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Upscale Manor does most Cantonese dishes and dim sum well, but is best known for its
steamed crab and a now-rare classica.
Gum chin gai
(literally 'gold coin chicken') is a succulent cholesterol sandwich of chicken liver, barbe-
cued pork and lard - all marinaded in Chinese wine, roasted to perfection and eaten
between pancakes. It's guilt-laden, melt-in-your-mouth goodness.
(
2836 9999; shop F-G, 440
Jaffe Rd, Causeway Bay; meals $300-2000;
lunch & dinner;
Causeway Bay, exit B)
19
IR 1968
$$
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Despite the year of its establishment (1968), this restaurant is all teak chic and Bali cool.
It's rumoured that the handsome brothers manning the restaurant have almost as much
pull as the beef
rendang
and the gado gado. There are lunch sets for $68 to $88.
(1968;
2577 9981;
www.ir1968.com
; 28 Leighton Rd, Causeway Bay; meals from $180;
noon-11pm;
Causeway Bay,
exit A)
Understand
Chug Chug Ding A Ling
Nicknamed 'ding dings' by locals, trams have been sedately chugging back and forth between the Eastern and
Western districts of the island since 1904. More than a century on, the world's largest fleet of double-decker
tramcars - and Hong Kong's most low-carbon transport option - continues to negotiate pathways through the
city's heavy traffic.
Board a 'ding ding' and watch the city unfold like a carousel of images as you relax and ponder tomorrow's
itinerary. Viewing the districts east of Causeway Bay from a moving tram, moreover, imparts a cinematic quality
that seeing these primarily residential districts on foot may not. Add speed to housing-block uniformity and you
get rhythm and pattern. The district is served by around 30 stops on the eastbound tramline.
The bonus of riding on a tram is that you can hop off whenever something tickles your fancy. It's fun, too.
High fives between passengers on passing vehicles are not unheard of.
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