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Hello everybody and welcome to this week's episode of the Flats and Shanks podcast. I'm Tom Shanklin. I'm a horse Tom Shanklin. I'm a little bit tired. Tom Shanklin. I'm a little bit broken. Tom Shanklin.

I'm a little bit sketchy. Tom Shanklin. I've still a little bit of anxiety. Tom Shanklin. But I'm here.

Is your anxiety Hong Kong related? It is. It is. My voice is just about coming back. It's taken a couple of days. That's not the reason why we're late. We're late due to schedules in our busy CEO lifestyles. That's why we're late.

Yeah, I mean it's global and it's gone global. Yeah, it's. What's bigger than global universal universal. I mean it's congalactic. Yeah, it's got into galactic.

Yeah, things are on the up goodness me. Can it get bigger? Yeah, it probably could. Yeah, so you've been in Hong Kong. Let's just let's just go straight to it boy. Let's just let's just talk about because you and I haven't spoken about Hong Kong properly yet. So let's just get it out and you open. Yeah. Well, I went to Hong Kong.

It was great and it was good and if you want to know what on there, you should come because I won't do it justice. But a big thank you to Martin Murray, the CFO of Kathy Pacific for for flying me out there and for putting me up in a lovely hotel in return.

I've got my wit, my looks, my belly. And that's probably about it. If you've got a belly now, it's coming. It's coming. But I ate a lot. I ate a lot. Did you? Yeah.

What like is it nice food out there or you just so drunk that you just you got the grunt you got the munchies. No, we had a lovely round of golf at a place called Sheko and that was incredible place.

Yeah, and that was a nice sort of long lunch. We had a nice round of golf there. I played against Scott Hastings in a guy called Peter played with a guy called Bruce Ingram. And we lost but the wine, the red wine and it was like a lamb and with pastry on it.

So like a beef Wellington, but it was lamb. Like a lamb, Wellington. I hope I wasn't drunk and it was actually beef. It's a definitely tasted like like lamb. But it's been. It was an amazing trip. On the flight back, we, we stank the plane out. It was just alcohol, seeping out of people, seeping out the boys like, good. He was next to me.

And then it was in front gym was around there somewhere. Yeah, Andy Nick. It was just like seven six Shane Williams six seven boys who were just on a come down.

So it's a 12 hour 15 flight mate. Guess how long I slept for on the way back six hours, 10. Wow, that's amazing. Have that. Have some of that up here. Yeah, thing is thing is fella. I do. This is a genuine question. Right. Yeah. Does there come a point when you don't want blowouts like that anymore?

Yeah, probably after the second day, mate, I've had enough. But, but you're only sort of three or four beers away from feeling okay again. You just, you get to the point where you just keep yourself at that level, right? You don't want to go below it. You don't go too far over it. You just keep yourself at that happy medium.

But I tell you the last day though, boy, I was just I was a goner. I was a goner. The voice of gone. I was trying to chat to people in some of the swire boxes. And you know, I just I couldn't get words out and I didn't have a loud enough voice for people to be to hear me. And then the worst thing was right.

When we came to get taxis from the hotel to the airport, they were they provided for us. And I was just checking out and was with that Annie Neckel and his daughter and her friend and chase Leonard and me.

And there were two identical sort of people carriers and Jay said, you were me shanks. We got our own one and he's going with the girls and that one. I thought, Oh, great. Thanks, Kathy for putting on two cars.

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