Will and me meet early for breakfast, I was still pretty stuffed from my first day if I’m being honest, but did manage some fruit and a nice coffee. Lynsey and Nigel arrive and we soon get down to where we were off to today.
First stop was the Shui Wah restaurant to meet up with Hong Kong tea Master Kwong Kin Cheong. He is one of HK’s top tea guys. He was going to show me how to make Yuan Yang and special tea that is drunk all over the city. I was not too sure what to expect and as we film he explains through our fixer Fred, that the tea is made using 20% weak coffee and 80% tea!! It’s then blended with a sort of evaporated milk. Yes I know it sounds a but weird but in fact apart from being quite pungent and very strong it was in fact very nice. We film a couple of times and I also see why they call it pantyhose tea. The tea is strained through long nylon nets, giving the look of stockings or tights, hence the name.
Next stop a quick bite to eat, then one of the highlights of the visit to HK. We were to meet and cook with the new superchef on the block Alvin Leung. He’s known as China’s Heston Blumenthal. We pitch up to his 2 Michelin star restaurant Bo Innovation in Wan Chai. The main lift is out of order so we arrive in the tradesman’s lift and wait for the top man. He arrives and is charming, a big man with a booming voice and very outspoken, clad from head to toe in his trademark black chefs uniform and full on cigar. He is going to cook one of his signature dishes for us. Fried lobster with charred corn, Sichuan pepper, chilli and lobster foam (mmmmm) lobster dim sum, hollandaise, and a Japanese flower I now forget. He is good fun and really plays up to the camera; we joke with each other and have a good laugh. It transpires he was born in England living in Brentford and trained as an engineer, then got fed up with that and wanted to cook. Within a couple of years he had 2 stars, programmes on telly and a few restaurants under his belt, and has just opened one over in London. I’m not sure how the Brit’s will take to him. He’s a big star here and really works the media well. He invites us back for dinner later in the week, will let you know how it goes. I like him; he’s funny and larger than life.
By now it’s raining so we try to get some shots in the local streets of the nightlife but its too difficult. We try the street food and its very good and extremely good value for money and decide to call it a day. Tomorrow is another long day starting with a visit to Tim Ho Wan, the most affordable Michelin restaurant in HK, so it’s off to bed.