This morning we leave behind the decadent Galaxy hotel in Macau and head by bus to China. We are going to visit the Lee Kum Kee soy sauce factory. When we arrive, we are taken through the sauce making process via a slideshow. Unfortunately the slideshow is in Chinese so I don’t understand much beyond the pictures and the spoken explanation. From here we tour the factory.
First we are taken in among the acres and acres of tanks of fermenting soy beans. There are over 2000 tanks and more are being built. The scale of the operation is quite mind-blowing – 100 tons of soy beans are processed each day.
The beans are fermented with water, wheat flour and salt, no preservatives. The first draw is the best quality and makes the premium soy sauce.
After our tour we enjoy lunch in the factory canteen, which is like a giant mess hall.
We head back to Hong Kong via Macau and the ferry. From there we quickly get ready for dinner, which will be on a junk in Victoria Harbour.
The evening is fantastic. We are surrounded by the lights of the harbour. Two Chinese women row their boat back and forth from the main kitchen and deliver us a parade of delicious, fresh and traditional Chinese food.
It is a feast of huge proportions. I try things I am unfamiliar with, like periwinkles and the smallest little abalone which are meltingly tender.
There is duck and fish and prawns and pippis in a sweet sauce.
But my favourite dish of the night is a huge steaming platter of crab, smothered in a delicious sauce and piled high with crispy fried garlic.
The whole meal is just wonderful and a real food highlight for me.
It is a beautiful end to what had been a huge, and interesting, day.