2.333

4 (Sun) December 2011

1.0

from Barbecue Plus

(Hong Kong International Airport)

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with W

Research Trip to China (Day 4 of 4)

Just returned from Hong Kong.  With a contingent from AUSOM, we were there to attend the Frontiers in Medical and Health Sciences Education Conference (Friday and Saturday), hosted by the University of Hong Kong Li Kai Shing Faculty of Medicine.  I delivered a presentation on my health ethics course.

• • Day 1 (2.330 Har Gao)
  • Day 2 (2.331 Sautéed Scallop with Celery and Cashew Nut)
  • Day 3 (2.332 Xiao Long Bao)
  • Day 4 (2.333 Roast Duck)

BREAKFAST

In Hong Kong, dim sum takeout can be found on the street, at 0800 on a Sunday morning.  I love Hong Kong.

For first time in my life, I got up early just to squeeze in an additional meal.  Totally worth the effort and loss of sleep.

LUNCH

At the airport just prior to departure, I had dim sum again for lunch.

Did you know?  Dim sum (Cantonese) = 點心 = point of the heart/soul = 점심 = jeomsim (Korean)!

Itemized, I had everything on my food checklist at least once: roast duck noodle soup x 1, roast duck x 3, gailan x 2, dim sum x 5, fried rice x 2, fried egg noodles x 1. I’m easy to please]

However, I wasn’t dazzled by the food.  The sole exception was the xiao long bao at lunch yesterday.  Still, I’ll take mediocre Cantonese any day of the week, and twice on Sunday.

To extend the gastronomic experience of Hong Kong a bit longer, I bought a roast duck from the airport’s food court, packed it in my carry-on bag, opening the overhead compartment to quite the aromatic explosion fours hours later upon arrival in Korea, and took it home for dinner with W.

It had gone cold, but was still good.

If all goes according to plan – the plan is to convene the class trip for AUSOM’s graduating students in Hong Kong, with me as a chaperone – I should be back next May, a second chance to plan ahead and do things properly.

(See also FOODS)

(See also PLACES)