Words: Stephanie Yuen Pix: Henry & Stephanie
A recap of our footsteps during our latest visit in Hong Kong, as heard on our food, wine & travel segment with Deborah Moore on AM1470 past Tuesday.
An evening flight landed us at Lantau Airport at 10:15pm. It did not take long at all for us to zip through immigration and customs. Thanks to the superior transportation system of Hong Kong, when we arrived at Mei Food Estate, it’s only 11pm. A 5-min taxi-ride took us to our hotel, Heritage Lodge located within Jao Tsung-I Academy.
The fascinating history of The Academy was the main reason why we chose to stay here; very friendly room rate was the number 2 reason; Ginkgo House the restaurant where senior power jiving at its best was the other deciding force.
There are five 2-storey buildings housing 80+ rooms. Clean, tidy and comfortable, the rooms and facilities are comparable to any 3+star hotel, but at a much wallet-friendlier rate. Located at the upper deck of the compound, the lodge is 2 long flights of stairs from the restaurant and the Academy. Shuttle bus that takes riders to the main road, the MTR station at Mei Foo and the entrance to the Academy runs till 9:30pm daily.
Jao Tsung-I Academy (饒宗頤文化館)
800, Castle Peak Raod, Kowloon, Hong Kong. http://www.jtia.hk
An iconic project under the “Revitalising Historic Buildings Through Partnership Scheme” of the Development Bureau of the HKSAR Government.
A lush green urban oasis lies atop Lai-Chi-Kok Hill, the compound has played significant roles in the social history making of Kowloon Peninsula. It was a customs station in 1887, a transfer shelter for Chinese labourers recruited by the British Empire to work in mines in South Africa from 1904 to 1906 that later on became a quarantine quarter. A decade later, it was used as a prison and in 1940’s, it became Lai-Chi-Kok Hospital. In the year 2000, it was the home for the psychiatric rehabilitation centre. Finally in 2009, the name “Jao Tsung-I Academy” and its cultural status was recognized and officially granted. Today, the hide-away Academy is the gateway to tranquility, natural beauty and cultural events. It houses a gallery, workshops, exhibition halls, lecture rooms, activity rooms and a theatre and offers free guided tours.
Gingko House (銀杏館)
An ordinary looking restaurant with extraordinary missions and a fabulous food philosophy and practice, Gingko House is an integral part of an amazing senior project strategically designed to provide inspiring opportunities for seniors to maintain and enhance their healthy living and to energize the well-beings of their minds and souls after retirement. The senior project is the turning wheel fabricating jobs, providing training and dispatching resources for seniors. A majority of the staff are capable citizens who used to work in key positions. The project invites them to be productive and to belong. Their ability and willingness to contribute, no matter the age, subsequently lead them to regain their confidence and self-respect. With a central kitchen, an organic farm, two Gingko House restaurants and catering service, participating seniors wake up every day to a friendly environment to communicate and learn; to work and be involved in the community. Though situated within the compound of the Academy and share a mutual support with each other, Gingko House is owned and operated independently. With a unique background - physically, historically and culturally; both the Academy and Gingko House are well-regarded and frequently visited by local communities and foreign groups, especially those in the arts and culture field.
With the organic farm supplying Gingko House and the catering arms, the restaurants thrive on their healthy menu offering; super-friendly and attentive attitude. Having the legendary Sir Run Run Shaw’s very own chef Mr. Low who won Sir Shaw over with a plate of ‘Canned Spicy Pork Fried Rice’ who now works as the Executive Chef for the restaurants and the catering service, superb food quality with a healthy conscience has been the main reason why folks of all walks and ages become regulars here. Gingko House opens for breakfast, lunch, afternoon tea and dinner.
1/ Salad and Soup Buffet
2/ Chef Low’s Fried Rice with XO sauce
3/ Dong-Bor Style Ribs
4/ Stuffed Gluten puffs stuffed with mushrooms (vegetarian)
5/ Hot drinks: Lemongrass Tea and Organic Pu-er Tea
Hong Kong Wine & Dine Festival, 2014（香港美酒佳肴巡禮）
This is a trade and consumer event that takes place in November of every year. Usually held at Central, Hong Kong, this year’s event was relocated to the Cruise Terminal at the old Kai Tak Airport. Glittering with neon signs, the outdoor venue gave the Wine & Dine Festival a new look and vibrant energy. With non-stop entertainments, 270 stalls, hundreds of international wines for sipping and purchasing; global gourmet cooked by master chefs on the spot, the 3-day extravaganza attracted record-number attendees.
Shum Sui Po Foodie Tour （香港風味行—深水埗）
Operated by Hong Kong Foodie Tasting Tours，this 3¾-hour tour was led by a young lady who spoke fluent English. Besides tasting generous portions of nostalgic food: fresh from the oven jumbo Pineapple Bun, fluffy and steamy plain Rice Rolls, 5-spiced brined Goose meat and Pork Hock slices, Tofu pudding, Hand-made noodle with shrimp roes, Chinese cookies in 6 different eateries, the tour guide also took us on a history walk and talk into the livelihood and many facets of this blue-collar district.
Made In Hong Kong Restaurant
Shop L1-13, Level 1, APM, Millennium City 5, Kwun Tong
A delightful and well-run café-mall restaurant that has no doubt impressed both the locals and visitors such as myself with its open-floor dining room, well-designed décor and professionally-trained staff. The indigenous Hong Kong style café menu offers array of food items familiar to those who grew up in Hong Kong in the 60’s and 70’s. Tasty and well-presented grubs, good price points and generous portions are the reason for line-ups out front. The rare-found Chicken A La King caught Henry’s eyes and appetite at first glance, silkily creamy but not heavy atop nicely-buttered rice showed the chef’s attention to details. My fully-loaded sizzling hot plate of mixed grill with just the perfect amount of red-wine jus, was served with well-executed baby beans, snow peas and broccoli.
Tai-O Eco Tour （昂坪與大澳遊）
The exhilarating 6-hour tour began with the 5.7km cable-car ride across the sea to Ngong Ping Village where the Tian Tan Buddha, Asian’s 2nd largest outdoor Buddha statue, followed by an exploration of the 800-year old Fishing Village Tai-O which took us back in time where living was simple laughter generated by sweat, blood and tear. In an inland log house, the owner showed us how to prepare duck egg yolks for sun-drying and how to make a sweet soup by grinding white and black beans in a clay pot using a big guava stick the fisherman’s way. Needless to say; the owner had a pot of ready-to-eat sweet bean soup set aside for us to indulge.
We took a boat ride to look for white dolphins beyond the levee but found none, however, the beautiful South China Sea view and the dolphin search put us into lunch mode. The 5-course lunch featuring local seafood in a neighbourhood restaurant meant non-pretentious home-style cooking which rhymed in perfectly with the sea village setting.