關於 how did we get so dark ，我們在網路上蒐集到這些相關的討論、資訊與評價

Q1: What is success mean to you?
I'm not sure what defines success, for me, success or failure is just a “phenomenon” that keeps changing. “Everything with form is unreal; if all forms are seen as unreal, the Tathagata will be perceived.” There is no rule to achieve success, we don’t know whether or not we can succeed before we start exploring.

Q2: How did you get into film and media? Can you tell me about your childhood?
As a child, I was obsessed with children's literature and illustrations, it was the reason I decided to study Design in HK PolyU. My first scriptwriting class in School of Creative Media, was a turning point. Dr. Tam Ka Ming’s teachings guided me towards the film industry. All I know is that I couldn’t help but follow my desire to use a camera to tell stories. It’s what led me drifting down this life-long career path. At the age of 23, I filmed my first movie, “High Noon". It portrays the dilemma of teens becoming adults and stepping into society.

Q3: How do you approach story or scene as a director, and what do you want to achieve on set?
The motifs of my movies are youth, growth, desire, bright and dark sides of human nature.
I think making movie is a journey of “Discovery”, “Recovery” and “Being”. Youth and teen growth is not only the topic for my debut, it is the topic of life that I concern.

Q4: Why you also started a talent agency? You also produce, why you choose to do so many things?
When I started my company Dumb Youth, my 1st intention was to protect those artists. Then I realize that a part of my role in life is to embrace my life with my "companions". I believe that the people and things around us coexists in the same space for a reason. I live by the Kahlil Gibran quote: “And all work is empty save when there is love”.

Q5: What inspires you about the film world and in HK Film Industry?
Love and Death, Lust and Desire, Humanity and Spirituality, lightness, heaviness and thickness.

For Hong Kong Film industry, I think the creativity and imagination always inspire me the most, and most importantly, people here have the ability to find humor amongst adversity.

Thanks Prestige HK 🙏🏼🤍
⁠Makeup & Hair for Heiward
Thanks Makeup - @tammyau_makeup 🤍
Hair - @jayyeung.theedge 🤍

#Repost @prestigehk
On the #prestige40under40 list this year, Heiward Mak is a talented film director, producer, scriptwriter and artist manager. She recounts her incredible journey in the film industry via the link in bio.

Video⁠⁠⁠ - @whats.in.the.bozz⁠⁠⁠
Editing⁠⁠⁠ - @novisuals
Photo - @studio.incline
Makeup⁠/Makeup Assistant⁠⁠⁠⁠
@jenny.tziong⁠⁠⁠⁠⁠ & Venus Ngan⁠⁠⁠⁠
Hair⁠⁠⁠⁠ - @domanictao⁠⁠⁠⁠

@prestigehk 🥂 #prestigehk40under40 #prestigehk #40under40 #bmwhongkong #breguethk #rareskinfuel #amihongkong

I always feel hesitant to post videos like this. But I have learned that we cannot control what people say or think about us, but what we can control is what we do. And I choose to share this inspiring experience I have had yesterday.

A few weeks, ago, I was at Pugon Bakeshop eating my favourite Super Lugaw, as you already know how much of a fan I am. And then, I remembered a campaign on TikTok which was #LugawIsEssential. I asked the owner (he is very private so I am not gonna name him) if they have had a feeding program. At this point, I already know what they do for the community. He replied that they actually have a feeding program where some business owners in Boracay come together to feed the locals.

I got excited to have known this because I have been wanting to film moments like this- not influenced by other people, but just me doing it because I love doing it. And so I asked them to invite me next time so I could capture it. They agreed.

I honestly had no idea how fascinating it was until I experience it. Yesterday, I came along with the guys, we got lost, but we arrived with so many kids waiting for us with their bowls and glasses. The entire time, I was hiding my emotion. I get so emotional when I see things like this on social media and the impact of seeing and experiencing it in person is quite bizarre- in a great way.

We were accompanied by Malay Municipal Police Station, a few people who organised the BARANGAYanihan crowd (yes, there's indeed a program like that), and the people from Boracay Community Sharing Group. Surprisingly, I did not know I was with the people from the Community Sharing Group.
Okay, I just realise I am writing too much, so I am going to make my point of this post now.

You see, I have met a lot of people in my life. I have met people who complained about our community all the time and do nothing even they have the influence, power and connections to do so. And we have people who do not talk about the problems in our community, they see it, and instantly do something about it in hiding. Not all heroes wear capes, they said. And it is true.

I have seen the struggles on this beautiful island, and I am blessed and grateful to have been a part of this activity. It restores my belief in humanity- that somehow, even with the lockdowns happening, people doing their best to get by, there are a few good people who hide in the dark and are helping people silently.

And thank you.

To the policemen of Malay Municipal Police Station,
to the people from the Boracay Community Sharing group, and to Pugon Bakeshop/Bar & Cafè and Salaver Clinic - Boracay, thank you for allowing me to experience this inspiring moment. I hope and pray that people from other municipalities and cities would see this video and be inspired by what you do. Please, please, please, I ask you, to continue being the gold standard. Thank you for allowing me to capture it without giving you a heads up.

And for my final note, we do not need to wait for our government to help. We can help one another. If we have a little bit of something to share with our neighbours, it is already a great start. All we need is compassion and little kindness especially during these lockdowns.
#NationalHeroesDay
#boracay #boracaystories #BARANGAYanihan

I’m finally out! Not too happy to celebrate yet, more like i’m living with more contentment and appreciation for life now. 21 days #hotelquarantine has been a lot of time for silence, self-reflection, and self-care. Mostly learning how to take good care of myself, my mind and my body. Maybe it’s okay to feel upset sometimes, lonely at times, unproductive/productive at other times. It’s okay to take small baby steps to get where you want to be, my mom kept telling me. #thxmom❤️

Especially on the third week of hotel quarantine, the feelings really got to me, I brokedown in tears. Once in the morning, second time during my meditation practice. It didn’t feel good at the time but it was a good release. Onto the last week, feeling bad doesn’t change anything in my situation so all I could do was learn to accept, understand those emotions and just let it go. I know that all of you, every one of you have been coping with these 2 years of covid differently, some have lost their jobs, some lost their loved ones, and others just got to do what they can to survive. I have watched enough youtube videos since Day 1 to know, i want to say I understand, I sympathize with you. We are all just doing what we can.

Your stories inspire me to become more positive and grateful for my own situation. That’s the reason I could pick myself back up mentally and physically. #21dayscompleted
I’m glad to say I overcame my fears of the dark, unknown unseeable things, loneliness, restlessness, germs and covid. I’m eating a lot healthier and clean. I also can’t believe i did 6 pcr exams this time coming back from Taiwan🥲👌🏻 We can only do as much as we can and be conscious of what choices we are making. Take care of your loved ones, your family and friends will always be there for you. We are all in this together. From now on, do what’s truly important to you, and don’t be afraid of change, just follow your heart❤️💕💕 #thankyouforallthesupport #thankyouforalltheloveandmessages #youareallamazing #addoileveryone #ihopethiscovidwillbeoversoon #iambackinhongkong #takingalastglimpseofmyhotelroom #congratstome #timetolivemore #ineedtogetsomefreshair #gettingvaccinatedsoon

You must ditch your instant noodles for this super easy Soy Sauce Chicken Noodles. This recipe is suitable for those of you who are working from home. It's so easy that I believe everyone can make this at home. Some of you ask how did we calculate 15 mins of cooking time as mentioned in our video title. First of all, we need to get our cooking time definition right. Cooking time to is means the time when heat is turned on and applied to the ingredients. All other time is not counted. In this video, Roland cooked the chicken for 8 mins then he turned off the heat. Then he brought the sauce to boil to thicken the sauce. At most this will only take 2 mins. Then he brought a pot of water to boil to blanch vegetables and noodles. Vegetables literally take seconds to cook and noodles take about 2 mins max to cook because we used fresh noodles. Assuming we assign about 1.5 mins to let the water boil then that brings us nicely to about 15 mins of cooking time altogether.

See the ingredient list below for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!

Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos.

Stalk us!
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram www.instagram/spicenpans
Website: www.spicenpans.com
Chat with us! info@spicenpans.com

Thanks for watching!
See you soon.
------------------

Soy Sauce Chicken Noodles 豉油鸡面
Ingredients:
Serves 4 pax
-------
Marinated chicken
-------
2 pieces of boneless chicken leg (about 480g in total)
2 tablespoons light soy sauce
2 tablespoons premium dark soy sauce

Sauce
--------
800ml (27.05 fl oz) water
2 tablespoons light soy sauce
1 tablespoon oyster sauce
60ml (2.03 fl oz) premium dark soy sauce
4 cloves of garlic (lightly smashed)
0.5 piece star anise
0.5 piece cinnamon bark
1 stalk of spring onion (tied into a knot)
1 thumb-sized young ginger (lightly smashed)
20g (0.71 oz) rock sugar
Some cornstarch solution

Other ingredients
------------
Some leafy vegetables
Wonton noodles (about 70g or 2.47 oz for 1 pax)

===
Don't know where to get the ingredients or don't know how they look like? See the links below.
Light soy sauce https://amzn.to/3dBZuBY
Dark soy sauce https://amzn.to/3q9bXoW
Oyster sauce https://amzn.to/2VyjE9p
Star anise https://amzn.to/3vFSn4C
Cinnamon bark https://amzn.to/3wDPItE
Rock sugar https://amzn.to/3vzayc3
Cornstarch https://amzn.to/35jkDzv

----------
Looking for similar cooking equipment like the one we used in the video? These might interest you:
Greenpan sauce pan https://amzn.to/2SAGvne
Cast iron wok https://amzn.to/2TIOYVi

-------------
Filming equipment: iPhone 11 Pro Max (Get from Amazon https://amzn.to/3eA24tz)

Microphone: Sennheiser AVX digital wireless microphone system

Get Sennheiser wireless microphone in Singapore: https://singapore.sennheiser.com/products/avx-mke2-set-3-uk?_pos=2&_sid=adb86a9d8&_ss=r

Get Sennheiser wireless microphone from Amazon: https://amzn.to/2NILqMR
-----------------------------------
If you like this recipe, you might like these too:

Super Easy Restaurant Style Chinese Braised Noodles • Chicken Lo Mein 伊府面 Ee-Fu (Yee Fu) Mee Recipe
https://youtu.be/NR9O78XYKN4

Hong Kong Style Stir Fry Ramen Noodles w/ Chicken Chop 干炒鸡扒公仔面 Chinese Maggi Goreng Recipe
https://youtu.be/BAt4LlMzryY

Chinese Noodles w/ Scallion Sauce 葱油拌面
https://youtu.be/7ZAC099Xw3o
-----------------------------------
Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

This Chinese Braised Pork Belly is known as Dong Po Rou 东坡肉, which is said to be created by Su Dongpo when he was banished to Hangzhou. Traditionally this dish is made by pan-frying the pork belly first then the pork is braised over low heat. However, you know we love to simplify methods without compromising the taste so we took away the pan-frying part and went straight to braising immediately after the pork is blanched. No worries - this doesn't affect the taste of the dish. We hope you will find this simplified method useful in your daily cooking. Please try it and we hope you will go mmm like we did. :)

See the ingredient list below for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!

Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos.

Stalk us!
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram www.instagram/spicenpans
Website: www.spicenpans.com
Chat with us! info@spicenpans.com

Thanks for watching!
See you soon.
------------------

Melt In Your Mouth Pork Belly (Dong Po Rou 东坡肉) Chinese Braised Pork Belly
Ingredients:
Serves 4 - 6 pax
-------
Blanch the following:
-----
700g pork belly
1 thumb size young ginger (sliced thinly)
2 tablespoons Chinese cooking wine (Shaoxing Huatiao wine)
------
Braise the following:
-----
1 stalk of leek (or spring onion / scallion)
30g young ginger (sliced thinly)
50g rock sugar (or brown sugar / white sugar)
2 bay leaves
1 cinnamon stick
1 star anise
250ml Chinese white rice wine (白米酒)
4 tablespoons Chinese cooking wine (Shaoxing Huatiao wine)
125ml light soy sauce
4 tablespoons premium dark soy sauce
Enough water to cover the pork

===
Don't know where to get the ingredients or don't know how they look like? See the links below.
Chinese cooking wine https://amzn.to/368grn5
Rock sugar https://amzn.to/3l8ws0z
Bay leaves https://amzn.to/2V98rMm
Cinnamon stick https://amzn.to/3nYb8gf
Star anise https://amzn.to/36bwbWB
Chinese white rice wine https://amzn.to/3l6UERf
Light soy sauce https://amzn.to/3dBZuBY
Premium dark soy sauce https://amzn.to/3lckuDa

----------
Looking for similar cooking equipment like the one we used in the video? These might interest you:
Granite pan (used for blanching) https://amzn.to/2V5v9oT
Multi-cooker https://amzn.to/3fEYLTx

-------------
Filming equipment: iPhone 11 Pro Max (Get from Amazon https://amzn.to/3eA24tz)

Microphone: Sennheiser AVX digital wireless microphone system

Get Sennheiser wireless microphone in Singapore: https://singapore.sennheiser.com/products/avx-mke2-set-3-uk?_pos=2&_sid=adb86a9d8&_ss=r

Get Sennheiser wireless microphone from Amazon: https://amzn.to/2NILqMR
-----------------------------------
If you like this recipe, you might like these too:

Super Easy Taiwanese Braised Pork Rice Recipe 台湾卤肉饭 Chinese Pork Recipe
https://youtu.be/hqcVtqGoRG0

Simplified Recipe • Super Crispy Pork Belly 脆皮烧肉 Airfryer/ Oven • Chinese Roasted Pork
https://youtu.be/wPZbCUa0Vck

Super Easy Chinese Braised Pork Belly Buns 扣肉包 Kong Bak Bao Recipe | Chinese Pork Recipe
https://youtu.be/6quaf9cGJO4

-----------------------------------
Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

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＃英國食物 　＃英國　＃美食沙漠

各節重點：
00:00 前導
01:20 英國曾經是美食天堂！
02:13 改變英國飲食的工業革命
03:25「中看不中吃」的維多利亞時期
04:35 不只宗教改革，飲食也改革
05:33 戰爭影響下的英國飲食
06:40 英國人對英國食物的看法是...?
08:00 英國的「飲食復興」
09:28 我們的觀點
10:42 提問
10:53 結尾

【 製作團隊 】

｜企劃：蛋糕說話時屑屑請閉嘴
｜腳本：蛋糕說話時屑屑請閉嘴
｜編輯：土龍
｜剪輯後製：Pookie
｜剪輯助理：珊珊、歆雅
｜演出：志祺

——

【 本集參考資料 】

→Barnett, E. (2020). Reforming food and eating in protestant england, c. 1560–c. 1640. The Historical Journal, 63(3), 507-527.
Blythman, J. (2006). Bad Food Britain. HarperCollins UK.
→Christmas Banned by Puritans：https://bit.ly/360iFoY
→Common Myths About British Food：https://bit.ly/33QrWNQ
→Dining After 'Downton Abbey': Why British Food Was So Bad For So Long：https://n.pr/2RSlsIx
→Five Myths About British Food：https://bbc.in/2RPZc23
→George Orwell: British Cookery：https://bit.ly/3kDOvvV
→Griffin, E. (2018). Diets, hunger and living standards during the British industrial revolution. Past and Present, 239(1), 71-111.
→How did Britain get such an awful reputation for its food?：https://bit.ly/3cm3ffS
→Is France learning to love British food?：https://bbc.in/33TRJED
→Orwell, G. (2005). In defence of English cooking (Vol. 23). Penguin Hardcover.：https://bit.ly/3kGMHSM
→Spencer, C. (2003). British food: an extraordinary thousand years of history. Columbia University Press.
→When Christmas was banned in England：https://bit.ly/3iWk5V8
→Why are millions of children in the UK not getting enough to eat?：https://bit.ly/3clO9at
→Why British food is terrible：It has nothing to do with World War II.：https://bit.ly/3mHhb93
→Why Does British Food Get Such A Bad Rap? We Examine.：https://bit.ly/3mJco6Z
→Why is English food the laughing stock of the entire world?：https://bit.ly/303bYPf
→Wilson, B. (2008). Swindled: The dark history of food fraud, from poisoned candy to counterfeit coffee. Princeton University Press.

【 延伸閱讀 】

→《1984》作者歐威爾讚揚英國料理竟遭退稿！英國文化協會遲來73年的道歉：當年太不盡人情：https://bit.ly/35UBaLE
→Pie Fidelity: In Defence of British Food：https://amzn.to/36cD0Yz
→British Library collection: 1700s food：https://bit.ly/2G0v9C6


＼每週７天，每天７點，每次７分鐘，和我們一起了解更多有趣的生活議題吧！／

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106台北市大安區羅斯福路二段111號8樓

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