There wasn’t really a last day in Vietnam since we had to wake up quite early for a flight to HK. Moreover, unlike the Pink Tulip, our new hotel didn’t have breakfast included so there wasn’t a chance for some easy early morning eats. I will say, however, that the cab ride to the airport was great. It wasn’t via highway or freeway like you’d expect, but instead zipped through seemingly every side street in HCMC, giving us a great final experience watching the city wake up.
After a decent meal on the plane – Vietnam Airways treated us well throughout the journey – we arrived in HK and plotted our next moves. I had class from 6:30 to 9:30 (PM) and Mikey wanted to eke the most out of the remainder of his journey. We decided to check into our hotel (Mingle with the Star, a weird place, where you feel like you are in a little spaceship), FINALLY grab some BBQ at Joy Hing, and then check out my school.
Joy Hing had been on our radar since Mikey arrived, but we hadn’t made it work up until that point. Tony Bordain recommended it in one of his HK episodes, and a friend from school swore by it. It turned out to be as good as we expected – truly a rare occurrence in most areas of life. We got roasted pork, pig and goose. The goose, as Bordain noted, was the standout. Dripping with goose-grease (a term I’ve been drying to use) it was subtly seasoned such that the flavor from the meat and skin shone through. The only complaint is that in the cold restaurant, it was really only warm for the first couple of minutes.
Afterwards I went to class while Mikey messed around the campus, doing some live blogging from the computer lab. We ended our trip at a nondescript cha chaan teng where we had a perfectly competent chicken congee and beef chow fun.
Time seemed to fly from there as we crashed early and Mikey took off early the next morning.
Post mortem to come.