  1. Ang dami kong tawa mother sa pics niyo ni T! Haha. Frame-worthy ;)

    ReplyDelete

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