Barbra Austin

“Ho ho sik” means “very delicious” in Cantonese, or so the internet tells me.

It’s too bad I didn’t learn this phrase before my trip, because I had ample opportunity to use it.

“Welcome back! Nice to see you again!” The knowing smiles of the staff members at BO Innovation, ushering me into the restaurant for my second meal there in one day at the bidding of the Demon Chef, were a little discomfiting. If these were the gates of hell, the greeting was awfully friendly.

Then again, souls probably taste better when they are well-buttered.

I almost didn’t go to this restaurant. And then I went twice.

When I thought about what I might eat in Hong Kong, I thought about street food, noodles, dumplings, BBQ pork, and dim sum. Michelin stars, many-course menus and molecular gastronomy were not at the top of my list.

Martha Sherpa runs a tight ship.

I initially impressed her when I produced some properly sliced ginger. She held up my translucent pieces to the other students and nodded approvingly in my direction. But then it was time to de-bone chickens.