Every weekday at roughly the same time, when the Hong Kong market is about to take its mid-day break, a recurring question pops into my head and gives me an instant migraine. Tackling this question requires creativity and the ability to work through an intricate matrix of parameters: timing, budget, location, weather and mood. It has nothing to do with finance, accounting or the law. It’s the eternal question of what’s for lunch.
To most worker bees, lunch is a welcome break in an otherwise never-ending day and a source of relaxation or gastronomical indulgence. To this picky eater, however, the mere mention of the word makes his head throb. Every day at the dreaded lunch hour, I find myself out of options and out of time.