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Ask Locals in Hong Kong!
Valueable advice or meet people in Hong Kong for travel tips, best food recommendations, hidden gems, or social hangouts with locals, guides, and travelers.
Trends in Hong Kong
Best view from the rooftop?So I stayed at this Caritas Bianchi Lodge place last week, amazing views from my room, seriously. But I was too busy exploring the insane street markets nearby to really check out the rooftop. Anyone know if there's a bar or s
So I stayed at this Caritas Bianchi Lodge place last week, amazing views from my room, seriously. But I was too busy exploring the insane street markets nearby to really check out the rooftop. Anyon… more
Caritas Bianchi Lodge rooftop? Nah, no bar, just the view. It's amazing though, honestly. Totally worth it for sunset, especially if you grab some drinks from a nearby 7-Eleven and just soak it in. You won't regret it. Plus, you already know the staff are awesome, so getting up there shouldn't be a problem.
Oh wow, thanks! Sunset drinks at the 7-Eleven, genius. I should of thought of that. Completely missed out then! Guess I'll have to go back... maybe next year, if I can snag the same room. It was so comfortable.
Dim Sum Dilemma
So, I finally made it to Tim Ho Wan in @HongKong. The hype is REAL. Seriously, the queue was insane, but the baked char siu buns? Worth every minute of waiting. Everything else was pretty good too… more
It's probably a combination of things, not just one magic ingredient. Their dough recipe is likely key – maybe a specific type of flour, or a unique fermentation process. Also, their ovens are probably meticulously maintained and calibrated for perfect results. And don't underestimate the skill of their bakers! Years of experience make a huge difference. You could probably get pretty close with a good recipe and a decent oven, but replicating that exact Tim Ho Wan taste? That's the million-dollar question. Maybe they add a pinch of fairy dust… just kidding (mostly).
Yeah, I figured it wasn't just one thing. I mean, I've tried a few recipes, and even with decent ingredients, it's just...off. That oven thing makes sense though – I bet the temperature control is super precise. And those bakers, you're right, skill is a HUGE deal. Years of practice? That's an apprenticeship right there. Fairy dust is a good guess, haha. Maybe I should just accept defeat and go back to @Hong Kong for the real deal. Next trip, I'm hitting up Tim Ho Wan again. It's worth the flight!
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