Hotel Icon is a relatively new hotel (April 2011) on Museum Road in Tsim Sha Tsui East. It is a training hotel owned by the Polytechnic University so the staff are hospitality trainees.
I set myself a goal when we were in Hong Kong; I was to have something different for breakfast every day.
When we were checking in at the Qantas First Class desk at the Hong Kong airport the gentlemen behind the counter gave us directions to the lounge. Except he didn’t. He gave us directions to the Business Lounge, not the First Class lounge.
Our last day in Hong Kong and time for one more dim sum lunch before heading to the airport for our flight home.
Sampan Seafood restaurant is in the village of Yung Shue Wan on Lamma island. Lamma island is a shortish ferry ride from Hong Kong Island.
Sabatini is an Italian restaurant in Tsim Sha Tsui East serving Roman cuisine. The restaurant is owned and run by the Sabatini brothers, who opened their first restaurant in Rome in 1954. J and I dined at Sabatini on our second last night in Hong Kong.
The Peninsula hotel in Hong Kong first opened in 1928 and is Hong Kong’s oldest hotel. It is a five star heritage hotel and is known as the grand dame of the Far East.
J and I wanted to continue enjoying Chinese cuisine in Hong Kong but wanted something different, something that wasn’t Cantonese. We liked the sound of HuTong, which does Northern Chinese food, and got the concierge at our hotel to make a booking.
After a lovely morning in the seaside town of Stanley on Hong Kong Island, J and I caught a taxi back into the city with Tim’s Kitchen and a dim sum lunch as our destination.
We got a bit lost trying to find Zuma. We knew it was on levels 5 and 6 of the Landmark building but do you think we could find it? In fact, to start with, we couldn’t even find levels and 5 and 6, the section of the building we were in didn’t have that many levels!
Din Tai Fung is a global dumpling chain, currently operating in 10 countries, including Australia. The restaurants are renowned for their quality dumplings, the long queues and being able to watch the chefs slaving away through the large glass windows in each location.