Day 5 (morning) in Hong Kong: Wan Chai

Waking up to the realisation that it was the last day of the trip is never a good thing. Nevertheless, we took it in stride, packed our luggages and headed out along the route that had become all so familiar to us in the past few days – from Stanford Hillview to the Star Ferry Pier! This time though, we made for the Wan Chai entrance. Destination – the original Capital Cafe outlet.

I would highly recommend taking the Kowloon-Wan Chai route at least once, as the city skyline unveils itself more dramatically. Better yet, the ferry makes a passing glance at the Hong Kong Convention and Exhibition Centre (HKCEC), and if one focused hard enough in the day, the glint of the Golden Bauhinia announces its presence. Even with the haze, we actually could make out the Peak Tower nestled high up in the mountains. It’s visible in the photo below!

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There was construction going on beside the HKCEC, so there was not much to see. We kept pressing southwards until the Central Plaza building, and then passed it. Before long, we arrived at Heard Street, and the front of the cha chaan teng greeted us.

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It was common knowledge that Capital Cafe served the same main dishes as the Australia Dairy Company, minus the roughhousing. I would agree – the service was good by Hong Kong standards – but don’t expect any more than that. What was less well-known was that Capital Cafe served black truffle scrambled eggs on toast – something one would be hard-pressed to find in Australia Dairy Co! We ordered one such toast, a plain scrambled eggs one, and the Principal Toast, created in honour of Alan Tam (also known as Principal Tam), a famous singer in the 1980s. It had black truffle on it too, but cheese instead of scrambled eggs, at a price much lower than that of the black truffle toast. I would say it was one of the best-kept secrets in this place!

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I’m a fan of scrambled eggs, but Capital Cafe’s made me question what exactly I have been eating all these years. The scrambled eggs was so delicate and astoundingly smooth and milky. I don’t think I’ve had better, period. The black truffle added a whole new savoury dimension to the already-excellent standard toast, but the main draw had to be the Principal Toast Clara chose. I felt that the black truffle actually went best with the cheese, and the fact that I had never read about it before (even with all the research) told me that it was a grossly underrated dish! I guess it must be quite obvious that this last meal was – fittingly and unanimously – the best of the trip! And it wasn’t even pricey!

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We were left with a sprinkling of time after the amazing breakfast, so after some back-and-forth deliberation between taking the MTR and Star Ferry, we went for the Star Ferry (we would gladly take the loyalty membership card if there was one)! Setting foot on Kowloon, we gave the Kowloon Visitor Centre a look, then headed back to check out of Stanford Hillview. It was funny, the lengths that we went to fit three people into a room allowed for just two. We asked Clara’s mom to wait at the basement while we checked out, then climbed down the hill to regroup.

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Dragging our luggages to the bus stop, we waited for the free shuttle bus service K4 that took us to Kowloon Station. Prepared to say goodbye to Hong Kong, we took in as much of the city as we could through the windows of the shuttle bus. Fifteen minutes later, when we reached Kowloon Station, we exchanged our e-vouchers for the Airport Express tickets. That was when Clara noticed something awry – our flight appeared to have been delayed! :O

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