Back on the metro, I make a change at Prince Edward and head up to see the Wong Tai Sin Temple. It’s a little hemmed in between some very tall buildings all the way round, but it’s actually very easy to ignore them when looking around the template area. The template was originally set up in Hong Kong in 1915, but was built here in 1921, and is a Taoist template. The architecture is the traditional Chinese temple style with grand red pillars, a magnificent golden roof adorned with blue friezes, yellow latticework, and multi-colored carvings.
With Chinese ethnicity making up 98% of the resident population, Chinese cuisine is naturally served at home. A majority of Chinese in Hong Kong are Cantonese in addition to sizeable numbers of Hakka, Teochew and Shanghainese people, and home dishes are Cantonese with occasional mixes of the other three types of cuisines. Rice is predominantly the main staple for home meals. Home ingredients are picked up from local grocery stores and independent produce shops, although supermarkets have become progressively more popular. Most restaurant serving sizes are considerably small by international standards, especially in comparison to most Western nations like the United States or Canada. The main course is usually accompanied by a generous portion of carbohydrates such as rice or mein (noodles). People generally eat 5 times a day. Dinner is often accompanied with dessert. Snack time also fits anywhere in between meals.
If shopping is your thing, Hong Kong has plenty to offer. Hong Kong is a very materialistic culture with high levels of consumerism. Shops from the lowest end to the most upscale pack the streets in close proximity. Some popular shopping destinations include Mongkok, Tsim Sha Tsui, and Causeway Bay.
So I head back across to Shenzhen and my hotel, having sampled the city and some of the many fascinating attractions and histories. Tomorrow I head north and into China as I make my way to Shanghai on the east coast.