Landed about 2 hours ago and it turns out there’s a ferry service straight from the airport to Macau (and indeed other cities in the Pearl River Delta such as Zhoungshan, Zhuihai, Guangdong and so on)! If there’s at least an hour before the next ferry you wish to take, checked-in lugguage from the aircraft will also be loaded onto the ferry, saving the need to check-out and go through immigration control twice. :D
Anyhoo, just finished stuffing my face with roast goose with noodles in soup, washed down with some nice soya milk for lunch at one of the many restaurants at the airport. Am now obviously wasting some time in the most efficient way possible: using the Internet… plus it’s outside “The Great Firewall of China” too! :D
hk airport is great! it is my favourite airport, actually.
because it has this really generous “big-open-space-architecture” and is not divided into cubicles. they also have quite a few (free!) internet terminals, as everywhere in hk (metro, department stores, etc).
we also did kill some time there. dune with reading newspapers and eating muffins, me not eating but snotting into paper-tissues because i did not want to leave. so: “hello-goodbye hk!”
Comment by SuSu — 08:28:33 UTC on the 11th of November, 2005
Yeah, it’s my favourite airport too now… my first time there at the beginning of the year I just thought “Well, this is Hong Kong”.
Even next best London Heathrow doesn’t even come close to HK International’s coolness and Frankfurt International is frankly a joke, considering it the main hub for Germany and most Central European flights! :D
The best part of HK International though (aside from the masses of free Internet terminals), is the fact it has even got its own “Hui Lau Shan”… our (well, mine anyway) favourite dessert shop! ;)
Comment by Jonathan Stanley — 06:52:41 UTC on the 14th of November, 2005
Whow. I did not see the shop, though :-(
Anyway, I have all the ingredients at home now and will try to do my own “Sago with Coconut Milk and Mango” (should not be too difficult :-))
Comment by SuSu — 09:26:57 UTC on the 14th of November, 2005
I wasn’t expecting they had a shop there either (it’s not listed on their business card for store locations, namely: Tsim Sha Tsui, Mong Kok and Causeway Bay) though once spotted in when I was browsing the Airport’s dinning directory as I was hunting for something to eat! :D
Sago is unfortunately rather difficult to cook right… it either completely turns into wallpaper paste, or the middle of the sago refuses to cook. Getting fully cooked firm little balls is quite an artform apparently! :D Anyway, thought mango (of the sweet, lush Asian variety) is more or less impossible to source in Germany and/or Austria? :(
Comment by Jonathan Stanley — 13:02:47 UTC on the 16th of November, 2005
the “secret” on cooking sago is to let it sit after boiling! and about mangoes: we know where to get our supply ;-) but you are right, it is not so easy
Comment by SuSu — 16:20:25 UTC on the 16th of November, 2005
There seems to be more than one way of cooking “perfect” sago… the most long winded one I know of being a pre-cooking soak, a soak after first boil, followed by a cold-water rinse after the second boil!
Still, the perfect cooking technique still doesn’t make up for the fact if one unfortunately brought some poor quality sago. :D Good job in being able to source a mango supply… ;)
Comment by Jonathan Stanley — 16:38:48 UTC on the 16th of November, 2005