gasninja wrote:welcome aboard. Im more than a little jealous of anyone that lives in Hong Kong. If I lived there I would probably end up having to eat traditional stored cakes for breakfast because I'd have no money left for food after buying tea.
I know how that goes. I wish I was in NYC for the pizza, Indonesia for the handicrafts and Jamaica for the reggae and rum. For once, I'm interested in something that is readily accessible in my own back yard (not that many of us have back yards here in Hong Kong)! I may start studying one of the many kung fu systems available to me here (probably wing chun and hung kuen, aka hung gar) and just throw in the towel and go local.
Apache, yes, I've seen it, and Vivek has really helped me see HK through different eyes. While I don't know him personally, I do see him and his mother around quite often. We have quite a few mutual friends, and I have discussed the race thing with him on Facebook.
Although ethnically we're from the same region of what is now Sindh in Pakistan, we grew up very differently. I grew up around American and British culture and went to a British school with the expat brats. I went to college in New York and moved back in 'Dec 04. Vivek bucked the trend completely, and went to the best local school of all, which completely surprised his relatives. He spoke no Cantonese before starting up in the 7th grade, and had to learn it from scratch. He's done a remarkable job of learning how to both speak and write it, and some of my local friends swear he speaks better Cantonese than they do!
One issue with being brown and speaking Cantonese here is that most brown people who speak the language grew up very poor, so I get painted with the same brush, even though my upbringing was completely different. Speaking English usually gets me treated like I'm a wealthy foreigner.
While I tend to get pissed off and offended when I catch people talking about me in public (very much a part of the culture here), Vivek is much more lighthearted about it. I've been trying to see things from his perspective.
It's a good morning. I'm waking up to takeout dim sum and a lotus seed filled bun. Washing it down with a gaiwan-brewed commercial Taiwanese TiGuanYin, which is a little more roasted than I'm used to, but enjoyable nonetheless.