卡加利 – 獻給我們敬愛的華叔﹕友誼之光

January 27, 2011

華叔1997年訪卡加利華叔2009年訪卡加利

獻給我們敬愛的華叔﹕友誼之光。以下是一些華叔從1996年至2009年到訪卡城的照片。

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Amazing Tree

December 4, 2010

This is one amazing tree, with partly exposed roots, in Hong Kong!

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Random HK pix

December 4, 2010

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街市買餸

June 28, 2010

I quite enjoy many parts of this entry to the National Geographic Channel Live Curious Award competition 2010 as it reminds me of how it feels like going to 街市買餸 in Hong Kong. I hope you will enjoy it too.

The following are some info about the film from the film’s director Jane Leung.

Read the rest of this entry »


兩周一聚 第三十九期: 窗外

June 20, 2010

我家門前的花園一半是為自己的享受,另一半是為過路的行人而設,見他們有時停下來賞花,自己都會有點高興。舊年花園中有過千小蟲為患,有很多玫瑰花被咬至重傷或死。小蟲最愛吃花瓣,所從很多花都有小洞。小蟲太早吃花蕾/花瓣,花更會死掉而不能開。舊年花季末時,決定解決小蟲的方法之一是將佈滿小蟲和蟲蛋的枝、葉和花剪掉,在網上做了研究,知道應該可行,但今年見玫瑰花全都生長得健康,總算是安心和高興的。以下是一些昨天拍的照片。

前園 (更多照片)

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後園 (更多照片)

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其他作者的窗外


6.4 中大的民主女神像

June 4, 2010

收到友人電郵,改了數字,以記89.6.4。

中大學生會﹕

得知你們打算將“民主女神像”在中大擺放﹐正與校方對抗﹐我萬二分支持﹗

全世界只有三所大學有“民主女神像”永遠豎立﹐希望你們會是第四所。

(1) 溫哥華﹕University of British Columbia
http://commons.wikimedia.org/wiki/File:UBC_Goddess_of_Democracy_statue_2009.jpg

(2) 多倫多﹕York University
http://yorkstudentcentre.com/your-student-centre/goddess-of-democracy

(3) 卡加利﹕University of Calgary
http://www.flickr.com/photos/dnorman/103525775/

Goddess of Democracy by D'Arcy Norman.

溫哥華和卡加利的是出自同一個藝術家之手。

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“好彩還有維園。
只要日曆上還能夠閱讀出六月四日(或是內地同胞的五月卅五日),維園就不會淪為時代廣場,或者天安門廣場。
維園足球場上的燭光,是香港有別於全民起哄搶票的上海的精神地標。
[…] Act now,顧住玩鋪勁而錯失二十載的曾蔭權,你今晚會來嗎?” – 曾蔭權今晚起錨


劉師父的點心 – 追求完美 – Calgary Fusion菜

March 11, 2010

I believe money can be made in the restaurant business, good food at a reasonable price and service, how hard can it be? But many restaurateurs just want to make their quick bucks and don’t want to put much care nor attention into the quality of the food they serve. As a result, Chinese restaurants that serve good Dim Sum is very hard to find in Calgary (especially in Calgary South).

Well, this past Sunday I had a great Dim Sum lunch at Chef Lau’s Buddha’s Veggie (its Chinese name: Fusion 菜) and I can now say there is a good Dim Sum restaurant in Calgary South that I can enjoy. And it is quite convenient (close to Chinook Centre).

Chef Lau (劉師父), Buddha's Veggie (Fusion 菜)

We had one vegetarian and 6 meat/seafood dim sum dishes. Following are the snapshots of the names & prices on the menu and pictures of the dishes we had this Sunday.

Buddha's Veggie (Fusion 菜) - Dim Sum list - pg 1Buddha's Veggie (Fusion 菜) - Dim Sum list - pg 2

Veggie Shrimp Dumplings (Dim Sum by Chef Lau)
Comment: The ingredients are finely chopped and the results is a very tasty creation.

Veggie Shrimp Dumplings (Dim Sum by Chef Lau)

Shanghai-style Soup Buns
Comment: Like Chef Lau said, the tiny “buns” are very juicy by design. And the skins are thin and you have to be careful when you pick it up. I was extremely careful but still manage to break a few of them. (Tip: take one and put it into your bowl and then add the red vinegar.) Very tasty.

Shanghai-style Soup Buns (Dim Sum by Chef Lau)

Honey Comb Tofu
Comment: This is a must have. I love this dish the most. The tofu is quite soft in the centre. And the skin is “honey comb” textured. Very tasty.

Honey Comb Tofu ( (Dim Sum by Chef Lau))

Fish Roe Siu Mai
Comment: A nice “siu mai”. Love the texture and the mixture of ingredients. And like the touch of adding fish roes on top after the steaming process.

Fish Roe Siu Mai (Dim Sum by Chef Lau)

Supreme Shrimp Dumplings
Comments: The shrimps are quite big. Very tasty. Because I was quite hungry and tried to take out a dumpling while it was hot and the skin still very soft, I broke the skin of the dumpling. May be the skin were a little bit too thin this day? Or the stick together?

Supreme Shrimp Dumplings (Dim Sum by Chef Lau)

Chiuchau Fangor
Comment: Very tasty. Another favourite of mine.

Chiuchau Fangor (Dim Sum by Chef Lau)

Mayonnaise Crispy Rice Rolls
Comments: One of the most pleasantly surprising and yummy dish. Very light and tasty. Highly recommended.

Mayonnaise Crispy Rice Rolls (Dim Sum by Chef Lau)

The above dishes not only look great but they are very tasty as well, highly recommended. Now, let me say a few words about the English names of the dishes. To be honest, the English names of the dishes can be a bit cryptic (e.g. “Chiuchau Fangor”) to people who haven’t have a lot of dim sum. I’ve written about translating names of Chinese dishes into English in this previous blog entry and Chef Lau can take a look in updating the names for future if he wishes.

A few more words about naming. Chef Lau explained to me Buddha’s Veggie is an established brand name in Calgary which is why he wishes to keep it even he has extended the menu to add meat and seafood dishes.

I think Chef Lau has to solve this dilemma in the long run, and I am afraid name change will likely be required. Will see. Now, articles like this will help people to know more about this fine restaurant but it is still confusing when the menu has been extended.

The reason I decided to put a spotlight on this fine restaurant is because it is good quality and value Chinese Dim Sum is hard to find in Calgary (especially Calgary South). And I want this restaurant to be successful so that it will continue to thrive and I will have one more place to eat.

If you do decide to visit Buddha’s Veggie, I hope you like the dim sum dishes. And to keep Chef Lau working hard, tell him if you enjoy the food or tell him if you think the dishes can be impoved.

The following is my English interview with Chef Lau talking about Buddha’s Veggie, his experiences as a chef and the 7 types of dim sum we had this past week.

Chef Lau's restaurant Buddha's Veggie (Fusion 菜) info

Calgary Herald’s review, “Buddha’s Veggie Restaurant“.

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May 22, 2010 Update: Had a great dim sum lunch at chef Lau’s restaurant again today. Repeated some of our favourites we tried and loved last time like Supreme Shrimp Dumplings, Fish Roe Siu Mai, Honey Comb Tofu, Chiuchau Fangor, and Mayonnaise Crispy Rice Rolls. We also tried chef Lau’s new creation: Abalone Siu Mai. I am happy to see chef Lau creating and trying new recipes. The sight of a whole (very tiny) abalone sitting on top of a Siu Mai is quite pleasing to the eyes. (I wish I had bought along a camera.) At the same time, the tasty but more chewy texture of an abalone is tough to mix well with Siu Mai. So I look forward to chef Lau creating more dishes over time, and adding some of the really good ones to the regular menu over time.

When I saw Chef Lau put his heart into his creations, it reminded me of the similar steps taken by the likes of Gordon Ramsay as expressed in his book “Three-star Chef” which I borrowed from the Calgary Public Library.