專業測量師代辦工廈臨時豁免書
2016年10月22日星期六
How to sustain a business?
Start-Up business is a hot topic nowadays.
Apart from online business and technology-based business such as payment gateway, social media, virtual reality are dramatically increasing, a real store offering real products is very crucial to an economy. People opt to do shopping in a grocery store for fish and meat, eggs etc. because of freshness consideration.
I would like to talk about a bakery, one of our clients, is still keep their business going well every day.
Ueno Bakery & Enzyme (上野酵素麵包生活館), an one-of-a-kind bakery, with enzyme-added which helps in digestion and is unique in Hong Kong. It opens since 2010 and it drew a lot of press coverage for the brand and the products.
Ueno Bakery & Enzyme opens every day and produces more than 60 freshly baked products unless some chaotic moment happened last 2 years in Hong Kong.
However, in order to sustain the business, not only just offering high quality products in terms of using high ingredients, but also creativity taken into account. Ricky Yim, senior bakery chef of Ueno Bakery & Enzyme saying that "We are having near 200 recipes on the product list and we rotate them by seasonality and base on seasonality of our ingredients." "Our bread are artisan, and freshly baked at our on site bakery daily."
Offline stores like bakery also make use of the advantage of nowadays technology. "Social media is an alternative communication with our customers." Ricky Yim said. It draws some extent of attention to our customers and potential customers
Click on the video to explore the production of the Ueno Bakery & Enzyme.
Ueno Bakery & Enzyme 上野酵素麵包生活館 :
九龍太子彌敦道785A地下B舖
Shop B, G/F , 785A, Nathan Road, Prince Edward, Kowloon, Hong Kong
Apart from online business and technology-based business such as payment gateway, social media, virtual reality are dramatically increasing, a real store offering real products is very crucial to an economy. People opt to do shopping in a grocery store for fish and meat, eggs etc. because of freshness consideration.
I would like to talk about a bakery, one of our clients, is still keep their business going well every day.
Ueno Bakery & Enzyme (上野酵素麵包生活館), an one-of-a-kind bakery, with enzyme-added which helps in digestion and is unique in Hong Kong. It opens since 2010 and it drew a lot of press coverage for the brand and the products.
Ueno Bakery & Enzyme opens every day and produces more than 60 freshly baked products unless some chaotic moment happened last 2 years in Hong Kong.
However, in order to sustain the business, not only just offering high quality products in terms of using high ingredients, but also creativity taken into account. Ricky Yim, senior bakery chef of Ueno Bakery & Enzyme saying that "We are having near 200 recipes on the product list and we rotate them by seasonality and base on seasonality of our ingredients." "Our bread are artisan, and freshly baked at our on site bakery daily."
Offline stores like bakery also make use of the advantage of nowadays technology. "Social media is an alternative communication with our customers." Ricky Yim said. It draws some extent of attention to our customers and potential customers
Click on the video to explore the production of the Ueno Bakery & Enzyme.
Ueno Bakery & Enzyme 上野酵素麵包生活館 :
九龍太子彌敦道785A地下B舖
Shop B, G/F , 785A, Nathan Road, Prince Edward, Kowloon, Hong Kong
2016年8月14日星期日
Master Class - "La magia de El Celler de Can Roca"
As a Spanish Cuisine lover, how can I miss in participating an special event organized by the Spanish Chamber of Commerce with the 3-starred Michelin chefs of El Celler de Can Roca, the World's best restaurant award in 2013 and 2015.
El Celler de Can Roca is a restaurant in Girona, Catalonia, Spain which was opened in 1986 by the Roca brothers, Joan, Josep and Jordi. They are talented chefs in creativity and gastronomy of course and in this event, they showcase their techniques and product development elements to only limited guests in Hong Kong on 9 August 2016, as one of the events of their BBVA World Tour.
I have been Girona for an excursion when I was heading to visit Dali Museum, unfortunately I have no chance to visit their restaurant. So accidentally, I was invited for this event and the master class was really inspiring. Why? I would say their product development of every single dish is really unique and dedicated, for example, the dish presentation is look alike a landscape. Some of them presented like a 3D cardboard, the food placed on the top of the card and based on a story and memories of the brothers. Some of them are in a sense of humor, as well as based on the local culture. In terms of the cooking method and ingredients, nitrogen and cooling equipment apply and some herbs are freshly picked. Beans are fermented in days and weeks, at various time periods for reaching different aromas.
Wine ....
Appetizer....
Chef Joan Roca is preparing the dish with a specially made bean paste which was fermented 6-day and 4-week respectively, using the beans grown in Giorna, for adding the taste with the caramar. The fermented beans tasted a little salty but having strong aroma of beans.
Dessert Time....
Chef Jordi Roca is preparing the dessert in a tropical way to our Hong Kong audience. He has made Durian ice cream, pandan leaves gelatins served with various diced fruits. He also puts a lovely tiger face which is made of mange ice cream on the top as he explained that it was inspired him when watching Bruce Lee movie, a tiger was an memory of him for Hong Kong. :)
Website:
El Celler de Can Roca
El Celler de Can Roca is a restaurant in Girona, Catalonia, Spain which was opened in 1986 by the Roca brothers, Joan, Josep and Jordi. They are talented chefs in creativity and gastronomy of course and in this event, they showcase their techniques and product development elements to only limited guests in Hong Kong on 9 August 2016, as one of the events of their BBVA World Tour.
I have been Girona for an excursion when I was heading to visit Dali Museum, unfortunately I have no chance to visit their restaurant. So accidentally, I was invited for this event and the master class was really inspiring. Why? I would say their product development of every single dish is really unique and dedicated, for example, the dish presentation is look alike a landscape. Some of them presented like a 3D cardboard, the food placed on the top of the card and based on a story and memories of the brothers. Some of them are in a sense of humor, as well as based on the local culture. In terms of the cooking method and ingredients, nitrogen and cooling equipment apply and some herbs are freshly picked. Beans are fermented in days and weeks, at various time periods for reaching different aromas.
Wine ....
Chef Josep Roca explained to us how to use wine not only pairing with the food, but also how to use them for cooking. In the restaurant, there are over 60,000 bottles of wine in stock. There is a perfume cooking concept which they use various grapes of wine to cook with various ingredients. Like they showed us using Sherry to cook the oyster over a sizzling stone.
Appetizer....
Chef Joan Roca is preparing the dish with a specially made bean paste which was fermented 6-day and 4-week respectively, using the beans grown in Giorna, for adding the taste with the caramar. The fermented beans tasted a little salty but having strong aroma of beans.
Dessert Time....
Chef Jordi Roca is preparing the dessert in a tropical way to our Hong Kong audience. He has made Durian ice cream, pandan leaves gelatins served with various diced fruits. He also puts a lovely tiger face which is made of mange ice cream on the top as he explained that it was inspired him when watching Bruce Lee movie, a tiger was an memory of him for Hong Kong. :)
Thank you chefs to showcase what is fine dining to us, as people in Hong Kong still need time to pick up what is a gourmet and cuisine. People prefer fast food dining in Hong Kong. However, if you have time to travel to Barcelona, visit once at El Celler de Can Roca is one of travelling destinations and experience the dining experience at the best restaurant, except not going in summer time as they will close for a month.
Website:
El Celler de Can Roca
2016年5月30日星期一
VINEXPO 2016
As one of the stakeholders in the F&B industry, our company has been invited to participate in the VINEXPO 2016, one of the major wine exhibitions and events for the wine industry.
The 7th edition of Vinexpo Hong Kong took place from May 24-26 2016 at the Hong Kong Convention and Exhibition Centre featuring the widest-ever range of wines and spirits to be showcased in Asia. There are over 1,300 exhibitors from 33 producing countries according to the official release.
For wine lover, France region you should not be missed. Winemakers and exhibitors of France have promoted their products from its 17 wine-producing regions, including Bordeaux, Provence, the Loire Valley, Champagne and Burgundy. One of the winemakers and wines I would like to highlight is La Noblesa ("La Noblesse") . It is a exceptional wine which is very balanced and fine, with ruby colour with aromas of black fruit nose, smooth and round in the mouth, from the Chateau d'Or et de Gueules, AOC Costieres de Nimes.
Spain is the 3rd largest represented country at VINEXPO. Rioja and Rueda, should be recommended for Spanish wine.
One of Rioja I tasted is Rioja Gran Reserva from the Marques de Riscal. It is deep black cherry color, almost opaque. Elegant, complex nose, with aromas of black fruit and lots of spice, sweet tannis that envelop the palate.
There are many quality wines and cuvees , from champagnes to sake, sweet wines, liquors etc but I just selected these two examples.
Looking forward to the next VINEXPO !
The 7th edition of Vinexpo Hong Kong took place from May 24-26 2016 at the Hong Kong Convention and Exhibition Centre featuring the widest-ever range of wines and spirits to be showcased in Asia. There are over 1,300 exhibitors from 33 producing countries according to the official release.
For wine lover, France region you should not be missed. Winemakers and exhibitors of France have promoted their products from its 17 wine-producing regions, including Bordeaux, Provence, the Loire Valley, Champagne and Burgundy. One of the winemakers and wines I would like to highlight is La Noblesa ("La Noblesse") . It is a exceptional wine which is very balanced and fine, with ruby colour with aromas of black fruit nose, smooth and round in the mouth, from the Chateau d'Or et de Gueules, AOC Costieres de Nimes.
Spain is the 3rd largest represented country at VINEXPO. Rioja and Rueda, should be recommended for Spanish wine.
One of Rioja I tasted is Rioja Gran Reserva from the Marques de Riscal. It is deep black cherry color, almost opaque. Elegant, complex nose, with aromas of black fruit and lots of spice, sweet tannis that envelop the palate.
There are many quality wines and cuvees , from champagnes to sake, sweet wines, liquors etc but I just selected these two examples.
Looking forward to the next VINEXPO !
2016年4月15日星期五
有意創業? 參觀2016年創業日 !
有意創業？
夢想咖啡室？
賣小食？
開餐廳？
開餅店？
開美容院？
開診所？
開娛樂場所？
開酒吧？
夢想咖啡室？
賣小食？
開餐廳？
開餅店？
開美容院？
開診所？
開娛樂場所？
開酒吧？
歡迎來到2016年創業日參觀!!
關於創業日:
About the Event:
日期: 13-14 May 2016 ( 星期五及星期六 Friday and Saturday)
開放時間:
13 May 2016 : 10:30 am - 6:30pm 上午10時30分至下午6時30分
14 May 2016 : 10:00 am - 6:00pm 上午10時至下午6時
地點: 香港會議展覽中心展覽廳 (HKCEC, Wanchai) 1D-E
免費入場 Free Admission
主辦機構: 香港貿易發展局 HKTDC
關於參展商:
About the Exhibitor:
Booth No. 1D-E20
Zone: Legal, Accounting & Business Services
奇蹟顧問集團成立於2000年，由建築專業人士管理的綜合式商業服務。
Miracle Consultancy Group is a professional integrated service company in the building consultancy.
Miracle Consultancy Group is a professional integrated service company in the building consultancy.
- 申請各類牌照(食肆牌照公眾娛樂場所牌照及酒牌等) Food Business Licence Application
- 樓宇顧問 Architecture Consultancy
- 設計顧問 Interior Design
- 工程顧問 Engineering Consultancy
- 項目管理顧問 Project Management
- 商業顧問 Business Consultancy
2016年3月31日星期四
申請美食車先導計劃 The Food Truck Pilot Scheme Application
美食車先導計劃是一項推廣旅遊的項目，目的是為香港的旅遊景點增添吸引力，為旅客和巿民提 供多元化、富創意和高質素的美食，同時展現香港優良的食物衛生及安全水平。
如果你有熱誠，想加入食物車營運商其中一份子而需要顧問，
Application Deadline : 30 May 2016
政府現在邀請公眾提出申請，並會從中選出不多於十六(16)名申請人。
美食車先導計劃預計為期兩年，由生效日期起計。
如果你有熱誠，想加入食物車營運商其中一份子而需要顧問，
申請截止日期 :2016年 5 月 30日
The Food Truck Pilot Scheme is a tourism initiative which aims to enhance the
appeal of our tourist attractions and provide diverse, creative and high
quality food offers to tourists and the public, as well as showcasing the good
standard of food hygiene and safety in Hong Kong.
Applications
are now invited from members of the public, amongst whom up to sixteen (16)
Applicants will be selected for recommendation to the Venues for entering into
Agreements for operation of Food Trucks at the Venues under the Scheme.
The
Scheme will be launched for a period of two years starting from a designated
commencement date.
Application Deadline : 30 May 2016
For any applications details you may seek for consultation, feel free to contact us. We can make your proposal more practical and fruitful for assessment of the application.
2016年2月27日星期六
同餐不同價有利消費者?
最近閲讀東方日報探射燈的文章，
當然，有消費者認為不合理，又說不公平等。另一方面，
其實，此舉在業界已經用了多年，當然大型連鎖食肆才會這樣做，
飲食業代表只交待因為租金主導價錢。
首先大家要知道最 basic 的marketing mix 有4個P: Product （個餐/食品），還有3個P，就是Pricing （價錢） , Promotion （宣傳）同Place。而Place 就是Distribution (銷售點)，所以，你放邊到賣，對象消費力及其方便性絕對有影響，
無可否認，中環銅鑼灣等黃金地段會比太和貴。如果橫一價錢，
當然，有消費者認為不合理，又說不公平等。另一方面，
其實，此舉在業界已經用了多年，當然大型連鎖食肆才會這樣做，
飲食業代表只交待因為租金主導價錢。
首先大家要知道最 basic 的marketing mix 有4個P: Product （個餐/食品），還有3個P，就是Pricing （價錢） , Promotion （宣傳）同Place。而Place 就是Distribution (銷售點)，所以，你放邊到賣，對象消費力及其方便性絕對有影響，
無可否認，中環銅鑼灣等黃金地段會比太和貴。如果橫一價錢，
文章參考: 東方日報 (25/2/2016)
2016年2月25日星期四
網上售賣受限制食物之經營者必須注意以下10點
網上售賣受限制食物，由22/2/2016起必須申請受限制食物售賣許可證
根據《食物業規例》(第 132X 章)(《規例》)的規定，任何人如有意售賣或要約出售訂明任何限制出售食物包括預先包裝冰鮮及/或冷藏肉類、刺身、壽司、不經烹煮而食用的蠔、介貝類水產動物及原廠盛杯及包裹物料包裝的冰凍甜點等，必須在開業前申領適用於售賣相關類別受限制食物的許可證。
- 如在網上(例如通過網站或網上平台帳戶)售賣不同類的受限制食物，應就各類受限制食物分別申領受限制食物售賣許可證(網上售賣受限制食物)；
- 如已就某網站∕網上平台帳戶或業務地址發出許可證，以供網上售賣某一類別的受限制食物，食環署不會接受在同一網站∕網上平台帳戶或業務地址進行同類別受限制食物網上銷售的許可證申請；
- 持證人必須於網站、網上平台帳戶、宣傳印刷品上(不包括在傳媒上刊登的宣傳資料)清晰提供許可證的下列資料，或在宣傳印刷品上提供渠道公開有關的資料，以示獲得食物環境衞生署署長 批准在該網站或網上平台帳戶售賣或要約出售有關的受限制食物: (1)獲發許可證的類別及許可證號碼; (2)許可售賣的受限制食物類別; 以及 (3)持證處所的業務地址。
- 在申請所涉處所以網上形式出售受限制食物，當中如有直接在申請處所為顧客提供服務(如派送優惠券)及∕或商品(如派送紀念品/不可食用的食物樣品)，食環署會把有關申請轉介規劃署；
- 在揀選業務處所時，經營食物業處所的土地用途應符合食環署、其他政府部門及有關主管當局按其所執行法例訂立的規定;
- 食環署不會接受住宅用途在該等處所經營食物業的申請；
- 在申請期間如欲更改業務地址，須重新向食環署提交申請書及證明文件；
- 如轉換或新增供應商，必須立即通知食物環境衞生署署長，並必須提交由新供應商發出的書面證明文件；
- 經營者不可在業務處所處理(如切割、切片、包裝或包裹等)或貯存該等供作出售的食物; 以及
- 所有預先包裝冷凍(冰鮮)及∕或冷藏肉類須由供應商交付顧客，而原有的包裝須完整無缺，且不曾受污染或干擾。
已領有食物業牌照或許可證的食物業處所
現時已領有食物業牌照或許可證的食物業處所，如同時透過網上銷售已獲批簽∕許可售賣的食物，食環署亦會在現行的持牌條件中施加新條件。新條件會於現有牌照或許可證續期時生效，並即時適用於新發出的牌照或許可證。
資料由食物環境衞生署提供 http://www.fehd.gov.hk
2015年12月10日星期四
Review of 2015
Digital Marketing
Our digital marketing team has improved the advertising techniques in Google Adwords, with limited resources with a significant impression counts. We also focus on video shooting and editing services in coming year. We still focus on website development, content and branding development and other offline channels.
Training & Development
We also focus on training and development services which the materials and course outlines are tailor-made for different clients. One of our clients is a large-scaled casino in Macau, who is a pioneering entertainment group and listed company. We trained their F&B department in Marketing Strategies. Having trained, the staff would understand how marketing is important to operations, and they can plan and implement a successful marketing mix at appropriate channels, timing, pricing and products.
It's important to provide sufficient training skills for your staff especially they are software of your enterprises serving excellent customer services to your clients.
In 2016, we look forward to creating more business lead.
2015年8月4日星期二
給吃三文治的消費者一點建議
本港近日發生多宗與進食台灣入口的三文治食物中毒個案，事件引起市民關注，懷疑是生產過程出現問題。
大家去旅行時吃當地新鮮的三文治會較安全放心！
For more information:
13-hong-kong-fall-victim-suspected-food-poisoning
https://hk.news.yahoo.com/video/高永文-洪瑞珍三文治生產過程疑有問題-082059105.html
三文治屬於高風險食物
三文治 内特別是有奶油、沙律醬等也是高風險食材，有些消費者可能不清楚三文治屬於高風險食物，含有高危食材、有利細菌滋生的。原材料和製造過程中直接用手進行 ，會提高交叉污染的風險 。影響
食物安全是飲食業中最應該關注的，因為會影響商譽外、給消費者的建議
- 光顧可靠的持牌食物業處所。
- 三文治宜盡快食用。
- 三文治如非即時進食，應妥善存放於攝氏4度或以下，並在保質期內食用。
- 把放在室溫超過4小時的三文治棄掉。
大家去旅行時吃當地新鮮的三文治會較安全放心！
For more information:
13-hong-kong-fall-victim-suspected-food-poisoning
https://hk.news.yahoo.com/video/高永文-洪瑞珍三文治生產過程疑有問題-082059105.html
2015年5月14日星期四
從米蘭世界博覽會2015看飲食業的未來
2015年5月至10月其中一個全球關注焦點應該是意大利的米蘭博覽會 (Milan Expo 2015)，預計將吸引過二千萬的遊客到訪。
食肆的裝修支出佔大部分，但亦可由此出發，除了保護環境外，
根據聯合國糧食及農業組織，每人均有食物權利。
可以的話，鼓勵客人訂座，出品部可以設計套餐，有效地預計每天的食材份量。
希望這篇文章能幫助你的企業一個有效的決定。
Milan Expo 2015 : http://www.expo2015.org/en/index.html
聯合國糧食及農業組織: http://www.fao.org/themes/en/
零飢餓挑戰: http://www.un-expo.org/
作為飲食業從業人員你也可做到以下幾個大方向：
綠色採購 (Green Procurement)
每間公司的採購部必須積極參與，除了要3R（Recycle, Reuse , Reduce）亦要考慮減低碳排放 (less carbon footprint)，物料選擇方面如減少使用含塑膠製品、
綠色裝修 (Building Green Futures)
食肆的裝修支出佔大部分，但亦可由此出發，除了保護環境外，
食物權利 (Right to Food)
根據聯合國糧食及農業組織，每人均有食物權利。實踐「零飢餓挑戰」（The Zero Hunger Challenge)
消除飢餓是每個人的責任。我們所有人都可以發揮作用，甚至通過不變的承諾，每天透過簡單的行動或決定去實行。(Ending hunger is everyone’s responsibility. All of us have a role to play, even through the commitment to change simple day-to-day actions or decisions.) 你可以從會場 (expo) 學這個挑戰!減少廚餘
制訂食品法律和政策加強每一位人民均有食物的權利如:可以的話，鼓勵客人訂座，出品部可以設計套餐，有效地預計每天的食材份量。
希望這篇文章能幫助你的企業一個有效的決定。
伸延閱讀:
Milan Expo 2015 : http://www.expo2015.org/en/index.html
聯合國糧食及農業組織: http://www.fao.org/themes/en/
零飢餓挑戰: http://www.un-expo.org/
2015年5月5日星期二
一人消費市場
看了一篇有關一人消費的文章，
Solo Travel
就如多數人會一起去旅行吧，筆者就比較喜歡一個人去旅行，
Solo Dining
除了旅行外，吃飯也有一人消費(Solo Dining)市場。你也許會問，套餐一人定食有什麼特別？
人生短暫，快去為自己做一些值得舉杯慶祝的事，把握時機，
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| picture credit: Eenmaal website |
伸延閲讀：
Eenmaal Http://www.eenmaal.com
Solo travel:
2015年4月16日星期四
音樂與品嚐的關係
大多數餐廳都會播放音樂以舒緩氣氛，令顧客可以在音樂下品嚐美食。
人類潛意識?
英國牛津大學就這方面進行研究，研究發現音樂與品嚐是有直接關係的。研究將食客分開兩組去品嚐相同的拖肥糖，而分別聽不同類型的音樂，第一組聽輕快的琴弦音樂會感覺拖肥是甜的；而第二組聽的慢拍子銅管樂器就感覺悲傷及苦澀。這顯示人類潛意識代入及對此食物而作出一個投射並對本能意識上有反應。
2015年3月31日星期二
齊來自備購物袋正式開始
BYOB (Bring Your Own Bag) 這個詞語已經用了很多年，
當年推行BYOB 的時候，我還記得個廣告，教育大家要BYOB ，當年的宣傳確有些微效，年輕人比較留意環保意識，
塑膠購物袋環保徵費計劃
香港人使用的膠袋每人一日超過三個比較其他國家多三倍，
PET 膠樽可時處理
美國三藩市已經於2014年10月起禁止銷售21安士或以下的膠
科學家最近預計2030年之前，出現沒有海冰的夏季，
因此，大家請記得及實現:
- 為地球出分力;
- 減少不必要的包裝;
- 使用可以降解的物料；
- 使用再生紙如 FSC ；
- 保護環境乃企業的使命之一
美國三藩市已經於2014年10月起禁止銷售21安士或以下的膠
塑膠購物袋環保徵費計劃
消費者可如何辦識綠色紙張？
#BYOB #塑膠購物袋環保徵費 #保護環境
2015年3月30日星期一
如何令企業成長？
企業是否只為圖利？先問問每個生意都要Going Concern （持續經營），當然要有營利才能持續發展。
試想想，企業的使命是什麼？
「
增加「感動的程度」
其中星巴克增加其「感動的程度」，可以看作顧客的滿意度，
#星巴克 #starbucks #岩田松雄 #企業成長
試想想，企業的使命是什麼？
「
增加「感動的程度」
其中星巴克增加其「感動的程度」，可以看作顧客的滿意度，
#星巴克 #starbucks #岩田松雄 #企業成長
2015年3月3日星期二
整理店鋪形象由產品圖片開始
老客戶「上野酵素麵包生活館」重新整理店鋪的形象，由於已經開業有五年，負責人決定由產品名牌子開始，找我們為其店打個清新醒目牌子設計。
「上野」的酵素麵包由於是台灣麵包，所以很多款式與港式不相同，如「養生歐克」、「臺灣神木」、「酒釀桂圓」等甚有台灣特色，在香港麵包連鎖店是找不到的，除了與別不同的麵包味道外，更有一份正能量，十分正氣。
每次經過店舖，負責人都挑選幾款麵包送給我，由於我十分喜愛「相機先吃」，所以就把它們先來個拍照，給它們「臨終」前有個遺照。久而久之，放在Facebook
專頁的越來越多產品介紹，而且還奠定一個清新奪目的product shot !
Product Shot （產品圖片）的重要性
1）清晰介紹產品
2）強化品牌定位
3）令客戶對有關產品加深了解
產品圖片的確重要，我亦參加過一些產品攝影課程，使用的攝影技術及器材是專為產品攝影專用，無論是拍攝烈酒或珠寶，都無與論比。當然，相片使用於大型廣告上，必須要使用專業機及高像素，儘管費用不便宜，也是需要的。
現時以 online media 越趨普及，像素又可須高？反而要求發布速度快，所以普通手機也可以上場。可是，美術感就要靠攝影師了，拍得美才能吸引粉絲留意喲。
以下就為上野酵素麵包以手機拍攝的產品圖片分享。
Get to know more about Ueno Bakery Enzyme, Join their Facebook Fan Page:
2014年12月19日星期五
New Year! New Excitement !
It's a new year to come! Enjoy loving and memorable moments of 2014 and look forward for another exciting and charming year 2015 !
We wish you a Merry Christmas!
From the Management of LIMESODA Consultancy
2014年5月29日星期四
真正香港旅遊書
香港註冊導遊協會30周年特別出版了「香港景觀文化導遊」一書以介紹香港的典故及文化故事，新書剛剛發布而且有多位朋友執筆成書，當然要先睹為快。
雖然自己住了香港多年，兼看西班牙旅遊書多過香港的旅遊書，甚感有趣，相信一般普羅大眾也未必知道香港歷史那麼細緻，如彌敦道的意思，當然是Nathan
的中文，但背後的中文含意是有意義的；香港的China
Town 在那裡呢？為什麼香港有不同的發鈔銀行呢？潮州「打冷」的由來；南丫島與酒店Banyan
Tree 又有何關係呢？香港其實有「四環」，「西環、上環、中環及下環」，「下環」是現今那裡呢？欲知答案的話，當然要買本支持一下！
「香港景觀文化導遊」
銷售點：商務印書館、三聯書店、中華書局有售
售價：HK$78
香港註冊導遊協會 (The Hong Kong Association of Registered Tour Co-ordinator) http://www.hartco.org/
2012年12月21日星期五
Season's Greetings from LIMESODA!
Hi, i am looking forward to do it better in 2013! How about you? Any objectives?
2011年10月21日星期五
冬天吃臘味，要選良心製造
秋風起想吃煲仔飯，加條暖笠笠臘腸就更好！但剛看到新聞報導，中國又有黑心食物製造商為防臘味生蟲，以工業用鹽亞硝酸鈉和農藥「敵百蟲」攪拌醃製死豬肉製作臘肉、臘腸。剛在新加坡買了在香港少有的雞肉臘腸，應該可以放心食用，專家建議宜購買:
- 表面乾爽結實
- 色澤自然均勻
- 切面堅實而帶光澤
- 肥肉部分表面呈乳白色，沒有紅點
臘味的由來
以前，「臘」是指祭祀儀式，祭祀後把剩餘肉類醃製起來，以備食物短缺時食用。按中國傳統，人們通常約在農曆十二月(「臘月」) 製備，作為慶祝春節使用，而這種食品因而稱為「臘味」。
醃製臘味常用的醃料包括鹽、硝酸鹽、亞硝酸鹽、糖和酒。鹽有防腐作用，又可調味。臘味中鹽的含量通常少於3%。
硝酸鹽及亞硝酸鹽在醃製肉類的過程中不可缺少，因為兩者可防止細菌 (尤其是 肉毒桿菌)滋生，以及抑制毒素 (Toxin) 產生。
亞硝酸鹽對人體健康的影響較大。食物中硝酸鹽的含量一般很少，不會令人毒，但人體腸道的細菌可把硝酸鹽轉化為亞硝酸鹽。硝酸鹽本身的毒性較輕。
這個秋冬，真的要小心選擇有質素的臘味才好吃啊!
胡振隆 Hu Zhen Long
Address: 12, Sago Street, Singapore
Tel: +65 - 6324 5825
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