Note: This post has a lot of photos.

On Monday we saw this building which had bamboo scaffold on it. They don’t use metal scaffold here, just bamboo held together by zip ties and string.

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Then Dad and I ate some Char Sui Bao, or Steamed BBQ Pork Buns, which are my favourite.

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After we ate we went to the Big Buddha at Ngong Ping. We caught the trains to Tung Chung and then the bus which took about an 45 minutes. We were going to catch the Ngong Ping 360 cable car but there was a huge line. When we got there we saw wild buffalo and I got to pat some.

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Then we walked to the Buddha. I counted 268 steps up to him.

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When we were finished we caught the Ngong Ping 360 cable car back to Tung Chung.

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You can see Hong Kong Airport in this photo.

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Tuesday we went to Ocean Park which is a theme park like Seaworld but with more rides. I did not go on many rides but Dad did. We were basically just focusing on the shows. We saw the amazing birds, sea lions, polar bear encounter (not that there were any polar bears!), walruses and seals. I played games and won a Frankenstein softie by throwing rings onto bottles. If you got one around the bottle you won a prize.

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Then we came home and had a picnic on the sofa.

On Wednesday we were going to go to Tai O which is a fishing village. We caught the train to the bus to the village but the line for the bus was too big and we could not find any blue taxis to take us there. In Hong Kong, taxis can work in certain areas depending on their license and colour. Red taxis are Urban Taxis and work in the city, green taxis for New Territories, and the blue ones are for Lantau Island. We got back on the train and went to Central Pier and caught the ferry to Cheung Chau which is an island. We walked around and looked at the fishing boats and the village and had an ice cream and drink.

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We also tried a sesame bun. The island is famous for these buns and the have a bun festival every year.

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Then we went to Din Tai Fung for dinner. It is a gourmet Dim Sum place that is very famous around the world. They have restraints in Hong Kong, Taiwan, Singapore and also Sydney. The chefs train for 8 years to make the dumplings. They are very fast and you can see them working. The food is really nice.

For dessert we had Lab Made ice cream which is made in the shop. They use Liquid nitrogen to freeze the ice cream instantly which makes it very creamy. The ice cream is made for you when you order it. Rachael and I had Treacle Tart flavour. Dad had Raspberry Rose & Lychee flavour. There was also a toast flavour and a yoghurt one.

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Today is our last day in Hong Kong. We are busy packing our stuff and we will go to the airport to fly home. I have had a really good time in Hong Kong. I look forward to seeing you all soon.