Modern work life has become increasingly inseparable from the use of the computer.
Having stared at the screen the entire day in the office, instead of letting their eyes relax, most workers won’t let go of the chance to read and text on their smartphones.
Here’s a way I found to spare myself the temptations of modern communication devices: gathering my friends for a leisure hike in Fanling on Labor Day.
“Going to Luk Keng? Count me in! And don’t forget to book a table at Chung Kee in advance.”
“Wow, we can have soya pudding there.”
“And various sorts of Hakka glutinous rice cakes too!”
See? My friends were already so excited when they heard my idea.
It was a trip about eating more than hiking.
The trail between Luk Keng (鹿頸) and Kuk Po (谷埔) was easy, without much up or down, which was perfect for those who have been physically inactive indoors for too long.
It took only an hour, and it felt even shorter, as we were so absorbed in the scenic sea view.
Chung Kee Store (松記士多) at Kuk Po village has been serving numerous hikers and visitors typical Cantonese restaurant dishes for more than 10 years.
Business is robust, and there can be more than a dozen tables of diners in the open area under the shade of the trees.
The chatty owner recommended to us steamed oysters and fried oyster omelet.
Frankly speaking, the oysters cultivated in Lau Fau Shan — in Hong Kong’s western waters — are more famous for their superb quality.
Anyway, it was worth trying the rock oysters harvested from Starling Inlet in the northeast New Territories.
Chung Kee’s style is rural: the chefs first steam the oyster clusters and then pop open the upper part of the shells.
Their soya sauce chicken and marinated duck are also irresistibly tasty.
It feels so good to reward yourself with a big meal, especially after an hour-long trek.
This article appeared in the Hong Kong Economic Journal on May 4.
Translation by Darlie Yiu
[Chinese version 中文版]
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