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A day of events as Dad’s substitute

My Friday started when a phone call woke me up – a PhD student of my Dad’s old PhD professor invited me for lunch with the rest of my Dad’s old crew. They were celebrating the professor’s retirement, and I was supposed to represent my dad. The fancy eight course lunch at the university restaurant was the first time I’ve walked in there, except for that one time I stepped in on accident. Everyone had either a “Prof. ” or “Dr.” on his name tag. A workshop given by a series of professors ensued lunch. Professor Varaiya, who authored my EE20 textbook, gave the first 30-minute session, talking about the randomness of wind energy.

Setting up the workshop AV on the top floor of UST

Setting up the workshop AV on the top floor of UST

At night, two charter buses took everyone including me to The Clearwater Bay Golf & Country Club, an exclusive club with invite-only eligibility and a HK$3,000,000 membership fee and a $300,000 recurring fee. If I knew we were going to such an exclusive place, I would have brought along my DSLR. My cell phone camera does it no justice, especially since it was mostly low-light situations. The club consists of six multi-purpose rooms (including karaoke, life-size chess pieces, mahjong), an extravagant banquet hall where the banquet was held, four outdoor tennis courts, a basketball court, a full 18-hole golf course overlooking the Hong Kong marina, a giant playground for the kids, a bar, and a glass balcony for lounging, chatting, and classy wine-sipping.

Lookout food lovers, here’s the 12 course meal: Roasted Whole Suckling Pig, Sauteed Princess Clams and Scallops with Green Vegetables, Deep-fried Crab Claws stuffed with Minced Prawn, Braised Summer Squash stuffed with Conpoy and Scallop, Braised Shark’s Fin Soup with Shredded Chicken and Fish Maw, Braised Sliced Abalone with Vegetables, Steamed Twin Tiger Garoups, Roasted Crispy Chicken topped with Crispy Garlic, Egg White Fried Rice with Conpoy, Noodles with Minced Pork Dumplings in Supreme Soup, Black Glotinous Rice Sago Cream with Fresh Double Coconut, and Chinese Petit Fours. The drinks were chardonnay/red wine, orange juice, and spiked soda. The dinner was so long, that there was a 30 minute intermission! An intermission at a dinner! Totally unheard of!

Hanging out with PhD students are pretty cool. They crack some pretty funny Chinese jokes.

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