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@parkx

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跑步｜腕錶｜旅行｜飲食｜寫作｜
🏃🏽‍♂️Runner
📱Apple Guy
⌚️Watch Lover
🗽Traveller
🥃Whisky Lover
📽️Refined Projects
Senior Content Director, Digital @esquirehk

POSTS STORIES REELS TAGGED

每一次都以為自己會完成唔到
但每次超額完成🫶
好想大大力俾個擁抱自己同埋你哋🫂

Apple Event 對科技創作者來講
係每年最重磅、亦係最大壓力嘅戰場
每次我都會提醒自己「我唔係去玩。」
我係要帶住大家嘅期待同埋信任去完成一份功課

Hands-on環節只有短短兩個鐘
每個細節、每個功能，我都用心試清楚
先對得住一直等我出片嘅你哋
每次見到你哋睇完片話袋到嘢落袋
幫到大家做決定
我就會覺得所有辛苦都係值得

希望大家繼續支持每一個香港Tech Creator
將我哋帶到更遠更大嘅國際舞台
證明廣東話科技影片都一樣做得好專業🔥

@apple #applevent2026 #iPhoneDuo #iPhone18Pro

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Thank you to everyone who joined us last Saturday for our 3rd anniversary.

Open every day. New menu from 1 September.

We’ll also take the occasional day off for team training and gatherings. We’ll always let you know. Follow along.

See you soon.

Bar Anima
🕒 4pm – 12mn
📍 8/F, 11 Stanley Street, Central

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Judging @worldclasshkmo was an absolute honor. Walking away inspired was the real gift.

I've put this post together to show you what these contestants went through—what it really takes to compete at this level, and what it means when you finally become champion. It's a true testament of skill, composure, and heart. And we couldn't be prouder of our latest Hong Kong & Macau champion, @i_m_not_patrick

I watched eight finalists @aaliceeeeec @_o414 @nans_gabriel @nokoymak @yuichi.hirayama_ @kowloon.tommm @wjia_fu pour their hearts into three rounds of challenges, the creativity was extraordinary. Hearing their tips and stories reminded me how special this community is.

If you're dreaming of being on that stage one day, I hope these insights inspire you to take the leap!

@worldclass is often described as the #Olympics of bartending, and it truly has opened doors for so many talents to shine. And @diageo , as the backbone of their craft, continues to build a platform that elevates the entire bar industry.

A World Class host @wynn.palace

PR Magic @purplepr

#worldclass #bartender

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今日「韜韜」千里入元朗食原裝圍村菜。

元朗大榮華酒樓於1975年開業，用半世紀時間為大家保留最原汁原味的圍村菜。韜韜師傅：「每道圍村菜背後都有故事。」

例如「炒長遠」就是傳統圍頭菜的經典名菜，昔日圍村的後生仔遠渡重洋工作，餞別時父母一定炒一碟「炒長遠」去祝福與寄託，粉絲又長又軟，將所有食材緊緊纏繞黏連，寓意即使相隔兩地，家人的感情依然長長久久。

「家鄉蒸芋泥」則是湊仔菜式，話說以前圍村人的肉食多為豬雞鴨鵝，如果直接斬件給小朋友吃，怕他們不小心被骨頭卡喉嚨，非常危險，所以圍村媽媽們就發揮小宇宙，將粉糯的芋頭刨成細絲，再與碎豬肉、蝦米等無骨食材拌勻，壓平後放進大鍋裡蒸熟，既方便孩子吞嚥、容易消化，又極其美味佐飯。

又，我問為何叫「大榮華」，跟1950年大馬路開業的榮華總店有何分別？韜韜師傅：「大間啲咪叫大榮華囉。」言簡意賅。但分別還是有的，大馬路總店的牌照理論上不能做酒樓，只能做餅家；於是1975年開業的大榮華酒樓就應運而生，於現址經營，直至現在。

還有件事大家未必知道。韜韜師傅：「我哋榮華冇嘢多，係物業多。」驟耳聽起來，似乎有點囂張，但於大榮華後窗望向泰利街，原來幾乎都是榮華的自家物業，幾可稱做「榮華街」，這也是榮華一直可以堅持香港製造的底氣。無論榮華月餅、臘腸、嫁囍禮餅等，也是在泰利街這裡的榮華中心工業大廈裡製造，於現今香港來說，真的是買少見少，難能可貴。

🍽 𝙈𝙚𝙣𝙪
圍頭五味雞
拖地叉燒
榮華臘腸鯪魚卷
鳳凰蟹肉炒長遠
古法魚肚魚雲羹
家鄉蒸芋泥
門鱔乾黃膠燜腩肉
花雕肉蟹玉蒲團
魚湯豆腐浸勝瓜
豬油絲苗砵仔飯
奶黃馬拉糕
田園麥米粥
—
大榮華酒樓
地址：元朗安寧路2-6號冠煌樓2樓
#CEO元朗 #CEO中式

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LEEF Fragrance Grand Launch Event in Harvey Nichols🍾

#2026 #LEEFFragrance #HarveyNichols #GrandLunchEvent

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Another event done in crazy March!

Thank you all of you who attended the event last Friday. Even on a Cloudmonster cloudy + windy day ;) you guys not just showed up, but also bringing pure love & “Real Energy” to the event.

Huge thank you to Sam for pulling me into this project, Chantel for the trust, and the big photographer team for those killer shots.

I really love PR + events so much, seeing old friends and meeting a lot new one, also introducing dope products to people, just like last time at Terrace Boulud when I was forcing all media friends to listen to me ...felt SO good lol. (Even tho I’m a total introvert who doesn’t get why I love it haha.)

#onrunning #cloudmonster @on.hongkong @k11musea @avenueofstarshk #runningshoes

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一個月內二刷Torikaze! 預訂已排到四月
記得追加ペタback skin

Torishiki is renowned as Japan's most sought-after yakitori restaurant. The group behind it, Torishiki ICHIMON, now operates 13 locations across Japan and internationally, including in New York, Shanghai, and, since last October, Hong Kong. Their Tokyo location was the first to snag a Michelin star, and later, the Kyoto and New York branches got one too.

Chef Ryo Matsui (松井亮), who previously worked at the Shanghai branch, was personally selected by Master Chef Yoshiteru Ikegawa (池川義輝) to lead the Hong Kong restaurant. Here, yakitori is grilled over Kishu binchotan from Wakayama and finished with their signature tare flown in from Tokyo. While the main chicken meat is sourced from local three-yellow chicken, the innards come from Japanese Hakata chicken, and all vegetables are imported from Japan.

Chef Matsui mentioned that the chicken breast is one of his personal favourites. He expertly divides it into four sections to be featured across both skewers and dishes. The set menu evolves regularly. On my second visit, the sasami (the inner breast) was super tender. Their broccoli is a signature for a reason, grilled with chicken oil until it achieves those beautifully charred golden-brown edges. They end the meal with a soul-soothing chicken soup made from the bones and feet of over 30 birds. The chicken soup somen is only available during lunch service, another reason to return!

A bonus perk: they have a great ventilation system. You get all the smoky flavour without leaving smelling like a piece of walking charcoal.

*My recommended add-ons, in order of preference, are: back skin, back liver, Miyazaki sweet potato, ventricle, thyroid, and runny quail egg.

Special thanks to Restaurant Manager Jason for the warm hospitality!

Dinner omakase $780
The full menu can be found in comment section

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保住Sub4已經好滿意

#諗住告別三隧三橋至報今年全馬
#呢條賽道好癲得嚟又好好玩#上次跑渣馬全馬係十年前
#居然快過十年前4分鐘
#下年係咪真係去啟德㗎?

今年對Alpha3Next%真係幫唔少
好輕好推好彈

跑到半死時真係不停諗住「知難而進」
比賽完仲落到樓梯算贏

多謝Nike同6D悉心安排

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🇭🇰 From now to November 8th, the Steak House @thesteakhousehk at Regent Hong Kong @hongkongregent presents a collaboration menu courtesy of resident Chef Amine Errkhis @amineerrkhis with Mayura Station @mayurastation , an award-winning full-blood wagyu producer from South Australia.

We had the pleasure to dip our palates in this tasting menu that began with the Torched M9+ Picanha with uni and jalapeno with delicious smoky flavours; while the Zabuton tartare from the guest chef was a luscious bite, exquisitely topped in caviar. For the main acts, the Reef & beef was the Steak House's rendition of marrying a tender cherry-smoked tenderloin with rock lobster, accented by seasonal truffle from Alba; while the 21-days Dry aged Mayura T-bone was classically executed with both the striploin and tenderloin balanced in texture and flavour.

Recently awarded as one of World's 101 Best, the Steak House remains a celebrated institutions for premium wagyu selections; now for a limited time, partnering with an acclaimed producer in a exhibit of richly-marbled cuts, surely to satisfy even the most discerning bovine-loving gourmands.

Mayura Station x The Steak House at Regent Hong Kong
Add.: 18 Salisbury Rd, Tsim Sha Tsui, Hong Kong
Tel: +852 2313 2313
Hours: Mon-Sun 18:00-23:00
Price: HKD 2,088 (now to November 8th)

#thesteakhousehk #mayurastation #collaborationdinner #steak #wagyu #steaktartare #beef #tastingmenu #delicious
#hkfoodie #hkiger #foodblogger #foodie #feedfeed #eeeeeats #eatwithfoodiez #nomnomnom #eatwithfoodiez #eeeeeats #美食 #食評 #全力食 #食好西 #香港餐廳 #香港美食 #食評 #全力食 #食好西 #尖沙咀 #tsimshatsui #尖沙咀美食 #尖沙咀餐廳 #hungrybearhk Photo shared by @hungry.bear.hk on November 06, 2025 tagging @parkx, @nicnicnicnicwong, @_hauruhayden, @purplepr, @wavespacific, @agnes.the.foodie, @hkfoodsnob, @mayurastation, @amineerrkhis, @lauuumicky, and @hongkongregent. 可能是魚卵、魚子醬和文字的圖像.

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Honored to be part of @audemarspiguet 150th birthday party in Hong Kong! A night of stars and celebration ✨🥵

Dressed by @_demo_official

#ap150

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Sipping, savoring, and soaking in the electric energy of @hermes under Hong Kong’s dazzling skyline! 🥂 Twinning with 姐 @heidilee117 🖤🤍 ➕集郵成功，與眾多「高」人合照留念，多謝 @siulun_shawn 指教，話我知Amias每日至少要食兩隻雞蛋，先夠蛋白質長高！Grateful for epic nights, delicious bites, wonderful conversations and the best company of dear friends!

Special thanks to @evachan0124 , Hermes parties always guarantee an epic night!! 🥂 🥂 🥂

✨ #HermesHK #AfterPartyVibes #GoodTimes #HermesHomme #ReadySetCasaque

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