My Hong Kong by Luisa Tam
Hong Kong’s fascination with ghosts and woks shows Cantonese can be a lot more subtle than we think
- The words can be used in a dazzling array of combinations that allow humour to take the sting out of rudeness, and ‘gwei’, or ghost, is not always negative
- It would not be an exaggeration to say that a wok is as essential a cookware in Chinese culture as it is in daily local conversations
Luisa Tam has been a journalist for more than 30 years. She has held a variety of roles during her career, including working as a producer for NDR German TV, a media campaigner with Greenpeace, and as the deputy managing editor of Eastern Express. She previously worked at the Post from 1988 to 1990, before rejoining in her current role in 2015.