It was glorious. But then we were back to the monsoons. I realize now, however, that mysterious powers were at work. Powers that would combine to bring us the best culinary adventure we had ever been privy to. And the rain was all part of the magic.
Tuesday, June 29, 2010
Culinary Adventures in Hong Kong, Part 3
Monday morning, the sun shone in Hong Kong for at least six and a half minutes. I have photographic evidence:
It was glorious. But then we were back to the monsoons. I realize now, however, that mysterious powers were at work. Powers that would combine to bring us the best culinary adventure we had ever been privy to. And the rain was all part of the magic.
It was glorious. But then we were back to the monsoons. I realize now, however, that mysterious powers were at work. Powers that would combine to bring us the best culinary adventure we had ever been privy to. And the rain was all part of the magic.
Culinary Adventures in Hong Kong, Part 2
We next set out to plunder the local markets. The foodstuffs were plentiful, and not just barrels full of hardtack!
Culinary Adventures in Hong Kong, Part 1
Culinary adventures have been few and far between of late. Not because life is any less adventurous, but because life is a lot busier and cameras less handy. Also, there are only so many times your friends will let you sing the praises of cong you bing before they run you out of town.
But do not despair, for I am pleased to bring you some new adventures. This weekend the fair lass Josephine and I went on a pillaging raid upon the high seas. In our sights? The opulent port city of Hong Kong.
But do not despair, for I am pleased to bring you some new adventures. This weekend the fair lass Josephine and I went on a pillaging raid upon the high seas. In our sights? The opulent port city of Hong Kong.
Sunday, June 6, 2010
Going out to lunch... ON JAPANESE TV!
Demi took Hui Lian and I out to lunch a few days ago. It was a restaurant owned by one of our student's parents so she worked the connections to get us a discount. Because that's what you do when you're Chinese - you work your connections. It was amazing.
But let's not go for everyday run-of-the-mill amazing food narration. That gets old. Let's instead describe this meal like we would on JAPANESE TV!
(Imagine, if you will, a 10-second clip of a very grand European orchestral theme. Ride of the Valkyries, perhaps. Yes, that will do nicely. Now, play that intermittently throughout the narration - always the same 10 second clip. Ah, yes, that will set the mood. Thanks for your help - remember... I can only be so multimedia here.)
Now let's start out with our introduction:
TRADITIONAL TAIWANESE FOOD. IS IT DELICIOUS?
But let's not go for everyday run-of-the-mill amazing food narration. That gets old. Let's instead describe this meal like we would on JAPANESE TV!
(Imagine, if you will, a 10-second clip of a very grand European orchestral theme. Ride of the Valkyries, perhaps. Yes, that will do nicely. Now, play that intermittently throughout the narration - always the same 10 second clip. Ah, yes, that will set the mood. Thanks for your help - remember... I can only be so multimedia here.)
Now let's start out with our introduction:
TRADITIONAL TAIWANESE FOOD. IS IT DELICIOUS?
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