Inspired by my trip to Paris, I decided I want to start making my own bread. I was thinking that one of those electronic bread makers would be the way to go. I looked at several sites, including Amazon, and came away with the opinion that a Japanese brand called Zojirushi is the Cadillac of bread bakers.
Zojirushi does have an HK web site – and all they have on that site is rice cookers and water bottles. Undeterred, I went to Sogo in CWB and went to the Zojirushi section, where sure enough, all they had were rice cookers and water bottles. In the general appliance section, they had two bread bakers – Kenwood and “Princess,” whatever tf that is.
Next, the National shop in Wanchai, since Panasonic’s bread makers seem well regarded. Nope, no bread makers. They suggest I try Fortress. Now that’s interesting. So they’re saying if I want to bake my own bread and not give my money to Li Ka-Shing’s Park ‘n Slop, I can buy a bread maker – from Li Ka-Shing.
I can mail order from Amazon (but will probably need to add on a voltage converter, and it’s a 700 watt unit that will run for hours, which means a big momma converter) or wait for my next trip to Tokyo (but no English instruction manual, I’m sure). Or roll my own, since my flat has an oven – electric, but then again, the bread makers are all electric. I can’t go to Olivers or City Super every time I need some dough, can I? There’s GREAT food hall in Pacific Place – oh, that’s Li Ka-Shing too. Great.
To me it just says that HKers are not interested in good bread.
Another food thing on my mind is this quote from that article on Gordon Ramsay that I linked to a few days ago. It so perfectly describes the eating habits of so many Brits I know.
The simple good ingredients were there: why weren’t people using them? Why did they seek out the substandard, the industrial, and the unhealthy: prawn cocktail crisps, say, or fish fingers with Birds Eye peas (a “traditional” Sunday supper), or a “spag bol,” that horrific canned imitation of a classic Bolognese pasta?
The implicit complaint—that the English don’t care what they put in their mouths—was evident in how it got there: by scooping up most of what was on your plate and eating it in one bite. Using your knife, you crushed what you could onto the back of your fork, one item after the other, your starches (like that perennial favorite chips and mash), your green-gray veg, a modest protein, calculatedly overcooked, unless it was fish, in which case it was just outright obliterated, and then—bang!—into the mouth, fork upside down.
“I really don’t know what English food is,” Ramsay told me. “Spotted dick? Toad-in-the-hole? Curry is the national dish, and people still fry Mars bars for dinner.”


Apparently it’s the story of a 60 year old guy in New Mexico who fixes up American men with Mexican wives. Qualifications for the wives include being younger than 38 and weighing less than 130 pounds. Qualifications for men? The ability to pay the $3,000 fee. He’s been doing this for 15 years and apparently quite successful.
Hi, I’m Spike. Born and bred in The Bronx but I've been calling Hong Kong home since 1995. I'm a corporate IT professional, music and film critic and aspiring photo-journalist. I've been writing Hongkie Town since 2004 and have been writing the "Spike" column in BC Magazine since 2006. You can follow me on Twitter



