Just a quick update to mention that the Rackham School of Graduate Studies at the University of Michigan has received all the required dissertation material from Katherine, reviewed it, and given their final seal of approval on everything...with a full four days to spare before the deadline. That means...
It. Is. Done.
It is important to send out a massive thank-you to Nancy Perez for all her help with this in the final days - it would not have been possible without her.
Tonight, we celebrate! With hot pot (Katherine decides on the frog ;>), actually, and a friend we haven't seen in two years: Ross Chen, proprietor and primary contributor to LoveHKFilm.com.
Thursday, January 31, 2008
Monday, January 28, 2008
May I introduce...
Doctor Katherine Chen!Moments ago, Katherine's committee informed her that all of her dissertation revisions have been approved and that, aside from a few very small administrative items, her work is done. She'll hammer everything out tomorrow and we'll be on track for a big, big celebration this weekend.
This picture, incidentally, was taken at the exact same spot, in nearly the exact same pose, as a picture taken during Katherine's first ever visit to the University of Hong Kong (in 1990, when she was a high school student). It is only a few steps from her office...
...which opens onto a beautiful balcony...
Quite a nice place for a Doctor to work, I'd say. ;>
Wholehearted congratulations to Katherine - the magnitude of this achievement cannot be emphasized enough!
This picture, incidentally, was taken at the exact same spot, in nearly the exact same pose, as a picture taken during Katherine's first ever visit to the University of Hong Kong (in 1990, when she was a high school student). It is only a few steps from her office...
...which opens onto a beautiful balcony...
Quite a nice place for a Doctor to work, I'd say. ;>
Wholehearted congratulations to Katherine - the magnitude of this achievement cannot be emphasized enough!
Sunday, January 27, 2008
Starfruit out the yin-yang...
WARNING: This post will not contain any cooked food and will showcase Hong Kong greenery - two rarities in the blog thus far.
Today Katherine and I joined her parents for a visit with some long-time family friends...who happen to maintain a beautiful little fruit farm in the Yuen Long province countryside. We were invited to come help pick a luscious starfruit crop that would otherwise go to waste. We'll get to that later, though - first, let's look around the farm to see what else we can find...
A trusty murder - ah - harvesting tool. Essential.
A baby jackfruit beginning his life.
Unripened passion fruit.
Ready-to-pick Human fruit! How rare! Or maybe Katherine and I standing among the branches of an as-yet-fruitless lychee tree.
Hong Kong's species of Morning Glory.
A custard apple.
The young fruit and flower of a banana tree.
Okay - that takes care of a quick starfruit-free tour. Back to the primary purpose of our visit...
Katherine extending her reach.
Katherine and I are dwarfed by these ginormous freaks of nature, easily hiding amongst the branches. Well, almost.
Katherine challenges her mother to a no-holds-barred starfruit eating contest.
Perhaps the GK+HK audience would like to try a little?
Today Katherine and I joined her parents for a visit with some long-time family friends...who happen to maintain a beautiful little fruit farm in the Yuen Long province countryside. We were invited to come help pick a luscious starfruit crop that would otherwise go to waste. We'll get to that later, though - first, let's look around the farm to see what else we can find...
A trusty murder - ah - harvesting tool. Essential.
A baby jackfruit beginning his life.
Unripened passion fruit.
Ready-to-pick Human fruit! How rare! Or maybe Katherine and I standing among the branches of an as-yet-fruitless lychee tree.
Hong Kong's species of Morning Glory.
A custard apple.
The young fruit and flower of a banana tree.
Okay - that takes care of a quick starfruit-free tour. Back to the primary purpose of our visit...
Katherine extending her reach.
Katherine and I are dwarfed by these ginormous freaks of nature, easily hiding amongst the branches. Well, almost.
Katherine challenges her mother to a no-holds-barred starfruit eating contest.
Perhaps the GK+HK audience would like to try a little?
Saturday, January 26, 2008
Hot pot on a cold night...
To further perpetuate the firmly held belief that this blog is dedicated to food, tonight I present a quick introduction to Chinese "hot pot".
A few hours ago, Katherine and I took a stroll down to the Shek Tong Tsui district in search of a particular restaurant which serves hot pot. (There are many, but Katherine specifically remembered this one from her time as a student at Hong Kong U.) We found it...
It's actually a bit like an open-air food court (under a roof, but not fully enclosed). There are a number of little restaurants and a shared seating area, but waiters and waitresses still come by and take your order, bring the food, bus the tables, etc. Anyway, on to the food...
The name "hot pot" refers to the boiling pot of broth that sits on the table. You choose the kind of soup base you want, then order everything you want to cook in the soup (seafood, meat, veggies). The ingredients come raw, you drop them in yourself, and everyone around the table must keep track of how long everything has been cooking (to make sure things aren't under/overdone). Because the experience is so warming, hot pot is most often enjoyed during the winter. Today it was about 50 degrees out, which is pretty chilly for Hong Kong, so it was perfect.
Our first ingredient: live shrimp...
I could've taken a short video clip to show you that they were still wriggling, but I thought I would spare you that visual evidence. Once the soup base was boiling, we dropped them in...
Note the split nature of the pot. We actually ordered two different broths to try, and this special pot is used to accommodate both simultaneously. After a little bit, the shrimp were ready to pull out, peel, and eat...
By the time we finished our shrimp, the rest of the food arrived...
Yeah. It was a lot. ;) I'll take you through each plate, one-by-one...
Frog. Not frog legs, mind you - the whole frog. Well, frogs to be more precise (probably 3 or 4), who were all alive moments prior. Once they are cooked they look like...
...a bowlful of froggy goodness. It is actually quite tasty, you just have to eat it carefully because of the tiny bones. I don't really think it tastes like chicken so much as it tastes like...frog.
Fish, squid, and beef balls (ground meat, flour, and seasonings packed together). I absolutely love these things when they are made well (and sometimes when they aren't).
Enoki mushrooms and watercress.
Marbled beef, thinly sliced.
Slabs of tofu.
The restaurant serves a lot more than hot pot, actually - including live seafood dishes. I took a quick shot of the seafood tanks to give you an idea of tonight's choices..
And a close-up of one...
The rather long fish that is resting on the bottom of the tank is actually a baby shark. They had quite a few available for ordering.
Welp, I think that just about covers our evening. When you come visit us, you'll definitely get the hot pot experience, and I'll make sure to save a little frog for you.
A few hours ago, Katherine and I took a stroll down to the Shek Tong Tsui district in search of a particular restaurant which serves hot pot. (There are many, but Katherine specifically remembered this one from her time as a student at Hong Kong U.) We found it...
It's actually a bit like an open-air food court (under a roof, but not fully enclosed). There are a number of little restaurants and a shared seating area, but waiters and waitresses still come by and take your order, bring the food, bus the tables, etc. Anyway, on to the food...
The name "hot pot" refers to the boiling pot of broth that sits on the table. You choose the kind of soup base you want, then order everything you want to cook in the soup (seafood, meat, veggies). The ingredients come raw, you drop them in yourself, and everyone around the table must keep track of how long everything has been cooking (to make sure things aren't under/overdone). Because the experience is so warming, hot pot is most often enjoyed during the winter. Today it was about 50 degrees out, which is pretty chilly for Hong Kong, so it was perfect.
Our first ingredient: live shrimp...
I could've taken a short video clip to show you that they were still wriggling, but I thought I would spare you that visual evidence. Once the soup base was boiling, we dropped them in...
Note the split nature of the pot. We actually ordered two different broths to try, and this special pot is used to accommodate both simultaneously. After a little bit, the shrimp were ready to pull out, peel, and eat...
By the time we finished our shrimp, the rest of the food arrived...
Yeah. It was a lot. ;) I'll take you through each plate, one-by-one...
Frog. Not frog legs, mind you - the whole frog. Well, frogs to be more precise (probably 3 or 4), who were all alive moments prior. Once they are cooked they look like...
...a bowlful of froggy goodness. It is actually quite tasty, you just have to eat it carefully because of the tiny bones. I don't really think it tastes like chicken so much as it tastes like...frog.
Fish, squid, and beef balls (ground meat, flour, and seasonings packed together). I absolutely love these things when they are made well (and sometimes when they aren't).
Enoki mushrooms and watercress.
Marbled beef, thinly sliced.
Slabs of tofu.
The restaurant serves a lot more than hot pot, actually - including live seafood dishes. I took a quick shot of the seafood tanks to give you an idea of tonight's choices..
And a close-up of one...
The rather long fish that is resting on the bottom of the tank is actually a baby shark. They had quite a few available for ordering.
Welp, I think that just about covers our evening. When you come visit us, you'll definitely get the hot pot experience, and I'll make sure to save a little frog for you.
Katherine's mother cooks lunch!
Katherine's parents dropped by for a visit today and her mother whipped up a delicious Indonesian soup noodle lunch for us...
In Indonesian it's called "so do ayam" (something like "chicken soup noodles") and appropriately uses a chicken stock base. Mixed in are noodles (of course ;>), chunks of chicken, small clams, bean sprouts, scallions, and cilantro. Wonderful! Also, in the upper right corner of that picture, you'll see...
...savory pan-fried fish cakes, which contain fresh fish meat (from a fish called "leng yu" - no idea what that is in English), pork, scallions, flour, wood ear mushroom, tofu skin, and spices (the most prevalent of which is white pepper).
Katherine and her mother approve, as did we all!
In Indonesian it's called "so do ayam" (something like "chicken soup noodles") and appropriately uses a chicken stock base. Mixed in are noodles (of course ;>), chunks of chicken, small clams, bean sprouts, scallions, and cilantro. Wonderful! Also, in the upper right corner of that picture, you'll see...
...savory pan-fried fish cakes, which contain fresh fish meat (from a fish called "leng yu" - no idea what that is in English), pork, scallions, flour, wood ear mushroom, tofu skin, and spices (the most prevalent of which is white pepper).
Katherine and her mother approve, as did we all!
Friday, January 25, 2008
Fui Fui: The Cosmopolitan Cat
The name of a sure-to-be-popular sitcom, no? It would undoubtedly sport a catchy jingle.
While Fui Fui was pleased to be shown at the end of our last post, he was not satisfied, and has persistently lobbied for a dedicated spread. So be it...
"The world is my plaything!"
"I must maintain my beautiful tan."
Gray is hard at work, but something looks out-of-place...
...why, it's that sneaky cat! Trying to look chummy while fishing for top-secret MSIS passwords!
"Do not summon me, human."
"I sleep now."
That should sate him for now, but don't be surprised if he gets restless and demands more coverage.
For those wondering about his stylish orange nails, they are slip-on claw caps to prevent him from being too rough with the furniture. They are also more evidence of his cosmopolitan style.
While Fui Fui was pleased to be shown at the end of our last post, he was not satisfied, and has persistently lobbied for a dedicated spread. So be it...
And, finally, brief interview...
That should sate him for now, but don't be surprised if he gets restless and demands more coverage.
For those wondering about his stylish orange nails, they are slip-on claw caps to prevent him from being too rough with the furniture. They are also more evidence of his cosmopolitan style.
Saturday, January 19, 2008
Dinner from northwest China...
Tonight we tried Xinjiang cuisine at a restaurant that's planted about a half-block from our place. Its striking popularity lured us inside and we slid claimed the last two unreserved seats just in time (otherwise: a minimum two hour wait).
Katherine tells me that, historically, Xinjiang has been home to numerous nomadic tribes - wandering the countryside with their flocks of sheep. The cuisine is heavily influenced by this lifestyle and, as such, there is a significant amount of lamb involved.
We sampled four dishes...
A magnificent and slightly sweet yogurt with raisins and black sesame seeds. We used it as both condiment and side dish.
Juicy lamb dumplings with a black vinegar sauce.
Wraps with a seasoned ground beef filling and strips of cucumber. The wraps might look rather like tortillas, but they are in fact much more like think dumpling skin - rather elastic and chewy. The yogurt was a great addition to these.
Stir-fried cabbage with soy sauce, red chili peppers, and Sichuan "flower pepper". Savory and crunchy! Interestingly, the addition of "flower pepper" causes your mouth to go a little numb (but isn't spicy-hot at all).
A great dinner! Afterwards, when we returned home, Fui Fui wrangled me by the foot and begged for coverage in the blog, so I'm obliging...
Good night!
Katherine tells me that, historically, Xinjiang has been home to numerous nomadic tribes - wandering the countryside with their flocks of sheep. The cuisine is heavily influenced by this lifestyle and, as such, there is a significant amount of lamb involved.
We sampled four dishes...
A magnificent and slightly sweet yogurt with raisins and black sesame seeds. We used it as both condiment and side dish.
Juicy lamb dumplings with a black vinegar sauce.
Wraps with a seasoned ground beef filling and strips of cucumber. The wraps might look rather like tortillas, but they are in fact much more like think dumpling skin - rather elastic and chewy. The yogurt was a great addition to these.
Stir-fried cabbage with soy sauce, red chili peppers, and Sichuan "flower pepper". Savory and crunchy! Interestingly, the addition of "flower pepper" causes your mouth to go a little numb (but isn't spicy-hot at all).
A great dinner! Afterwards, when we returned home, Fui Fui wrangled me by the foot and begged for coverage in the blog, so I'm obliging...
Good night!
Friday, January 18, 2008
A Saturday morning on Centre Street...
You people are in trouble now: on our way to a beautiful Chinese wedding banquet last night, Katherine and I picked up a new digital camera! The route to the banquet took us right by a Broadway shop (one of the major electronics chains in Hong Kong), so we popped in and found the blogger-friendly camera I had been eying on-line. After an overnight battery charge, we were ready to go have a quick walk to Centre Street, just about two blocks from where we live...
It's actually quite steep - and is the very same street where Katherine sprained her ankle. If you follow the street all the way down, you'll run smack-dab into Hong Kong harbor, which you can sort-of see in the distance, but the lighting conditions have mostly overexposed it.
Our walk had a purpose: breakfast. So, we stopped in at a favorite traditional Chinese breakfast spot to get some belly-filling goodness. I present two...
This is "ngau lei sou" - a delicious deep-fried bread that has a touch of sweetness. If you literally translate the name into English, though, you might be less inclined to try it: "crispy cow tongue". No cow tongues are used in its preparation, though, I promise you.
Next we have "zaa leung" (literally "fried two" - no idea why)...
This is a pretty common dim sum dish and consists of a long stick of fried bread (similar to the cow tongue above, but not sweetened) wrapped in a steamed rice roll, then sliced into chunks. Soy sauce and sesame seeds are poured on top just before it is served.
The process by which this is made is actually somewhat dangerous. An extremely hot pan is used to steam the rice roll and, once it is ready, the cook will use his or her bare hands to peel the rice roll out, place the fried bread, and roll it all up. I was able to capture the last step of the process in a little video for you...
The metal surface below the plank he's working on is what is used to make the rice roll - scalding steam is constantly rising from it, hitting his hands, and the rice roll itself is piping hot as he handles it. It's nearly a crime that we only paid him US$1 to eat the product of such pain!
It's actually quite steep - and is the very same street where Katherine sprained her ankle. If you follow the street all the way down, you'll run smack-dab into Hong Kong harbor, which you can sort-of see in the distance, but the lighting conditions have mostly overexposed it.
Our walk had a purpose: breakfast. So, we stopped in at a favorite traditional Chinese breakfast spot to get some belly-filling goodness. I present two...
This is "ngau lei sou" - a delicious deep-fried bread that has a touch of sweetness. If you literally translate the name into English, though, you might be less inclined to try it: "crispy cow tongue". No cow tongues are used in its preparation, though, I promise you.
Next we have "zaa leung" (literally "fried two" - no idea why)...
This is a pretty common dim sum dish and consists of a long stick of fried bread (similar to the cow tongue above, but not sweetened) wrapped in a steamed rice roll, then sliced into chunks. Soy sauce and sesame seeds are poured on top just before it is served.
The process by which this is made is actually somewhat dangerous. An extremely hot pan is used to steam the rice roll and, once it is ready, the cook will use his or her bare hands to peel the rice roll out, place the fried bread, and roll it all up. I was able to capture the last step of the process in a little video for you...
The metal surface below the plank he's working on is what is used to make the rice roll - scalding steam is constantly rising from it, hitting his hands, and the rice roll itself is piping hot as he handles it. It's nearly a crime that we only paid him US$1 to eat the product of such pain!
Wednesday, January 16, 2008
Indonesian snacks...
Yet more goodies from Katherine's parents!
On the left are fried chips made from giant plantain, on the right are fried cakes made from julienned sweet potato. Katherine's father grew up munching on these, we continue the tradition...at least, this morning we did. ;>
On the left are fried chips made from giant plantain, on the right are fried cakes made from julienned sweet potato. Katherine's father grew up munching on these, we continue the tradition...at least, this morning we did. ;>
Southeast Asian sticky rice cakes...
More sweet treasures from Indonesia as delivered by Katherine's parents...
Everything you see is made with sticky rice dough and steamed. They are elastic and chewy - exactly like Japanese mochi (and made in a very similar way with similar ingredients), if you've tried that. People here would call them "cakes", but they aren't like cakes you'd find in a Stateside bakery. ;> The cakes to the left and right are, we think, chiu chow style and are filled with various treats (peanuts, coconut, etc). The taller cakes in the center are Indonesian and sweetened with coconut sugar, but not filled. They all made a very nice breakfast. ;>
Everything you see is made with sticky rice dough and steamed. They are elastic and chewy - exactly like Japanese mochi (and made in a very similar way with similar ingredients), if you've tried that. People here would call them "cakes", but they aren't like cakes you'd find in a Stateside bakery. ;> The cakes to the left and right are, we think, chiu chow style and are filled with various treats (peanuts, coconut, etc). The taller cakes in the center are Indonesian and sweetened with coconut sugar, but not filled. They all made a very nice breakfast. ;>
Tuesday, January 15, 2008
Cempedak!
If you just said, "God bless you!", you are not alone...but the title of this post is not meant to make you imagine my sneezes. Cempedak is actually a fruit, akin to the Jackfruit (albeit smaller), and Katherine's parents just brought for us to try...from Indonesia! (Last night they returned from a visit there.) Here's how it looks...
Eating it is rather similar to eating very chewy bread dough (slightly similar flavor too). It has an almost custard-like outside, but tougher fibers inside that keep you chewing for minutes. Perhaps not my favorite, but tasty and interesting.
Eating it is rather similar to eating very chewy bread dough (slightly similar flavor too). It has an almost custard-like outside, but tougher fibers inside that keep you chewing for minutes. Perhaps not my favorite, but tasty and interesting.
Sunday, January 13, 2008
Back to work!
Today marks Katherine's first day of teaching (which went very well) and my first day back to work for the Michigan Medical School. You might think we would have dreaded returning to work, but actually it is a great relief to have everything in motion now - it really helps us feel like we actually live in Hong Kong, instead of just being on some grand vacation. ;>
Katherine teaches every Monday morning (2 hours) and Thursday afternoon (1 hour). It might not seem like much, but she's cooked up quite an engrossing and comprehensive Sociolinguistics class, so she'll stay plenty busy preparing for each class, grading student work, meeting with students outside of class, getting involved with School of English committees and functions, etc. When she's not doing thing, we'll continue to get settled here (which involves us moving to a permanent place in 3-5 months, getting new furniture, etc).
My work days are the same as the were before, just on Hong Kong time. 8AM to 5PM HK time currently equates to 7PM to 4AM Eastern time. I'll also work 9PM to 11PM Hong Kong time on Tuesday, Wednesday, and Thursday so that I can get two hours of overlap (8AM-10AM) on each of those days with my colleagues.
A sense of normalcy is starting to form... ;>
Katherine teaches every Monday morning (2 hours) and Thursday afternoon (1 hour). It might not seem like much, but she's cooked up quite an engrossing and comprehensive Sociolinguistics class, so she'll stay plenty busy preparing for each class, grading student work, meeting with students outside of class, getting involved with School of English committees and functions, etc. When she's not doing thing, we'll continue to get settled here (which involves us moving to a permanent place in 3-5 months, getting new furniture, etc).
My work days are the same as the were before, just on Hong Kong time. 8AM to 5PM HK time currently equates to 7PM to 4AM Eastern time. I'll also work 9PM to 11PM Hong Kong time on Tuesday, Wednesday, and Thursday so that I can get two hours of overlap (8AM-10AM) on each of those days with my colleagues.
A sense of normalcy is starting to form... ;>
Saturday, January 12, 2008
Fruit!
We just had a delicious meal at one of our now-favorite restaurants: "BBQ". It's about a block away from where we live and serves tons of fresh seafood, meats, and veggies hot off the grill. I don't have a digital camera yet, so I didn't get to take any pictures, but rest assured that's coming one day soon (and once it does, the flood gates of food pictures will be unleashed). Tonight we wolfed down congee with thousand-year-old egg, octopus, scallops, sea snails, chicken wings, chicken thigh, fish balls, mushrooms, choy sum, fish cakes, white eel...and a little bit of Fanta. One of the more expensive meals we've had in Hong Kong, but it was still only about US$13 per person. (An outstanding full rack of lamb with fresh mint jelly, which we tried on a previous visit, is only US$15.) When you come visit us, this is a place you will definitely experience.
Anyway, let's move on to the actual focus of this post! ;>
On our way home, we stopped at a fruit shop (one of the many shop categories that Hong Kong supports) and picked up...
...some lovely goodies. Three pears, a papaya (from Hawaii ;>), three passion fruit, two star fruit, and a pound of Bing cherries. All for about US$5. Not too shabby.
Not all fruit is cheap, though: A few nights prior, we picked up some Rainier cherries (these happened to be from Australia) for about US$12.50 per pound. We'll go for those less often, though we really love them. ;>
Anyway, let's move on to the actual focus of this post! ;>
On our way home, we stopped at a fruit shop (one of the many shop categories that Hong Kong supports) and picked up...
...some lovely goodies. Three pears, a papaya (from Hawaii ;>), three passion fruit, two star fruit, and a pound of Bing cherries. All for about US$5. Not too shabby.Not all fruit is cheap, though: A few nights prior, we picked up some Rainier cherries (these happened to be from Australia) for about US$12.50 per pound. We'll go for those less often, though we really love them. ;>
Monday, January 7, 2008
Apartment tour...
Having taken a peek outside our apartment, it's about time you got a look inside...
The audio gets out of sync at the end, but I don't think that'll take too much away from the experience. One day, when I get a pick up a video camera here (or even just a video phone), I'll take some more significant footage outside of the apartment. The MacBook Pro isn't exactly the most discreet video recording device and it wouldn't be too easy (or smart!) to sling it around in public. ;>
The audio gets out of sync at the end, but I don't think that'll take too much away from the experience. One day, when I get a pick up a video camera here (or even just a video phone), I'll take some more significant footage outside of the apartment. The MacBook Pro isn't exactly the most discreet video recording device and it wouldn't be too easy (or smart!) to sling it around in public. ;>
Sunday, January 6, 2008
...and from our living room window...
After grabbing the last video, I realized I might as well go ahead and get a view from the other side of the apartment at the same time...
This starts towards the south and pans westerly. Once the camera starts moving west, many of the buildings you see are part of the University of Hong Kong. In the last frame, you can see the HKU "main building" near the upper left corner - it's colonial architecture is rather distinct and the easiest way to recognize it is probably the bell tower (a rather short bell tower in comparison to the surrounding structures). The video resolution may be too small here for you to really make it out, but that's where Katherine's office is (as well as where she'll teach her classes).
This starts towards the south and pans westerly. Once the camera starts moving west, many of the buildings you see are part of the University of Hong Kong. In the last frame, you can see the HKU "main building" near the upper left corner - it's colonial architecture is rather distinct and the easiest way to recognize it is probably the bell tower (a rather short bell tower in comparison to the surrounding structures). The video resolution may be too small here for you to really make it out, but that's where Katherine's office is (as well as where she'll teach her classes).
A glimpse of Hong Kong from our balcony...
We have a teeny-tiny balcony, just adjacent to our kitchen, where a dual-purpose clothing washer/dryer is installed. I ran out there this morning and shot a short vista...
A bit of a concrete jungle, no? There's actually quite a lot of greenery not too far from here, but the balcony doesn't have a good angle of it. The video starts by pointing in an easterly direction and then pans toward the north by the end. Your seeing a small chunk of the Mid-Levels West district and, if you look closely, you can even see the very common Hong Kong practice of hanging your clothes outside to dry. While we do have a dryer ourselves, it isn't very powerful or energy efficient, so we mostly opt to use Nature's own method as well. It's actually quite fast and convenient.
Also, at the end of the clip, you can look through the buildings and see a small slice of Hong Kong harbor. It's not a very far walk down there, actually.
Speaking of easy walks, Katherine can hop over to the University of Hong Kong from here in about 5 minutes. It's in the opposite direction, so you can't see any HKU buildings in the video, but perhaps I'll record that view some other time.
A bit of a concrete jungle, no? There's actually quite a lot of greenery not too far from here, but the balcony doesn't have a good angle of it. The video starts by pointing in an easterly direction and then pans toward the north by the end. Your seeing a small chunk of the Mid-Levels West district and, if you look closely, you can even see the very common Hong Kong practice of hanging your clothes outside to dry. While we do have a dryer ourselves, it isn't very powerful or energy efficient, so we mostly opt to use Nature's own method as well. It's actually quite fast and convenient.
Also, at the end of the clip, you can look through the buildings and see a small slice of Hong Kong harbor. It's not a very far walk down there, actually.
Speaking of easy walks, Katherine can hop over to the University of Hong Kong from here in about 5 minutes. It's in the opposite direction, so you can't see any HKU buildings in the video, but perhaps I'll record that view some other time.
Only the finest for Fui Fui...
In our household, we only serve choice cuts of Australian meat....
(you might have to click on the image to see how Australian it really is ;>)
It's like eating at Outback Steakhouse every night!
(you might have to click on the image to see how Australian it really is ;>)It's like eating at Outback Steakhouse every night!
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