Behind the Scenes: Filming Our Hong Kong Travel Documentary

After months of preparation, it was finally time to go. We boarded our 13-hour direct flight from Manchester to Hong Kong with Cathay Pacific, and I have to say, I was seriously impressed.

The plane was spacious and spotless, the cabin crew incredibly friendly, and the entertainment selection packed with plenty of new releases. I settled into my window seat and put on 28 Years Later: The Bone Temple – probably not the most relaxing choice for a long-haul flight! A few more films, a tasty dinner, plenty of snacks and around four hours of sleep later, we began our descent into Hong Kong.

Looking out of the window as we approached was the perfect introduction. Rocky islets, tiny islands and stretches of lush green coastline appeared beneath us before we touched down on Lantau Island at Hong Kong International Airport.

Waiting for us were our wonderful tour guide, Vivian, and Pearl from the Hong Kong Tourism Board. Before we had even left the airport, we were thrown straight into Hong Kong’s food culture with a traditional breakfast of congee, dim sum and BBQ pork buns. If this was a preview of what was to come, I knew we were going to eat very well!

We jumped aboard our tour bus, had a very quick freshen-up at a hotel, met our local videographer Gavin, and then it was straight into filming. No time for jet lag! 

Our first morning began beneath bright blue skies as we headed along Lantau Island’s lush coastline towards Tai O. Hong Kong is famous for its futuristic skyline, but Tai O showed us a completely different side of the city. This historic fishing village felt worlds away from the skyscrapers we had seen in photographs.

Traditional stilt houses lined the waterways, fishermen went about their daily lives and strings of dried seafood hung outside shops. We climbed aboard a traditional sampan for a short trip through the village, waving at locals sitting on their balconies as we passed. We even had the chance to chat to a shopkeeper, who gave us a fascinating insight into her life in Tai O.

From there, we continued across Lantau towards Ngong Ping. The journey took us through some incredibly scenic countryside before the Tian Tan Buddha came into view in the distance. Standing at 34 metres tall, the bronze Buddha is one of Hong Kong’s most recognisable landmarks and seeing it in person was quite something.

We made our way up the 268 steps towards the statue – a decision that felt significantly more ambitious about halfway up than it did at the bottom! It quickly turned into something straight out of BBC’s Race Across the World, as Dan, Sam and I raced to the top. It was also where we filmed our opening Welcome to Hong Kong piece-to-camera, with Gavin sending the drone up to capture the most incredible aerial shot. That shot alone was worth the climb!

We then headed to the nearby Po Lin Monastery, where we had lunch in the monastery kitchen. The meal was simple, fresh and vegetarian. This was also where I discovered Hong Kong’s love of tea. Tea is traditionally served alongside meals and is an important part of Cantonese dining culture. As a committed tea lover, I was very happy about this – although it wasn’t quite the Yorkshire Tea with a splash of milk and a sweetener that I’m used to! 

After lunch, we continued exploring Lantau before making our way towards Kowloon. And then came the skyline.

I knew Hong Kong was famous for its skyscrapers, but nothing quite prepares you for seeing them gathered around Victoria Harbour in person. From the Tsim Sha Tsui waterfront, the city felt almost cinematic – huge towers covered in illuminated logos, traditional junk boats, fishing vessels, yachts and cruise ships all sharing the same stretch of water.

Dinner that evening was at a modern take on a traditional Dai Pai Dong. Originally open-air food stalls that emerged in Hong Kong after the Second World War, Dai Pai Dongs became an important part of the city’s street food culture. We tucked into plate after plate of local favourites, with the sweet and sour pork emerging as the clear team favourite. And when it came to the toast, we discovered another Hong Kong tradition – drinking beer from porcelain rice bowls. Not glasses. Not bottles. Rice bowls. It was wonderfully quirky and exactly the kind of detail I wanted this documentary to capture!

Then it was back to Victoria Harbour to see the city after dark. The skyline was illuminated and we even caught a cruise ship departing in the background. It was the perfect opportunity to capture a piece-to-camera that tied Hong Kong beautifully back to our cruise audience.

And then came the perfect finale: Aqua Luna. The iconic, red-sailed junk boat has appeared in countless photographs of Hong Kong, so stepping aboard felt like one of those moments where you realise you’re finally seeing the image you’ve seen a hundred times before. We settled in with a drink, listened to the music and headed up to the top deck, where the traditional red lanterns created the perfect atmosphere. I interviewed Dan and Sam about their first impressions of Hong Kong, and there was a clear theme running through all our answers: the people. We had already been struck by how warm and welcoming everyone had been.

It was a spectacular first day. By the time we finally checked into our hotel, we were exhausted, exhilarated and very ready for bed. 

The early bird catches the worm – although after Day 1, I think we were all hoping the early bird might also catch a coffee. We met our guide Jason in the hotel lobby and headed to Kai Tak, one of Hong Kong’s rapidly evolving districts. Once home to Hong Kong’s famous old airport, Kai Tak is now being transformed into a huge new neighbourhood packed with entertainment, shopping, green spaces, sporting facilities and the Kai Tak Cruise Terminal.

Our first stop was Kai Tak Sports Park, where tennis and pickleball courts, open green spaces and children's play areas create a surprisingly tranquil community space. Then came the Kai Tak Stadium, covered in distinctive purple tiles and accompanied by an enormous silver dragon sculpture, it certainly isn’t your average sports venue. 

We also took the opportunity to film at Kai Tak Cruise Terminal while it was quiet. I was particularly surprised by the rooftop garden, which offers fantastic views and would make a brilliant place for cruise passengers to relax before or after their sailing.

From there, we headed to Luna at AIRSIDE for lunch and somehow found ourselves sitting down to a seven-course tasting menu. Not a bad way to start the day. 

Then it was time to head somewhere I had been looking forward to since I started researching the trip: Lei Yue Mun. Growing up on the Northeast coast of England, I’ve always had a soft spot for the sea, so a traditional fishing village with a reputation for incredible seafood was always going to be high on my list.

As the sun began to set, we wandered around the harbour and through the fish markets, surrounded by tanks filled with crab, lobster, fish, shrimp, clams and all sorts of things I couldn’t confidently name. The concept is simple: choose your seafood fresh from the market, then take it to a restaurant to be cooked. We even had the chance to feed some of the groupers, which quickly became one of those completely unexpected filming moments that had us all laughing.

With very full bellies, we swapped the quiet coastline for the neon-lit chaos of Temple Street. Lanterns hung above the stalls, vendors shouted over the crowds and the streets were packed with food, souvenirs, jade jewellery and crafts.

We filmed Dan and Jason weaving through the crowds while Sam and I followed behind carrying an LED light – subtly, of course. Or at least as subtly as you can be while walking through one of Hong Kong’s busiest night markets carrying filming equipment. We stopped for Tanghulu, a traditional Chinese snack of fruit coated in hardened sugar syrup. Delish!

Then came our final mode of transport for the evening: a hop-on hop-off bus. Getting a tripod and lighting equipment onto the top deck of a double-decker bus was every bit as chaotic as you might imagine, but once we were settled, it was brilliant. Nathan Road lit up beneath us, traditional neon signs flashed overhead and the warm evening air rushed past as we filmed our final piece-to-camera of the day.

Another day. Another part of Hong Kong uncovered.

Day 3 began with one of Hong Kong’s most iconic experiences: the Peak Tram. I had been particularly excited about this one because of its history. The tram first opened in 1888, originally transporting the British Governor and wealthy residents up to Victoria Peak. Before the tram, getting to the Peak meant walking – or being carried in a sedan chair. Thankfully, we had the tram.

The journey takes just a few minutes, but as the carriage climbs, the city gradually opens up below you. At the top, we reached Victoria Peak, the highest point on Hong Kong Island. We headed to the viewing areas around Peak Tower and the Lion’s Pavilion to film our piece-to-camera, and the views were every bit as spectacular as promised. It was easy to understand why people love escaping up here.

After making our way back down, it was time for one of the things I had been most excited about: dim sum. We visited Lin Heung Lau, one of Hong Kong’s historic Cantonese restaurants, where the atmosphere was already buzzing with families celebrating Mother’s Day.

Trolleys loaded with steaming dishes moved through the restaurant, bamboo baskets were stacked high and the smell of freshly cooked food filled the room. We chose a selection of dishes for the cameras, including bao buns, steamed dumplings, marinated squid and, yes, chicken feet. I’ll be honest – chicken feet were not exactly top of my personal food bucket list. But they were surprisingly tasty, especially served in a sweet and sour sauce.

Vivian and Pearl also taught us about Cantonese dining etiquette.

FUN FACT: If you drop one chopstick, you should apparently drop the other one too. Chopsticks come as a pair and symbolise a couple, so separating them is considered bad luck.

I’m now terrified of accidentally dropping a chopstick at dinner! 

After lunch, we swapped food for culture and headed to the Hong Kong Palace Museum. The spectacular building houses nine galleries displaying treasures from Beijing’s Palace Museum, including artefacts connected to the lives of China’s emperors. We even had a go at Chinese calligraphy; Sam was surprisingly good at it!

Next came M+, one of Asia’s leading museums of contemporary visual culture. The building itself is striking, but inside was just as impressive, with exhibitions spanning visual art, design, architecture and moving image.

We then headed to Ocean Terminal, Hong Kong’s cruise terminal in the heart of the city, which is connected directly to Harbour City – one of Hong Kong’s largest shopping and dining complexes. For cruise passengers, the location is incredibly convenient. You can step off the ship and find restaurants, shopping and incredible harbour views practically on your doorstep.

We headed up to the Ocean Terminal Deck, where two viewing platforms offer spectacular views across Victoria Harbour. With cruise ships on either side, it was one of my favourite filming locations of the entire trip. Gavin sent the drone skywards and captured an incredible shot of Dan talking to camera as the drone climbed higher and higher, revealing the harbour, skyline and ships around him.

As the sun began to set, we boarded one of Hong Kong’s famous Ding Dings. These colourful double-decker trams have been rattling through the city since 1904 and are affectionately known as “Ding Dings” thanks to the distinctive sound of their bells. We loved this little slice of Hong Kong history – and the chance to experience one of the city’s most iconic ways to get around.

We rode through the city towards Lan Kwai Fong, Hong Kong’s famous nightlife district, where the atmosphere was already in full swing. The streets were buzzing with restaurants, bars, music and people, with locals and visitors spilling into the narrow lanes. Our final stop was GOKAN, a cocktail bar tucked behind what looked like a rather mysterious door. Inside, it was a completely different world – cool, grungy and atmospheric, with an impressive, clarified cocktail menu. We raised our glasses to another brilliant day in Hong Kong.

FUN FACT: A Cantonese toast is “Gon Bui”, meaning “empty the glass” – a phrase traditionally associated with friendship, celebration and sharing the moment.

And after three days of filming, we certainly had plenty to celebrate.

By Day 4, reality was beginning to set in. We had one final day of filming. We’d explored fishing villages, climbed mountains, eaten our way through markets, ridden trams, visited temples and filmed some of the most spectacular views in the city. But there was still plenty left to see!

We started in Old Town Central with Vivian and Pearl, exploring some of the area's highlights on foot. Hollywood Road, Hong Kong’s second-oldest street, was our first stop. Murals, antique shops, quirky storefronts and modern boutiques lined the route, creating the kind of eclectic mix that makes Hong Kong so distinctive.

Then we reached Man Mo Temple. From the outside, it is surprisingly understated. Inside, however, huge red lanterns hung from the ceiling, coils of incense filled the air and intricate decorations surrounded the temple’s central altar. Vivian explained how visitors come here to pray for good fortune, health and success. One of the most unusual details was the golden deer at the centre of the temple. Visitors can apply gold leaf to different parts of the deer depending on what they are wishing for!

We wandered on to Lan Fong Yuen, where the smell of freshly baked pineapple buns and Hong Kong-style milk tea filled the tiny cha chaan teng (tea restaurant). It was packed with locals and tourists, creating a wonderfully lively atmosphere. Despite the name, pineapple buns don’t actually contain any pineapple – they’re named for their golden, crackly topping, which resembles the skin of the fruit. Served warm with a generous slice of butter in the middle, they were absolutely delicious – and definitely worth the stop.

We then experienced another unique part of Hong Kong life: the Mid-Levels escalator system. From street level, we had noticed streams of people moving along covered walkways high above the roads. Vivian explained that the Central–Mid-Levels Escalator system stretches for more than 800 metres and operates in different directions depending on the time of day.

FUN FACT: It runs downhill in the morning, from 6am to 10am, to help commuters get to work, then switches direction and runs uphill from 10am until midnight.

The system carried us towards Tai Kwun, a beautifully restored former police and prison complex that has been transformed into a heritage and arts centre. We explored the old prison cells, now home to exhibitions, before continuing to Central Market, where historic architecture meets food, shopping and local culture. Naturally, we couldn’t leave without another souvenir, so we stopped at Yan’s Coconut Sea Salt Candy and stocked up. 

Next, we took the iconic Star Ferry across Victoria Harbour to back Kowloon – a quintessential Hong Kong experience and another glimpse into the city’s transport history!

Then it was time to head to Sham Shui Po for our final foodie experience. This neighbourhood felt wonderfully authentic, with bustling markets and specialist shops selling everything from toys and technology to clothes and food. We had lunch at Kung Wo Bean Curd Factory, a family-run business with roots stretching back to 1893.

I hadn’t eaten much tofu before the trip, so watching it being freshly made before sitting down to try it was a completely new experience. Their signature tofu pudding was incredibly smooth – almost silky – and a lovely final taste of traditional Hong Kong.

And then, suddenly, it was time for the finale. As the sun began to set, Pearl and Vivian suggested a beautiful viewpoint overlooking Tsing Ma Bridge on our way towards the airport. We set up the cameras, Gavin sent the drone into the sky and I interviewed Dan and Sam one final time.

We talked about their favourite moments, the places they would recommend and what had surprised them most about Hong Kong. Then came the words every producer loves to say: “That’s a wrap.” We high-fived, hugged and celebrated four incredible days of filming. The documentary would go on to show Hong Kong as the beginning of so many adventures across Asia and beyond – with cruise ships carrying travellers onwards to their next destination. Unfortunately for us, there was no cruise waiting at the end of this particular journey. We had a plane to catch!

We said our goodbyes to Gavin, Pearl and Vivian, three people who had done so much more than show us around Hong Kong. They had introduced us to their city through its food, its traditions, its history and, most importantly, its people: hardworking, funny, welcoming and incredibly kind.

We boarded the taxi to the airport with full memory cards, tired feet and a whole lot of happy memories. As we headed home, we were already looking forward to diving into the edit and bringing everything we’d captured to life on the big screen.