jet lag schmet lag

14 Sep

i’m now officially over it. wahoo! i can do things like eat dinner and walk around at night. very exciting.

here are my latest nuggets:

  • everyone, and i repeat everyone, has a smartphone. and they’re always using it.
  • people are extremely kind to us english speaking folk. there is a fair amount of the population that speaks some english and they will do their best to help you find wing fat street. amazing what can be done through non-verbal communication.
  • i’m now really perplexed as to how these people stay so thin. they eat 3 heavy meals a day and always save room for dessert.
  • hong kong is a beautiful city. the city part is intense. all the hurry-up-and-go of major cities with the lights of vegas and backdrop of vancouver mountains set on the sea.
  • they drink hot tea in 90 degree weather. constantly. maybe that’s the skinny secret?

last night we took the ferry from hong kong island to kowloon at sunset. gorgeous. my pictures are a little fuzzy because we were moving pretty fast (and this emphasizes my want for a new camera, hint hint).  i had a moment on the ferry where i realized that i was in a special place vastly different from anywhere i’ve been and how lucky i am to be here.

we tried to eat at a recommended peking duck restaurant but were turned away because they were just too busy. we took that as a sign that we would have to make reservations and return.

we ended up at a chiu chow restaurant. we didn’t really know what this meant but our client recommended it and we were in. apparently it means lots of choices. like 20 pages. and i don’t do well when i’m overwhelmed with choices. we basicly ordered the top 5 favorite dishes.  here’s what wikipedia says about chiu chow:

“Teochew cuisine is particularly well known for its seafood and vegetarian dishes and is commonly regarded as being healthy. Its use of flavouring is much less heavy-handed than most other Chinese cuisines and depends much on the freshness and quality of the ingredients for taste and flavour. As a delicate cuisine, oil is not often used in large quantities and there is a relatively heavy emphasis on poaching, steaming and braising, as well as the common Chinese method of stir-frying. Chaozhou cuisine is also known for serving rice soup (潮州糜 or mue), in addition to steamed rice or noodles with meals. The Teochew mue is rather different from the Cantonese counterpart, the former being very watery with the rice sitting loosely at the bottom of the bowl.

Authentic Teochew restaurants serve very strong Oolong tea called Tieguanyin in very tiny cups before and after the meal. Presented as Gongfu cha, the tea has a thickly bittersweet taste, colloquially known as gam gam (甘甘).”

and there you have it. we were served the oolong tea and jasmine tea throughout the meal. i LOVE jasmine tea. a lot. if you’re curious, we had sharks fin soup, abalone, meat plate (goose, duck, and apparently pig intestines), shrimp balls, and a pudding/jello action.

after dinner we grabbed a macaroon and headed back to the hotel — it was after 9 and we were tired girls.


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