When I met my friends at the ICF Building at 11am last Sunday (actually 11:15am—husband couldn’t find his swimming trunks), the question was simple: expensive seafood, nice beach/cheap seafood, unknown beach. Decision: Cheng Chau. Though no one had made it past the below-cost garlic squid on our selected island destination, the light-on-the-wallet refreshment was a venerable reward for risking the Cheng Chau beach. We boarded the appropriate ferry and were fortunately forced into the middle seats. No easy harbor-view, but no green faces either. Upon arriving at Cheng Chau, we skirted the menu-toting restaurant-walas, and followed the smell of shrimp paste. Within 5 minutes, the beach was in sight. Ok, so the obviously human-made sand was hot enough to roast a whole chicken, and no person was permitted to exceed his or her 4x4 allocation of
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