After nearly a full day of air travel, Greg and I arrived safely in Hong Kong. Of course, our first instinct, after checking into our hostel, was to find dinner. Signs and crowds all around us indicated that the place to be was the New Year's Fair in Victoria Park. So full of people that even the walking direction was dictated, the fair featured lots of merchandise for the Year of the Bull, from stuffed cows to cow hats and blankets, as well as pinwheels, flowers and fruits for the New Year.

Luckily, there was food, too; we ate fish balls and fried ice cream, barbequed squid and sausage. While those were all fairly familiar, I also got a treat I could not identify. Crispy white tubes, sprinkled with something like coconut flakes, and wrapped in a thin, dry pancake. It tasted good enough, but was most interesting for the contrast in texture between the crunchy interior and soft exterior. The stand had a name for the snack, but of course I forgot to take a note or a photo of it.

Today, refreshed by a loooong sleep, we took a walk across Hong Kong. We met up with our relative, Leo, who found us one of the few open dim sum restaurants- most are closed for the holiday. The dim sum was great, particularly the chicken feet, but the most novel dish was the goose webs and wings. I am sure that in a couple weeks, this will seem like relatively tame fare, but it was exciting to get a first taste of adventurous eating. The goose webs are firmer and chewier than chicken feet: I have to admit, I prefer the softer texture of the chicken.