Hong Kong is a vertical city, spiking its skyscrapers into the humid air above its harbour. Everything which goes on in Hong Kong seems to be in obeisance to the great God of Commerce. Money is king and the devil take the hindmost. It is not a city for pedestrians, whose passage is obstructed at every turn by new expressways, roadways, stalls on the footpath and the never-ending construction and reconstruction process.
But cross the Pearl River to Macau, on your choice of Red or Blue ferries (or wait for it, a fabulously extravagant bridge), and the focus switches predominantly to vaudeville. Macau is a theme park for the hedonistic pleasures, with, you guessed it, the pursuit of the bargain or a windfall very much a part of the attraction. If one is not shopping for bargains in the narrow alleys of the old Portuguese town, the fantasy worlds of the mega-casinos is on offer as an alternative. It is emblematic of the place that it's major sight is just a facade, whilst the Venetian casino recreates the semblance of La Serenissima in a labyrinthine shopping mall.
There is one constant though, whether you be in Hong Kong or Macau. There is never-ending array of foods to savour and enjoy. Whether it is the one Michelin star blandishments of Tim Ho Wan (meh), or the more satisfying crispiness of Cantonese Roast Goose at the famous Kam's, Hong Kong has much to offer the taste buds. Across the delta, Portuguese Egg tarts are on sale everywhere, whilst the curious pork chop bun is a paradox all in itself.