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Hong Kong is an island city whose waterways are teeming with a unique waterside culture, unusual lifestyles and, of course, exotic seafood. Chugging along by sampan in Aberdeen harbor with photographer, Mr. Leung, host Sian Richards sees it's really a floating city all to itself, filled with barges, houseboats, ferries, and yachts; plus fishing boats headed into the South China Sea. After Chef Jackie Chan explains why grouper is such a popular fish for dining, Sian visits the Stanley Bay Marketplace, where she learns the art of negotiating Chinese-style. Next, at the largest floating restaurant in the world, Chef Lap explains, in Cantonese, how to prepare sauteed shrimp balls. Sian then takes a T'ai Chi class in Victoria Park with instructors William and Pandora Ng. The popular martial art, which dates back to the 15th century, conditions both body and mind and is often done outdoors. Next she meets Mr. Hung, who runs the Yuen Yuen Institute, where the art of bonsai is nurtured.
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