Traditions

I’m beginning to realize there are two kinds of weather recently in Hong Kong.

It’s either raining, or it’s humid.

Today was bloody humid. I woke up to 94% humidity. During my short walk home this afternoon from the MTR station, what began as a moderate drizzle, became a full downpour in under a minute. I was soaked, wet, cold and somehow- sticky and humid all at once.

It’s been like this for a couple of months now, and normally it doesn’t really bother me. I only have to be outside for a total of about 15 minutes a day for my walk to, and from work.

This past Monday was Bruce’s birthday. I planned to surprise him with a picnic, and hoped that on our one day off together, it wouldn’t rain.

Of course it did. A lot.

A hard lesson

I woke up really ill this morning. I knew it wasn’t the just tiredness when I threw up a little bit. I can usual walk uphill to the MTR station in under 7 minutes, but I was out of breath and the walk took a painful 12 minutes.

When words fail

Some days, it’s easier to simply capture a moment than to write about it.

If I am not here, find me on Instagram: stephanieduong_

Deep fried royalty

Tonight we had a big seafood dinner in Lei Yue Mun to send Bruce’s parents off. Their flight for Toronto leaves Friday morning. They’ve been here for about a month, traveling to Singapore, Malaysia and China during the week and spending time with us on some evenings.

Lei Yue Mun is one of our favourite places to eat. It’s a famous old fishing village and it’s oldschool streets are lined with fishing vendors proudly displaying their catch. Fresh, weird looking Geoduck, fish with electric coloured skin, shrimp of all different forms, and other shellfish that I had never even knew existed.

The best part is we live less than a 10 minute walk away.

Macarons and language lessons

My sous chef does the macaron inventory everyday around 3pm.

After she packages and counts everything on hand, she’ll make it a point to shout out some flavours really loudly in Cantonese.

That is my cue.

Pastry cream and politics

Recently I haven’t been the new girl at work.

It’s a nice change, but I’ve had another thing added to my daily mise en place list: help train the new girl.

She’s Chinese of course, and I can’t help but feel envious that she understands everyone. But communication isn’t always about language, and sometimes the girls feel like she doesn’t quite understand them either.

What the heart wants

My mom wanted to send me a package a few months into working at Regis Marcon. I requested two specific things.

The first, were my sweaters. Though it was around June, I found I was cold during the early walk to work and late nights coming back. How was I supposed to predict that I was going to find a job in a town literally called St. Bonnet le Froid?

My second request, was microwavable popcorn.

3***Michelin pastry cooks

I am in absolute awe by the amount of energy my co-workers have.

It’s easier for me as a foreigner  to work this schedule since I don’t have any real commitments or people to see. But for them, this is their life. Robuchon never closes. Not for Christmas and not even for Chinese New Year! They are entitled to the day off for stat holidays, just not on the actual days. Which means no celebrating together at the same time with friends or family.

I don’t know how they keep up with a 6 day work schedule, week after week. Actually, it seems that most people in Hong Kong operate on a 6 day work week. I feel like there is never enough time to do anything.

During the week I lay low, rest up and go to bed at a decent hour. I really hate being tired. I make it a point to sleep early every night so I can wake up rested and go to work ready to attack.

My co-workers on the other hand, will still stay out late with friends eating, drinking, bowling, arcad-ing and still be able to wake up at 5am the next day.

But when life gives you lemons, make lemon curd. When you have to work a 6 day work-week, you can be lame or  make time for the rest of life.

Last Friday, I chose not to be lame and spent the evening with my co-workers. No special occasion, we just wanted to hang out. I’m only writing about it now because it’s taken me that long to fully recover.

Pierre Hermé in Hong Kong

My favourite pastry chef is opening up shop in HK soon. Oh.Em.Gee.

http://hk.lifestyleasia.com/features/wine-and-dine/pierre-herm%C3%A9-paris-hong-kong-opening-at-ifc-in-may-2013

Lunchtime woes

At work, we all eat lunch at staggered times, anywhere from 11:30am-1pm, depending on the workload of the day.

Lunch is half hour, and the clock starts as soon as you notify Chef.

“Chef, je peux prend déjeuner?” I speak to my Japanese pastry chef in French..but that’s another post.

“Bon appetit!”

I look down at my phone: 12:15.

The half hour starts now.