Here’s Adrienne’s Experience of What it Takes to Eat Like a Hong Konger

Having spent years learning about Chinese cuisine and its culture through work with Jeremy and School of Wok, I felt in a broad sense that I had come to possess a certain level of understanding and knowledge about the subject matter. But let it be said that nothing, nothing, can serve as a substitute for the real thing. Google and books are a great start, but can only take you so far. Since returning from Hong Kong I have been humbly reminded of the value of first-hand knowledge: taking in the sights and sounds, the atmosphere, and the flavours alongside the people who cook, create and serve, as well as those who eat and enjoy.