Cruising into Hong Kong from the South China Sea is a sensational experience. In the blink of an eye, the unobstructed view of crystal blue is scene-shifted into daunting skyscrapers towering beside Victoria Harbour; and the fresh and slightly salty smell of the sea is replaced by aroma of steaming, sizzling and stir-fry.
One good thing about stopping over in Hong Kong is that the cruise terminals are fairly central, and being a super compact city – 30 minutes by cab can get you from Kowloon Peninsula to Hong Kong Island.
The two major international cruise terminals, Ocean Terminal and Kai Tak Cruise Terminal, are on Kowloon side. A 15-minute or less taxi ride from either will get you to top-notch gourmet treats, ranging from decadent dim sum at Spring Moon of The Peninsula Hong Kong hotel or Ming Court at Langham Place to cha chaan teng chain Tsui Wah, the locals' answer to McDonald's.
From Tsim Sha Tsui, the southernmost-tip of Kowloon and a buzzing commercial hub, crossing Victoria Harbour is a mere 10-minute ride on the slow, soothing Star Ferry or five minutes on the super-punctual Hong Kong subway, MTR. Once there, a brand new dining scene rolls out, from the world's first three-Michelin-star Cantonese restaurant Lung King Heen, to a Chinese molecular gastronomy feast at Bo Innovation.
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