Arrival in Hong Kong

I had brought the weekend Globe, hoping to while away the 15-hour flight by working on the crossword and catching up on international news. However, I needn't have worried because I didn't find the long haul to be too strenuous (I'm sure I would sing a different tune if I had to make the trip on a regular basis). The entertainment options on a modern aircraft help pass the time quite comfortably. From my seat, I had access to 19 movies on demand (Match Point: excellent; Elephant Shoes: decent Canadian rom-com), a half dozen TV shows (an episode of CSI about a convention for obese women, no joke; a documentary on the history of coffee) and radio programming. There was a high-quality inflight magazine and newspapers in English and Chinese. And the food (smoked salmon salad and dim sum) and drinks: almost nonstop! It also helps not to look at a watch or being able to look outside.

Post 9/11 and SARS reminders at Chep Lap Kok Airport: guards with automatic rifles at the end of the moving sidewalk and infrared temperature scanners in the arrivals hall.

The heat and humidity in Hong Kong is especially uncomfortable, averaging 70-80%. Inhaling the warm and thick air is like sharing the world's largest sauna with all your clothes on. Yet people here still wear jeans and a second layer, although it's understandable given that most public buildings are air-conditioned. My glasses fog up when I go outside.

My first exposure to the highly efficient public transportation system was the Airport Express shuttle from the airport. The interiors are spotless and feature little maps with LEDs showing the progress and ETA towards the mainland. A free shuttle took me to Tsim Sha Tsui, a touristy part of Kowloon, where I'm staying. I don't have much business travel experience, so all the amenities were quite novel for me: lighting with electronic controls, built-in power adapters, DVD player, cable TV, my own fax machine, toothbrushes, an iron, an electronically-controlled safe, daily newspaper, etc. Whee!

After being up for 24 hours straight, I went to dinner with my uncle's friends at an apartment in Pokfulam. I know that units of 200 sq. ft. aren't uncommon in Hong Kong, but this residence easily topped 1000 sq. ft., with a balcony overlooking Victoria Harbour. The group is a riotous bunch who teased me mercilessly about my Cantonese and it was a struggle to keep up with their witty banter and jokes. Our conversation ranged from the suitability of Shanghai girls for marriage to Bus Uncle to the culinary creations of their cook to World Cup soccer and even pickpocket avoidance strategies.

Dinner included curried chicken wings, tung choi (water spinach) with shrimp paste, roast pork with crispy skin, ribs, and tofu cubes stuffed with fish paste. For dessert, my uncle made apple muffins and we sampled a dry red bean cake too.

I'm excited to be here now, even though I was anxious about travelling on my own. There's just so much to see and do so my plan is to squeeze in sightseeing after (and before) work as much as possible. I ought to take time to adjust for jet lag but I want to keep up with Hong Kong's vibrant pace.

Boss alert: I just have to remember that the primary reason I'm over here is to do some work for my employer!