Last Saturday, I time-traveled 400 million years ago to the Devonian period. The Hong Kong Museum of History consists of two floors, 8 galleries, and over 4,000 exhibits, balanced by many eye popping miniature and multi-story life-size models. Starting from prehistory, the Hong Kong Story concludes with the reunification of Hong Kong and China in 1997. Luckily for our group of twenty or so exchange students, CUHK had arranged a guided tour and our docent highlighted important events in great detail. After briefly learning about the different dynasties, folk culture, the opium wars, Japanese occupation, and the return to China, I can see how this city/region became and still is so important to many people, corporations, and nations. And stepping outside of the museum, one can easily see how the old and new Hong Kong intersect in architecture, pop culture, technology, commerce, fashion, etc. I am gaining a better understanding of my family’s roots (400 millions years deep!) but there is still so much to learn. I will have to come back, explore at a slower pace, and glean further. Oh, and did I mention that the museum is free?!
For lunch, a couple friends from Singapore and I got inexpensive, delicious noodles at Satay King, one of the most popular chain restaurants in Hong Kong. Bubble tea was only 2 USD with our meal! At CUHK, there is no meal plan or dining halls. So, eating out is the norm and I’m definitely coming back to this place. Until next time, here is the menu!
In case you can’t read Chinese (like me) or the small English print in the photo, it says, “You can’t drink more milk tea.” I find it interesting that in England, a “cuppa” or tea is naturally paired with milk and is served hot. In Hong Kong, if you ask for just tea, then you will likely get Chinese tea – always hot. Back home, tea (aka sweet tea) comes saccharine and ice cold. Up to this moment, I have never considered contaminating my sweet tea with milk. How would it taste?! Am I going crazy? Must be a symptom of homesickness.
ABC in HK 
No puttin milk in sweet tea
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