Washington , DC | Marriott
International, Inc. will manage what will ultimately be a 1,000-room
hotel at the Hong Kong International Airport under an agreement
reached with Union Sky Holdings Limited, a partnership between Shun
Tak Holdings Limited and Dragages Hong Kong Limited. When opened in
the second half of 2008, the hotel will be Marriott International’s
fifth hotel in Hong Kong.
On
August 21st the first stage of the project was done, and what a
job it was, if not for the professionalism and help of Catherine
Chin and her team of Javacatz, I am sure we would not have such
great results!
The website is not only re-designed it also is much faster
loading and will have a lot more information then before. At
this moment not all data is updated yet, but we will work on
that during the coming week or two.
The Members only part of the website is being worked on very
hard still and this part will be launched at a later date.
A
big Thank you goes to Catherine and her Team, and in case you
ever need any web design services, please do contact her as she
is the leader in the industry!
Enough said, better go check it out for your self now!
HONG KONG,
Aug. 17 (Xinhua) -- The 8th Mexican September Cultural
Festival will kick off in Hong Kong on Sept. 1, announced
the festival organizer here Thursday.
The
festival, organized by the Consulate General of Mexico in
Hong Kong, aims to bring together and showcase some of the
main aspects of Mexican culture and historical traditions
through music, dance, photography, arts, films and cuisine.
It will
showcase top-notch artists and performers in music, dance
and visual arts, offering a thrilling journey through the
world of Mexico. The artists and performers chosen for this
year's festival are on the basis for the innovative yet
characteristically representing the Mexican heritage profile
of arts and performances.
The
month-long event will bring programs such as abstract art
and painting exhibitions, screening of award winning films,
songs and dance performances, Mexican food festival and some
other activities.
Besides, the Consulate General of Colombia in Hong Kong
has been invited to participate in the event to promote
Colombian arts to Hong Kong public
Avian Flu, August 16, 2006.
Hong Kong has received notification from the Mainland on deaths of ducks
infected by H5N1 avian flu in a poultry farm in Changsha, Hunan, the
Health, Welfare & Food Bureau says.
A suspension on the import of poultry meat from Hunan has been in place
since last October when the province first had an avian flu outbreak.
Although local poultry farms have been free of bird flu since 2003, Hong
Kong must stay vigilant as there have been avian flu cases in nearby
regions from time to time.
Frequent inspection of local poultry farms will continue to ensure
compliance with the licensing conditions and effective biosecurity
measures, as well as to monitor chickens' health. Enforcement will also
be taken to combat illegal backyard poultry keeping.
Regarding racing pigeons, animal or bird exhibition licences will be
granted to eligible applicants so that pigeon racing activities can
continue under appropriate regulation
She eats 10kg of food a day, and
this time:
SEVENTEEN lotus seed buns in 10
minutes flat.
And in the process, she pocketed
HK$20,000 ($4,050).
Korean-American Sonya Thomas (right)
on Sunday won the top prize at the
first eating competition in Hong
Kong.
Ms Thomas is no novice when it comes
to eating contests. She is known as
the 'Black Widow' for her ability to
defeat men four times her size.No surprise then that she's
currently labelled the 'World
Woman's Eating Champion'.
But what IS a surprise is that this
1.65m lass weighs only 45kg.
'I can't believe that such a thin
woman like her can eat so much,'
said spectator Carrie Liu.
Ms Thomas said she consumes 10kg of
food a day but does a lot of
exercise.
She eats one full meal daily
consisting of three large servings
of fries, a chicken burger, 10
chicken nuggets and a gallon of Diet
Coke.
'I get all my vitamins from my one
meal and from all the eating
competitions,' she said.
She holds many records and has more
than 27 titles under her belt.
Among her 'achievements': Gulping
down 37 hotdogs in 12 minutes, 35
bratwurst sausages in 10 minutes,
and 3kg of shrimp in 10 minutes. To
top it all, she once even finished
65 hard-boiled eggs in six minutes
and 40 seconds.
So it's no surprise that Ms Thomas'
day job has to do with food.
She is a senior manager in Maryland
at - wait for it - a Burger King
restaurant.
The
Centre for Food Safety will accept applications for
importing chilled pork from the Mainland from August 15.
The
centre said it has worked out an arrangement with the State
General Administration of the Quality Supervision,
Inspection & Quarantine on stringent control measures,
ensuring the pork is safe.
The meat can only come from registered plants where
slaughtering and processing procedures are strictly
monitored, and each consignment must carry a health
certificate issued by Mainland authorities.
The
centre will inform pork importers about the application
procedures and requirements
Introduction
Hong Kong Food Science and Technology Association Limited is
the first organization related to food science and
technology in Hong Kong. It is an educational and science
society of food professionals - technologists, scientists,
engineers, educators and students in the field of food
science and food technology. Individuals who are qualified
by education, special training or experience are invited to
join the Association
HONG
KONG (AFP) - Star chef Nobuyuki "Nobu" Matsuhisa is an
amiable,
mild-mannered fellow who betrays none of the wild
temperament of many fellow top-flight cooks. That is,
until you mention the F-word: Fusion.The man
who popularized Japanese dishes in the West principally by
cleverly combining them with unheard-of South American
ingredients breaks his cool if you describe his creations as
anything but straightforward Japanese."Nobu
comes from Japan, I use Japanese ingredients, Japanese
techniques and Japanese flavours," fumes the 57-year-old. "I
am 100 percent Japanese."Maybe
the presentation is different, but that is because of
fashion -- food is like a fashion, like the colour of the
coat you're wearing."
"Japanese chefs are very traditional, they don't veer to the
left or the right," interjects managing director Richie
Notar."But
Nobu has travelled, and as any good chef should, he utilizes
his experiences. If he shaves black truffles on a black cod
does that
mean he has to describe it as a Japanese-Peruvian-Italian
restaurant?"It's
obviously a sore point for Matsuhisa -- or Nobu, as he
prefers to be called -- who despite owning 16 acclaimed
Japanese restaurants around the world, is constantly
referred to as a fusion chef.
Nevermind that his eateries are among the best known and
trendiest on the planet -- a fact partly attributable to its
co-ownership by movie legend Robert De Niro -- nor that they
were described in one review in London as "sexy", Matsuhisa
insists his restaurants are the real deal."Nobu is
traditional ... I still do the basics of Japanese cooking,"
he says.
Matsuhisa's rise is a rags to riches story that saw him set
up shop in Lima in the 1970s after a Peruvian-Japanese
businessman spotted his work in Tokyo and offered to go into
partnership with him.After
three years the partnership broke up and a tough few years
followed when he moved home and business to Argentina, Tokyo
and Alaska (where he saw his restaurant burn to the ground
in an accident) and back to Tokyo again.With a
loan from a friend he eventually set up the chic Matsuhisa
in Los Angeles in 1987 and began to re-establish his
reputation.There he
began experimenting with techniques and ingredients he'd
picked up during his travels, incorporating items that had
never been seen in Japanese food before -- such as olive
oil, garlic and chili paste -- to create dishes like the
black cod and miso, crab and shrimp tempura rolls and the
seared sashimi that are still his signatures.Among
his well-heeled clientele was De Niro, who loved the black
cod so much that, legend has it, he offered to go into
business with him that night.The
slight, fresh-faced maestro is intensely proud not only of
Japanese food but also the unique culture that spawned it
and him.His
devotion to sushi, for instance, is the stuff of legend.As a
young trainee sushi chef he spent three gruelling years
earning little money and working seven days a week at
Tokyo's famous Tsukiji fish market before his mentor even
allowed him to pick up a filleting knife.
"Japanese food is intrinsically linked to Japanese culture
-- you cannot change that," he offers. "I go to Japan one a
month so I can eat traditional Japanese food -- and they
keep it to the traditional style. They will not change it."Now a
millionaire whose business is estimated to be worth in
excess of 250 million US dollars, Matsuhisa sees his mission
as one of bringing the food of his homeland to the rest of
the world.His next
venture will be Nobu Hong Kong, which is due to open in
November in the plush Intercontinental Hotel."There
never used to be people in America eating sashimi -- now
it's everywhere," he says proudly. "Why did America not like
it? Because in America it meant raw fish and that fishy
taste .... Americans were scared of it. "They
didn't like the idea of how raw fish might taste because
they had never tried it. "What we
do is about education -- it's passing on knowledge," he
says.
A team of 5 to 7 Canadian
chefs will come to Hong Kong for a culinary Event. They will do a
Canadian Grand Dinner at the Royal Garden to indicate the new trend of
Canadian cuisine.
Are you interested to meet
them?
Then Join us on Monday
August 28, 2006 at King Ludwig in Tsim Sha Tsui from 9 pm onwards. And
exchange views, meet new colleagues and see old colleagues. There are Happy Hour Prices
30% off for all members and at 10:00 pm there will be complimentary
snacks served by Stefan’s team.
Please
sigh up so that we can make sure we have enough items for every one.To
join this event please send e-mail to Eddy Leung at
chef@eddy.com
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