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MTR Admiralty

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Everything posted by MTR Admiralty

  1. Another analogy would be the 63rd to 59th/Lex Metrocard transfer. There was one with the and before the transfer was built. There is a Metrocard transfer at 207th Street on the due to construction:
  2. I was on the Lafayette end of the SB platform yesterday: the door to the construction site was wide open and the site can be seen in public view. Standing in the same vicinity, the skeletal structure of an escalator to the NB platform can be seen. It looks like fit-out work is being done.
  3. Lower Manhattan : News | Dey Street Closure Planned
  4. I can't speak for the rest of the American electorate, but I am not voting for this assface. Yes, Newt is short for Newton. But this Newt is as slimy as the one in the animal kingdom.
  5. It works for me. It could be temporary downtime; but also consider clearing your cache.
  6. IIRC, this was mentioned (at least the grade part) in the docs for the SAS, I think it was the FEIS? I remember reading it a few years ago.
  7. By the time these tunnels get funded and built, we might be using some other different transport technology. Just saying.
  8. Hmm... usually the MTA delays things (points to new South Ferry)
  9. The passage between Cortlandt and WTC is said to be within fare control (meaning free transfer), I believe. But Cortlandt and the FSTC is connected by the Dey Street Passageway, which is outside fare control. Honestly, I haven't heard much about the Cortlandt-WTC transfer recently. The DSP, however, is being fitted out. The tunnel itself was completed a few years ago (that's when they reopened Dey Street to public access), but a different contract has to fit it out: lighting, tiles, floor-work.
  10. Photos from today: SB Platform , notice the tilework Platform rehab for the platforms Look at the brick wall, observe the new brick over the old View of the stairs to the underpass, the stairs seem to be permanent Another view View into the construction site, this should be where the mezzanine for the NB platforms are. Up another set of stairs in this temporary passageway Temporary to semi-permanent transition; semi-completed A/C Mezzanine from to ; stairs in the center feed into the IND. Another view Elevator shed for NB J/Z platform A/C East Mezzanine, facing platforms; the shed in the center, I speculate, to contain an escalator or two New location of the mural Lots of stairs.. Elevator to the - should be functional, I think. The one from the mezzanine to street is still being worked on. If you head to the new exit at 135 William, there is this white shed near fare control. That is where the elevator is to street level. Escalator shed, I think there are two here? This one seems to be the down escalator, if it is, and would most likely be the same width as that found on the uptown IND platforms at 34th St/Herald Square. That's all I have today.
  11. Aren't the "existing ones" the tunnel in Manhattan? Wouldn't that need some serious fixing before it could accommodate B div service? To be honest, and back on topic, I don't get why the MTA has to do this now instead of before, when they were actually building the transfer to the .
  12. i laughed and wondered, what is this picture of osama doing on my profile. LOL

  13. I mean, I do understand why the person may extend this. But I do have to say that this is too much dream than reality: -Extending the like that is really not cost-effective; I would perhaps simply extend the -Moreover, because of the engineering complexity, it would take forever to be built. Talk about tunneling near some of the tallest skyscrapers in the city - underpinning the ESB, anyone? -There is already a plan for light rail on the 42nd Street corridor, and there are plans to extend the line to Penn Station (which was perhaps the original intention) -The number of passengers headed to East Midtown from Penn Station would be somewhat reduced due to the ESA.
  14. Agree, Lower Manhattan desperately needs a bus terminal to house an increase influx of interstate buses - not just with the NJT. You also have the cheap Chinatown buses that are parking everywhere on the streets. I don't honestly know if this would seriously revitalize Lower Manhattan, as advertised, as it has done quite a lot of damage. The businesses in the construction zone had suffered during and immediately after 9/11 and were just able to somewhat recover until this hit. On the sub-surface, things do need to get done. The old mechanism for transferring was certainly outdated. But I don't see the necessity of having an oculus to light up a platform or two underground.
  15. The blog NY by dZine featured a post for a Crosstown L train: The blogger intended to extend the L train to 23rd Street and 11th Avenue, via new tunnelling, and proposed to link that to the new station by Hudson Yards, in an original plan. Now he wants to send the L, via 34th Street, 5th Avenue and 41st Street to United Nations. What are your thoughts? Original post
  16. Don't see much of a similar thread on here, so I guess I would start a thread for discussing the transit center in Lower Manhattan. Some of you might have seen these following updates taking place already, but I'm just documenting them here: Major Updates: -The entrance on the southeast corner of John Street and Broadway has been closed since January 9th. The entrance formerly led to the northbound platforms. -The A/C Mezzanine (west side) seems "completed" in that it is now possible to go from the platforms to the Queens bound platform without having to use the platform. -The A/C Mezzanine near the trains is also structurally complete and partially opened as well. However, there is a closed-off portion in the middle and I frankly cannot speculate what that is. It would make sense if it was an escalator, because there are a lot of stairs from the platform to the mezzanine at William Street. However, this segment of the mezzanine is not yet connected to the Broad Street bound BMT platform. -Steel construction has been taking place throughout 2011 on the transit center building; glass panels will be installed this year. Crews are also working on the oculus; a prism will be installed to achieve the goal of funnelling light onto the IRT platforms under Broadway. -The facade of the Dey Street passageway headhouse is being installed; the headhouse will most likely open before the passageway to allow access to the southbound platforms. I've read this somewhere, but I have forgotten the source. -The William Street headhouse has been opened a long while ago, back in August. As for elevator access, I cannot confirm it. But I did see signs on the mezzanine for elevators. The elevator is located away from the transfer area. -A new entrance has been opened for the platforms, effectively eliminating the entrance near Chase bank. This was accomplished in late October 2011. The transfer site for the southbound platforms, which used to be near Fulton Street, has been moved to about Dey Street. -Rehabilitation of the and platforms is ongoing and gradual. -Work at 129 Fulton Street is ongoing for the elevators. I did recall Tuesday, that I've saw (thru the plywood) what seemed to be like fitting out for the elevator on the Jamaica bound platform. I might head over there tomorrow, and I'll put up some pics. Sources (via MTA and LowerManhattan.info): MTA October 27th, 2011 Stakeholder Meeting MTA July 21st, 2011 Stakeholder's Meeting
  17. Yes sir, I saw it on the yesterday. Even the Q33E at Roosevelt got rectified.
  18. Great shots! I loved the first PATCO shot
  19. It's based on the yard. Coney Island and ENY is BMT while Jamaica and Concourse are listed as IND. The and runs on BMT trackage but it doesn't make them BMT. Similarly, the runs through mostly BMT trackage, especially in Manhattan and Brooklyn, yet it's listed as IND because it comes from Jamaica.
  20. Both. Large amounts - card; smaller amounts - cash. Simple logic. Treat both the same way.
  21. I'm pretty "lucky" with the R44s. It doesn't take too long for me to spot one. Yes, it has a grey stripe, so I did not confuse it with a R46.
  22. In the States: Philly, Baltimore and DC World: Hong Kong, Guangzhou I'm not going to bother putting the transit systems
  23. Until recently, nobody in China knew what "chop suey" or "egg foo young" is. I'm Chinese myself and I'll give you some lowdowns: -There are actually NUMEROUS regional cuisines in China, but few make it out to prominence. Cantonese, Shanghainese, Hunanese, Szechwanese, Northern, Taiwanese, Hokkien etc... Cantonese cuisine (I'm Cantonese myself) is a distant ancestor of Americanised Chinese food. It's that General Tso's Chicken came out from there, but the methodology and preparation that exists in Cantonese cuisine were later adopted for Americanised Chinese food. As Hong Kong and Guangzhou and much of the Pearl River delta lies around the coast, seafood is prominent. Shark fin's soup (whether you like it or not) is a local speciality. Cantonese lobster is lobster is prepared how they would in the area: cooked with ginger and scallions. Meat dishes are numerous. Pork and chicken dominate. Since many Cantonese people are Buddhists and worship Kwun Yam (Guanyin in Mandarin), beef is less consumed than in other parts of the country. As Cantonese cuisine is from the southern parts of China, rice dominates. Congee is served almost exclusively in the morning (although the sick can have congee at almost anytime). Congee is either served bland with 油炸鬼/油條 (oil fried devil, oil stick) which is a deep fried breadstick like pastry, though the first one is considerably sweet. Congee can also be served with preserved eggs and salty meat as in 皮蛋瘦肉粥. It also can be served with fish, meat and nuts as in 荔灣艇仔粥 (Lai Wan Boat Congee). Lo Mein or Chow Mein IS Cantonese, the name itself is Cantonese. HOWEVER, the noodles used in Hong Kong styled chow mein is DIFFERENT from the ones used in American chow mein. American chow mein uses thicker noodles, while Hong Kong style chow mein generally uses crisp egg noodles. Yum cha is the feast. Dim sum is the food. Nobody goes to have "dim sum", people go to "yum cha". Yum cha means drinking tea, and generally replaces breakfast. Dim sum is the Cantonese variety of tapas, which consists of small bite sized morsels of various dumplings, buns, chicken legs (fung jau), tripe, spare ribs (pai gwat), sticky rice wrapped in leaves and the ubiquitous rice rolls with shrimp, beef or cha siu (BBQ pork). In Hong Kong and Guangzhou, it is not unusual to have a rice dish or a noodle dish during yum cha. These usually appear as a chow mein (豉油皇炒麵/Soy Sauce King Fried Noodles or Chow Mein) or rice with spare ribs. Congee and exotic dishes such as pig's blood are served as well. Stuffed eggplant and tofu are not uncommon. Sweet dishes such as coconut dessert and egg tart can be served at ANYTIME during yum cha. Middle aged ladies usually push trolleys loaded up with such dishes and put a stamp on the meal card. Back there, there are signs that show what dishes are on the trolley. However in Hong Kong and Guangzhou, there are spatial constraints and a cheaper alternative is to have everyone get a menu with all sorts of dim sum and mark it and pass it to a waiter who would come with the dishes. If you want to enjoy the authentic yum cha experience, go to Hong Kong. The food is authentic here, but the experience is pretty bootlegged in some of Chinatown's restaurants. Don't be afraid to try out the "cha chan tengs" (茶餐廳). They translate literally into tea cafes. They are popular all over Hong Kong; overseas Hong Kong people, like yours truly, set up shop here. Usually the English word cafe gives it away. The cha chan tengs serve various rice dishes, noodle dishes and sandwiches. It reflects the background of Hong Kong: a former British colony with a Chinese population. So there is a heavy Western influence. Hong Kong styled milk tea (one of my favourites) is a creation from the cha chan tengs. Shanghainese cuisine I do not know much about, frankly. But they do serve these dumplings filled with soup or juice, whatever it is. There is also Shanghainese styled lo mein. Fried rice cakes are also a staple in Shanghainese cuisine. I don't really know how authentic the Shanghainese food gets in the Chinatown restaurant, but I recommend Joe's Shanghai (Pell, between Bowery and Doyers). Shanghai Gourmet on Mott Street between Hester and Canal is another good establishment, but the former is in a much more reclusive and quieter setting. Hunanese and Szechwanese cuisines are known for their spiciness. The two cuisines are in different geographical areas (Hunan is located directly north of Guangdong, while Szechwan is in the Southwest of China, next to Tibet, IIRC). I never tried the both, but to Westerners Szechwanese and Hunanese cuisines are the same. I think there are differences. Try Grand Sichuan on Canal Street immediately off the Manhattan Bridge. They also have hotpot, I think. Northern cuisine features more noodles and dumplings than rice. Beef is also more popular in these regions. IIRC, hotpot is also popular (because of the climate conditions). I don't know any restaurant in my area that serves authentic Northern food in Chinatown, but there may be some in Flushing. There are MANY mini restaurants that feature "Northern style dumplings", but I question their authenticity sometimes. Taiwanese and Hokkien cuisine are similar as they are in the same geographical region. Just west of Taiwan is Fukien province (Hokkien in the local language). Because they lie on the coast, seafood is abundant. This is exemplified in the local dishes such as oyster omelettes and fish balls. Popiah is also popular: think of it as a crepe. Because Hokkien is on the mainland and Taiwan is on its own island, different development is expected. Also, after 1949, thousands of families moved to Taiwan from the Mainland because of the Chinese Civil War. Naturally, they would bring their local cuisines to the island. Taiwan was also occupied by Japan, and such influences are hinted. Bubble tea drinks trace their origins to Taiwan. Taiwanese restaurants could be found in Flushing (as there is a concentrated Taiwanese population there), while Fujianese (or Fukienese) restaurants could be found on East Broadway. There is also a recent wave of Chinese food that is not any of the above. Xi'an Famous Foods is this new restaurant chain that has a location by Forsyth and East Broadway, in the East Village and in Flushing. http://www.xianfoods.com True, but better to have a Chinese speaking/reading person who at least have an idea of what they mean.

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