Raymond Li is an Assistant Professor of Economics at the Faculty of Business, Government and Law. He received his training in Economics from Macquarie University, where he obtained both his Bachelor of Economics (1st Hons) and PhD in Economics. Before joining UC in 2019, Ray spent 10 years at the Hong Kong Polytechnic University teaching Economics. Ray’s research interests include applied econometrics and energy economics, with a specific focus on energy demand analysis, energy pricing and market integration.
The Weekly Wrap caught up with Raymond and here are his answers to our light-hearted questions.
Where do we find you this weekend?
I'll probably be doing donkey work at the backyard.
What’s the ideal start to a Sunday? Gentle start or a jolt?
Making big breakfast for my family, with a cup of Darjeeling tea. (So I guess it's a jolt for me but gentle for the rest of the family).
What’s the best thing you’ve watched on TV recently?
Nothing particularly impressive recently, so I'd say The Squid Game.
A glass of something you’d recommend?
For a quick Japan-fix before international travel is back, I'd recommend the Roku Gin distilled in Japan with 6 Japanese botanicals. It goes well with tonic too.
What’s that you’re singing in the shower?
I seldom sing in the shower - I usually take the time to think.
Soundtrack of your choice?
I grew up listening to Britpop and heavy metal. Albums from bands like Oasis, Blur, Kasabian, Muse, Metallica, Machine Heads, etc. can always be found in my CD player.
Best vacation you’ve been to?
My family loves visiting Japan and my personal favourite is Kyushu island. It has a good balance between the modern and historic side of Japan. The road trip from Fukuoka to Beppu in 2015 was particularly memorable when I drove through the mountains on narrow paths in a 7-seater van.
Tell us something about yourself that would surprise us.
I performed at the Sydney Opera House in 2006, as the guitarist of a band. (Can't believe it's already 15 years ago, I'm definitely feeling old).
The ideal dinner menu?
Anything made by my mum back home is ideal. For eating out, I love Hong Kong-style seafood banquet (e.g. steamed grouper with ginger and shallot, pipi with black bean sauce, braised lobster with supreme sauce, steam scallop on vermicelli, etc.).
Ideal dinner venue?
Any hotpot restaurant with private dining room.
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