Red paint thrown at pair after firms go to court-百營環球資源(0761)、施展望
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GS(14)@2010-12-17 11:57:01http://www.thestandard.com.hk/ne ... d=105890&con_type=1
Friday, December 10, 2010
The chairman of a listed company and his barrister were splashed with red paint outside Eastern Magistrates' Courts after they attended a hearing.
Bel Global Resources Holdings chairman Stephen Sy Chin-mong, 54, and his 49-year-old barrister were getting into their white vehicle yesterday when the paint was thrown at them.
Another car was also hit by paint.
There was paint on Sy's face and his lawyer had the substance all down his back and trousers.
It was not clear if there were one or two attackers.
A police spokeswoman said they have received a report of the incident.
The case was classified as criminal damage and the crime squad from Eastern District was investigating.
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Earlier in the morning, Sy and his companies - Bel Trade Investment Holdings and Elite Dragon - were fined HK$48,000 for failing to disclose their liabilities.
They were also ordered to pay HK$41,838 towards court fees.
A company spokeswoman declined to comment as police are investigating.
Sy was formerly chairman of the board of directors at Po Leung Kuk.
He was a director for China Overseas Friendship Association and also a member of the Eighth Chinese People's Political Consultative Conference of Fujian Province.
He was awarded the Hong Kong Young Entrepreneur Award and Hong Kong Ten Outstanding Young Persons Award in 1996.
STAFF REPORTER
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GS(14)@2010-12-17 11:59:38The SFC no longer announces the prosecution of directors and shareholders for failing to disclose their dealings, so an incident like this one is about the only time you would hear about such a prosecution.
證監會並未公佈對董事及股東因並未披露其持股變化的懲罰，所以這次(紅油)就是你首次你聽到這樣的懲罰了。
【西九飯堂】五星酒店廚攻Food Court 正宗喇沙日限100碗
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GS(14)@2016-09-17 17:53:34大蝦喇沙材料豐富，有豆卜、魚片、大蝦和雞蛋。新鮮上海幼麵非常吸湯，湯底鮮富椰香，很地道。$45
西九龍中心的美食廣場，出名食物又平款式又多，是很多西九人的飯堂，每日都座無虛席。眾多食店中，以開業只有兩個多月的喇沙專門店生意特別好。原來店主Roy Chan曾在多間香港五星級西餐部工作十餘年，兩年前他到新加坡幫朋友開店，發現當地的喇沙非常美味，於是便央求店主讓他打工偷師，學成歸來就在美食中心開店，味道絕對正宗。
湯底是每日新鮮熬製。用雞肉、西芹和紅蘿蔔熬煮十多小時後，再加入蝦殼熬煮兩小時，最後再加上新加坡入口的喇沙醬，含南薑、香茅、蝦膏等香料，份外惹味，礙於地方及人手所限，他每日只能熬到一鍋，足100碗份量的湯底。麵，因本地油麵太易腍易糊，故他改用新鮮上海幼麵，吸湯力高但不易腍。曾在多間五星級酒店工作過的Roy，對食材要求極高，蝦要用急凍越南海蝦，貪它們每隻大小均一，且品質較有保證。肉和牛脷，他也用西式方法去烹調，醃肉用西式常用的香料，冰鮮牛脷用甘荀、西芹等蔬菜湯慢煮四小時至肉質軟腍，上桌時再兩面剪至金黃。煮麵他亦有特別心得，知道麵條煮好後掛在麵身的煮麵水會影響喇沙湯底的味道，故煮好麵後，他特別把麵先過一過雞湯，令麵表面上一上味。「坊間的喇沙一般價錢都比較高。」他說，覺得喇沙太美味，想多點人吃到，所以小店所有喇沙只賣$45。如此良心小店，實在難得。喇沙專門店西九龍中心8樓美食廣場8樓8F24號舖記者：吳宛蔚攝影：陳健邦
雞扒喇沙，手掌般大的雞扒肉厚又多肉汁。$45。
牛脷每碗都有四塊，細心的Roy會把每碗都上齊前中後三部份的牛脷，有軟腍，又爽口，非常公平。
曾在多間香港五星級西餐部工作十餘年，烹調和選料要求高。
來源:
http://hk.apple.nextmedia.com/su ... t/20160917/19772980
【西九小店】Food Court人流多≠有錢賺 守業7年靠唔加價
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GS(14)@2017-11-05 15:24:21French Corner是在西九龍美食廣場剛發展不久便存在的始祖店。
全新旅遊專頁，即like籽想旅行：
https://fb.com/travel.appleseed有人會覺得西九龍中心是個創業勝地，但同時這也是個舖來舖往的地方，隔幾個月無去就會發現舖頭面目全非。
「西九龍中心單是八樓就有四十幾間食肆競爭，而樓上樓下都有不同的食肆。」尚小館老闆陳祺裕（阿裕）說。阿裕兩年前在西九龍中心開店，自問表現不錯，但四個月前都搬去長沙灣地舖。
章魚小丸子$10/4粒。
窩夫$10。
相反，French Corner是在西九龍美食廣場剛發展不久便存在的始祖店，老闆黃德錦（Kam）及他太太雷琼珠（Polly）營運理念簡單，但也坦言在西九龍中心做生意賺得不多。「沒甚麼支出的話就可以，但要是你說我要供樓、又要湊仔，那當然不行。」是次果籽訪問他們，看看他們的選擇背後的原因。
尚小館老闆陳祺裕。
回鍋肉（晚市小菜價）$42。
椒鹽小黃魚（2條）$68。
French Corner深水埗欽州街37號西九龍中心8樓美食廣場8F13號舖尚小館長沙灣蘇屋順寧道長發街17號地舖記者：張欣頤、張佩君攝影：劉永發、鄭明川
來源:
https://hk.lifestyle.appledaily. ... e/20171030/20198442