Tastehongkong

Born and raised in Hong Kong, a China city, but may be regarded as less Chinese than any cities in China, I have been receptive to the western culture since the previous British rule, despite the fact that it ended late last century. Yet like most people living in Hong Kong, I am a Chinese constantly influenced by many of the Chinese culture and food retained in the historical link.
Eating sandwiches in the morning, we may also need a bowl of rice to fill our stomach during lunch. In the evening, noodle or spaghetti sometimes falls into our dinning menu. During weekends, a habitual choice is to go for dim sum with families or friends though occasionally end up with taking hamburgers or steaks. To make a decision on where to dine, voting is not unusual among friends as whether to go for the Asian foods, namely Japanese, Korean, Thai . . . , or Western foods, namely Italian, French, American . . . , or last but not the least Chinese cuisine of which could further be classified into Shanghainese, Sichuanese, Chiu Chow . . .
While dinning out, I also love cooking at home experimenting new recipes as well as repeating the old ones (having both funs and tears in my kitchen for more than 10 years). With a greedy intention to share my experience of different tastes to folks who might not read Chinese but love trying Hong-Kong-style Chinese foods, I venture to put up this blog in English, my second language.