CHINA MAIL WEDNESDAY SUPPLEMENT
Scine of the 200 passenger-sampans awaiting along the Aberdeen Praya to ferry patrons across, & ride usually takes about five minutes.
.
Nestling closely together in the placid waters of Äberdach
Bay, Are mire from town.
279 the Colony's uniqar restaurants to which hundreds of tourists and local residenta
Bock at week-ends.
Popularly known 13 the Karice Restaurants,
theve
elaborately decorated Banting extablishmentsa EXLET
Irene
· Chinese marine delicacies un obtainable elsewhere in Hoax
Kotg
Thene restaurants ATE the modern development of the centuries-old nuptial tradition of China's - fahing community, Ist days of JUTE, * Junk would be
specially converted temporarily for the reception after a wedding. The`ides in- spired some enterprising fisher- mes to convert ajunk pers manently into Bosting exting establishments. The innovation and became
elaborais gradually, Ambist the motley cluster of these
Ashing craft which make Aberdeen Bay their permanent exnetuary, fie Hong Kong's six Marine Be-
SÉBUTED LE.
The biggest restaurant is the Tai Pak, which was formerly an American Navy landing barge. She is capable of accom- modating about 150 patrons on her two spacious decks. Noon lights make her a
picturesque sight at night.
Wealthy Chinese buy monster turtles and write "prayers"
on their shells be-
fore freeing them
in the open Без. The one in the pic-
ture weighs about 15 cattles and cost about HK$80.
Patrons are greeted and helped to dis- embark by "Mas- ters of Ceremony" on arrival at the restaurants. These people are specially make engaged to patrons "at home. Most of them speak English, French, Portugese and various Chinese
dialects.
"Water girls” besiege patrons on their arrival at ́ ́Aberdeen Praya, cach offering her fast and com« fortable sam
pan.
Europeans have made it a "must"
when entertain-
Ing tourist friends to treat them -aboard
these restaurants. Seen here are sume being help- ed ashore
breath-taking moment to most
visitors
7234
Unique by way of service is that patrons choose their own Ash, crabs prawns or lobsters. Patrons derive thrillings moments when the retriver attempts to fish out the favourites, amidst the multi-coloured group swimming animately in the baskets.
The pick-a five-catty garoupa, a local favourite, being weighed. Besides the cost of the fish at cur rent rate, and a nominal labour fee, no other expenses are charged.
A party of Americans en- joying themselves despite having to struggle with the slippery chopsticks or risk finger prickings when handling the thorny shells of king crabs or lobsters.
During week-ends, - prac- tically all the floating res- taurants are crowded throughout the day, as early as 10 am, especially during the summer months. For- eigners and Northern Chi- nese are frequent visitors.
Two special delicacies be- ing prepared by specialists
in Chinese seafood.
A junk is specially con- verted into a Boating kitchen, tied alongside the restaurant. Immersed
are
the ratan baskets contain- ing various kinds of marine animals. Seen here in the "retriever" who picks up deftly patrons' favourites. In the backgrounds are the seafood specialists and their
assistants.
T