Author: Robin EWING

A heart of tofu

When I was a kid, I never understood why tofu was always on the table at home.

Almost every dish was sprinkled with shredded ginger, cilantro, chili and garlic

When I was 13, I went on a trip to Guangxi province with my parents.

Last Christmas, I had dinner with my university classmate Elaine at the Tsim Sha Tsui branch of French restaurant Odelice

Hong Kong’s foreign domestic helpers report abuse of the system as the pandemic exacerbates shortages and struggles