Hong Kong -- From The Other Side of Victoria Harbor

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I think I've figured it out. Hong Kong is New York on steroids with a dollop of Vegas thrown in for good measure. Mix that up with a hefty helping of Old World Chinese alleyways and temples, and you've pretty much got the picture.

But I couldn't really get the picture until I left Hong Kong Island and made my way to Kowloon via the Star Ferry.

Once deposited on the other side of the harbor, Hong Kong took on a mesmerizing light-brite form and looked more like a glittering tinker-toy of delights and sin than a throbbing, hard-jamming metropolis.

I couldn't get enough of that view. I took it in again at the Penisula Hotel's legendary Felix Bar, then moved on for more of it at One Peking Road's uber-hip sky-high Aqua Spirit.

I didn't want to let the skyline go. So, I didn't. I simply took the One Peking Road elevator one flight down to 28 to partake of gourmet Chinese fare at Hutong, as I continued to gape at the sparkling vision that is Hong Kong at night.

That said, the food was so amazing that I did take my eyes away from the restaurant's floor-to-ceiling windows long enough to appreciate the kitchen's signature dish -- Crispy Hutong-style Deboned Lamb Ribs, meaty and crackingly fine...

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I wrapped them up in delicate pancakes with shards of white scallion and a bit of tart vinegar, a la Peking Duck.

Oh, my! Where in God's name can I find this delicacy in New York?!? Clearly, I'll be on a mission once I get home.

Until then, though, I'm on a mission to explore and explore and explore...