I always knew there was more to Chinese cooking than a wok and some peanut oil. But a 1,000-year old egg? I wouldn’t have guessed that ingredient in a million years!
Trust me – I’ve tried many times to duplicate the spicy/salty/sweet Asian flavors and the quick-cooking techniques. The results have been spotty at best.
So, as I was planning my recent trip to Hong Kong, I decided I would go straight to the source – a home cook. Actually, a cooking class seemed a good way to achieve several of my travel goals – learning the culture, interacting with new people, and sampling authentic flavors.
A quick online search turned up Home’s Cooking – a class that had excellent onlin reviews. I liked it because it offered half-day classes at reasonable prices, and it promised to take the participants into a relatively off-the-beaten-track neighborhood.
It turned out to be one of the high points of my Hong Kong visit. Not only did Joyce, the owner and cooking instructor, take us shopping at an authentic wet market on the streets of Hong Kong, but she then led us back to the high-rise apartment she shares with her husband and daughter.