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As part of our series celebrating the vibrancy and community within Hong Kong’s dining scene, we spoke to several of the industry’s leading lights about why they love the city’s unique food culture. Here, Gigi Paulina Ng fourth-generation owner of Ser Wong Fun, one of Hong Kong’s longest-standing restaurants famed for their snake soup tells us about the delicious dishes she makes with Tai O shrimp paste and Kowloon Soy sesame oil, and why her last meal in Hong Kong would be Beijing-style cuisine. Tell us about one of your favourite Hong Kong food memories. I remember going to The Steak House at the (now closed) InterContinental Hong Kong for their seafood platter, whenever there were special occasions in life to celebrate and share with friends and loved ones. Their amazing fresh seafood choices, plus their beautiful night views over the sea and Hong Kong, always made me happy. ....
Looks and feels like: Flower farms in Japan and The Netherlands If Sai Kung’s seafood delicacies, gorgeous beaches and scenic hikes aren’t enough to attract you visit the peninsula for a day trip, the idea of enjoying views of a spectacular sea of tulip flowers should do the trick. It’s no secret that the flower fields in Japan and The Netherlands have always been at the top of the travel bucket list for many, but this hidden gem, Pak Lap Village in Sai Kung also has a large flower garden that can rival the beauty of those places. A haven for those who are looking to add a splash of colour to their feeds, the farm alive with lush landscapes, cool breeze and tulips in white, yellow, red and many more colours to offer visitors postcard-like backdrops and memorable holiday breaks. ....