It has been almost a month since I arrived in Hong Kong, and my food journey has been an interesting one. At first, I was nervous about eating at local restaurants, where servers expect you to know your order before you even sit down. The city’s fast-paced efficiency is great if it is your regular spot and you are in a rush—but not so great if, like me, you are indecisive or like to take time browsing the menu. I am ashamed to admit that I went to McDonald’s a few times out of convenience. However, once I got over my anxiety about ordering, I began expanding my palate and trying several new and delicious dishes. I now try not to let fear discourage me from fully experiencing my exchange here.
So far I have tried: dim sum, steamed rice rolls, curry fish balls, siu mai (yellow dumplings), Hong Kong-style French toast, pineapple buns, egg tarts and egg waffles. YUM!
Trying new food makes me feel like I am connecting with a culture in a way that goes beyond solely reading the words in a textbook or looking at photos on the internet. When I first enter a local restaurant in Hong Kong, I immediately notice the sound of the Cantonese language. I take a deep breath and smell the warm aroma of egg tarts and bao buns.
