The Journey is Half the Fun; RTW in SQ Suites/CX F/JL J/EK F/EY Apartment/AA F
#46
Join Date: Feb 2013
Location: ANC
Programs: AS; Hyatt; Bonvoy
Posts: 1,718
Every time I travel to Hong Kong - or read a terrific Trip Report here on FlyerTalk - I become sad that there's no decent way for a solo traveler to enjoy wonderful dim sum.
Thanks for taking us on your journey, chongl. I'm looking forward to following along for the rest of the trip.
Thanks for taking us on your journey, chongl. I'm looking forward to following along for the rest of the trip.
#47
Original Poster
Join Date: Feb 2014
Location: LAX
Programs: United Silver, Marriott Lifetime Titanium, Hilton Diamond, IHG Diamond
Posts: 988
Every time I travel to Hong Kong - or read a terrific Trip Report here on FlyerTalk - I become sad that there's no decent way for a solo traveler to enjoy wonderful dim sum.
Thanks for taking us on your journey, chongl. I'm looking forward to following along for the rest of the trip.
Thanks for taking us on your journey, chongl. I'm looking forward to following along for the rest of the trip.
#50
Join Date: Feb 2013
Location: ANC
Programs: AS; Hyatt; Bonvoy
Posts: 1,718
I don't see why a solo traveler couldn't enjoy dim sum. There are plenty of different places in Hong Kong you could try and I wouldn't be discouraged based on your party size. Are you averse to dining alone or do some places refuse parties of 1 in HK that I don't know about? Thanks for following!
I have no worries about dining solo - I do so all over the world when I travel. The issue is dim sum. Most dishes have 3 or 4 of the same item, intended to be shared among guests. This means a solo diner cannot sample the breadth of the menu options. A "sampler plate" would be ideal, but I've yet to see that option while visiting Hong Kong.
#51
Join Date: Sep 2004
Location: PDX
Programs: Free agent!
Posts: 1,427
Really enjoying the photos and the report! You two also seem very down to earth and nice, unlike some of the other people who post TRs to this forum
You mentioned the Star Ferry fare in an earlier post and FWIW, there is going to be an increase in both 2017 and 2018, as referenced in this article.
You mentioned the Star Ferry fare in an earlier post and FWIW, there is going to be an increase in both 2017 and 2018, as referenced in this article.
#52
Original Poster
Join Date: Feb 2014
Location: LAX
Programs: United Silver, Marriott Lifetime Titanium, Hilton Diamond, IHG Diamond
Posts: 988
I'm still here
I have no worries about dining solo - I do so all over the world when I travel. The issue is dim sum. Most dishes have 3 or 4 of the same item, intended to be shared among guests. This means a solo diner cannot sample the breadth of the menu options. A "sampler plate" would be ideal, but I've yet to see that option while visiting Hong Kong.
Really enjoying the photos and the report! You two also seem very down to earth and nice, unlike some of the other people who post TRs to this forum
You mentioned the Star Ferry fare in an earlier post and FWIW, there is going to be an increase in both 2017 and 2018, as referenced in this article.
You mentioned the Star Ferry fare in an earlier post and FWIW, there is going to be an increase in both 2017 and 2018, as referenced in this article.
#53
Original Poster
Join Date: Feb 2014
Location: LAX
Programs: United Silver, Marriott Lifetime Titanium, Hilton Diamond, IHG Diamond
Posts: 988
After handing the room key off to my mom (I did want her to experience the Ritz since we had booked 5 reward nights and only needed 4), we went downstairs and checked in at Kowloon Station. It's always a pleasure to be able to take care of all business in town and just stroll onto the airport express. There was no line and we were done at the counter within a few minutes.
We exited immediately to the left and went downstairs for the airport express. From Kowloon Station, a one way ticket was 90 HKD per person.
Awaiting our ride
Looking down aisle E of the check-in counters at HKG.
Our lounge passes
The wait through security and immigration was short. In no time, we were through and took the shuttle towards the gates adjacent to The Pier's entrance (that so many people have previously photographed).
The bar area
A lounging area
Another well photographed hallway looking towards the bar from the dining area
Dining room and menu
I started with a Cathay Delight and some water, followed by a good amount of food. For what it's worth, the Cathay Delight tasted much better on the ground than the one I had on the plane later on. I inquired about the sizes of the portions so I didn't look like a fool who couldn't finish his food and was relieved to hear portions were small. With that, we ordered chicken karaage, seared scallops, winter melon thick soup, risotto, wonton mein, dan dan mein, and 2 apple tart tatins. Service wasn't spectacular, although I had expected this after reading about the transition of the lounge from Peninsula contracted to Plaza Premium. The starters came out rather quickly, and I was even given an extra spoon for my winter melon soup, except that it never came. Given the amount of food we ordered, I didn't feel like asking about it and moved on to the mains. The fried chicken was good and the scallops were pretty decent. Nothing mind-blowing but the presentation of both dishes were very nice.
Wonton mein and dan dan mein below. I really enjoyed the former, and it was good enough that the wife ending up getting an order of it. I wasn't a big fan of the dan dan mein, as much as I tried to like it.
The risotto had pretty good truffle flavor, but I'm also not big on risotto. The portion was larger than the other dishes and a bit on the heavier side.
Then, there was another lapse in service. I wasn't sure whether they forgot our desserts like they forgot our soup, so we sat for at least 10 minutes after finishing our mains. But since I was actually looking forward to dessert, I eventually caved and asked a passing waitress, who quickly brought it out without further delay. The lounge is quite good, but I think they still need to polish the experiencec a little bit more before they can match some of the other top tier lounges we all know and love.
Once the meal was over, we wandered over to the lounging area adjacent to the bar. A British Airways A380 was parked at the gate for a great photo op (first shot was actually from the dining area).
20 minutes prior to boarding, we head towards our gate where I spotted an A350 along the way.
The Queen of the Skies parked at the gate in all her glory
We boarded soon after and I took my seat at 3A.
Full menu of CX542 below
IFE showing our flight path
And the CX A350 taking off
We had one 777 in front of us after the A350 and were airborne shortly after. A Cathay Delight and assorted Japanese crackers were brought over on climbout.
Both of us opted for the Japanese menu for our meal, and I moved over to the guest seat in 2A. The senior purser and purser were both fantastic and even grabbed my camera from my seat when I noted to my wife I left it.
Canapes
Starter
Braised dish and clear soup
Main
Fruit and chocolate (not pictured) for dessert
Bathroom with a view
Cabin lights dimmed
My footrest...no bed needed for such a short hop
IFE controller
Approaching Haneda
We touched down in Haneda slightly behind schedule and said goodbye to what was likely the last time we would fly on the 747-400. In all, Cathay Pacific had an excellent crew that lived up to expectations. We were spoiled by the SQ crew on our first leg, but CX was a very close second place. No Krug or caviar, but the product as a whole was very personal and polished, attentive without being overbearing. I wouldn't hesitate to fly a longhaul with them again if given the chance in the future.
Customs and immigration was a breeze and we collected our luggage from carousel F.
And to end the post...a sign at the currency exchange that gave me a chuckle.
Next up, the Conrad Tokyo and dining at Narisawa!
We exited immediately to the left and went downstairs for the airport express. From Kowloon Station, a one way ticket was 90 HKD per person.
Awaiting our ride
Looking down aisle E of the check-in counters at HKG.
Our lounge passes
The wait through security and immigration was short. In no time, we were through and took the shuttle towards the gates adjacent to The Pier's entrance (that so many people have previously photographed).
The bar area
A lounging area
Another well photographed hallway looking towards the bar from the dining area
Dining room and menu
I started with a Cathay Delight and some water, followed by a good amount of food. For what it's worth, the Cathay Delight tasted much better on the ground than the one I had on the plane later on. I inquired about the sizes of the portions so I didn't look like a fool who couldn't finish his food and was relieved to hear portions were small. With that, we ordered chicken karaage, seared scallops, winter melon thick soup, risotto, wonton mein, dan dan mein, and 2 apple tart tatins. Service wasn't spectacular, although I had expected this after reading about the transition of the lounge from Peninsula contracted to Plaza Premium. The starters came out rather quickly, and I was even given an extra spoon for my winter melon soup, except that it never came. Given the amount of food we ordered, I didn't feel like asking about it and moved on to the mains. The fried chicken was good and the scallops were pretty decent. Nothing mind-blowing but the presentation of both dishes were very nice.
Wonton mein and dan dan mein below. I really enjoyed the former, and it was good enough that the wife ending up getting an order of it. I wasn't a big fan of the dan dan mein, as much as I tried to like it.
The risotto had pretty good truffle flavor, but I'm also not big on risotto. The portion was larger than the other dishes and a bit on the heavier side.
Then, there was another lapse in service. I wasn't sure whether they forgot our desserts like they forgot our soup, so we sat for at least 10 minutes after finishing our mains. But since I was actually looking forward to dessert, I eventually caved and asked a passing waitress, who quickly brought it out without further delay. The lounge is quite good, but I think they still need to polish the experiencec a little bit more before they can match some of the other top tier lounges we all know and love.
Once the meal was over, we wandered over to the lounging area adjacent to the bar. A British Airways A380 was parked at the gate for a great photo op (first shot was actually from the dining area).
20 minutes prior to boarding, we head towards our gate where I spotted an A350 along the way.
The Queen of the Skies parked at the gate in all her glory
We boarded soon after and I took my seat at 3A.
Full menu of CX542 below
IFE showing our flight path
And the CX A350 taking off
We had one 777 in front of us after the A350 and were airborne shortly after. A Cathay Delight and assorted Japanese crackers were brought over on climbout.
Both of us opted for the Japanese menu for our meal, and I moved over to the guest seat in 2A. The senior purser and purser were both fantastic and even grabbed my camera from my seat when I noted to my wife I left it.
Canapes
Starter
Braised dish and clear soup
Main
Fruit and chocolate (not pictured) for dessert
Bathroom with a view
Cabin lights dimmed
My footrest...no bed needed for such a short hop
IFE controller
Approaching Haneda
We touched down in Haneda slightly behind schedule and said goodbye to what was likely the last time we would fly on the 747-400. In all, Cathay Pacific had an excellent crew that lived up to expectations. We were spoiled by the SQ crew on our first leg, but CX was a very close second place. No Krug or caviar, but the product as a whole was very personal and polished, attentive without being overbearing. I wouldn't hesitate to fly a longhaul with them again if given the chance in the future.
Customs and immigration was a breeze and we collected our luggage from carousel F.
And to end the post...a sign at the currency exchange that gave me a chuckle.
Next up, the Conrad Tokyo and dining at Narisawa!
#55
Original Poster
Join Date: Feb 2014
Location: LAX
Programs: United Silver, Marriott Lifetime Titanium, Hilton Diamond, IHG Diamond
Posts: 988
Damn double post...already alerted the mods so it should be gone shortly
Most HK style cafes in the states should be able to make it as well. There is an abundance of such spots in the Socal area, and most are almost as good as what I had in HK
Most HK style cafes in the states should be able to make it as well. There is an abundance of such spots in the Socal area, and most are almost as good as what I had in HK
#57
Great photos of the trip so far, looking forward to the rest!
On a side note do keep track of the internet speeds in the lounge! Those are some fast wifi in the *A lounge in LAX!
On a side note do keep track of the internet speeds in the lounge! Those are some fast wifi in the *A lounge in LAX!
#58
Original Poster
Join Date: Feb 2014
Location: LAX
Programs: United Silver, Marriott Lifetime Titanium, Hilton Diamond, IHG Diamond
Posts: 988
After collecting bags and buying a 48 hour metro pass (cash only by the way for those who may find it helpful), we walked outside and surprise, it was raining. We got a taxi after approximately 5 minutes of waiting and were on our way to the Conrad Tokyo. Upon arrival, we were escorted to a set of elevators that would take us to the lobby on the 28th floor. An elevator change is required to get to your room which is a bit inconvenient sometimes.
A nice tree on the first floor lobby by the elevators
At the end of the check-in process, the concierge came over and handed us an envelope with the restaurant reservations and details on how to get there. The instructions were incredibly detailed, down to the metro exit number and which landmarks to look for. It would prove to be very helpful since we found out many places weren't as easy to find as we thought. Many places weren't labeled in English like in previous destinations so we frequently stopped and asked the kind locals, many of which went out of their way to help us.
Our room was on the 36th floor at the end of the hall. The executive lounge where we had breakfast was on the 37th floor.
Bathroom and shower
For all the Japanese whisky lovers, the hotel bar was stocked with ALL the good stuff (even Yamazaki 25 and Hibiki 30)
The next morning, we woke up rather late and did some brief exploring before heading to Narisawa for lunch. Some Tokyo metro art as we left from Shiodome Station just downstairs from the Conrad.
Arriving at Narisawa
I was trying to discretely snap a few more pictures of the exterior, but someone on the inside saw us approaching and opened the door for us. We were a little bit early but got seated right away in an empty dining room.
Panel of glass (?) with Narisawa text
Our menu for lunch. The main course was duck, with other substitutes offered. We were tempted to go for the beef, but with a steakhouse lined up for dinner, we went with the recommended duck.
There was a lot of background and explanation for each course. I didn't record or take any notes, so I'll let the pictures do the talking since I won't be able to detail the preparation of each dish like the staff did.
Essence of the forest
Fried soft shelled turtle
Fried onion
Bread dough that you've all seen in JohnRain's report
Soup made with boiled sea snake
Uni (almost like an oyster shooter with different ingredients)
Cracker with squid and caviar
Example of the sea snake used for flavor in the soup
Bread dough extracted and baking by the table
More dishes...getting tired of labeling
Liquid nitrogen used here to freeze some broth that melts on the dish
Bread is ready with cultured butter on the left
Eggplant
Wild eel
Tubes with broth for langoustine shrimp
And poured into the dish
Fried conger pike with fresh almond
The duck as the "main" course
Pickled plum sorbet
White peach dessert
Finishing dessert
Looking into the kitchen from the dining room
The meal was very good and had a lot of creativity in ingredients, but I wasn't blown away. My last Michelin-starred fine dining experience was Eleven Madison Park, where every dish left me wanting more. Narisawa, while innovative and sustainable, didn't appeal to my palate as much and came off closer to being more a show and experimentation than finely crafted cuisine. Obviously the chef is very talented with 2 stars to back him up, but what sealed the deal on my opinion was the duck. It was recommended as the preferred main course and presented extremely well. However, the meat itself was not very tender nor flavorful. I'd rather go to a quick Chinese restaurant and get myself half a roast duck...maybe I'm better suited to hawker stands
Next up, more Tokyo and some quality Wagyu at Dons de la Nature
A nice tree on the first floor lobby by the elevators
At the end of the check-in process, the concierge came over and handed us an envelope with the restaurant reservations and details on how to get there. The instructions were incredibly detailed, down to the metro exit number and which landmarks to look for. It would prove to be very helpful since we found out many places weren't as easy to find as we thought. Many places weren't labeled in English like in previous destinations so we frequently stopped and asked the kind locals, many of which went out of their way to help us.
Our room was on the 36th floor at the end of the hall. The executive lounge where we had breakfast was on the 37th floor.
Bathroom and shower
For all the Japanese whisky lovers, the hotel bar was stocked with ALL the good stuff (even Yamazaki 25 and Hibiki 30)
The next morning, we woke up rather late and did some brief exploring before heading to Narisawa for lunch. Some Tokyo metro art as we left from Shiodome Station just downstairs from the Conrad.
Arriving at Narisawa
I was trying to discretely snap a few more pictures of the exterior, but someone on the inside saw us approaching and opened the door for us. We were a little bit early but got seated right away in an empty dining room.
Panel of glass (?) with Narisawa text
Our menu for lunch. The main course was duck, with other substitutes offered. We were tempted to go for the beef, but with a steakhouse lined up for dinner, we went with the recommended duck.
There was a lot of background and explanation for each course. I didn't record or take any notes, so I'll let the pictures do the talking since I won't be able to detail the preparation of each dish like the staff did.
Essence of the forest
Fried soft shelled turtle
Fried onion
Bread dough that you've all seen in JohnRain's report
Soup made with boiled sea snake
Uni (almost like an oyster shooter with different ingredients)
Cracker with squid and caviar
Example of the sea snake used for flavor in the soup
Bread dough extracted and baking by the table
More dishes...getting tired of labeling
Liquid nitrogen used here to freeze some broth that melts on the dish
Bread is ready with cultured butter on the left
Eggplant
Wild eel
Tubes with broth for langoustine shrimp
And poured into the dish
Fried conger pike with fresh almond
The duck as the "main" course
Pickled plum sorbet
White peach dessert
Finishing dessert
Looking into the kitchen from the dining room
The meal was very good and had a lot of creativity in ingredients, but I wasn't blown away. My last Michelin-starred fine dining experience was Eleven Madison Park, where every dish left me wanting more. Narisawa, while innovative and sustainable, didn't appeal to my palate as much and came off closer to being more a show and experimentation than finely crafted cuisine. Obviously the chef is very talented with 2 stars to back him up, but what sealed the deal on my opinion was the duck. It was recommended as the preferred main course and presented extremely well. However, the meat itself was not very tender nor flavorful. I'd rather go to a quick Chinese restaurant and get myself half a roast duck...maybe I'm better suited to hawker stands
Next up, more Tokyo and some quality Wagyu at Dons de la Nature
Last edited by chongl; Sep 5, 2016 at 9:35 am
#59
Original Poster
Join Date: Feb 2014
Location: LAX
Programs: United Silver, Marriott Lifetime Titanium, Hilton Diamond, IHG Diamond
Posts: 988
Thank you for following quirrow. I did check a few other places, but I neglected to save the results. I can say I got about 45/45 at the Park Hyatt Seoul, where I took advantage of it to backup some image files to Dropbox
#60
Join Date: Mar 2015
Location: Wisconsin
Programs: Hilton Diamond, Delta PM
Posts: 323
Narisawa is totally our style though, so I'm thinking we'll give it a shot. Just have to choose between lunch and dinner.