We like wandering through old industrial neighborhoods. In Hong Kong’s post-industrial age, some have become artist enclaves and some have a renewed focus on providing logistics services. In this particular industrial area—on the outskirts of Tsuen Wan—luxury residential buildings encroach on the perimeter.
Jen gave me a gingerbread cookie kit for my birthday. I finally got around to baking some cookies…for Chinese New Year! (These were supposed to have been heart-shaped cookies, for the record. My baking skills are terrible. But in my defense, these were baked in a toaster oven with one temperature setting.)
The Gingerhaus kit was free from one of my printers. I would not have purchased it, as most of you should know. (Jen)
My goal was to supervise Jason as he made the heart-shaped cookies on the box. I failed.
USA! USA! I think this kit was secretly made in China, but no one would buy food that admitted to being made in China.
My favorite New Year saying (see previous post): literally dragon horse spirit
Dragon cookie!
Happy Chinese New Year! At this especially symbolic time of year, it’s important to share good vibes with others. The Chinese language is full of four syllable sayings that reflect the magnanimity of the season (this list is by no means comprehensive):
恭喜發財
Gung hei fat choi (literally congratulations and prosperity)
萬事如意
10,000 things according to your wishes
心想事成
May you realize your heart’s desires
大吉大利
May you be lucky and prosperous
五福臨門
Five happinesses bestowed upon your household
出入平安
Safety and peace as you leave and enter (usually posted above a doorway)
年年有餘
Bounty every year
添丁發財
Have lots of male babies and be prosperous!
生意興隆
May your business prosper
盤滿砵滿
May your basins and bowls overflow with bounty
笑口常開
Laughing mouths open often
So, that all said, happy new year!
Roar
Mandarin oranges = abundance
Titty fruit! (AKA Solanum mammosum)
盤滿砵滿 – this is an overflowing basin
The Tsuen Wan new year fair
Feeling the flow
When in Rome
We know you’re all on the edges of your seats out there in Internetland regarding the fate of our garden. It continues to bloom and the overabundance of crops has not yet been a hindrance. We shall see what happens…
The choy sum in the foreground is truly out of control. This container also features a burgeoning cucumber crop and some newly grown strawberry plants.
Yay! Cilantro/coriander! I can’t believe this is working.
Tomatoes in the center, red peppers on the left, and basil on the right.
Snapdragons, gerberas, and…our Christmas tree!
Jen is such a talented book designer, she even managed to get herself mentioned in a book review in the South China Morning Post, Asia’s English-language paper of record. The book is The Dictionary of Hong Kong Biography, a significant historical work that is a fascinating (and accessible) read.
Did I mention that the book is also gorgeous? And that its designer is so beautiful that when she’s on the street, depending on the street, she’s definitely in the top three good looking girls on the street? All true.
The Fleermans and the Gutenbergs are very proud.
Go out and buy The Toronto Star today! Or, if you are unfortunate enough not to live in Canada, go to the link below:
… to read Jason’s book review of The Fat Years by Chan Koonchung. Personally, I read the book (it was released in English here before it got to North America – booya!), and can’t really recommend it, but Jason seems to have enjoyed it. Anyway, The Toronto Star apparently has the largest circulation of all Canadian newspapers (17 people!), so this is very big news in our house. Enjoy!
Tsing Yi is a 10 square kilometer island off the coast of the Kowloon peninsula. It was kind of a backwater until the new airport was completed in 1998. Now, it’s a major point of transit en route to and from the airport. In the vertical space directly above this transit hub is, of course, a commercial and residential development. I’m of two minds on this. It’s an efficient use of (car-free) space, but its sheer size robs the surrounding area of human-scaled development.
That said, there is a nice promenade with wraparound views of the Rambler Channel, Tsuen Wan, and the huge container port, which boasts a kind of beauty all its own.
Cities in the sky – it’s like the future!
Promenading
The view across the channel of Tsuen Wan, one of Hong Kong’s quaint “suburbs”
The ground floor of the mall boasts a restaurant that is probably never empty
Car-free and snaking through the jungle 200 meters above sea level, Bowen Road is a paradise for both walkers and runners. The views are astounding through the trees, both looking up and looking down.
Made for strolls
People worship at the Lovers’ Stone for a happy marriage.
The Lovers’ Stone enjoys a lovely perch from which it gazes over the land below.
Jen has zero need to worship at the Lovers’ Stone. She has already been blessed with the perfect husband.
Happy Valley is an old neighborhood whose name is an ironic homage to the cemetery that was built there in 1845. Ah, British humor. True to form, the Chinese name of the neighborhood is the more literal 跑馬地, which, in reference to the huge Happy Valley racecourse, translates to “horse running place.”
We walked from the valley up the winding and poetically named Blue Pool Road where we encountered a stunning park as well as cul de sacs that would seemingly be more at home in Southern California. All the while, two of Hong Kong’s (and indeed the world’s) tallest residential towers loomed above us like giant chopsticks.
54 Village Road
More historic homes on Yuk Sau Street
An old colonial house on Blue Pool Road
Briar Avenue – a rare HK island cul de sac
A mid-mountain plateau in the middle of the city – only in Hong Kong
Its ubiquitous presence on street corners makes it the rough equivalent to the NYC pretzel, but gai daan jai, or little egg cake, is akin to a waffle in taste. Jen and I indulged ourselves at one of HK’s best versions in Jordan.
There’s a constant line
The adjacent road is resplendent at all hours
This place gets so much positive press, they’ve plastered over their sign with clippings
Fresh out of the iron
Mid-chew
