English articles

The last governor

Did an egg tart make you think? For Hongkongers, it represented the mind of a man who offended two powerful countries to try to give us free hands to do more.  

In a recent interview, he told a renowned journalist based in Hong Kong for decades that he felt deeply sorry for what had happened here. Someone reminded him he was being photographed holding a yellow umbrella. Is that a sin? Is that awkward? 

Even though he is known as a famous sinner for a thousand years, he never loses his passion for Cantonese dim sum and delicacies. 

He told inspiring stories of two Hongkongers having made a fresh start in the UK – the first was a young doctor from a Hong Kong family; and the second was an excellent Hong Kong chemistry teacher who joined his old school. 

It is sad to let go of a place you have lived in for so long and reluctantly. His book and many of the memories are vivid in his head. You could feel the sadness on his face when he expressed his regret about not being able to return to Hong Kong in the future.  

He does not seem to be a governor or a politician, just an old man with many stories to tell. Some of them are about his encounters with diplomats and officials, some relate to people he met in Hong Kong and the UK. 

Time dilutes strong emotions. His love of Hong Kong egg tarts, for instance, can always touch our hearts.

English articles

Seeking Kiwi-Asian Cuisines

Thai cuisine is very popular in New Zealand and can be super spicy. Restaurants’ menus tend to be quite small. A simple range of starters and stir-fry dishes are offered. I cannot find any Thai desserts or vegetables. The dishes are prepared with local ingredients and tailored to the strong Kiwi palate.

I found Malaysian satay at a fast food joint. The choice of dishes is simple and is what I was looking for in Asian food. 

The Korean offerings seem more authentic. My friend and I visited a family-run restaurant in the Asian area of Christchurch. I love the starters these restaurants serve with lots of vegetables. The Korean stone pot rice bowl was hot and yummy, but the rice could be a bit crispier from the heat. The beef stew tasted fantastic. 

Most Chinese restaurants serve a mix of Sichuan, Guangdong, and Shanghai dishes. Some combine them with Western dishes to appeal to less adventurous customers. I am a bit confused by the fried noodles, which are not the typical thick Shanghai noodles. The HK-style egg tarts are tasty but should be called Portuguese egg tarts.

I love the fact that many Kiwis love rice. Although lunch can be quite boring with the choice of sandwiches and salads most days, you can explore some other options if your office is downtown. If you live abroad, be sure to pick up some cooking skills. Then you can always enjoy more ethnic food.