HONG KONG FOODIE

I arrive in Hong Kong and instantly begin my secret agenda. Officially, I am in town to launch a new hair care product for my company, but surreptitiously I am here to eat, experience and enjoy the city!
I am amazed at how effectively I can work through the grip of relentless jet lag (much like a bad hang-over, minus the night-before-fun!) and never complain while wearing my high-heels down to the bone traipsing all over town. I become immune to being photographed, followed, and scrutinized like Britney on a midnight run to 7-11; all fueled by promotion, marketing and my unusual flaming-red hair color that no local had seen before! Work has been long, hard, and tiring, but totally worth it. Hopefully my boss at Joico thinks so too.
Now…on to a little free time.
I endeavor to follow the teachings that I preach to my child, and try to be an adventurous and open-minded eater. Not easy, considering I have a seafood allergy, and am located in one of the prime seafood cities you could visit. However, the incredible hospitality of the Hong Kong people rescues me; my Sheraton Hotel concierge kindly pens a note in Chinese explaining what not to feed me, and I present it at the start of every meal with great flourish. This actually works out well, as my waiters seem to take it as their personal charge to feed me well and tastily based on my limitations. I make virtually no choices for myself, and am forced to try new things while being open-minded and polite, under their scrutinizing eyes.
No- I did not eat the snake soup! Barbequed roast ox tail with its savory sauce folded into a light and fluffy bun is the first new food that I will try, happily devour, and then ask for more. I have previously shied away from duck, but was I ever offered it fried in a carrot breading and captured with fresh plum sauce inside a lettuce leaf? Oh no…for I would have labeled it a favorite by now. Blanched baby broccoli served on an ice bed with soy and fresh wasabi, or fresh sprouts sautéed in a light broth and sprinkled with sesame? Either choice—delicious and demanding of a second helping. Even an unwanted knuckle from the random pork part that I pop into my mouth does not faze me. Just delicately pick it out of your mouth Kim—you will survive.
Much of what I ate or saw in this city brings to mind the word “raw”- not as in uncooked, but as in visually and emotionally. Food is not prettied up in Hong Kong. Here it is presented in all it’s natural glory- freshness is godliness and a huge point of pride. As is common in so many cultures, every sustainable part of the food is utilized, and waste is infrequent. Even the Hong Kong customary way of eating Dim Sum allows for many different tastes without the rampant overfill of plates so common in the US. The Chinese dishes I experienced were all so fresh and incredibly light that I fear they have ruined my taste for the American-Chinese food I will be served at home.
Mmmmmm…memories of the Temple Street Market, The Jade Garden Restaurant overlooking Hong Kong harbor, my Malaysian Curry lunch, constant servings of Jasmine Tea, and yummy yummy BBQ pork buns!!! These will fire my inspiration the next time I am at the local supermarket. I will seek out and try new ingredients, attempt to fill my cart with new flavors, and remember to be a little bit bold. After all, the safe and wimpy food experiences are no fun to remember- memories are made of adventure!