As an extension of my earlier chat about surprising things that happen in Hong Kong, have a look at what's happened in the stylish penthouse restaurant and bar in the iconic Princes Building in the Central District.

Occupied by SEVVA (pronounce “savour” and don't ask!) it is the latest place for the see-and-be-seen crowd but their adaptation of tapas, the Spanish eating tradition, which sets it even further apart from the crowd.

Ideal as a light meal with a glass of wine, Asian tapas variations include SEVVA special of vegetarian sushi rolls (HK$160) and Vietnamese rolls with crispy sole or golden fried prawn with salad and spicy mayo (HK$180).

Dishes to share include a selection of bruschettas, either with escargots in garlic butter (HK$180), Caprese-Mozzarella with tri-coloured tomatoes and basil (HK$160) or chicken a la king (HK$160).

Tantalising bites designed for savouring and sharing include ribs marinated in shrimp paste (HK$160) and classic Valencia garlic prawns (HK$210) and flame-grilled baby lamb chops (HK$220).

Style icon Bonnie Gokson set out to make SEVVA a quintessential Hong Kong dining experience twinning traditional Asian with fine western.

SEVVA has priceless 360 degree views over the Hong Kong skyline and the city's heart.

Listen up for the goods on touring the USA   

The big Yank puts his encyclopaedic knowledge of his homeland in print
 
It is probably three decades since I had the pleasure of getting off the beaten track on the US and Canadian west with then tour guide extraordinary Mark Sheehan.

Nothing could rattle the boy from New York and by the end of our Trek America drive up from Seattle and into Canada the gnarled old Swiss travel writer and this short-fused Pom were joining in the tent pitching, washing up chores, even a bit of cooking here and there. No mean feat, but that was the way Sheehan worked with people.

More: He never ceased to produce facts for our features, not from guidebooks but from his encyclopaedic scone, bubbling with enthusiasm to a point where the Swiss and I were actually looking forward to ringside seats at a pub jelly-wrestling comp in Kamloops BC!

Years later, Sheehan came to live in Sydney. He lost none of his love for the US but adores his new abode.

His new book is called America Over Easy (reminding me of his explanation of the many versions of fried eggs available over there).

Sheehan's book lives up to - exceeds, even - his claim to make a trip into the US ”just that little bit more comprehensible”.

Sheean, who is spokesman here for the US national tourism organisation Visit USA, understands the frustrations some Aussies experience when travelling in the States (and Canada).

“I set myself the task of producing a know-before-you-go guide which gives tips for the trip from planning stage onwards,'' he says.

America Over Easy delivers - in spades!

It covers travel in the country by car, train or air and comes with a classy, fold-out map of the US of A.

Critics are raving about it; Virgin (the airline) has rebadged it for their customers; and more importantly, Sheehan's irrepressible enthusiasm for and intimate knowledge of his subject comes across.

Published by New Holland, the price for the pocket-size soft cover version in $19.95.

Say yes, please to cheese   

Gourmet oasis in Hong Kong's Western District
 
Nothing ever surprises in Hong Kong - not even a cheese and wine oasis in the island's western district, an area not short on some of the finest Chinese tucker on the planet.

Boutique cheese and wine outlet, which goes by the cumbersome name of Classified The Cheese Room, is actually a neighbourhood store on Hollywood Rd, up the hill from the Macau ferry wharf.

It specialises in rare artisan cheese and boutique wines - 40, at last count, of the former from England, Ireland, Italy, France and Switzerland - in a walk-in, temperature-controlled cheese room.

Co-proprietor Arnold Wong boasts of steering clear of “the conventional experience” where cheese is sold over the counter.
“Our walk-in temperature and humidity-controlled cheese room provides a personalised experience where customers taste and select with our specialists on hand to give advice where required,” he says.

There is also a casual dining menu complemented by a selection of over 150 boutique wines from around the world.

Classified The Cheese Room also carries a selection of cheese condiments including olive oil, oatcakes, quince paste, honey and jams.

On May 22-23 there will be tastings hosted by a cheese specialist from France, internationally acclaimed Jean d'Alos wholesalers, (the ones who age their cheeses in 15th century Bordeaux caves). Afternoon cheese and wine sampling is open to walk-in guests.

If you miss out on the tasting special, Classified The Cheese Room is worth a visit on your next trip to Hong Kong. It is actually a collection of neighbourhood food shops specialising in an international selection of over 150 wines and cheese plus condiments including jams, fruit preserves, olive oil, balsamic vinegar, Iberico ham.

They also present a simple food menu for dine-in or take away, with private dining available.

The flagship store is “Classified” which is on the same site as The Press Room, also developed from a newspaper theme.

Free Island option in Aloha land

Hawaiian Carrier's New Short Break Deal
 
Hawaiian Airlines continues to woo bargain-hunting Aussie travellers with a new offering of a bonus round-trip flight to one of three neighbour-islands - Maui, Kauai or The Big Island of Hawaii.

The bonus comes with their common-rated new short break fares from Sydney-Honolulu priced from $600 return (plus those bloody taxes, of course!).

In addition to the bonus side trip, short break fare specials are available year-round on any of Hawaiian's thrice-weekly services from Sydney. There are no blackout dates.

Passengers can purchase short break specials until 31 May
2009, for travel any time until 09 December 2009.  Fares are available from 20 Australian destinations, with partner airlines providing connections to Hawaiian's flights from Sydney.