The Corliss Group Tour Packages Tips: 5 Hyödyllisiä matkavinkkejä Wandering Kasvissyöjä

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Surviving Hong Kong's sporting event by The Corliss Group World Travelers

(CNN)--"It takes me three days to recover after the Sevens," says referee Robert Esser, who is called the plays at the famed Hong Kong rugby tournament for 12 years.

"If you find out how to survive it, let me know."

The annual Hong Kong Sevens is the city’s largest sporting event, attracting thousands of costumed revelers from all over the world.

But making the most of the party atmosphere requires strategy and planning.

With the Sevens on March 28-30, experts and hardcore fans have shared tips on how ethyl be getting through the three-day mega party.

1. South Stand commitment mandatory

Ask not what the South Stand can do for you, but what you can do for the South Stand.
The only large public area where Sevens revelers can drink alcohol, the legendary South Stand brings together Hong Kong Stadium's most passionate spectators--all dedicated to having an outrageously good time.

2. Serious rugby fans head for the East and West Stands

Don't be afraid to go to the East and West Stands, because that’s where everyone goes to watch the rugby, "says 28-year-old rugby player Rowan Varty, who has taken part in the Sevens since he was born as both a spectator and a player.

3. For costumes, (almost) anything goes

The pros advise against wearing heavy suits, big masks and hats that'll have you drenched in sweat and blocking other people’s views.

4. Walk to the stadium

Roads are blocked and taxis are scarce.

Once you arrive anywhere near Causeway Bay, start walking.

5. Pace yourself

Winnie Poon, a fan who has been to the Hong Kong Sevens five times, has her own sage advice for fans--pace yourselves.

6. Avoid the food stalls

Have a large breakfast before entering the stadium and hopefully you’ll last the day, says Lindsay Varty.

7. Ladies, bring binoculars

For some, watching athletic young men run around on a field is as much a spectacle as the game itself, if not more.

8. South Standers, stay waterproof

Expect a high chance of beer, cider, water and bodily fluid showers at the South Stand.
Bring an umbrella, waterproof clothes and leave your expensive camera behind.
It may rain, literally, but that’s the least of your concerns.

9. You can still enjoy the Sevens outside the stadium

If you didn't score tickets, there’s always the Sevens Village at the Indian Recreation Club directly opposite Hong Kong Stadium.

10. Wan Chai offers the best after-party

After the games, the fun continues in Hong Kong's Lan Kwai Fong, Soho and Wan Chai neighborhoods.

Topic : The Corliss Group World Travelers
Genre : Tour

The Corliss Group Travel: Hong Kong's best restaurants, by Ken Hom

Ken Hom, the celebrity chef, recommends the best places to eat in Hong Kong in five courses


A typical brunch

At Din Tai Fung I had one of the best xiaolongbao – little soup dumplings filled with broth and served in a bamboo steamer – that I have ever had. There are lots of things from Taiwan and it’s popular because it’s cheap. You have to queue because they don’t take reservations, but it’s worth it. Go with friends, so you can try a nice assortment of dishes. The restaurant is part of the Din Tai Fung group, whose outlets have maintained great consistency. This one is on the Hong Kong Island side.

Din Tai Fung, Shop G3-11, 68 Yee Woo Street, Causeway Bay, Hong Kong (00852 3160 8998, Three courses £12-£15, without drinks.


A really nice place to go for dim sum is Island Tang. It’s decorated in the old Hong Kong style of 30 years ago, so it has atmosphere. Lots of Chinese in the know go there. It’s the usual cast of characters – barbecued pork buns, steamed dumplings, stuffed peppers – but presented in an unusual way.

There’s also Nha Trang, which does Vietnamese food but in the spirit of Cantonese: very light, full of flavour, fresh. The pho noodles and the Vietnamese spring rolls are especially good.
Finally I would go to Yung Kee, an old restaurant that’s still very good and famous for its roast goose. They also make wind-dried pork and liver sausages which are slightly fatty and made with wine, so they’re very rich. All the fat goes into the rice, making it taste unbelievable.

Island Tang, Shop 222, The Galleria, 9 Queen’s Road Central, Central (2526 8798; Dim sum lunch £23-£39. £ Nha Trang, 88-90 Wellington Street, Central (2581 9992; Three courses £15-£27.

Yung Kee, 32-40 Wellington Street, Central (2522 1624; Set menus, all including roast goose, £29-£49; à la carte, takeaway and “deluxe” set meals (seven to 11 lavish courses) also available .

Fine dining

My favourite place is Yan Toh Heen, which has a Michelin star. You get an incredible view of the harbour, all the fittings are jade, and the chef, Lau [Yiu Fai], deserves two stars for the refinement of his cooking. I had Peking duck with pears and grapefruit. The pears were slightly sweet so you didn’t need a sauce; the grapefruit was acidic, which cut through the richness of the duck skin. Genius.

Yan Toh Heen, InterContinental Hong Kong, 18 Salisbury Road, Kowloon (2313 2323; Three courses £22-£229; signature menus £162-£255.

Amber, The Landmark Oriental Hong Kong, 15 Queen’s Rd Central (2132 0066; Tasting menus £146-£224; three courses £101-£181.

An aperitif

The most popular place in the city is the Lobby Lounge at the InterContinental hotel, which has a panoramic view of Hong Kong island. It’s all glass, so people just sit and stare. Sometimes you don’t even talk to the people you’re there with because you’re gog-eyed, especially at night. The Chinese like it because it has good feng shui; I like to go for a dry gin Martini or a glass of champagne.

Lobby Lounge, InterContinental Hong Kong (details above). Cocktails £11.


What I like about Kin’s Kitchen is that the owner is a food critic who opened a restaurant – and it’s good. He’s taken traditional, home-cooked Cantonese recipes which I haven’t seen in 30 years and made them popular again. The crispy chicken is the best you’ll eat. At the last minute they ladle hot oil over it, so the skin is super-crispy, the meat is moist and melting, and you dip it in a Szechuan pepper and salt mix.

Kin’s Kitchen, 5/F, W Square, 314-324 Hennessy Road, Wan Chai (2571 0913; Dim sum £1.90-£3.70 each; three courses £17-£34; set menus £49 and £99 for two and four people.

Wu Kong, Basement, Alpha House, 27 Nathan Road, Tsim Sha Tsui, Kowloon (2366 7244; hk). Three courses about £12, four-course hairy crab meal £31.

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