Early on Wednesday, the first day of January 2025, it was drizzling. Fine rain that made everything feel damp. Strange, because the Observatory was saying it was dry. Anyway, the drizzle didn't last long and, by the time the Pak Sha Wan ferry collected its second load of passengers from the club's pontoon, it was beginning to clear for New Year's Beach Day 2025.
Heading out to Hap Mun Bay, the cheerful ferry driver soon had the pier in sight, making his approach through the other small boats and two yachts anchored nearby. He put his bow against the pier and everyone clambered ashore, lugging their bags and supplies. Then began the long trek to the terrace on the other side of the bay.
This location is a favourite of club members and is 'reserved' by the advance parties who get there early to set up camp. One thoughtful member had already erected a gazebo so that his 'chefs' could stay dry if it rained, and the barbecue fire didn't go out.
At the entrance to the terrace, the club table welcomed members and their guests as they staggered the last few yards to their BBQs. The terrace is long but fairly narrow so space is precious. Mind you, close contact all adds to the fun, doesn't it?
Smoke was soon rising from the barbecues as an array of sausages, seafood, scallops, celery and, of course, chicken wings were cooked to perfection by the experts, washed down with seemingly endless bottles of red and white wine. Cigar smoke added to the aromas wafting around the site and music played from a number of sound systems. Out in the bay, five club yachts swayed gently at anchor.
Down at the end of the terrace, the main event was taking place: the roasting of the siu yu chu, or roast piglet. This has become something of a tradition and, just before the slicing, the piglet is held high on its fork for a rousing New Year cheer. Lots of photographers, lots of fun.
The piglet is then sliced and diced, and passed around the terrace for all to enjoy.
After all the eating and drinking, the youngsters and those who still think they're young (!) move down to the soft sand on the beach for some lively fun and games. Largely organized by ex-commodore Mark Ashton and his wife, Juliet, there are Egg & Spoon Races, Three-legged Races, Tug-of-Wars and others.
But perhaps the most entertaining this year was the Egg Throwing Competition. Here's how it works: two lines of 'throwers' stand about 10 metres apart. One line has a raw egg and on a signal from the 'referee' throws its eggs to 'catchers' in the other line. If anyone drops an egg, they're out. Then those remaining step backwards a few metres and the throwing is repeated. Again, catchers who don't catch are out. And so on until there are only two people left, and they are declared the winners. Great fun with lots of folk ending up 'with egg on their faces'.
Then there was a group photo and countless selfies, before, reluctantly, the happy revelers began packing up and making for the ferry pier. An event like this is not easy to organize and, once again, things went as planned under the tireless direction of Sailing Centre manager, Rob Allen.
This year, some 80 people came and went through the day. Wouldn't it be great if that number could reach 100 on the 1st of January 2026?