Tony finds himself on a 48-hour layover in the fast-paced, fascinating city of Hong Kong ... in the middle of summer. Tony fights the sweltering heat and oppressive smog as he attempts to get his fill of dim ...Go to Episode
"Where true Hong Kongers shop. Just remember to wear your Wellingtons."
South District, Hong Kong Island
A staple instrument in a Hong Kong kitchen is the meat cleaver, and Tony's determined to take one back to the States.
316-318 Shanghai St, Kowloon, Hong Kong, China
Tony sails across Hong Kong Harbor in the Duk Ling boat tour. Chinese fishermen have manned the junk boat for over 150 years.
128 Gloucester Rd, Wan Chai, Hong Kong, China
Tony has dinner with Matt Walsh at Fuk Loi Kui in the Prince Edwards neighborhood of northern Kowloon.
4-6 Kei Lung St, Prince Edward, Hong Kong, China
Tony takes a break from the Hong Kong heat and stops at this chain dessert restaurant specializing in mango smoothie drinks and mango desserts.
263 Shanghai St, Kowloon, Hong Kong, China
A tiny family-owned restaurant that serves traditional Cantonese cuisine. Tony has a trio of roasted meats: suckling pig, pork and goose, which he calls the "undisputed champion of roasted stuff."
265-267 Hennessy Rd, Wan Chai, Hong Kong, China 2519 6639
"They've got salt-bathed chicken and prawns stuffed with walnut, upscale Cantonese … you rarely see as good. They say what makes the difference, or part of what makes the difference, is the ingredients."
9 Tsing Fung St, North Point, Hong Kong, China
Tony takes the ferry out to Lamma Island for lunch with his friends from Rack's Billiards Club. Lamcombe Restaurant is famous for its seafood, and Tony dines on "pissing shrimp," giant sea scallops with rice noodles, and clams.
47 Main St, Yung Shue Wan, Lamma Island, China
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