Did you know that Maggi sauce is NOT from Asia? I read in an article this week that Maggi sauce, one of the most revered seasonings used in Cantonese home-cooking, is in fact from Switzerland! Among the 8 different types of soy sauces I use (yes, 8), from Chinese-branded light soy sauce, dark soy sauce, aged soy sauce, soy paste, and seafood soy sauce to Japanese ones like Kikkoman and Ponzu sauce, Maggi sauce stands apart as the one special flavoring I use alone. I use it on fried eggs or as a dipping sauce, but always sparingly and never in regular cooking – my magic Maggi sauce. It feels as if my world has turned upside down. I am left contemplating the origin of all the other stuff I had growing up in HK: Smarties candy, Bourvil broth, Mentholathum ointment… See how British colonialism warped my cultural identity?! I fell like I’ve finally “catched the crazies,” as Melody puts it, now that I’m rotating through the psychiatric locked-down unit. On the bright side, working there never leaves me with a dearth of stories to tell. I met a guy last Friday who told me that “little green men” were telling him to kill people. “This is very atypical for me,” he said, “since my USUAL hallucinations are about the KGB.” Isn’t psychiatry just awesome?