Route Map

The journey of the squeezy Sauce and Mustard bottles to the Orient.

Wednesday, November 30, 2011

Hong Kong {Day 1}

Visa
Day One in Hong Kong started with an application for a Chinese Visa from the The Commissioner's Office of China's Foreign Ministry on the 7th Floor of the China Resources Building on Harbor Road in Wanchai. Service was fast an abrasive, it only took 30 mins all up on a Tuesday morning. You will need to make sure all your paperwork is filled out correctly and have your passport photo ready. For first time visa applicants, you will only be allowed a 30 day single/double entry visa maximum, no if's, no but's, no exceptions. The normal processing time is four days, so Sauce's Visa should be ready by Friday.




Shopping 


Make sure you have got your walking shoes on, because you will be doing a lot of it. There's lots to see and do, sights, sounds and smells. Good and bad things assailing the senses. Times Square was nice to look at but way out of price for anyone who doesn't have a spare million dollars in their pocket. Although Sauce and Mustard did manage to get some good photos at the Ken and Barbie exhibit.




Fa Yuen St 旺角花園街 is extremely packed and busy, bumper to bumper, shoulder to shoulder with other tourist and local shoppers alike. Literally hundreds of stalls, all selling the same stuff, from "branded" watches, wallets and handbags to all other sorts of tourist gimmicks, souvenirs and clothing. Overall, very cool for people who don't get much exposure to the markets. Lunchtime consisted of small snack breaks throughout the day of famous Hong Kong street food, like fish balls on a stick and smelly tofu, smells bad and taste kind of funny, but don't knock it before you try it.


Langham Place 朗豪坊, a 14 floor mall with cool views and cool shops. Sauce and Mustard got to meet Hello Kitty and Dear Daniel. By 4pm, Sauce and Mustard were spent coupled with jet lag. Dragging their tired feet to the Double Decker buses, they made their way home to a home cooked meal, that turned out to be a banquet feast of roasted quail, paua, pawns, choi sum and beef, hair casserole with dehydrated mussels, mushrooms and roasted pork and a whole steamed fish.

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