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Survival guide: Lost in transit at Hong Kong International Airport

With a modicum of insider knowledge,the misery and boredom of delayed flights can be a thing of the past. Charley Lanyon spends a day at Chek Lap Kok to prove the point

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The Aviation Discovery Centre. Photos: Edward Wong
Charley Lanyon

horrors than being stranded in an airport. The sickening fluorescent lighting, the mediocre but exorbitantly priced food and the lack of attractions all conspire to make airports among the most miserable public spaces imaginable. It took moving to Asia for me to realise that it didn't have to be this way.

My friends and fellow Asia travellers agreed that Hong Kong International Airport was a "nice airport" but waxed poetic over Singapore's Changi Airport: "You can enjoy a cocktail in the pool," they'd say, and, "My kids just love the indoor slide."

Suspecting that our airport is going underappreciated, I recently spent an entire Saturday there.

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Michelin-starred Hung's Delicacies is renowned for its pork (above) and duck.
Michelin-starred Hung's Delicacies is renowned for its pork (above) and duck.
Most of my leisure hours are dominated by the desire to find something good to eat, and my day at the airport was no different. Airport food has a reputation for being either dreadful or unaffordable. The food at the airport is not cheap, but it can be good. Good enough that I'd happily pay the same price again, especially at Hung's Delicacies. This Michelin-star eatery on the ground floor of Terminal 2 specialises in marinated meats, especially goose and pork. It's become a bit of a destination itself, so much so that my waitress told me they were out of goose. Fortunately, she believed my far-fetched sob story ("I flew in from Beijing just to try the goose and I'm flying back in an hour") and found one last serving in the back. It was the best and most affordable plate of food I've had at any airport and well worth the karmic consequences of lying.

If you're in the mood for something a bit more exotic, a newer restaurant, Chen Fu Ji on the second floor of Terminal 2 offers a selection of hard-to-find Singaporean dishes such as roasted stingray fillet.

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