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Blog // Travel
January 20, 2011

Ripe For Revelation

My recent posts on life in Hong Kong (Leaving Sydney and Assumptions) drew a fair bit of comment; online, through email and in real life conversations. A few friends suggested that I push on and reveal more details about life in Hong Kong, including some of the less wholesome aspects of expat life. Tempting as […]

My recent posts on life in Hong Kong (Leaving Sydney and Assumptions) drew a fair bit of comment; online, through email and in real life conversations. A few friends suggested that I push on and reveal more details about life in Hong Kong, including some of the less wholesome aspects of expat life.

Tempting as that kind of exercise might be, it’s not my goal here. While I try to be honest here about the ups and downs of life, I aim to keep this blog’s focus (mostly) on music, photography and writing, with the odd excursion into film, food, travel and spirituality. In a way, I feel like I already write too much about Hong Kong – and, that too much of what I write is negative.

Part of the problem is that the moment you start to write an expose, you open up your lifestyle in very specific ways. Writing about the attitudes and excesses of the corporate crowd would mean talking about places where I socialise, or work related networks. Writing about parenting and domestic staff would mean getting into specifics of kid’s activities, schools and the like.

Of course, one alternative would be to write an anonymous blog. But, I’ve never been a fan of online anonymity. I think it is the poison in the chalice of forums and not much better when it comes to blogs. Right now, I have no anonymous blogs in my reader and it’s rare when they hold my attention (Hong Kong’s Big Lychee, Various Sectors being a rare exception).

What I find more tempting is to roll these experiences and insights into a sustained piece of writing, maybe even a work of fiction. But, that would require being in a different space, physically and emotionally, to the one I’m in now.

So, while the ingredients might be there, it’s not time yet to make the sauce.

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