Challenges of moving to and living in and writing about Taiwan

 

As I get used to living in and occasionally blogging about Taiwan, I have been trying to be as optimistic as I can get. But there are times when I have to admit certain challenges in changing locales, figuring out new ways to live, finding inspiration to write, and how I don’t always take it as well as I’d like.

Moving is always a bitch, even though in many ways going from PRC China to ROC China still contain many similarities. It’s not like I’m totally new to the whole Mandarin-speaking Asian country thing. And there are so many convenient things about Taiwan, from the high speed rail to those kiosks at convenience stores where you can pay phone bills and order taxis.

Also it’s quite clean. Taiwan is an incredibly efficient and well run little country.

But it’s not all good times, least not for me. Sure overcoming minor challenges is of course positive in it’s own right, of course, yet I’d like to take this time to share the slightly complainy perspective if you will.

 

I canz #scooter~ #Taiwanlife

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There is the subject of transportation. On this I terribly miss Shenzhen. Even with all the China-police state crap, it was so easy (and so cheap) to get around by the subway or bus or hail a taxi. Taipei does have great public transportation, but I’m living a bit out of the big city for now… So that means a scooter.

I had to learn a new skill and everything. I was nervous at first, having zero experience with motorcycles. I was never the kind of expat to rent a motorbike and ride around Southeast Asia. I do like to bicycle, and I cannot say that’s the same. Now I am getting more and more used to zipping around town at 40-60 kilometers an hour, and the left turns are particularly tricky.

It is kind of awesome, actually.

 

#OnePiece: the Restauarant!

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Food. Not that Taiwan food isn’t great, as everyone knows. I mean, the night markets!

I just miss my life in Shenzhen when I could order in inexpensive Chinese food at any time of the day. The grocery stores are well stocked with domestic and foreign items here, and health inspection laws seem to be much better than in the mainland. It’s a great culinary delight to live just about anywhere in Taiwan.

I was however really used to my routine of ordering in tomato-eggs rice from the Hunanese restaurant, and vegetable curry from the cha chaan teng Hong Kong diner, and those peanut noodles from the little stands, and so on.

Currently I have more routines that I’m slowly getting accustomed to, which so far has mostly consisted of ordering inpizza from Dominoes. Soon I will learn better.

Meanwhile in Taipei, what’s better than discovering a One Piece-themed restaurant!!!

 

Fulong beach #Taiwan

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Travel is a blessing and a curse. I will probably take the high-speed rail to Taichung over the upcoming Mid-Autumn Festival holiday weekend. Even though everyone says the nature and beaches are better along the east coast, which doesn’t have high-speed rail connection.

I was something of an expert at traveling in mainland China, if I do say so myself, that vast land with no end to history and tourist traps and epic cities and quaint villages. Etc., etc. I knew all the good websites to book guesthouses and where to stand in line for train tickets. Guess airbnb does work anywhere though.

It is amazing that the relatively small island of Taiwan contains so many places to go, and it will be years before I travel it all out. For now I am slightly intimidated on how to organize trips to new places.

I did enjoy taking the slow train to Fulong beach a couple of weekends ago; that wasn’t bad.

 

Then, there’s most important aspect of wherever it is I live: creative output.

Writing-wise, you see, I am in a bit of a rut.

I only got here fairly recently, and it takes time to get a feel for a place in order to write about with a sense of authenticity…

Do not expect a barrage of travel articles any time soon. I’m no expert on the place yet. Inspiration, for me, is more often a train of the slow-running variety.

Do stay tuned for a certain fictional writing project, which is far from ready to be announced and I will give away no hints as yet, but when the time comes then the time will come.

 

 

And also, the people. I don’t know too many here as of this writing. I know some. Honestly, the caliber of expat on average is a grade or so higher than many of those crazed outcasts who end up in China.

That’s just one of those things that happen when one moves, making friends can take time and all that.

It’s not that I’m super lonely. I am only a bit lonely.

That is what the internet is for.

Eh, mostly can’t complain.

 

 

 

Still, to everyone out there who’d like to keep in touch and maintain friendships and moreover check out Taiwan, please hurry up and come visit me!

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An interview with Jocelyn Wong

Today I have an interview with Hong Kong-based food blogger and journalist. Jocelyn Wong.

She writes at the aptly named http://jocelynwrites.com, do check it out for some delicious posts…

 

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When did you first decide that being a writer was for you?

I pretty much got the bug after winning my first writing competition that I entered for fun because I liked the topic. It was something along the lines of Hair Disasters. I shared my experience of getting a bad haircut which ended in tears and getting the back of my head shaved. After that I entered an SCMP writing competition and won. The next step that really solidified my passion for writing was getting a two-week internship with Young Post which got extended to the end of the summer. Afterwards, I got hired as a freelancer for them and everything else is history.

 

Do you find being a journalist to be rewarding work?

Absolutely. Working for Young Post is one of the most inspiring experiences for me. Getting to work so closely with the talented youth in Hong Kong and being a part of their lives — helping them improve their English bit by bit, day by day.

 

Are you inspired by any writers, Hong Kong-based or otherwise?

There are some pretty big names out there that I’m inspired by but for now my aspirations lie in tangent with those of Jason Ng – the SCMP columnist who wrote the best-selling Hong Kong State of Mind and Pete Spurrier – who owns Blacksmith Books. Someday I want to have my own publishing house and discover new writing talent.

(In the interest of full disclosure, Ray Hecht would like to note that his forthcoming novel South China Morning Blues will be published by Blacksmith Books)

 

Being that you have a food-based blog, are you interested in cooking as well as being a foodie?

I have always been interested in baking — so it’s more likely that I’ll end up as a pastry chef rather than a cook. I love just working up a storm in the kitchen with the blender, mixer and flour. Copious amounts of flour and brown sugar decorate the kitchen floor by the time I’m done baking some treat or another; also, I just love the smell that fills up my apartment after I’m done baking. The smell of molten chocolate is absolutely heavenly.

That being said, I do love getting my hands dirty in the kitchen. Instead of making ramen noodles in college, I remember spending the bulk of my free time googling recipes of healthy food, because I couldn’t bear to gain that “freshmen fifteen” if I could help it.

Now that I’m back in Hong Kong, I’ve really enjoyed having a full kitchen with proper counter space and international ingredients and spices to work with. Back in my college days, I’d have to do prep in my living room because my kitchen was so small. I think I whip up some pretty good scallop medallions, and I devised my own perfect pesto sauce in my college days.

 

What kind of food did you grow up eating?

I was lucky enough to grow up in a multicultural environment and my parents are foodies as well. Even at home, my mother would try to cook as many different types of cuisine as possible, even if most of it was Chinese. China has a diverse food culture and I feel like I really got to know it as I grew up (since at one point, my father couldn’t bear the thought of not having at least three Chinese meals a week. This is how my mother got creative – by having those restraints).

In terms of eating out, we were regulars at the now defunct Japanese restaurant in the old Ritz Carlton in Central, Tenjaku in Lantern St, as well as Brasserie on the Eighth, Ming Yuen in Parkview and the McDonalds by Repulse Bay just to name a few. I still maintain that Hong Kong has the best McD’s in the world.

When I went to university, that’s when I got serious about cooking. I was also really conscious about staying healthy. That being said, I had my fair share of 2 a.m. pizzas and Timmy’s (surely you’ve heard of our famous Canadian Tim Horton’s doughnuts), but generally I’d say I kept a healthy diet. Within months of settling into college, I really quickly learned how to make healthy and delicious foods like grilled ahi tuna with green and white peppercorns, turkey burgers and bake gluten free cookies (that don’t taste like cardboard).

 

Do you enjoy the Hong Kong restaurant scene because of authentic Cantonese cuisine, or because of the diverse international range of tastes in the city?

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