On December 7th, 2006, I was handed my certificate of completion, diploma and a silver medal. My stint in Tokyo to finish the final level of the patisserie course at Le Cordon Bleu is officially over. In the course of two and half months I ate numerous cakes in the name of field study; bought too many cookbooks for research purposes; and force fed friends who are too nice to say no way too many versions of test cakes. What I thought was going to be two and half months of fun and carefree living turned out just to be that, thanks to the friendship and support of all my friends in Tokyo and my very supportive and understanding husband whom I left behind alone in Hong Kong.
Now that I have closed that chapter in my life, it’s time to move on, and move to Singapore. I flew back to Hong Kong the day after my final exam at Le Cordon Bleu to pack up the house. Libby left to go to Singapore three days ago on her own and we will leave in just four days. I am a little reluctant to say goodbye to Hong Kong, a city which I didn’t really get a chance to know better. I also feel sad to leave the new friends that I’ve made in my short stay in Hong Kong, but I am sure our paths will cross again some time in the future. At the same time, I am excited to move into our new home in Singapore and becoming LynnInSG. Until then, this is my last post as LynnInHK.