I normally do not watch a lot of made-in-Hong Kong romance films. If there is a choice I would tune to Cantonese speaking action films about the triad, cops vs robbers, or black vs white ie movies that gave Hong Kong its name in the industry. Moving into the service apartment has changed that a bit. Dora and I now shared a small communal space, at the center is a flat screen TV to keep us company. The following line came from a drama this evening.
Two men, competing for the affection of the same women, were at the bar. One told the other, " ... you know, the difference between you and me is .... I AM WHAT I AM, BUT YOU, YOU JUST WANT TO BE ME!"
How do script-writers come up with lines like this, don't you just love Cantonese soap?
About Me
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- tangcancook
- Born in Guangzhou and raised in Hong Kong since I was 3-months old, I retired at 59 in 2008, realizing there are more to life than just work. There is a limit to life, but none to work, and we have a choice. My dream of going to cooking school was realized when my endearing wife gave me a retirement cum 60th birthday present by sending me to Le Cordon Bleu. My life has not been the same since. The "TANG-CAN-COOK" blog was commissioned on April 2oth 2009 when I started my culinary journey as a "matured student" double majoring in the Cuisine & Patisserie Basic Courses at the Le Cordon Bleu Sydney Culinary Arts Institute. I was schooled in Hong Kong at St Paul's Co-educational College, then Boston for undergraduate work at Tufts University, before my graduate degree in Public Health at the Yale University School of Medicine in New Haven. I can assure you none of those years were as tough as what I did at LCB. Cooking school is a lot more than meets the eye, it is not for the faint hearted. The big question is, CAN-TANG-COOK now, after LCB? Well, I believe everyone can and should cook, and why not? Happy Cooking to you all!
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