Nothing marks the passage of time better than an aged teapot. I was halfway through an enjoyable dim sum meal on Hong Kong’s Temple Street when the middle-aged stall owner stepped out and placed a worn-out tea flask to brew, on an equally worn-out gas burner, right by the roadside in a crowded Kowloon. I wasn’t the slightest perturbed by the shabby appearance of the flask, in fact after observing the owner strain the steaming brown liquid with deft actions, it dawned on me that the tannin coating accumulated on the vessel over time must have imparted extra seasoning to the cup of tea I was sipping. And, like a vintage teapot, I hope my culinary journey in 2014 will be one infused with strong flavours and immense appreciation.
xinfully 