Latest news with #Cantonese
HKFP
11 hours ago
- Sport
- HKFP
Diehards: Hong Kong fans who go above and beyond to support the city's football team
Just three minutes before the start of the Hong Kong football team's inaugural match at Kai Tak Stadium on June 10, a 40-metre-long banner featuring a fierce dragon and four Chinese characters – which translated as 'Hong Kong team kick ass' – was unfurled above a sea of red-clad fans in the North Stand. Spread out with the help of spectators, the banner covered around 4,000 seats in the arena that was packed with more than 40,000 fans. The red dragon fixed its gaze on the pitch as the home team posed for a group photo ahead of their AFC Asian Cup 2027 qualifier against India. It was the largest tifo – banner held up during a match – ever prepared by local football fans in collaboration with the Hong Kong Football Association (HKFA). Kept secret from the players and most spectators, the striking visual display was intended to 'astound' the opponent and boost the morale of the home team, coordinator Ng Cheuk-hang told HKFP. Brazilian-born Stefan Pereira netted a stoppage-time penalty to seal Hong Kong's 1-0 triumph over India. Ng, 30, is a core member of The Power of Hong Kong (TPO), a football fans group founded in 2004 with supporters dedicating themselves to cheering on the Hong Kong team in both local and international matches. So far, the group has travelled to more than 20 countries and regions to show its support. Prior to the stunning success of the red dragon banner, Ng and other devoted fans had organised smaller-scale tifos using coloured placards and small flags. The display at Kai Tak required more complex preparation and coordination, Ng said, with the HKFA stepping in to cover the cost and enlisting another fan group, called Chi Sin Lo, to recruit helpers. As it was their first attempt at showcasing a massive display, Ng said they had to carefully select the fabric to ensure it was not opaque – otherwise, spectators underneath might panic, not knowing what was happening. The idea for the banner was finalised just a few days before the match, leaving them no time to rehearse the unfurling. Instead, they relied on around 40 recruited helpers to think on their feet and respond to any unexpected situations, he said. 'Compared with tifos we've seen elsewhere, what we did was just at a beginner's level,' Ng said in Cantonese. 'But with this experience, maybe we can try something new next time – we can be more creative.' Tifo – derived from the Italian word tifosi, which means fans or supporters – is part of the football culture known as the ultras – the passionate, and sometimes radical, football fans who go to great lengths to support their teams. (The word ultra means 'beyond,' and the term too first originated in Italy.) The spectacular visual display often incorporates cultural elements representing the team, its country, or city. Ng said the dragon design was inspired by the HKFA's logo, while the phrase 'Hong Kong team kick ass' came from a placard held by Hong Kong fans at the old Kai Tak Airport in 1985, when the city's team returned home following a historic victory against China in a World Cup qualifier. It was especially meaningful for local fans to chant and display the phrase at Kai Tak Stadium 40 years later, Ng said. Chester Cheung, one of the founding members of Chi Sin Lo – a Cantonese phrase meaning 'crazy man' – told HKFP that the fervent atmosphere at Kai Tak could hopefully inspire some spectators to become regular supporters of the Hong Kong team. Cheung, 28, began supporting local football in 2015. He said people around him had questioned the quality of Hong Kong football, describing it as 'very amateur' and saying the city's representative team was 'no match' for others in international tournaments. But what has kept Cheung a diehard fan for almost a decade is the unique sense of closeness he feels with local players – something he feels is very different from supporting a foreign team. The match that made Cheung fall in love with the city's team was the World Cup qualifier between Hong Kong and China on November 17, 2015. He joined forces with fans he had met on online forums to create passionate chants, shouting at the top of their lungs. The intense, sold-out match at Mong Kok Stadium ended in a 0-0 draw, but it marked the beginning of Chi Sin Lo – a fervent, unconventional fan group devoted to supporting Hong Kong's football team. 'After the Hong Kong team match, I realised how genuine the connection between me and the players was. I used to support Chelsea in the Premier League, but I had never experienced anything like this before,' Cheung said. Ng echoed that the close connection between players and fans is what makes Hong Kong football feel more 'touchable.' He has sought to promote more interaction among stakeholders in the local football scene, such as organising matches for supporters of different Hong Kong Premier League teams. A journalism graduate, Ng also runs a blog called where he documents stories related to the sport and publishes profile interviews with players, coaches, and others involved in the game. Hong Kong football fans should not underestimate the impact they may have on the sport, Ng said. Instead of simply criticising the problems in the city's football development, people should consider how they can get involved and help drive improvements, he added. Before every home match held in Hong Kong, Cheung, Ng, and some key members of the fan clubs arrive at the venue about two hours early to set up decorations and displays. They usually bring a suitcase packed with banners, flags, and loud hailers for chanting slogans. Everything they plan to display must be approved in advance by the HKFA and the venue operator. In its early days, Chi Sin Lo members, who saw themselves as ultras, vowed to be the team's '12th man' by putting pressure on the opposing team. They shouted profanities to keep the atmosphere intense, believing that was how true football fans should support their team. They also didn't hold back criticism of the team they supported, often yelling at players when they underperformed. But after attending more matches alongside TPO – a more reserved supporter group that disapproved of swearing – Cheung said he and other Chi Sin Lo members gradually became 'more moderate.' 'My mentality has changed. I believe that once the players put on the Hong Kong team jersey, we should watch and support them – no matter what,' he said, adding that the HKFA had reminded them to avoid breaching match etiquette, as it could lead to penalties. Both Ng and Cheung observed that Hong Kong's football fan base has grown in recent years, with more supporters travelling overseas to back the team. They attributed the surge in interest to the rise of social media, which has helped showcase the vibrant atmosphere at matches, as well as to Hongkongers' passion for travel. A recent match in Singapore and the upcoming East Asian Cup in South Korea have both drawn many fans eager to support the team in person. Chi Sin Lo has also offered shuttle bus services to around 800 Hong Kong fans planning to attend the matches in a city near Seoul. Ng and Cheung agreed that despite the growing fan base, the support has not translated into success for the local Premier League. Some football clubs are even looking to cut costs amid a sluggish economy, Ng said. Cheung admitted that while Chi Sin Lo had previously organised activities to support local clubs, the response was underwhelming. He said it might feel 'unfair' to promote certain clubs over others, so for now, the group is focusing its efforts on supporting the Hong Kong national football team. He is eager to expand Chi Sin Lo and has recently stepped up recruitment efforts for new volunteers. The core members who founded the group in 2015 are 'getting old,' he said, and they need fresh blood to bring in new ideas and energy to support the Hong Kong football team. Cheung said he hoped to see a fully packed stadium for the upcoming home matches. While some fans criticised those who attended the June 10 game as mere 'bandwagon fans' who were just 'following the trend,' Cheung said it didn't matter. The more supporters, the better. 'I was also just following the trend back then, but I gradually became more and more invested' in Hong Kong football, he said. 'You always need that first opportunity to experience it before you can truly become passionate.'
South China Morning Post
13 hours ago
- Entertainment
- South China Morning Post
Who is New Dellily? Hong Kong-born Indian YouTuber on her social media fame
Pranali Gupta did not set out to become a social media content creator. In 2019, when a friend suggested she should try it, the Hong Kong-born Indian said no, as she was 'not the type of person who likes taking photos or videos of myself'. However, Gupta, who speaks fluent Cantonese , warmed to the idea of having a platform where she could help other Hongkongers understand more about her bicultural identity. '[My Cantonese friend] was like, 'Don't you get tired answering the same questions? You can just shoot a video and answer everyone.' That was her way of convincing me,' recalls Gupta. Gupta, who vlogs in Cantonese, English and Hindi, at her home in Lohas Park, Hong Kong. Photo: YouTube/NewDellily So, in January 2020, the media industry professional uploaded a video of herself visiting an Indian eyebrow-threading service in Hong Kong. Her online journey snowballed from there.
Tatler Asia
a day ago
- Business
- Tatler Asia
Meet 17 Next-gen Asian chefs and culinary heirs reinventing legacy restaurants
2. Yasuhiro Hayashi (Hong Kong) Heichinrou originally opened in Yokohama, Japan in 1884 and gained acclaim for serving Chinese cuisine tailored to Japanese tastes. In 1988, Rokusaburo Hayashi—Yasuhiro Hayashi's father—launched Heichinrou Hong Kong to bring authentic Cantonese cuisine back to its cultural heart, with the meticulous standards of Japanese service. After training under both Japanese and Cantonese culinary masters, the younger Hayashi took the reins in the 2000s. He updated the menu with modern refinements, while preserving the ceremonial luxury that defined the family brand: think intricately pleated dumplings and double-boiled soups presented with elegant precision. His work bridges heritage with haute presentation, creating a cross-cultural fine dining experience. 3. Rudy Kwan (Malaysia) The crown prince to a nasi lemak empire, Rudy Kwan is the son of Kwan Swee Lian, the 'Nasi Lemak Queen' who founded Sakura around 1958 and inspired Madam Kwan's, which opened in 1999. Rudy Kwan stepped in when his mother's original restaurant shuttered. Under his leadership, Madam Kwan's expanded across Malaysia and Singapore, standardising signature dishes like beef rendang and nasi lemak, and growing brand appeal via merchandising and casual-dining ambience. Maintaining its influence over decades, Madam Kwan's now serves over a thousand plates of nasi lemak a day at its peak and has become a multi-million-dollar regional chain. In case you missed it: The story behind Madam Kwan's 4. Andrew Chui Shek‑on (Hong Kong) As manager of Tai Ping Koon, a Western-Cantonese institution since it opened in Hong Kong in 1938, Andrew Chui Shek‑on is in charge of a legacy that goes back to its roots in Guanzhou in 1860. Chiu took leadership in the early 2000s under the banner of Dongjiang Restaurants, and has maintained classic menu items, such as the iconic Swiss chicken wings, while introducing weekend brunch sets, glass-roofed interior updates and revived downtown branding. Under his care, the restaurant continues to charm locals and tourists alike in multiple locations throughout Hong Kong. Don't miss: The oldest restaurants in Asia: where every meal is a taste of living history 5. Jay Fai / Supinya Junsuta (Thailand) Now more popularly known as Jay Fai, Supinya Junsuta's father owned a noodles-and-congee stall in Bangkok's Old Town. Though she would eventually become one of the city's most globally recogisable culinary stars, Jay Fai initially spurned the family business, opting to work as a seamstress for several years. A fire, however, propelled her back to cooking. She opened the eponymous Raan Jay Fai (which simply means 'Jay Fai's shop') in the 1980s, first using her parents' recipes, and eventually creating her own dishes. Her Bangkok street-side stall became legendary for wok-fired crab omelettes—and earned Thailand's first Michelin star for street food in 2018. Despite having no formal training, her iconic combination of ladybird goggles, roaring flame and hand-ground spice—has made her stall a cultural landmark and worldwide diner destination. 6. Ng Wai Kwok (Hong Kong) The third-generation leader of Maxim's Caterers, Ng Wai Kwok joined the business in 1992, at age 21, and has since led its transformation. He launched modern sub-brands, secured deals with Hong Kong Disneyland and scaled the group to over a thousand outlets. His influence extends across Asia's culinary landscape, evolving heritage catering with contemporary F&B trends. 7. Yoshikazu and Takashi Ono (Japan) Yoshikazu and Takashi Ono are the sons of Jiro Ono of Tokyo icon Sukiyabashi Jiro. Yoshikazu apprenticed under Jiro and, as the eldest, is the designated heir to the original Ginza location, ensuring the restaurant stays locked to Jiro's exacting Edomae standards. His younger brother Takashi launched the Roppongi Hills branch, retaining traditional methods while introducing a slightly more relaxed atmosphere and broader reservation windows—Jiro 2.0 for a younger Tokyo crowd. 8. Micco Goh (Malaysia) Nam Heong was founded in 1958 in Ipoh and became a local institution for kaya toast, prawn mee and white coffee. As third-generation heirs, Micco Goh and her siblings modernised Nam Heong amid growing operational challenges. They introduced robot servers—playfully named after Asian celebrities—and implemented a digital menu system. These tech-savvy updates streamlined service and sparked renewed interest among younger diners. Today, Nam Heong runs multiple locations across Malaysia, marrying retro flavors with futuristic flair—proof that old-school charm can thrive with high-tech hospitality. 9. Cristina Santiago (Philippines) Carmelo Santiago transformed the local dining scene in 1987 by opening Melo's Steakhouse, the first in the Philippines to serve US Certified Angus Beef and later Japanese Wagyu, setting the bar high for Manila's steak scene. Decades later, his daugther, Cristina Santiago opened Carmelo's Steakhouse in Greenbelt as a modern tribute to her father's vision. Since its relaunch, Carmelo's has earned a reputation for marrying nostalgia with modern refinement. Her Beef Steak Tagalog—a home recipe—quickly made it from 'secret favorite' to full menu staple, and guests often praise the cozy, gold-accented interiors inspired by her father's music room. In case you missed it: Carmelo's Steakhouse: A legacy of steak supremacy 10. Yoshihiro Murata (Japan) As the third-generation owner of Kikunoi, a Kyoto ryōtei founded in 1912, Murata assumed full creative control in 1993. A Michelin three-starred power, he revamped the restaurant's signature dashi stock, experimented with sourcing (importing seaweed from Alaska), and added dozens of seasonal plates to the rigid kaiseki format. He also opened Roan Kikunoi (tea-ceremony based) and Akasaka Kikunoi in Tokyo, carrying the legacy into modern micro-concept kitchens—all while writing books and mentoring global chefs. 11. Mastura Binte Didih Ibrahim (Singapore) Founded in 1992 by Mastura Binte Didih Ibrahim's parents and named after her grandmother, Hjh Maimunah became a cornerstone for nasi padang in Kampong Gelam, serving beef rendang, sambal goreng and other beloved staples from family recipes. When Mastura took over in 2018, she streamlined operations with a centralised kitchen, expanded into food courts and launched a frozen line. These moves helped future-proof the business through the pandemic. With seven outlets and consistent critical recognition, Hjh Maimunah has earned a broad audience while staying true to its kampung roots. 12. Sandy Daza (Philippines) Son of legendary chef and author Nora Daza, Sandy Daza was the host of the cooking show Cooking with Sandy from 2002 to 2010, which he filmed from Canada. He returned to Manila in 2011 to open the FIlipino-food restaurant Wooden Spoon, which was met with popular and critical acclaim. Despite an ownership split in 2017, he rebounded in 2020 with Casa Daza, which pivoted during COVID to kiosk-only 'Casa Daza specials' that featured empanada and siopao. Today, the revived Casa Daza has 16 locations, and the chef also hosts several travel-culinary series. Don't miss: Where to order empanadas and meat pies in Metro Manila 13. Mei Lin (USA and China) Born in Guangzhou and raised in Michigan, Mei Lin grew up in her family's Chinese restaurant. After honing her skills at LA's Spago and Ink, she gained national attention by winning Top Chef: Boston in 2014. Her debut restaurant, Nightshade (2019), showcased modern Chinese cuisine—sea cucumber dumplings and Szechuan peppercorn chicken delivered with precision and flair. In 2020, she launched Daybird, the first Szechuan hot fried chicken concept in the US. Both brands fuse personal heritage with cutting-edge technique—earning Lin critical acclaim and a loyal following. 14. Ming Tsai (USA and China) A pioneer of East-meets-West cuisine, Ming Tsai has influenced numerous chefs and restaurateurs, including the aforementioned Mei Lin. The son of the owners of Mandarin Kitchen, a traditional Chinese restaurant, Ming Tsai enrolled in elite stints in Paris (mentored by Pierre Hermé) and Osaka (apprenticed with Sushi master Kobayashi). In 1993, he launched Blue Ginger in Massachusetts, integrating Chinese flavours with French technique, followed by the casual Blue Dragon in Boston. He then pivoted to plant-based with MingsBings, spinning classic bing into veggie-driven street snacks. Tsai is most famous for hosting the shows East Meets West and Simply Ming, helping mainstream America discover nuanced fusion long before its widescreen vogue. He also appeared numerous times on the Iron Chef franchise. 15. Kathy Fang (USA and China) Kathy Fang grew up busing and serving while learning from the open kitchen. She is, after all, the daughter of Peter and Lily Fang, who emigrated from Shanghai in 1980 and founded House of Nanking in SF's Chinatown in 1988. Kathy earned a USC business degree and worked in corporate before reassuming her family legacy. In 2009, she co-founded the eponymous Fang, a modern offshoot that combines her father's Shanghainese recipes (like the signature sesame chicken with sweet potato) and her own global aesthetic and plating sensibility. She later launched Chef Dynasty: House of Fang on Food Network, documenting the generational push-pull and her efforts to build an empire beyond Chinatown. House of Nanking remains a SF staple, and Fang has expanded the brand through catering, merch and kitchen-heavy media. 16. Chris Cho (USA / Korea) Chris Cho is the second-generation chef at Seorabol Center City in Philadelphia, which was founded by his parents in 1983. Cho elevated the restaurant during the pandemic by showcasing bite-sized Korean dishes on TikTok and YouTube. His viral recipes—galbi, kimchi pancakes—built a massive social footprint while keeping the restaurant afloat. Now, Seorabol sees a younger, mixed demographic, drawn by Cho's upbeat media presence and authenticity. It's Korean home cooking with a digital-age twist: traditional bullet points, snackable video reels. Credits This article was created with the assistance of AI tools
The Hindu
a day ago
- Business
- The Hindu
This coffee shop in Kochi offers coffee, community and comforting food
Koffee Junction by Renai is a coffee shop-meets-fine dining kind of place. Located adjacent to Renai Cochin, it is an oasis of green on that very busy stretch of road. Renai Hospitality and Healthcare's Koffee Junction, which opened in December 2024, is an upmarket take on coffee shops albeit more spacious and ample [think half a football field] parking space. The interiors are done up in pastel shades of salmon pink and teal which contrast the black and white, Ottoman-tile reminiscent floor. Large glass panels make the walls which look out into greenery. It is a welcome change from most coffee shops in the city that are crammed with tables and chairs, where you can eavesdrop simultaneously on conversations on three different tables. This space is also ideal for those working out of cafes. Rather than just limit the offerings to burgers, sandwiches and pizzas, the team has curated a 'global' menu with cuisines such as continental, Asian, finding representation on it. Essentially designed as a coffee shop, 'You can also get your five course meal: soup, starter to dessert!' says Aneesh K Sankaranarayanan, sous chef in charge of Koffee Junction. The chef recommends we take that route since it is lunch time. So, first comes chicken chilli coriander soup, a tangy flavour bomb, which whets the appetite and if you have blocked sinuses…it would open those as well. After the soup comes loaded fries covered by a blanket of creamy cheese sauce and spiced mayonnaise, the jalapenos and onions giving the crunch and bite! Then come fish and chips, 'not crumb fried but batter fried as it is done in the United Kingdom. We wanted to keep it different, and stick to the original,' Aneesh adds. The menu is the work of more than four months of research and trials. 'We wanted something different, our take on the original recipes,' he says. The Cajun grilled chicken on a bed of stir fried veggies, potato wedges and mushroom sauce is a nod to Mexican cuisine. The flavours on this plate — the mildly spiced veggies and the wedges work well with the Cajun spice. The mushroom sauce brings in the oomph to the dish which otherwise could have been one dimensional. From the rice bowl menu, the chef picks the Cantonese honey glazed pork rice bowl which does not work. The sweetness of the pork does not complement the blandness of the rice — a dash of spice might have given the dish the much deserved kick of flavour. Instead of dessert, we sampled red velvet shake and Lotus Biscoff shake. The red velvet shake with bobbing ice cubes is refreshingly light and not too sweet, while the Biscoff shake, which had a dollop of vanilla ice cream, is thick and creamy in a way that makes one wish that it would never finish. The menu is rather expansive, spanning salads, burgers, wraps, rolls, waffles, smoothie and rice bowls. The coffee menu too is extensive, apart from the expressos and machiatos, there are also manual brews too. As a wrap to the meal, we sample the French press, made of crushed Arabica beans coffee. The colour and contents of the French press resemble tea, but it is coffee the colour of tea which implies that it is possibly lightly roasted. Anyway, it is one of the best no-milk coffees for the coffee curious who might not have the stomach for the caffeine hit a shot of expresso is.
HKFP
a day ago
- Entertainment
- HKFP
Hong Kong Coliseum to prioritise concerts over sports in mega-event push
The Leisure and Cultural Services Department (LCSD) has said it will offer the Hong Kong Coliseum more concert booking slots in a move to reposition the venue from sports events to live concerts. Under an updated policy, the LCSD aims to provide more performance slots for arts groups and establish clearer venue identities, 'thereby fostering a diversified, professional, industry and mega-event development of performing arts,' a Thursday statement read. The Hong Kong Coliseum in Hung Hom, previously given priority for sports events, will be repositioned to prioritise concerts, thereby promoting the development of a 'concert economy,' the department said. The move also comes after the flagship Kai Tak Sports Park recorded 590,000 concertgoers in the first three months since its opening, with over half of them tourists. A total of 15 large-scale concerts, including those by British band Coldplay, Taiwanese band Mayday, and Hong Kong pop star Nicholas Tse, have been held at Kai Tak Stadium and Kai Tak Arena since the sprawling sports park officially opened on March 1. Taiwanese superstar Jay Chou is set to perform for three nights this month, starting on Friday. Post-pandemic, the Hong Kong government has made it a key policy priority to hold large-scale events in the city, ranging from sports to arts and music, in a bid to boost its tourism industry. The LCSD also said on Thursday that the East Kowloon Cultural Centre, still under construction and expected to be operational by the end of the year, would be reserved for long-running local performances and arts technology programmes. 'The objective is to promote the curation, production and long-running performances of more local signature performing arts programmes, thereby fostering the development of the sector as an industry, and enhancing cultural tourism,' the statement read. The Sha Tin Town Hall auditorium will be reserved mainly for Cantonese opera, considered Hong Kong's intangible cultural heritage item. According to the LCSD, it will also enhance the Venue Partnership Scheme, which aims to foster ties between venues and performing arts groups. The scheme, set to run for three years from April next year, will provide more performance slots for different arts groups and deepen partnerships between the venues and performing arts groups or organisations.
