What Are The Chances?
Yesterday I got a new student and bugger me if he wasn’t … Mexican! I mean, what are the chances? Before I went to Mexico, I had only ever met three Mexicans: Hector, a guy →
Burglary Warning To Lantau People (and Everybody)
So on Saturday I hosted a Sichuan dinner for twelve people, three of whom called and said they were lost. I had to rush out in mid-stuffing of dumplings to fetch them. (It was the →
Long Live the Entrepreneurial Spirit! And Beer!
I can’t control myself – I must show it: Mister Public Security Uncle photographed by a professional photographer! It was the night before Halloween and I was strolling around Central with my vice-Security officer, Bak →
Finally!!!! CantoNews, Cantonese Podcast For Lantau People, By Lantau People!
Woo-hoo! Finally there’s a podcast dealing only with Lantau issues, made by Lantau people like Carina (ah-Lin) (above) Rudolf (ah-Dak) and Tony (ah-Lei). OK, I admit it. I was planning on podcasts of five minutes →
Sichuan Province, Sichuan Food
Here’s a gaff in my favourite village in all of China, Chuanxing 川興 (Chuen Heng) near famous satellite centre Xichang 西昌 (Sai Cheung) where the moon is rounder and brighter than in the rest of →
SUNDAY: Reasons to Learn Cantonese #11
The other day I made a list of the ten most important reasons, off the top of my head, to learn Cantonese. Yesterday I found another one. I am a Luddite whose phone, a Nokia →
Devil Festival!
What a night! Friday October 30th in Lan Kwai Fong, squeezed by hordes but in a mostly good way. We went out on a mission to spread the word of Cantonese, by force if necessary, →
Thank You, Norwegian Writer
Today I want to publicly thank a Norwegian writer named Are Kalvø who in the year 2007 had a brilliant idea which inspired me no end. He would travel all around Norway and eat in →
Vexed No More!
This is the kind of joke I like. Clean, but not without teeth! Talking about vexed – the word for angry in Cantonese is 嬲 (lao). The character shows one woman between two men, so →
川菜 Sichuan Food, Best On Earth
It’s Sunday morning and I just finished doing the dishes from yesterday’s Sichuan food blowout extravaganza wonder party. Chilli oil tastes wonderful but is a bugger to get off plates and worktops. But it’s worth →