Valley Black 53-0 Tai Po Dragons – 30 September, 2017

這個星期六在跑馬地的畢馬威女子欖球超級聯賽,法興銀行華利女子欖球會(Valley
Black Ladies)以53-0的差距擊敗了大埔龍女子欖球隊(大埔龍)。
華利以技術和專業展現了為何她們仍然是聯賽的冠軍,以極佳的狀態擊敗大埔龍。

華利的 Bella Milo 表示:「這是一場艱難的比賽,特別是在攔截進攻的時候,他們很盡力的防守,他們是一個防守很強的球隊。」

華利在11分鐘時第一次進攻, Bella Milo飛身達陣,華利5-0。7分鐘後,一個給Riva
Brill 的內線傳球讓她可以一馬當先從敵隊的手中奪得了一大部分的領地。之後一
個左傳派出去給Yuen Yin Lo,令她在二十五分鐘時把比數拉上兩倍。
大埔龍的Fan Ying Tung 不幸受傷,換She Ka Man上場。
無可阻擋的華利在大埔龍的半場內施壓,大埔龍只有能不斷防守。在半場結束前
,Becky Lai Mang和Ying Tung Fan兩次達陣,Zoe Smith的追加射門讓華利在半場 結束前以24-0領先。

半場休息並沒有阻擋華利的主導氣勢,她們在僅僅三分鐘的時間內又多拿了7分
。Milo從中間點突破逹陣,Smith踢入。接下來的幾分鐘是大埔龍最強的表現,他
們成功的獲得控球權,並持續的將領土推向華利 的半場,令她們第一次在比賽中
表現出真正的防守。她們保持鎮靜的防守,重奪關鍵位置。隨後Rebecca
Thompson 成功達陣。

最後的12分鐘,36-0。華利的猛烈進攻令大埔龍在比賽的最後幾分鐘內非常疲倦。
利用這個優勢,華利又達陣三次。分別由Suzanne Sittko, Milo和和Nadia Cuvelier得 分,Smith踢入。

https://bcmagazine.smugmug.com/Bcene-photos/2017/Tai-Po-Dragons-v-Valley-Black-Happy-Valley-30-September-2017/i-4PP4cNc

Valley Black 53-0 Tai Po Dragons @ Happy Valley – 30 September, 2017

Valley Black thumped Tai Po Dragons 53-0 at Happy Valley. In a dominant display of skill and ‘professionalism’, Valley emphasised why they are the favourites to retain the league title.

“It was a tough game out there, especially at the breakdown they really came over the ball quite hard. They’re a good defensive team,” said Valley’s coach Bella Milo.

The game’s first try came inside 11 minutes at the hands of fly-half Milo, to put Valley up 5-0 and start their scoring spree. An inside pass to Riva Brill saw her split the Dragons defence but poor follow up play saw the chance wasted. A long pass out wide to Yuen Yin Lo saw her double Valley’s lead on the twenty-five minute mark, 10-0.

Tai Po suffered an injury early in the game to Fan Ying Tung who was substituted by She Ka Man. Valley’s relentless pressure kept the Dragons on the back foot and despite some strong defence the Black’s crossed for two more tries before the half ended – scored by Becky Lai Mang and Ying Tung Fan. Fullback Zoe Smith made both conversions, 24-0.

The break did nothing to stop Valley’s dominance and they needed just three minutes to add another seven to their total. Milo breaking through the middle dotted the ball down between posts for her second try of the day, Smith making the easy conversion.

The newly promoted Dragons responded with their best period of the match gaining and holding onto possession through multiple phases to push Valley deep into their half and force them to defend for almost the first time in the match. The Black defense kept their composure, turned over the ball and marched downfield to create a try for Rebecca Thompson who came on at halftime to replace Caitlin Spencer, 36-0.

Tai Po looked as if they had stemmed the flow of tries but their defensive effort caught up with them in the final 10 minutes and as they tired Valley took advantage scoring three more tries courtesy of Suzanne Sittko (converted by Smith). Coach Milo completed an impressive hat-trick as Nadia Cuvelier completed the scoring.

https://bcmagazine.smugmug.com/Bcene-photos/2017/Tai-Po-Dragons-v-Valley-Black-Happy-Valley-30-September-2017/i-4PP4cNc

Mamamoo @ Kitec – 2 October, 2017

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Mamamoo held their first party in Hong Kong to an enthusiastic crowd at Kitec on the 2 October, 2017
Click on any photo for the full gallery of images

https://bcmagazine.smugmug.com/Bcene-photos/2017/Mamamoo-Kitec-2-October-2017/i-nbGsGKv

Hilda and Sophia Talk Pizza in Pink October

In this the final round of the Cook Off 2017, PizzaExpress collaborated with the Hong Kong Cancer Fund to raise awareness of breast and prostate cancer as part of Pink October.

As Celebrity Chef & Founder of Flavor Mart Hilda Leung took on the winner of the last Cook Off round, Chef Sophia Cheng, Product Development Manager of PizzaExpress in a challenge to create three innovative dishes including one pizza for the “Pink Menu” we spoke to both women about their love of pizza and cooking.

https://bcmagazine.smugmug.com/Bcene-photos/2017/Pizza-Express-Cook-Off-3-Times-Square-28-September-2017/i-V9k5Znp

What for you makes a great pizza?
Hilda: Fresh ingredients come first! Crunchy crust topped with colourful ingredients combing with perfect sauce, simply tasty and attractive.

Sophia: Freshly baked pizza with right combination of fresh ingredients will certainly bring out the best flavour in a harmonizing way.

What’s your favourite pizza style: Romana, Neapolitan, Sicilian, Deep dish/Chicago and why?
Hilda: I always love thin and crunchy crust, with a perfect balance of thin tomato sauce and LOTS of grated mozzarella cheese.

Sophia: Depending on the toppings. If it’s seafood toppings, I will go for Romana style’s thin & crispy crust, while for burrata mozzarella I prefer the Neapolitan style.

Best combination of pizza toppings?
Hilda: Tomato, cheese and basil.

Sophia: Burrata mozzarella, basil, olives and cherry tomatoes.

https://bcmagazine.smugmug.com/Bcene-photos/2017/Pizza-Express-Cook-Off-3-Times-Square-28-September-2017/i-Rkk8DJh

How would you describe your approach to cooking?
Hilda: I focus on flavour matching, I love trying different combination of ingredients, fresh herbs and spice together. I have no boundary in using food elements, if it goes along, I will put them together and use the most perfect cooking method and create a perfect dish.

Sophia: Based on the seasonality, I will choose different ingredients and cooking methods. For example, I tend to create warm dishes with chilli, cheese and fulfilling ingredients during Winter, while I will use more seafood and fruits to create refreshing dishes during Summer.

For the PizzaExpress Cook Off 3, how did you go about creating your pizza?
Hilda: Using healthy and fresh ingredients that are suitable for everyone and the cancer patients. I’ve used lots of vegetables and fruits, as they are colourful and full of nutrients.

Sophia: Matching the theme of Pink October, I blended beetroot with béchamel sauce together and graced the pizza with a pinky look. Together with buffalo mozzarella, capers, cooked salmon chunks, fresh cucumber shreds and lemon oil, I want to add more vibrant colour and flavour to the pizza. So, people can enjoy the pizza when looking at it as well as tasting it.

https://bcmagazine.smugmug.com/Bcene-photos/2017/Pizza-Express-Cook-Off-3-Times-Square-28-September-2017/i-59VnQNf

Hilda v Sophia Superfood Pizza Cook Off @ Pizza Express – 28 September, 2017

In conjunction with the Hong Kong Cancer Fund, Cook Off 3 – the ‘superfood’ pizza contest between celebrity chef Hilda Leung and PizzaExpress’ Sophia Cheng took place at Pizza Express Times Square. Hilda’s Superfood pizza and Sophia’s Salmone e Cetrioli will be onsale throughout October and part of the price of every pizza goes to fight cancer.
Click on any photo for the full gallery

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https://bcmagazine.smugmug.com/Bcene-photos/2017/Pizza-Express-Cook-Off-3-Times-Square-28-September-2017/i-8nmK3Mr

Fang Fang Grand Opening @ LKF Tower – 27 September, 2017

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Fang Fang celebrated it’s grand opening on the 8/F of LKF Tower with boisterous party on the 27 September. A free flow bar and plates of gorgeous looking food made for a enjoyable evening.
Click on any photo for the full gallery

https://bcmagazine.smugmug.com/Bcene-photos/2017/Fang-Fang-Grand-Opening-27-September-2017/i-n7XKNN9

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I Know John First Anniversary – 27 September, 2017

https://bcmagazine.smugmug.com/Bcene-photos/2017/I-Know-John-First-Anniversary-27-September-2017/i-ZZ7hZH9

I Know John celebrated it’s first anniversary on the 27 September, 2017 with a free flow party at it’s 9/F location at 33 Wellington Street, Central.
Click on any photo for the full gallery of images

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https://bcmagazine.smugmug.com/Bcene-photos/2017/I-Know-John-First-Anniversary-27-September-2017/i-kgHWZd6

Rolls-Royce Phantom Launches in Hong Kong

The eighth generation Rolls-Royce Phantom, launched globally in July, was recently unveiled in Hong Kong. The Phantom which debuted in 1925 has long been iconic for the rich, the famous and those wanting to experience something unique and special. An accolade and status earned by from the marque’s engineering, timeless aesthetic acuity and quietly understated luxury.

Addressing guests at the Hong Kong launch, Ian Grant, Regional Sales Manager for Rolls-Royce Motor Cars Asia Pacific said, “For almost a century, Phantom has been witness to history as the conveyance of choice for people who have made the world turn – Royalty, world leaders, titans of industry and global megastars.”

https://bcmagazine.smugmug.com/Bcene-photos/2017/Rolls-Royce-Phantom-Hong-Kong-Launch-15-September-2017/i-cmqgfHH

The Phantom 8 is the first of a new generation of Rolls-Royce featuring an all-aluminium spaceframe architecture more rigid and lighter and offering improved ride and acoustic comfort. There’s also new double-wishbone front axle and 5-link rear axle offering enhanced stability and control over lateral roll

Under the bonnet is heart of the new Phantom, a 6.75 litre twin-turbo V12 engine producing 563bhp of power and 900Nm of torque. To keep that powerful beast from disturbing your conversation the New Phantom has double-glazed windows and more than 130kg of sound insulation.

A double skin alloy on areas within the floor and bulkhead of the spaceframe further reduces road noise. While unique “Silent-Seal” tyres, which have a specific foam layer placed inside the tyre, reduce overall tyre noise by 9db.

https://bcmagazine.smugmug.com/Bcene-photos/2017/Rolls-Royce-Phantom-Hong-Kong-Launch-15-September-2017/i-c2k3xBd

Inside the car there’s all the accouterments you’ve come to expect in high end automobiles plus something a little different “The Gallery.” A contemporary reinterpretation of a car’s dashboard and instrument panel which allows your car to be further personalised with works of art, collectibles, photo collection, gold medals whatever you choose enclosed in a swathe of toughened glass that runs the width of the dash area.

Sadly it’ll be next year before you can see the new Phantom on the streets of Hong Kong as deliveries are only expected to begin in the first half of 2018. Recommended retail price $9.6million++