Living in Hong Kong, a China city, but may be regarded as less Chinese than any cities in China. Probably we 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 traditions.

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 in 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 a blog, www.tastehongkong.com, in English, my second language.