Getting used to kitchens & cooking in Hong Kong

At home, I get so used to sourcing a specific ingredient.  I know how to deal with wild boar now – of all sizes, of all fat content levels.  Of both sexes.  I know how my stove works and how to control the heat extremely well.  Here in Hong Kong – I don’t know my left from right sometimes.  The other day – I turned, and I knocked over a bottle of oil.  At home – I know my pots and my pans, my kosher salt, finishing salts (mainly fleur de sel and Maldon).  I KNOW my ingredients.  (Salting btw is the most important thing IMO to bringing out the inherent flavor of the meat – pushing it to the limit of being well seasoned and just before “salty”.  Here, I am having some trouble… […]