Do not pass up the chance to try dim sum desserts. The favourites include 'thousand-layer sweet cake with egg topping', coconut snowballs, and crisp, sticky cakes topped with almonds. Something is always cooking in Hong Kong. There seem to be a couple of thousand tables, and at them in uproarious enjoyment sits a vast multitude of Chinese, in families running the gamut from infancy to old age. Nobody is alone.
Nobody is silent.
The noise is deafening, all that talk and laughter mingling with the clanking of plates, the shouts of waiters from one side of the room to the other, the occasional cries of babies, the sizzling of woks and the Chinese music blaring from hidden loudspeakers. In no time at all we are slurping the food happily away, all inhibitions lost, as to the Chinese manner born. All rights reserved.