If you want to go where the locals go for weekend dim sum, read on…
(photos by Joanna)

I have a special affinity for Hong Kong. Between the city’s relentless energy, vibrant nightlife, limitless shopping and local cultural scene, what’s not to love? But perhaps more than anything I love Cantonese food – in particular the weekend tradition of dim sum. Nothing says Sunday to me like an indulgent dim sum lunch with friends. And on my latest trip I asked around to find out where the locals go to enjoy their Sunday dim sum ritual. The answer? Super Seafood Dim Sum.

While there are several locations of Super Seafood Dim Sum, I chose to go to the one in the Central area of Hong Kong. The Central location is a large hall with the customary Chinese round tables. It’s not much to look at to be perfectly honest – nondescript wallpaper with various artificial flowers in an attempt to brighten up the place. That said they mean business here and are turning over tables quickly as a testament to their popular appeal. While it was completely packed out on Sunday (and they do not take reservations), we didn’t have to wait long. Within 15 minutes, we were briskly ushered to a table and served piping hot Jasmine tea.

One look around told us we were in the right place. The old saying goes if a restaurant is full of locals and you are the only foreigners, then you have chosen wisely. Indeed this was the case at Super Seafood. Even the waiters do not speak any English, only Cantonese. But thankfully the menu is in both Cantonese and English, so ordering is not a problem.

We chose an assortment of dim sum, including:

• Steamed Shrimp Dumpling
• Steamed Shu Mai
• Vegetable Buns
• Pumpkin Tempura
• Steamed Vegetable Dumplings
• Steamed BBQ Pork Bun
• Roasted Duck with Sweet Wine Sauce
• Pan Fried Squid Cake
• Fried Noodle with Sliced Pork and Stir Fried Chinese Lettuce

While there were 5 of us, the table was literally heaving – and all this for 5 people for $475 HKD (S$84 / $61 USD). Everything was truly amazing, but there were a few special standouts. The steamed vegetable dumplings blew us away…this is a dish that is usually quite ordinary. We had ordered it for a vegetarian dining companion, but even the meat eaters couldn’t get enough of this one. The fried noodle with sliced pork was also juicy and crispy and delicious. We found ourselves politely eyeing the last serving…each of us wanting it, but trying not to be rude. And the Steamed BBQ Pork Bun was pork perfection.

Next time you are in Hong Kong, don’t miss Superstar Seafood Dim Sum for a truly spectacular, local dim sum experience. I know I will be back!

Super Star Seafood Dim Sum
19-27 Wyndham Street
Hong Kong
Telephone: +852 2628 0826

Any chef that can have me actually dreaming of eating crocodile again is a chef of note in my book. Hong Kong Chef Liu Ching Hai of Summer Palace in the Regent Hotel is that chef. You might remember our recent review of Summer Palace. We were treated to a special Sunday lunch of traditional Asian dishes and ones with a more modern twist… every dish as tasty as the next. After the meal we were gifted another treat – a chance to sit down and talk (via translator) to Chef Liu about his life & approach to food… and we even got a signature recipe!

Like many great chefs, Chef Liu was inspired by watching his grandmother cook as a young child. He soon caught the full time cooking bug and at 17 began his life in the kitchen, opting to learn through a traditional apprenticeship over formal training.

He soon made a name for himself and began cooking not only in the region’s top hotels, but also for western and Asian celebrities in Hong Kong… including Jackie Chan and Michael Jackson. He even catered Chow Yun Fat’s wedding (I’m a huge fan of his films and so was excited to hear this)! But the celebrity status hasn’t gone to Chef Liu’s head. When pumped for information about the assignments you realize he really treats every diner the same… not placing more importance on a celebrity meal than a regular hotel brunch crowd. I did keep asking him questions though and the most I was able to pry from him dirt-wise is that the Asian celebrities were a bit more down to earth than their western counterparts… taking time to come talk to the chef about their food and about life in general

Chef Liu specializes in seafood and we’re not just talking snapper here. He’s comfortable with anything that’s lived it’s life in water, and prefers simpler recipes that let the quality of the ingredient shine…. something he’s used to from his days in Hong Kong with daily deliveries of the freshest seafood.

The crocodile dish one more time

When not at work he’s cooking at home with his two sons. They’re only 8 and 10 but are already looking as if they’ll be following in their Dad’s footsteps. He says they’ll go to the market and the kids will tell him which part of the fish they want and then once home will stay in the kitchen with their father watching his every movement.

Chef Liu is actually a bit older than his looks, a rarity for chefs… particularly American chefs who look as though they’ve cooked themselves with their years over open flames. So I asked the chef if there was some traditional remedy responsible for his youthful appearance. He smiled and said it wasn’t bird’s nest soup as the translator had joked… it was eating simple and fresh food and trying to just be as happy as possible.

I asked the chef to provide our readers with a signature dish of sorts. Something reflective of his roots, but also something that had ingredients not so out of reach of the average home chef. So I am thrilled to give you:

Wok-Fried Prawns with Asparagus and Black Bean Sauce

Ingredients
Prawns 200g
Asparagus 100g
Black Bean Sauce 20g
Garlic 10g
Bell Pepper 20g
Oil 20g
Flour 10g
Sugar 10g
Chinese wine 5g

Instructions

• De-shell & de-vein the prawns
• Wash the asparagus
• Heat up the wok and add oil into heated wok
• Place prawns into wok, stir-fry till half-cooked, and drain prawns out
• Pour garlic, black bean sauce, bell pepper and asparagus into wok and stir-fry for 2 minutes.
• Add in half-cooked prawns
• Add flour, sugar and Chinese wine
• Stir-fry for 3 minutes.
• Ready to serve.

We got on a plane and flew to get our ass kicked military style. Was it worth it? You bet!

I used to do a bootcamp workout when I lived in Bangkok through Fit Corp Asia. A friend at work told me about it…in retrospect I am not even sure why I was interested….she told me “sometimes people work so hard they puke” and “you will be seriously challenged, I doubt you can keep up.” While these words should have scared me, they did the opposite and intrigued me. I think it was because I was in my mid-30’s and simply just wanted to see what my body could still do. And so bootcamps became part of my fitness regime when living in Bangkok and I loved it. It was hard at first but with each session I saw my fitness level increase and after a short time I was in amazing shape. Not skinny, but a strong healthy body I was proud of. And not only was I more fit, but also even when I wasn’t working out, my energy level was sky high.

However, I will confess since Paul and I moved to Singapore last year, my workouts have been, in a word, erratic. When I did my taxes recently I discovered why…I had been out of the country and traveling more in 2009 then I had actually been at home in Singapore. That’s more nights in hotels than in my own bed! As such, you can imagine my workout schedule, and thus my fitness level, has been seriously impacted. When traveling, I had replaced after work training sessions with drinks and dinners with colleagues. When I actually find myself in Singapore, I have a trainer through UFit who I have been really happy with – but it is not his fault I cannot maintain a regular schedule. So when my former Bangkok trainer Daniel told me he and 2 other trainers from Hong Kong and Singapore were putting together Asia’s Biggest Bootcamp in Phuket, Thailand, we had to go and check it out. I envisioned a bootcamp weekend to be just the kick start I needed to get back on track.

We flew into Phuket and I was a little nervous. Would I be able to keep up? How bad had my fitness level really gotten? I was about to find out. It was going to be 2 days of hard core working out – actually 3 bootcamps in total – starting bright and early on Saturday morning. Even the schedule looked intimidating:

Saturday
7.00-8.30am: Asia’s Biggest Bootcamp! (All level’s catered to)
8.30-10.30: Breakfast
10.30-12.00: Pool/beach chill time
13.00-14.00: Lunch
14.00-15.00: Nutrition & Lifestyle Seminar
15.00-16.00: Foam Rolling Workshop
17.00-18.00: Sundown Bootcamp
19.00-23.00: Beach BBQ then party

Sunday
0800-10.00: Bootcamp Team building event
1030-12.30: Brunch
12.30: Prize giving and round up

There were 5 trainers – 1 from Bangkok, 2 from Hong Kong and 2 from Singapore. They each lead various sessions and each had their “thing”. Darren and Dean from Singapore led us through a bootcamp using exercise bands – these massive rubber band style things where we partnered up and used resistance to challenge ourselves with the weight of our own bodies.

Daniel from Bangkok led a hard core beach bootcamp workout that involved sprints, crab walks, lots of pushups, arm burning upper body exercises and many a lunge and squats.

Whereas Nathan and Jimmy from Hong Kong organized a super challenging “Amazing Race” style bootcamp event with various work out stations including shuttle runs, kayaking, relays and lots and lots of running. As it turns out the weekend was hard. Very hard. But totally fun.

Interspersed with the bootcamp sessions were also some informative sessions on nutrition and foam rolling. I was introduced to foam rolling a couple of years ago as part of physical therapy and it was tremendously helpful in the road to recovery – breaking up the fibrous knots that used to cause me tremendous pain. In fact when I am training regularly, this is an integral part of the routine.

The nutrition session was led by Nathan from Hong Kong and based on the feedback of all those attending, was very inspiring. I have been reading up on food science and nutrition lately (maybe a boring topic for you, but fascinating for me). And the more and more I have read, the more I become convinced that all the processed foods, colas, fast foods, etc. are the elements responsible for the nutrition and obesity problems of the Western world. Nathan talked a lot about the idea of real foods, the importance of water in the digestive process and many, many other facts and nuances that could lead us all to greater health. Did you know that in most (if not all) low fat foods, the flavour that is lost from removing the fat is added back in by the addition of sugars? And that these sugars in turn trigger a craving for more food and sugar? (I am switching back to full fat yogurt as we speak!) In the end, Nathan espoused that only “real” food, in other words “foods that people have eaten for thousands of years” are the best way to stay healthy. Only with real food like unprocessed meats, fresh fish and local produce can we be actually certain of what we are consuming. With the rest, who knows?

All in all, the Asia’s Biggest Bootcamp had the desired effect. Not only was I shocked that I could keep up (mostly), I was also reminded of what my body could really do. And not only that, I was motivated to keep it going.

But perhaps the best part of all was the people Paul and I met and the fun we had together. Along with the fitness focus, there was also an emphasis on fun. It wasn’t all hard core bootcamps…we managed to find some time to have some beers and hang out on the beach J  And after all was said and done on Sunday afternoon, the better part of the day was spent chilling in the pool and connecting with our new bootcamp buddies. Honestly there is nothing more satisfying for me than the total relaxation of having a drink at the end of the day when you know you have pushed your body to the limit and you have totally earned it.

We cannot wait for the next bootcamp weekend in May. For more information on upcoming pan-Asian beach bootcamps (or for info on bootcamps in your area), contact Darren, Daniel or Nathan below.

For bootcamps and personal training in Bangkok:
FitCorp Asia
Contact: Daniel
Ocean Tower 2, 20th Floor
Sukhumvit Road, Soi 19
Bangkok, Thailand
Telephone: + 66 (0) 2 661 7900

For bootcamps and personal training in Hong Kong:
Bootcamp by Body Synergy
Contact: Nathan
15A Carfield Commercial Bldg
75 -77 Wyndham Street Central
Hong Kong
Telephone: +852 2869 6883

For outdoor fitness training and personal training in Singapore:
UFIT – Urban Fitness
Contact: Darren
Singapore
Telephone: + 65 9225 0868

Hey all,
A trip to Hong Kong without Dim Sum is like going to Texas and not getting a steak, Japan and sushi, New York and a bagel/hot dog, and… well you get my point. We knew we needed to find and cover dim sum on our last Hong Kong trip, but which place would be best? After studying various options we settled on City Hall or Maxim’s Place on the 2nd floor of City Hall, Central. 

We decided on this one because it’s not as trendy as the others…. we’ll do that next time. According to most sources this is the last of the traditional dim sum locations and very worthy of a top in city ranking.

I don’t know what we expected in terms of ambiance, but I think it’s fair to say that we weren’t expecting a hotel conference room type vibe… which is pretty much what this place feels like. But that’s OK, we were there for the food and not to look at a pretty room. The place is massive and was already packed. After about a 20 minute wait we took our seats.

Check out the guy behind the cart eyeing the dim sum!

Besides the glowing recommendations from many articles, the main reason we chose this location was that they serve the dim sum on passing carts. I learned dim sum in Bangkok. Learning dim sum there is great, but unfortunately I learned things in Thai…not super helpful outside of Thailand. So when I read a menu with English descriptions of the offerings I’m lost. It’s so much easier to have carts roll by and all you have to do is point and eat.

I won’t try to match up the names and the pieces. They moved too quickly for us to appropriately name all the dishes we tried. I will say that all were good quality and well made. It’s amazing to me that they can pump out good quality dim sum to such large numbers of guests.

Some of the items that caught our attention on the menu included:

Deep Fried Dumpling w/ Shrimp
Steamed Shrimp Dumpling
BBQ Pork Bun (one of my all time favorites…and breakfast in Bangkok)
Baked BBQ Pork Puff
Steamed Sponge Cake
Rice Roulade w/ Shrimp
Fried Cuttlefish w/ Spicy Salt
Deep Fried Taro Puff

My favorite from this dim sum restaurant

It was a nice meal at our own leisurely pace. It’s nice sitting and having tons of different “waiters” passing the table from time to time with various goods. Can eat, digest, get ready for more…with no pressure. The place is a bit packed out, but the noise wasn’t bad at all.

I’d recommend it to anyone wanting to try dim sum in Hong Kong, unless you’re wanting ultra modern/clean/new interpretation kind of stuff. Also this isn’t a cheap, road-side stand kind of place with plates averaging between 25-44 HKD per dish.

City Hall Maxim’s Place
Low Block, City Hall, Central, Hong Kong
2526 9931

A simple Italian restaurant in a quiet alleyway saves the night!

Be careful with printed guidebooks, dear readers. The Luxe guidebooks (they are usuably reliable) led us to a certain area of Hong Kong looking for a particular seafood restaurant. After searching back and forth, back and forth near the alledged location we were finally informed that the restaurant had been closed for a while.

At this point it was nearly 10 p.m. and we were beginning to get hungry and grumpy So we quickly surveyed our options. We wanted a blog worthy meal, but weren’t sure of the reputation of any of the nearby restaurants. We noticed a small Italian restaurant in a downward sloping alley on Wyndham Street. (Quick word of caution, don’t wear heels if venturing down this road as it’s sharply angled and cobblestone which could equal a quickly injured ankle if not careful). Amazingly there were still a solid amount of customers dining and arriving to dine… I don’t know about Hong Kong, but in Singapore that’s a really good sign.

We took our seats in the back of the restaurant and were quickly handed menus. We ordered wine and it also came quickly…so glad the service was quick as we were hungry and ready to eat The servers were also light and not stuffy at all…hamming it up for the camera and teasing us about the identity of “Mrs Jones”.

I went for the Prawn Risotto (105 HKD). The risotto was nicely cooked with a good texture, but the overall dish suffered a bit from over seasoning. The consistency of the rice was right on and the fish inside was perfectly cooked, so I can imagine the kitchen executing the dish perfectly on a different night.

Joanna went with the Pumpkin Ravioli (85 HKD). I should have also ordered this dish…a beautifully made ravioli filled with pumpkin and mascarporne with sage butter.

For dessert I went with the Panna Cotta. It was much better than the version of this I had at Vino. Flavors were delicate, but present.

Joanna had the Limoncello Semifreddo with Glazed Strawberries. Flavor was good, but was a bit too frozen. There was nothing “semi” with this dessert, it was fully freddo

Overall we were quite happy with the meal despite the minor item listed above. The ambiance was pleasant, service was good, and the restaurant had a positive energy. We arrived hungry, tired of searching, and a bit grumpy from everyone’s misdirections and left satisfied and upbeat.

Mrs. Jones
Harilela House
79 Wyndham Street
Central
Hong Kong

Paul

Made it through the whole article without the obligatory reference to the song!

For power lunching executives, ladies who lunch…and the rest of us…

When I go to Hong Kong it is usually on business and the area I typically find myself in is Central on Queens Road. More often than not, lunch is catered sandwiches around a conference table….blah… But when the schedule is a bit more relaxed and we can find the time, the lunch decision is unanimous – let’s go to Gaia Ristorante!

(All pictures from Gaia website)

Gaia Ristorante on Queens Road Central is an upscale Italian beauty whose elegant alfresco courtyard dining plus the delicious, authentic food are the main attractions. Considering that both the chef and general manager have sterling international culinary bios, including working in Michelin starred restaurants in Europe, it is no wonder Gaia is a popular destination for Hong Kong foodies.

While I would recommend Gaia for both lunch and dinner, since I usually find myself there at lunchtime I like to take advantage of the well-priced set lunch menu for $248 HKD +10%. The set lunch menu consists of:

1st course -
Antipasti della Credenza – buffet-style antipasto bar with all manner of lovely hams, salamis, cheeses, olives, roasted veggies, seafood and more.

- OR -

Zuppa di Fagioli e Cereali – beans and legume soup

(JOANNA’s TIP – honestly, this is a no-brainer…go with antipasto bar)

2nd course -
Linguine alla Puttanesca – linguine with a sauce of tomatoes, olives and capers

-OR-

Salmone Alla Griglia con Salsa Tartara – grilled salmon with homemade tartar sauce

-OR-

Arista di Maiale al Finocchietto – roast pork rack with fennel seeds

(JOANNA’s TIP – after over-indulging on the antipasto bar I like to go with the lighter option of Salmon)

Followed by:
coffee or tea

(JOANNA’s TIP – try the impossibly creamy cappuccino)

There is a really lovely wine list as well, so definitely don’t miss out on some great selections. And then if you still feel like it….you can head back for that afternoon meeting or take a cue from the ladies who lunch and just knock off for the afternoon and do some shopping

Gaia Ristorante
Ground Floor, The Piazza
Grand Millennium Plaza
181 Queens Road Central
Hong Kong
Telephone: + 852 2167 8200

A sumptuous art-deco Northern Chinese restaurant with panoramic city views

I get annoyed with those restaurants with stunning city views and mediocre food. We all know places like this in every major city…the kind of place you always take out of town guests to, scoff at the exorbitant bill in relation to the quality and remember why you never go there otherwise. Hutong is decidedly NOT this sort of place – it is the inventive Northern Chinese food that keeps me coming back again and again.

I had the pleasure to take Paul here for the first time on our last trip to Hong Kong. I was so excited and really overwhelmed by all the wonderful choices on the menu that I wanted him to try. Every time I go I struggle with the dilemma of trying new dishes or returning to old favourites. And both of us realized our eyes were bigger than our stomachs after short listing 8 dishes! In the end we went with some signature dishes including:

Mala Chilli Prawns, fried with Sichuan dried peppers and Chinese celery ($218 HKD):

Braised Beef Rib wrapped in Lotus Leaf ($398HKD):

and Green Asparagus coated with White Sesame ($118):

The Chili Prawns were super spicy and outstanding. I have also had the Chili Soft Shell Crab which is equally good and worth a try. Paul’s favorite was the Braised Beef Rib and I must say I was impressed not only by the robust flavor but also by the tableside presentation. In fact, everything was perfectly cooked and elegantly presented.

Since opening in 2006, Hutong is the winner of many awards from prestigious international publications and has made it onto Travel & Leisure’s Best New Restaurants, Food & Wine Go List, 4 and a half stars from the New York Times Review, and Conde Nast Traveller’s Hot Tables List. It is the combination of the sexy yet understated glamour of 1920’s Shanghai (even the bathroom is worth a look), the stunning panoramic views of Victoria Harbor and the sophisticated Northern Chinese food with exquisite presentation that contributes to a truly special destination restaurant that attracts in-the-know visitors and savvy locals.

Why don’t you try our favorite Kowloon agenda? Take the Star Ferry to Kowloon at sunset, walk to glam and exotic Salon de Ning at the Peninsula Hotel for an aperitif and then head over to Hutong for a meal that both satisfy the eyes and the palate.

Hutong
www.aqua.com.hk
28/F, One Peking Road,
Tsim Sha Tsui, Hong Kong
Telephone: + 852 3428 8342

A must do! (and coincidentally, maybe the best value in Hong Kong)

There is simply no more fun and easy way to see Hong Kong’s dual skylines than to take the iconic Star Ferry across Victoria Harbour. No matter if I am staying in Tsim Sha Tsui or in Central, I make it a point to do this on every single trip.

While it certainly is a tourist attraction, don’t worry, you won’t feel like a foreigner on parade In fact, since 1888 the ferry’s main users have been locals as there is no faster way or more economical way to cross from Hong Kong side to Kowloon side. This may be the best bargain in town at only – $2.30HKD.

My favourite time of day to take the ferry is at sunset. I like to take it Friday’s after work and head over to Salon De Ning at the Peninsula hotel, followed by dinner at Hutong. There’s something very festive and romantic, depending on your company , about city lights, water breezes, luxe cocktails and spicy food…

Ferry tips:

• Take a sunset for the best photos
• Don’t forget your camera (see point 1!)
• Ferries stop at 11pm, so if festive turns into a late night, you’ll have to taxi home
• If you have never done the trip before, don’t worry, just follow the throngs of locals and watch where they pay / board / exit

Star Ferry
Hong Kong
Telephone: + 852 2367 7065

Glam cocktails await in this Kowloon gem

Hong Kong has no shortage of trendy bars and watering holes. But if you’re looking for something special…something different than the usual scene in Soho and definitely removed from the Lan Kwai Fong madness…then head to Salon De Ning in the Peninsula Hotel, Kowloon side.

A short walk from the Star Ferry lies the oh so grand Peninsula hotel. While the Peninsula has several lovely spots to have an evening cocktail, like the rooftop bar Felix, my current favourite is their newest addition – Salon de Ning.

Tucked away in the basement, yes the basement, they have recreated the salon of 1930’s Shanghai socialite Madame Ning. Just tell the hostess at the top of the stairs you would like to go to Salon De Ning and she will personally usher you down to an unmarked door whereupon you are greeted a mysterious and flirtatious set of eyes (digital)… presumably embodying the late Madame Ning’s. The door opens and you are escorted into a lush and transporting interior. There are 4 themed rooms – Africa, Spain, Swiss Ski and Madame’s Changing Room (you must book ahead for a room). We sat in the ski room….very much a Swiss ski chalet with a comfy leather sofa, layers of cozy carpets and fluffy pillows. Every last detail is considered – even the flickering flames of a (mock) fireplace have been included to make the experience complete.

For drinks we always like Ning’s Favourites from $108 – 265HKG. Paul’s likes the Bombay Agatini – a sumptuous blend of Bombay Sapphire, Midori and Cranberry. While I like the Caliente a spicy and powerful punch of Grey Goose, Lychee Liqueur, Fresh Lime Juice, Cranberry and Tobasco. Although honestly this drink is so intensely flavourful, it is hard to imaging having more than one. I can also personally recommend the Ning Sling and the Ning de Chine.

(And if you are as inspired by the art deco Shanghai theme as I am, then head over to Hutong at 1 Peking Place for a divine Northern Chinese meal. Another lush 1930’s Shanghai setting with panoramic water views of the city.)

Salon De Ning
The Peninsula
Salisbury Rd
Tsim Sha Tsui,.Hong Kong
Telephone: + 852 2366 6251

My favorite city in Asia

Everything about Hong Kong is to me is what an international city should be. While I have enjoyed living in Bangkok and Singapore, should Unilever ever open up an office in Hong Kong, I’d be there in a flash!

There are some very clear contrasts between the HK, SIN anf BKK…

Work environment and ethic

• HK: strong and intense, NY-style, investment bankers galore, intensely achievement oriented
• SIN: more Chinese style, hard working but sometimes it seems earning money is really about buying status objects and less about achievement
• BKK: mai pen rai, Thai for “whatever, never mind, who cares”

Energy level

• HK: high and contagious
• SIN: Orchard Road retail frenzy, lah
• BKK: again mai pen rai

Activities

• HK: wide and varied from high-end shopping to rich cultural pursuits, posh / lux restaurants and a vibrant nightlife with lots of live music
• SIN: shopping, eating, expensive taxi ride to different mall, then more shopping, more eating…while one can go to see the opera or ballet here (unlike BKK), it seems many choose not to
• BKK: haggling in the markets or paying for overpriced Prada in malls, eating street food or fine dining, but a marked lack of anything cultural (e.g. music, performing arts)…if it doesn’t involve food or shopping most Thai’s simply aren’t interested

Historical Awareness

• HK: a wide awareness and knowledge about the British colonial period balanced with a very Chinese culture, everyone from taxi drivers to the average sales clerk can tell you something new and different about HK
• SIN: A relatively new city whose history museum’s exhibits from the 1940’s are considered historic…new is preferred in SIN, but to be fair they have done a good job or retaining and refurbishing some of the old historic neighborhoods to preserve a feeling of the [recent] history
• BKK: no interest in history whatsoever, if it is new and trendy then it captures attention – in fact there are really no antiques or historic old buildings in Thailand (outside of temples), because old = bad, run down, dirty AND new = desirable, attractive

Expat Community
Well, one must view a country based on its local people, but being an expat in Asia I did notice a distinct difference in the expats between these cities.

• HK: highly educated professionals (many single) with an international mindset, who often blend with their local coworkers and end up staying and becoming long-term residents
• SIN: Also well educated expats (more families than singles), but it seems there is less inclination to blend with the locals – with expats choosing large gated apartment communities..maybe because it feels like an American suburb people choose to live like they are in an American suburb
• BKK: some professionals, but largely sex-pats who come to “party” in a unique way that only Thailand can offer…did I ever mention the bar Baccarat which features a clear glass second floor on which girls with no underwear dance to entertain the patrons below on the first floor? This was about 2 blocks from my apartment in Bangkok – classy.

Having spent a good amount of time in all 3 cities, I would say there is a certain vibrancy in Hong Kong that is almost indescribable – a sense of constant movement and progress. A sense of adventure of never knowing what lies around the next corner.  And it seems I am no longer alone in my fondness of Hong Kong -  Paul’s question upon returning from his first trip recently was, “when can we move?”