"Hong Kong, we arrived after a fantastic flight and experienced a jaw dropping entry to Hong Kong island. The sun was beaming and as we crossed the astounding bridge I felt excited. We had a wonderful first meal where we got to try a range of foods, including an amazing crispy duck, so very different to the duck that is served in the UK. The restaurant over looked the bay which was beautiful. Following this we travel to the Peak to enjoy the view of Hong Kong at night, it was breath taking.
The following day we went out for a traditional breakfast, noodles were sampled a very unusual thing for us to eat at breakfast and coffee which was completely different. We then went to visit a traditional garden: the juxtaposition between the tranquil garden and high rise building made me feel that I was starting to understand the essence of Hong Kong. We then went to visit several temples, in the heat and crowds as gardeners worked, peopled prayed and tourists snapped. We also travelled to Aberdeen beach and enjoyed a cool afternoon tea looking out to sea. That evening we went out for another fantastic evening meal, 100 year old eggs were sampled; a huge array of food was presented and enjoyed.
The following day we travelled to the LKK headquarters where we had a tour and enjoyed a cooking lesson with Alice, we learnt new techniques of thickening foods which were great. We worked as a team to create a range of foods for our lunch which was great fun the food was simple to create but tasted amazing. We the travelled to see a working fishing village, the smell of fish was strong, it was amazing to see people making nets by hand. . Following this we went to visit a food market, the huge arrange of live produce and internal organs was quite a shock, the fruit and veg so colourful and exotic, do many that I had never seen before. That evening we went out for Dim sum and to shop at a night market. The Dim Sum was exceptional; I did try chickens foot which tasted great but still looked far too much like a foot for my liking. I really enjoyed the prawn and beef Dim Sum and the pig shaped custard ones and the mushroom puffs, which were my absolute favourite.
The following day we woke early to travel to the factory, I was astounded at the size and scale. It was so interesting to see all the processes that go into the production of what seemed like a relatively simple product. I was very excited to learn that Lee Kum Kee sauces have been to space. The staffs were very welcoming. We returned exhausted and decided to go to a very peaceful informal café, where we enjoyed noodles and salted sprite and shared our experiences of the trip.
There are very few places that I feel I could call home but Hong Kong is one. During my stay I experience a wide range of food and learnt new cooking techniques. I was able to experience the culture from a very privileged perspective. The experience will stay with me for ever. When I now teach pupils about Chinese cuisine I can say when I was in Hong Kong, I am able to share my photos and storied with them which they love. I am so thankful for the opportunity to go on such an amazing trip, to experience such continued kindness, which is something I can now share with my pupils. Thank you so much!“