We swoop over skyscrapers, taxi-filled streets, and those plunging forest-covered hills you see in all the postcards. ” Noth’s acting gigs have been pretty New York–centric, but that hasn’t stopped him from seeing the world.
Noth looks down, fascinated by the city’s soaring, impossibly cramped apartment buildings. Later that day, in a speakeasy-style cigar lounge, he tells me his mother, a CBS reporter, used to take him and his brother on assignments to Russia and Switzerland.
Things get a little weirder that night, when we’re out to dinner at Bo Innovation, a new, avant-garde restaurant by mechanical engineer turned three-Michelin-starred chef Alvin Leung.
They call him the “Demon Chef,” though the experience is more Happy Meal on crack than Hades. ‘Cause I’m about to die” he groans as our waiter unloads plates of chian dan chee, a traditional Hong Kong bite-size ham sandwich, here gussied up with black truffle. Cheeseburgers,” Noth squeals sarcastically, prompting hoity-toity patrons to look over in disapproval.
Earlier in the week, Noth and I meet at the Peninsula Hong Kong.Other adventures round out our itinerary, though one other moment stands out.It is spent not at a fancy hotel or Michelin-starred restaurant but, rather, at a back-alley laundromat off Nathan Road, where Noth had dropped off some dirty clothes the day before.Noth has a 17th-floor corner suite with a bathtub overlooking Victoria Harbor. We’re whisked up to the hotel’s China Clipper lounge, a retro-style penthouse with plush green carpeting and an illustrated timeline of Hong Kong’s aviation history.It’s the city’s oldest hotel, dating back to 1928, and possibly one of Asia’s most iconic addresses — Salisbury Road, Kowloon. Noth is dressed casually, in a zipped-up black bomber jacket and khakis.