Rice with Soy Sauce

Abstract

Chris Song is executive director of the International Poetry Nights in Hong Kong. He won Extraordinary Mention in the Nosside World Poetry Prize from Italy (2013), and he is a recipient of the Young Artist Award in Literary Arts presented by the Hong Kong Arts Development Council. Rice with Soy Sauce by Chris Song But a bowl of rice with soy sauce was your breakfast yesterday. Colors of foods varied as fate played out with this resemblance on the table – Clay-pot sauce poured into brown rice to disturb every Hong Kong recipe. A cube of pork oil and a few bowls of rice warmed the postwar stomach of refugees. But in the days of excessive nutrients, it does no more than harm to the heart, romanticized as a gimmicky nostalgia of hunger in Cantonese restaurants. But how can we reminisce about the past of a lost dish? Let’s rise up and go home, cook a piece of prose and write it to adapt to the moody recipe of homesickness. Affairs of our hearts stream down as soy sauce soaks the rice. Grains, each tied against each, breathe the steam of intimacy. In this narrow kitchen we hold each other to pass through and you turn around with a bowl of rice with soy sauce – a taste of closeness from home at home. COVER FEATURE HONG KONG PHOTO: JMORITZ320/PIXABAY 72 WLT SPRING 2019 ...