The room for the cooking demonstration reminded me of the TXU home economics room in Paris, but was larger and had layered chairs for viewing the chef. The audience consisted of Tina and me, one Australian woman who had just moved to Hong Kong, and about eight Filipino maids. They were young, beautiful, and intensely interested in learning to cook Chinese food correctly for their employer’s family. Each had her own cell phone and when a dish was finished, they would come forward and take a picture of the elegantly presented dish. I found myself up there taking pictures, too.
Our food experiences over the next few days were varied and good. We had the traditional Dim Sum served from carts passing by our table and vegetarian fare served at the Big Budha park on Landau island. We also tried Mongolian, Turkish and Vietnamese food. We declined to eat the snake in the live market but did drink the tea that promised to cleanse the digestive system, neutralize the effect of alcohol and prevent dehydration!
I think of the Filipino maids every time I use my Hong Kong recipes. I’m sure their presentation is lovelier than mine and I just wish we could have stayed longer to get the six week certificate that was offered. Maybe next time. So, until the next column, remember "you don’t have to know the name of everything you eat".