Sunday in Hong Kong and two sisters have nothing but empty hours and sunshine ahead of them.
The possibilities are plentiful — shall there be some dimsum? Or a lovely pork chop bun, perhaps? Because the day is beautiful, however, something outdoors becomes a must. Into a car we hop, squeezing through the city’s narrow, congested lanes, whizzing down a highway past thickets of toothpick -thin skyscrapers. Before long, there is a blur of greenery, squat shophouses, the sounds of children squealing.
As we tumble out, there is a smell. It’s the sea — and there is a vast expanse of it.
“I thought you would like Sai Kung,” Daphne says. And she is right, even if this is just the beginning.
We gather ourselves and amble on. Not so far away, a lively fish market awaits …
As hotel restaurants go, the shop at Andaz Fifth Avenue tries pretty hard.
Determined to cast itself as a New York restaurant, it likes to broadcast just how local it is. Its Web site rattles off a litany of New York purveyors — eggs hail from Feather Ridge Farm in the Hudson Valley; lox comes from Russ & Daughters on Manhattan's Lower East Side, which has been providing New Yorkers with smoked fish since 1914. And there's even a self-conscious little area that sells snacks made by small, lesser-known brands in New York.
This is all in line with the in-the-know feel that the hotel, part of Hyatt Hotels & Resorts' chain of boutique properties, tries to give off. It's a pretentiousness you can already sense from the fact that it is the shop — spelled all lowercase, the hotel insists — and not, well, The Shop. (You'll have to check out my review of the hotel in the New York Times Travel section for more on this Andaz.)
How would the food stack up against all this posing? We decided to find out …