Central Park Hotel
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- Shuttle bus service
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- Wheelchair accessibility
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TripAdvisor Reviews Central Park Hotel Hong Kong
Travel Blogs from Hong Kong
... with undercooked pork inside - but when in Rome! That evening we went down to the harbour to see the world record light and music show. Every evening they put on this show where the skyscrapers on the other side light up in time to the music! It was great to watch, especially as it was free! We also ended up walking past where the recent riots have been taking place - it was the calmest riot I've ever seen which people ...
... I won't make you go out that far." She was trying to kill me, I say! My own sister. Of course, this is long before the days of digital so we had to wait to get our pictures (I am so glad those days are long behind us! Yeah for technology! ). That bird that nearly cost me my life is just a small speck of dust in the photograph!
That's all for now. Hong Kong is calling me and I must go.
While Greg and Mary opted to remain in Kowloon, we decided to head, via the rail system to Hong Kong Island, and Up the mid-level escalators. This is a series of escalators that travel 800 metres rising, around 135 metres from bottom to top. They run down hill from 6am until 10am and then uphill until 12am. There are sections where you have to walk across a road (via a bridge sometimes) and places where you can go and explore the side streets. We met an English couple who ...
... impression of Hong Kong is that I'd like to have a session shopping for fabulous shoes and bags. I'm not sure that they would be cheap as 90% of the shops we saw were ultra expensive designer brands, although I'm sure there are other options if you're in the know! I'd be happy with a couple of "copy handbags" although would buy them at a market, not follow some dude back to his "back room".
A fun 4 days. On to ...
... peeled veggies, I cut them, to shape them, then Zoë and Jason wrapped sausages in bacon. The duck bones in the oven were smelling divine, so to them we added a pint of red wine. Boilin and skimmin , skimmin and boilin, I kept a small pot, to put all the spare oil in. The duck fat was rich in aromas and flavours so I’ll use it tomorrow, to cook all the tater’s. With all the prep finished and with Una returned, we enjoyed another ...