This year marked the 110th anniversary for Hong Kong’s trams, with the star-named ferries only being slightly older. To celebrate these cultural incarnations, Billy Clarke got up close and personal with Hong Kong’s movable heritage icons during the fourth annual Free Ride Day, when all rides on trams and ferries were free.
Billy Clarke heads to the Hong Kong district of To Kwa Wan to capture a last glimpse of homes that will be destroyed by the Urban Renewal Authority (URA) next month. The URA ousted almost 380 residents from their homes on Pak Tai Street as part of a redevelopment project, compensating tenants with cash or a flat-for-flat option. We met with the last man standing on a block that will soon be demolished.
We’re just going to say this straight up; there will never be another Song Saa. Like a rare top-drawer gemstone, this boutique Cambodian luxury resort will never be replicated – it’s the kind of place that the phrase ‘once-in-a-lifetime’ was designed for. However, after experiencing the magic here, you’re going to want to visit twice or thrice in a lifetime. We say that because we’re already wishing we were back there (and continue to do so daily).
The explosive growth in staff mobility is having a seismic impact on the future of office design
The workspace of today is undergoing a profound shift. As human living is transformed by the modern need for greater mobility, flexibility and sustainability, a revolution is taking place in attitudes to work environments.
“Space is changing,” says Simon French, global design director at Regus. “It’s not all about the four walls around you. Technology is freeing people from their desks, and workspace has got to reflect this. This means more drop-in space, more hot-desking, and more flexible multi-use spaces. Gone are the days of one person, one desk.” Continue reading Working Space Age
Industrial chic merges with quirky rustic ornaments and a subtle speakeasy theme in this engagingly designed meat-focused Sheung Wan restaurant.
Slipping comfortably onto the meat bandwagon that has been trending in the restaurant scene of late is Blue Butcher, an eye-catching new establishment from the people behind PLAY and the Mexican-themed Brickhouse. However, instead of just sitting on the bandwagon, the folks at Blue Butcher are shaking it around, with the restaurant touting itself a ‘meat specialist,’ rather than a steakhouse. This is not without good reason, as they are the only restaurant equipped with a walk-in pink salt dry aging room in Hong Kong. The practiced chefs prepare, bake, age, and hang everything in-house using age-old recipes and modern techniques. They also use the freshest produce and herbs from local organic farms, with a menu of unique and award-winning cocktails standing out as well. Continue reading Blue Meat – Blue Butcher
There is no denying that social media is now part and parcel of the way many of us work. With recruitment firm Robert Half putting the figure of Hong Kong professionals using LinkedIn at 600,000, the importance of social-networking websites to the business world is only expected to grow.
Social networking websites are among the most popular ways of nurturing professional relationships today, says Pallavi Anand, director of Robert Half Hong Kong. Continue reading Profiles on social media get Likes and dislikes
According to leading risk management provider Aon, the continued menace of terrorist attacks and political violence is becoming a threat to global business growth. Its 10th annual Terrorism and Political Violence Map released this year reveals that 44 per cent of countries across the globe have an identifiable risk of terrorist attacks.