Friday, March 09, 2007

上海爵士


上海!

上海這名字你聽了會想到什麼?是浦東陸家嘴的高樓,是浦西馬當路老石庫門給改造而形成的新天地、又或是南京路准海路那熙攘的人潮?是..........

是,上海是新,上海是現代,上海是華麗。不過,不管上海披著的外衣是如何嬌豔,如何fashioable, 在我心底眼裡,上海還是一幅變的昏黃 的 monochrome 單色調圖片,能嗅到的是那頹廢的Bohemian 氣息,能聽到的就是那一首一首靡靡的 Shanghai Jazz。

1. 得不到的愛情
2. 給我一個吻
3.
雞尾酒
4. 你聽到的歌聲
5. 相見不恨晚
6. 奇異的愛情
7. Avalon
8. 今宵多珍重
9. 夜上海
10. 茉莉花
11.我要你的愛
12. 情人的眼淚

Saturday, February 24, 2007

Tai Ping Koon Restaurant


Tai Ping Koon Restaurant 太平館餐廳
Address: 6 Pak Sha Road, Causeway Bay, Hong Kong
香港銅鑼彎白沙道6號
Tel: 2576 9161


The other “stream” is Western/Cantonese style imported from Guangzhou where in the mid 19th century it was one of five trading posts the Brits had established in China.


Taiping Koon first opened its door to business in Canton in 1860, the year the Britsih won the second Opium War and got Kowloon ceded to the Crown. In 1935, the restaurant moved south and opened their first branch in Hong Kong.


Comparing Taiping Koon with Queen’s Café, the former is not as glamorous as the latter. The Queen’s was the scene of a few movies but Taiping Koon could match in every other aspect food-wise with the Queen’s. In terms of tradition, TK has more. It is told that the recipe for one of their signature dish – the Swiss Chicken Wing瑞士雞翼 has remained as it is for generations. The sauce used is actually sweet soy sauce. And, when it was first introduced in the restaurant, the Ang Mo misunderstood “sweet” as “Swiss” and so it was called Swiss Chicken Wing in stead of Sweet Chicken Wing ever since


Other signature dishes include Smoked Pomfret煙鯧魚, Fried Pigeon 燒乳鴿and Vanilla Soufflé云呢拿梳厘. Fried Beef Hofun in Swiss Sauce 瑞士汁牛河and Bake Pork Chop Rice 焗豬排飯are also best amongst the best.

Queen's Cafe


Queens’s Café 皇后餐廳
Address: G/F., Yue King Commercial Building, 15 Hysan Road, Causeway Bay, HK
香港銅鑼彎希慎道15號裕景商業大廈地下
Tel: 2576 2658

Traditionally, there are two “streams” of the Dishes a la hong Kong. One is the Russian/Shanghainese style brought to us in 1949 by fleeing Shanghai restaurateurs. In its heydays, there were many of them. Unfortunately, Queen's Café is the last surviving member of this disappearing group.

Indeed, it was on the verge of folding up a few years ago when the owner father wanted to go into retirement. There was outcry from the city and from loyal customers. Then, the son and daughter-in-law decided to take over. They refurbished the whole inside, put in new decoration but retaining many of the old artifacts making it look new yet old. Surprisingly, it has since become popular once more and is branching out to other parts of the SAR. Some of the representing dishes here are: Potato Salad 薯仔沙律, Russian Borsch Soup 羅宋湯, Chicken a la King 雞皇飯, Beef Stroganoff 俄國牛柳絲 and Veal Stew in Red Wine 紅酒燴牛仔肉 etc. Queen’s is also a popular bakery.

Queen’s is a great place for people nostalgic in mind.

Dim Sum Restaurant


Dim Sum Restaurant 譽滿坊
Address: 63 Sing Woo Rd., Happy Valley, Hong Kong
香港跑馬地成和道63號
Tel:
2834-8893.


Retro style decoration brings you back to a Cantonese Tea House decades ago. The teakwood furniture, hanging fans and stained glass panel partitions may be soothing to eyes but the 100 odd different dim sums is the only reason you should come to this exclusive restaurant in a Happy Valley. This is a bit pricy when it compares with other dim sum restaurant but then we are paying a bit of the fare to being able to rub shoulders with the who’s and who in Hong Kong. Arron Kwok comes here often, not me though. I live far from town. But you should. You are just staying about a kilo down the road. Bon appetite.

Tung Po Restaurant


Tung Po Restaurant 北角東寶小館
Address: 2/F., urban Services Building, Java Road, North Point, Hong Kong
香港北角渣華道市政大廈2樓
Tel: 2880 9399


Tung Bo is actually a hawker stall. It runs its business inside a food centre. If you do not mind rubbing shoulder with the local (you literally do rub your shoulder with locals because this IS a very crowded place),you will be rewarded with some very delicious seafood in Hong Kong. It will also give one a chance to observe and compare the hawker stalls between here and those in Singapore.
For your information, the owner was Executive Chef with Harbor Plaza Hotel (?) This past experience and exposure is reflected in his menu. It is very creative. A bit “fusion”, a bit of North (China) meets South. And, they also serve Cheesecakes for desert. How about Red Bean Cheesecake?


The following is some of the best dishes:
Crispy Chicken 風 沙 雞Fried Rice Wrapped in Lotus Leaf荷 葉 飯
Golden Prawn 黃 金 蝦 Pig Stomach and Nutmeg Soup胡 椒 豬 肚 湯
Chilly Spicy Calamari椒 鹽 鮮 魷
Typhoon Shelter Spicy Crab避風塘抄蟹

Sang Kee Seafood Restaurant


Sang Kee Seafood Restaurant生記海鮮飯店
Address:1/F., Heep Sang Building, 107-115 Hennessy Road, Wanchai, Hong Kong
香港灣仔軒尼詩道107-115號協生大廈1-2樓
Tel: 2575 2236
Tel: 2575 2236

Again, this is a restaurant I would bring visiting friends to. The decoration is simple, basic and old fashion. Never mind. The quality of food makes up to whatever is missing.

This one shop has a history of over 30 years. They moved to this present location about 2 years ago. They were in Western District, the old part of Hong Kong for a long time. Western District is where Hong Kong Island was first being developed. People there are more modest, straight-forward and hardworking. Therefore, the menu at Sang Kee is more traditional and the food is more to the genuine Cantonese style. This is exactly why I like this place and why I would bring friends here for a quality meal. .And……this is why I am recommending it to you.

The menu is interesting. Try anything but you might wish to consider their clay pot chicken rice煲子臘腸雞飯, Salty Chicken鹽焗雞, Sweet and Sour Spare Ribs生抄骨. Their congee is also very nice, by the way.

Yung Kee Restaurant


Yung Kee Restaurant鏞記酒家
Address: 32-40 Wellington Street, Central, Hong Kong
香港中環威靈頓道32-40號
Tel: (852) 2522 1624
This is a genuine Cantonese eating place. It is voted the Best Chinese Restaurant of Hong Kong in 2006. Their pride is of Roast Goose. It is so good and so famous that it has become a must for everyone coming here for a meal. And, to help those who want to bring one to their love ones not in Hong Kong, the restaurant provides the service of packing a whole bird in a special wrapping box so that you can hand-carry it with you to destination hundreds and thousands of mile away. I did this every time I come to Singapore to visit my sister.

Other than Roast Goose, try the Braise Garoupa Tail or Braise Garoupa head and Belly with Spring Onion and Ginger which is tastier if you do not mind separating bone from meat inside your mouth. Pan-fried Prawns (with Shells) and Deep-fried Crispy Chicken are also good. For the rest, you can take your pick from the menu. The kitchen is very skillful and you will very likely enjoy everything you have ordered.

Golden Bull Vietnamese Restaurant


Golden Bull Vietnamese Restaurant 金牛苑
Address: Shop1103, Time Square, Sharp Street, Causeway Bay, Hong Kong
香港銅鑼彎霎東街時代廣場1103室
Tel: 25061208

By all means, this is my favorite. It is the place I have no hesitation to go to if I have visitors coming in from abroad. The quality of food and the service is reliable.

GB has 3 branches. This is not the one I normally come to. However, it is right in the heart of town at Times Square, Causeway Bay which makes it easily accessed by all from all directions.

The food they term themselves is Vietnamese. In fact, it is more Chinese than Vietnamese. Well, Vietnamese or not, the food is nice. Start with a bowl of double-boiled soup燉螺頭湯, follow with Spring Rolls 頭春卷and/or Steam Vietnamese Rice Dumpling. 粉卷 The main course may include their famous Roast Chicken南乳吊燒雞, Deep Fried Fillet of Sole, Grill Tiger Prawn, Stir Fried Beef Fillet and Fried Chinese Romaine with Fermented Bean Curd椒絲腐乳唐生菜. Then round up by having a bowl of Beef Noodle生牛肉河粉 before taking in the Sticky Pandan Cake for deser

Wednesday, February 07, 2007

Ho Hung Kee


Ho Hung Kee何洪記
Address: G/F, 2 Sharp Street, Causeway Bay, Hong Kong
香港銅鑼彎霎東街2號地下
Tel: 2577 6558


Mr. Donald Tsang, our Chief Executive comes here often for a bowl of Wonton noodle雲吞麵, or a Beef Brisket Ho Fun牛腩河. Their Fried E-fu Noodle干燒伊麵 and Stir Fried Beef Ho Fun 乾抄牛河are regarded as one of the best in town. I like the congee here.


Read the following which is a New Strait Times report written by a Malaysian:


At Ho Hung Kee Congee and Noodle Shop in Sharp Street East, Causeway Bay, we joined the hungry but orderly queue that had formed outside despite there being a whole hour to go before lunch time.


Ho Hung Kee is typically a locals joint, a narrow one-shop lot where those in the queue can whet their appetite by watching the cooks do their thing in the open kitchen in the front and taking deep breaths of the aromas in anticipation of the hot meal to come.


Inside, customers sit almost elbow-to-elbow. It’s amazing how the waiters manage to skillfully squeeze their way through without dumping trays of hot congee and steaming, soupy noodles on customers. Turnover is fast and though the management doesn’t chase customers away, no one is expected to linger after the last mouthful disappears. At HK$24 for a bowl of wantan noodles, it’s cheap by Hong Kong standards. The noodles are springy, the wantan so well flavoured that they inspire you take your time chewing and savouring every mouthful. The abalone congee (HK$95) is smooth and effortless and the vegetables are of the choicest. Our plate of kai lan had not a strand of fibre; instead we could taste the natural sweetness of the vegetable and it didn’t need oyster sauce (served separately)

Honolulu Coffee Shop


Honolulu Coffee Shop 檀島咖啡店
Address: 176-178 Hennessy Road, Wanchai, Hong Kong
`灣仔軒尼詩道176-178 號地下及閣樓
Tel: 2575 1823


This is another classic in Hong Kong. It is an eating place that many of post-war baby-boomers grew up and grow old with.
They are famous for their coffee咖啡, milk tea奶茶, pineapple bun (served sandwiched with a thick slice of salted butter) 菠蘿油and most of all, the Egg Custard Tart蛋撻. Do come here in an afternoon for a cup of silky milk tea or a cup of super rich house blend coffee. These may be basic but is unique in taste and is a favorite to many in many years. I bet you will come back and back because the egg tart when it is fresh is just too yummy.
Again, this is not a fancy place. Patrons and the servers balk rather than speak and the place is usually packed. But then, you probably spend not more than half an hour here so it is OK, I guess.

Tsui Wah Restaurant





Located in Central, the finance and administrative centre, this coffee bistro is a more up-scale establishment and a little more expensive than others. The menu is wide and extensive. Their curry is famous. It is a bit local, not very Malay not it is Thai. Definitely not Indian but it is nice. You can try one and it is an experience.. Most others dishes taste good. I like their Fried Beehoon Singapore Style星州抄米, Fired Spaghetti with Ox-tongue干抄牛利意粉and Fish Ball Hofun in soup魚旦河

Coffee Bistro



Tea Bistro 茶餐廳


This would be the Kopitiam or coffee houses in Singapore and Malaysia. They serve hot food on the order. People come here alone or in small groups for breakfast, lunch, afternoon tea and even dinner. They would normally just come in, order the food, finish it and go. This is a place to eat, not to socialize. So, the table turn-over rate is fast.


Food-wise, snacks like sandwiches of all varieties and noodle/Beehoon/Hofun soup with fish ball, meat balls and many others are definitely there on the menu. For the more filling stuff, there are the ever present stir-fry dishes like Fried Beehoon Singapore style, Fried Hofun, Fried Noodle, Fried Rice and Fried Spaghetti. Then, Hainan Chicken Rice and curry are also indispensable.


Price-wise, they are very reasonable. Of course, some are a little more expensive than the others. Some are cheaper. Therefore, a coffee bistro in Hong Kong is an eating place somewhere between a fast food outlet and a proper restaurant. The number of them is in the thousands. The better ones a traveler should visit is Tsui Wah 翠華餐廳 and the classic of all is Honolulu Coffee Shop檀島咖啡店

Mido Restaurant



Mido Restaurant美都餐廳
Address: 63 Temple Street, Yaumati, Kowloon
九龍廟街63號
Tel: 2384 6402


While Queen’s Café may be chic, Taiping Koon traditional, Mido could be said to be a classic. Located in one of the less glossy neighborhood, the appearance is sure not captivating at all. This is a 3-story post-war concrete building with every decoration remind you of a grass root eating place on Balestiar Road or Seragoon Road in Singapore. Mosaic tiles, old-fashion key-punching NCR cash register, wooden bench chairs and table tops reminisce one of the golden 50s and 60s. This place, despite of the humble outlook has been catching the attention of famous HK film directors like Wong Kar Wai and his peers. Mido is also drawing the attention from Japanese media and tourists as well.


Bake Spare Ribs Rice焗排骨飯 is their signature item. It is definitely the best in Hong Kong. For HK$45 an order, it is not inexpensive but people just come and they sure come for this tasty Western-influenced Cantonese pilaf. You can also order Fried Hofun 抄粉or Fried Noodle 抄麵which are just as good. Besides, a glass of sweet Red Beans in Crushed Ice紅豆冰 is also a must to some.


Indeed, Mido is a very interesting place. However, do be forewarned, this is not a place for high society. It’s safe, it’s cool but it is down to earth. The neighborhood is very blue-collar. In fact, it is near Temple Street, the venue of the famous Night Bazaar where people and visitors come for cheap and not too expensive shopping.


I think a visit here to Mido and nearby Temple Street will give you an opportunity to sample the life of how one from the working class in Hong Kong lives. By the way, to those who comes from Malaysia and Singapore, coming to this neighborhood will surly remind you of Chee Chong Street in the KL Chinatown. It’s fun. Trust me.

Taiping Koon Restaurant

n

Tai Ping Koon Restaurant 太平館餐廳
Address: 6 Pak Sha Road, Causeway Bay, Hong Kong
香港銅鑼彎白沙道6號
Tel: 2576 9161


The other “stream” is Western/Cantonese style imported from Guangzhou where in the mid 19th century it was one of five trading posts the Brits had established in China.

Taiping Koon first opened its door to business in Canton in 1860, the year the Britsih won the second Opium War and got Kowloon ceded to the Crown. In 1935, the restaurant moved south and opened their first branch in Hong Kong.

Comparing Taiping Koon with Queen’s Café, the former is not as glamorous as the latter. The Queen’s was the scene of a few movies but Taiping Koon could match in every other aspect food-wise with the Queen’s. In terms of tradition, TK has more. It is told that the recipe for one of their signature dish – the Swiss Chicken Wing瑞士雞翼 has remained as it is for generations. The sauce used is actually sweet soy sauce. And, when it was first introduced in the restaurant, the Ang Mo misunderstood “sweet” as “Swiss” and so it was called Swiss Chicken Wing in stead of Sweet Chicken Wing ever since.

Other signature dishes include Smoked Pomfret煙鯧魚, Fried Pigeon 燒乳鴿and Vanilla Soufflé云呢拿梳厘. Fried Beef Hofun in Swiss Sauce 瑞士汁牛河and Bake Pork Chop Rice 焗豬排飯are also best amongst the best.

Tuesday, February 06, 2007

Queen's Cafe


Queens’s Café 皇后餐廳
Address: G/F., Yue King Commercial Building, 15 Hysan Road, Causeway Bay, HK
香港銅鑼彎希慎道15號裕景商業大廈地下
Tel: 2576 2658


This is the so-called “Soy Sauce Western dishes’ found only in this ex- British colony. Traditionally, there are two “streams” of such. One is the Russian/Shanghainese style brought to us in 1949 by fleeing Shanghai restaurateurs. In its heydays, there were many of them. Unfortunately, Queen's Café is the last surviving member of this disappearing group.

Indeed, it was on the verge of folding up a few years ago when the owner father wanted to go into retirement. There was outcry from the city and from loyal customers. Then, the son and daughter-in-law decided to take over. They refurbished the whole inside, put in new decoration but retaining many of the old artifacts making it look new yet old. Surprisingly, it has since become popular once more and is branching out to other parts of the SAR. Some of the representing dishes here are: Potato Salad 薯仔沙律, Russian Borsch Soup 羅宋湯, Chicken a la King 雞皇飯, Beef Stroganoff 俄國牛柳絲 and Veal Stew in Red Wine 紅酒燴牛仔肉 etc.

Queen’s is also a popular bakery. Queen’s is a great place for people nostalgic in mind.
.
.



Tuesday, July 11, 2006

해당 最是解語海棠花

5年級的陽光,今天散放著海棠花香。

什麼?聞不到海棠花的香氣?嗅不著解語花的芳香?那請你用耳朵好好的聽聽吧!

這是一首比老媽還得老的老歌,出自何處,我不知道,說的什麼,明白的大概是一二,不過,確實知道這在韓國/朝鮮人裡是耳熟能詳的歌,很多人都聽過,也都會唱。我第一次聽到的時候,不是在韓國,也不是在鮮族人聚居的中國東北,那是在遠離朝鮮半島的大西部。

那一趟,第一回出差到昆明,工作之餘,也就跑到市裡做我愛做的事 ~ 逛!在一條小街裡看見有家鮮族餐廳,饞嘴、哈韓又好奇的我,自然而然的走了進去。店小小的,僅僅四、五張桌子,但還算乾淨整潔,有點像漢城新村梨大附近那些小店。

店裡也很清靜,客人就祇我一位,可能晚了,過了吃飯時間吧。迎面出來招呼的,是一位長的相當標緻的女士,鼻挺、唇厚,1米75高,看著我進門,她是連忙從店後頭跑出來,邊鞠躬,邊帶著微笑以鮮族語說歡迎。當其時,除了眼前一亮,耳裡聽到的就那帶有莫名親切的韓語,之外,就是這一闕 『海棠花』。

原來,這一位鮮族姑娘,是家裡的閨女,30來歲,來自東北延邊,先是給人家打工,現在已經是給自己打工。她是店長,又是廚師長,特會招呼客人,菜做的又好,是相當的能幹。那天晚上,客人少唄,我點的烤肉,這老闆娘就一片片給我做,啤酒也是一小杯一小杯給我上。這都是鮮族女性特有的長處,非常懂得照顧男士,我也樂的有人陪著,邊吃邊聊。除了知道一些在中國鮮族人的故事,也學會聽這一首『海棠花』 。

那一頓晚飯,吃的是意外的恰意。衹是,酒喝了,話會多,知道的就更深入,也知道,做人,做生意沒有絕對的成功,祇是沒想到,再過幾天,想著再多吃一頓烤肉,可店已經不在,美麗的女店長也美麗不再。

過了七年,去年11月,故地再重遊,奇蹟當然不會出現,不過,在一家賣CD盤的影音店裡,卻找到這一片 失落多時的 『海棠花』,唱的是韓國老牌歌手金芝愛 。這之後,它成了我手機的鈴聲,失而復返得的 『海棠花』 也就變的是日日夜夜的陪伴著我。每一回電話聲響,那標緻又善解人意的鮮族女店長,就像一朵嫵媚動人、搖曳生姿的解語花,在我眼前晃動,又像是她那笑語聲,反覆不斷在我腦海裡蕩漾 ```````

Sunday, October 30, 2005

醉人牛肉湯








Audrey,

牛肉湯有好多好多種。妳最喜歡的是那一種?醉人的妳喜歡嗎?

告訴妳,最不喜歡是台北的牛肉湯。還記得嗎?當年剛到台北,想妳也有這經驗,在麵攤點一碗牛肉湯面,盛來的真的就是湯麵一碗,牛肉嘛,妳得再添十來廿塊才有那麼幾片。

也告訴妳,最喜歡是韓國的牛肉湯。還記得嗎?當年首次到首爾(漢城),想妳也有這經驗,阿麗或是祥玉有領妳到明洞一家牛肉湯名店,來一碗 Kum Tang (牛肉清湯或是 Kalbib Tang(牛小排骨湯),外加一碗熱呼呼的米飯,和在一起,一舀一舀的喝,很道地,很草根,很平民,很在地。其實,這是夜宵第一首選,也是酒過三巡三巡再三巡之後解醉最佳之物。

我愛喝,不是它解了我的宿酒。我愛喝,是因為它是我的第一碗,帶給我一股抹不掉擦不乾的高麗香。廿年來,每一回上韓國餐館,每一趟點Kum Tang、Kalbib Tang,總有微醺的感覺,總有醉的回憶。

喝韓式牛肉湯,不是解酒,是要醉。

Tuesday, October 04, 2005

大覺寺


Audrey,

There is so much about my trips to Beijing I haven't told you yet. Talking about romantic ones, perhaps you might wish to join me in this: On the day before I came back from Peking this last trip, I went with a friend to a Ming-era temple ( 大覺寺 ) which is about one and a half hour drive from town. Off the beaten track, the temple, sitting at the foot of 香 山, is tugged alone in a deep valley on the western outskirt of Beijing. Visitors are scarce.

大覺寺 is like a grand Xiheyuan ( 四合院 ) with a few rings of old traditional houses encircling the two main shrines in the centre. Unlike almost all other temples I have visited in China. it is plain, modest and unostentatious. Every where around it, there is no commercial activity in sight. No shop. No souvenir kiosk. No food stalls. No hawker. And even the joss-stick urns are almost empty with only a few extinguished incense sticks left from the very few worshipers who did bother to make the gruesome journey here. In other words, it is quiet, simple and straight-forward. To be more flowery in description, there is a rich sense of tranquility, calmness and placidity in the air.It is very ZEN.

Having said so, I must admit that there IS some sort of civilized activities here within. One chic restaurant and one elegant tea house are tastefully and discreetly hidden in buildings scattered on the outer perimeters.

My visit fell on a grey cold cloudy day. Temperature was low and the air was dry. Both elements signaled the imminent fall of snow. We walked around the empty compound, holding our breath, gasping at the serenity of the ambience. En-route, we paused, only to enjoy the solitary of being on our own. For a long while, our feeling was as though we were in an alien territory. It was also as though we did not belong to this materialized world.

After lunch, we retreated to the tea -house. A small one with one table on each end sealed off from the serving station in the center with traditional slide partition. Over the the wooden-framed glass window lied a small courtyard extending to another tea house on the opposite end. On both other two sides, there were more small tea-houses like the one in here.

Inside the room, it was warm, homey and comfortable. We sipped tea, we tasted Chinese snacks ( preserved plumes) and we played Chinese chess( 五子棋 to be exact ). We chatted and we exchanged views on life.

Outside, it was cold and getting colder. Lights dimmed, lanterns lit and snow flakes began to fall. The only noise besides our whispering sound was our breath. Unnoticed of time, we soaked in this calmness, serenity and romantic moment for hours until nightfall.

The passing of that particular afternoon was perhaps simple but we sure did leave the snow-puffed大覺寺with our spirit and mind rich and full.

Audrey, isn't this a perfect scene for anyone romantic or romantic in mind?

Hlin,

妳跟老大那對話,使我想到『情』這事兒。我自家的感覺是這樣:那管什麼情,親情、友情,愛情…有情的人都是可愛的人。

不過,可愛的人都是可憐人,負擔重吧!就像妳那朋友。
再哩,情也真要會用。錯用情會抱恨,會哀傷,縱不是終身,也痛的夠你瞧的。

情也患盈。過多了,授受兩家都難過。

情也患濫,我不說到處留情,祇是說感情太容易釋放出去,結果呢,就像在放回力鏢一樣,受傷痛的最終就是自己。

話是這麼說,可性格天生,後天難改,有情的總是有情,也終為有情累(身、心疲累)。可我還是願意做個有情郎,不願做個冷血沒情的機械人。

妳呢,算是個有情人,也是個可愛的人。

桂花

桂花小姐,

請原諒我無禮,可妳是那一位?這一回好像是頭一遭在版上跟妳見面。新年好。

桂花這名字,既既熟悉又陌生,妳教我想到上海。那裡有好一些桂花樹,在衡山路烏魯木齊路一帶就有不少,桂花開時香的很。

桂花這名字,也教我想到北京。大陸去年那賀年電影是馮小剛的 "手機",我在北京看,故事內容也在那兒發生。。它裡頭開場有一般由近年火紅歌手楊坤清唱的一首主題曲,內容是:
牛三斤、牛三斤,你的媳婦呂桂花,呂桂花讓問一問,你最近還回家嗎?

桂花這名字,也教我想到僑大。那一年是我在台灣的頭一年,同班有很多不同地方來的僑生,其中韓國有一位,她名字跟桂花也很相近,她也就像桂花一樣,香的教我醉了好一回兒。

桂花、桂花,雖還不知道妳是那一位,可名字就像那花一般,教我花不醉人自醉。歡迎妳!

春聯

春節對聯一副

上聯: 做愛做的事,每日快樂
下聯:交配交的人,彼此舒服
橫批:節日欲快

我是誰

最近有人談〔我是誰〕。其實,我才該問問〔我是誰〕。

我是中國人、華人,我也是香港人、加拿大入。喜歡的話也可以說自已是英國人,當然,差一點也變了新加坡人。像我這種什麼都是,什麼也不是的怪人,香港多的很。你呢,你是什麼人?

當然,在香港這兒,不管你是誰,也不管你把自己當作誰,可誰也不管你是誰,也不把你當作誰,祇有這樣,我才可以隨便的說我是誰,不過,自由度大了,我又得問〔我是誰〕?

Cycling 、Great Legs

Audrey,

The male patron has a point, a valid point.

Indeed, I made similar comment to a Japanese friend of mine many years back. I told her exactly what you were told;" You've great legs." But I didn't ask her if she was a biker. Instead, I gave compliments to her parents. Know what she said in return?

She said, “I owed my pair of legs to my grandfather. I owe this pair of "great legs" to biking."

She continued, "When I was small, my grandfather put me through years and years of hardship of cycling. I would go anywhere and everywhere biking and I would do everything and almost anything biking."

"Biking itself was no chore. The tough part was that grandfather would always raised the saddle to the highest so that the tip of my toes could barely touch the peddles.

When I rode, I needed to stretch my legs and my feet to the utmost to step on them. It was like tip-toeing. It was tough.”

And, Grandfather would always say, “Bear with it. God gave a beautiful you to me; I vow to give you a pair of legs no less no more.”

Audrey, do you know the secret of it? Do you know why the old man made his grand-daughter go cycling in such an uncomfortable way?

It was the stretching of legs and the tip-toeing. It was the repetitious movement of stretching the legs and the toes that turn a pair of legs into a pair of “great legs”.

Audrey, the guy is not a phony. The guy is one who knows the secret to a pair of great legs