Travel Reference
In-Depth Information
Eating
10
Yin Yang
$$$
CHINESE
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Chef Margaret Xu grows organic vegetables and uses old-fashioned tools, such as stone-
grinds and terracotta ovens, to create Hong Kong classics with a contemporary twist. Yin
Yang is housed in a three-storey 1930s heritage building. Dinner is a tasting menu, but
you'll have to book at least five days in advance, as it doesn't entertain walk-ins.
(
2866
0868;
www.yinyang.hk
;
18 Ship St; lunch $180-280, dinner from $680;
lunch & dinner Mon-Sat;
Wan Chai, exit
B2)
Top Tip
Green Travel
›
Take the tram and the ferries as much as possible; they use very little electricity and have no air-conditioning (and
are full of history).
›
Go hiking in Hong Kong's lovely countryside.
›
Stay at two- or three-star hotels or hostels; many can be far more environmentally friendly than luxury hotels.
›
Some of the budget eateries in town serve pretty big portions. Try not to order too much in one go.
›
When having seafood, avoid eating deepwater fish and shark's fin. The World Wildlife Fund (WWF) has a sus-
tainable seafood guide you can download (
www.wwf.org.hk/en/whatwedo/footprint/seafood/sci/guide
/).
11
Ho Hung Kee
$
NOODLES
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The tasty noodles, wontons and congee at this bright little shop are cooked according to the
ancient recipes of Ho's family, and clearly they still work. Ho Hung Kee has always been
packed during lunch, even before it was awarded a Michelin star.
(
2577 6558; 2 Sharp St,
Causeway Bay; meals $35-180;
11.30am-11.30pm;
Causeway Bay, exit A)
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