Golden Bauhinia Square
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Our 'jewel in the crown' needs some burnishing
Victoria Harbour is considered to be Hong Kong's "jewel in the crown" by many who live in or visit the city. It has reflected the city's growth from the past to the present and will carry us forward into the future. To give proper respect to this endowment from nature, the former Harbour-front Enhancement Committee (HEC) was set up in 2004 to become the high-level champion in protecting, preserving and improving this important public asset. The Harbourfront Commission (HC) took over the baton in 2010 to continue the HEC's aspiration and commitment to work with the government, the community and private sector to create a harborfront we can all enjoy and of which we can all be proud. Within the 73 kilometers of Victoria harborfront, the 3.2 km shoreline from Wan Chai North to North Point is the last piece of virgin waterfront land in the urban areas available for upgrading and development. Back in 2012, HC requested the government to undertake a study to consider future land uses of this reclaimed portion of the harborfront. We are happy the government agreed to partner with HC in taking forward an urban design study to unleash the potential of this 31-hectare area. The study has now entered into the phase in which we can discuss with the public some of its wide-ranging harborfront enhancement proposals to turn the area into a truly attractive place for public enjoyment. Our 'jewel in the crown' needs some burnishing Through the initial stages of the engagement exercise, we gathered public views on the general urban design framework and their aspirations on future waterfront design. The community has in general reached a consensus and their vision for the new Wan Chai-North Point harborfront was it should be "an urban harborfront that reconnects people to the water". On design, we heard clear voices desiring more landscaping and shading, to enhance pedestrian connectivity from the hinterland to the waterfront (north-south connectivity) and provide an uninterrupted waterfront connection (east-west connectivity). A wide variety of activities and shared use of the waterfront were also called for. Among the many proposals, art and culture events, alfresco dining, water recreation, floating restaurant and cycling appeared to be the most preferred. In so far as the distinctive features of the five proposed character precincts are concerned, the following ideas are currently under discussion with the community. The "Celebration Precinct" aims to strengthen the identity and ceremonial significance of the Golden Bauhinia Square by way of a proposed Celebration Plaza for enjoyment by both residents and tourists. With the introduction of enhancement measures, the City View Plaza in front of the Hong Kong Convention and Exhibition Centre will continue to be a popular venue for appreciating a panoramic harbor view and celebratory firework displays. Visitors could also enjoy the beautiful scenery of sunset at the Sunset Plaza to the west. The "Pierside Precinct" will adopt an amphitheatre design at its Harbourfront Performance Area. Events of different scale and nature could be held here with the spectacular Victoria Harbour as a scenic backdrop. The Gourmet Dining Square nearby will provide quality food and beverage options to reinforce Hong Kong's reputation as a dining paradise and a premier tourist destination. In the "Water Sports and Recreation Precinct", the study team suggested making use of the water basin previously occupied by the former public cargo working area to bring in water sports and recreational activities for the enjoyment of the general public. The precinct will showcase new water play concepts and feature various water-related activities. The whole precinct will adopt a flexible design to allow for the hosting of international water sports events. In the "Revitalised Typhoon Shelter Precinct", floating restaurant and sampan service will be reintroduced as a continuation of the cultural heritage of the typhoon shelter. In addition, the northern breakwater could be opened for public access by adding cantilevered viewing decks and proper landing steps. Last but not least, the "East Coast Park Precinct" will provide diversified recreational facilities such as an Extreme Park for fans of skateboards and BMX bikes. Other outdoor fitness and exercise areas, a children's playground and a pet park would also be provided. Leisure activities such as tai chi and yoga could take place here on the spacious multi-purpose lawn space. As chairman of the HC, I place tremendous importance on this study. In order to accomplish what it set out to achieve, the study needs the public's active participation. Details of activities of the ongoing second stage of public engagement can be found at the study's website www.wcnnpuds.hk. HC will continue to work with the community and the study team to make sure that this part of our harborfront is planned and developed into an attractive, vibrant, enjoyable, accessible and sustainable world-class asset. (HK Edition 07/18/2016 page10)
When food trails tourists
Hong Kong government's plan to lure visitors with local cuisine will soon have a test run. Honey Tsang examines how food trucks positioned at strategic points might help boost tourism. Gavin Chan Chi-wah spent the last three months in the kitchen, trying to develop a new burger recipe. Chan is among the chosen 16 who will participate in the inaugural edition of the Food Truck Pilot Scheme - a two-year pilot plan announced by Financial Secretary John Tsang Chun-wah in 2015-16 Budget, expected to start running by the end of the year to early 2017 at the soonest. The idea is to re-invent Hong Kong cuisine with a dash of quirkiness while keeping an eye on quality as part of a larger program to boost local tourism. The off-the-wall Hong Kong element is easy to identify in Chan's burger, a winning entry of the scheme. It contains a substantial succulent pork chop with a sunny-side-up egg on top, layered with caramelized onions, and placed in a crumbly, not-too-sweet pineapple bun. The ultimate clincher is of course the swirl of char siu sauce, commonly used to add flavor to barbecued pork in Cantonese dishes. Evidently, it struck a chord with the jury, and will, doubtless, with many longtime Hong Kong residents. Chan, 35, owns a fast-casual burger joint in Kowloon City. He will soon get his food truck rolling and start selling his newly developed product from its windows. He doesn't see the truck as an extension of his brick-and-mortar restaurant. "I want to hit the streets, and bring the locals and tourists a memorable dining experience, with a menu featuring slightly tweaked versions of Hong Kong staples which I think is delectable," Chan said. For a while food critics in the city have been complaining that eateries serving traditional local food had lost some of their sheen. As Brian King, associate dean of School of Hotel and Tourism Management at Hong Kong Polytechnic University (PolyU), told China Daily: "The sky-high rents in Central and other localities have crowded out a lot of small scale authentic food offerings and produced a standard 'international' offering which is less charming." Chan and his co-winners are ready to shun the sit-down dining format and serve their innovative dishes out of 16 trucks, hoping to restore some of the lost glory of local cuisine. "Well the timing is certainly auspicious," said King. "With luxury retail now in decline, it's timely to introduce innovative (food truck) concepts and especially those offering local, authentic dining experiences. Testing waters Chan and his fellow participants are in the middle of hectic activity, trying to adapt to a new business model. He admits he had not quite imagined the volume of work it would take him before his food truck was ready to roll. The job entails paying attention to several different things, all at once - from drawing up a menu, to dressing up the truck, to very basic logistical matters, such as loading and unloading. Learning to manage the nitty-gritty of operating a truck service has not been easy. The founder and Chief Executive of Hong Kong Food Truck Association (HKFTA) Simon Chung, who is also a consultant with several food truck vendors of the scheme, calls the winning applicants "pathfinders" of a local food truck movement. Chung is often credited with bringing the food truck concept to Hong Kong in 2014. For several years Chung lived in Los Angeles, considered as the birthplace of haute food truck cult. And then it struck him the food truck concept could be especially suitable for Hong Kong, where eatery owners struggle to cope with the ever-rising rents. Setting up a food truck business requires less investment than starting a conventional eatery, or even takeout joints. Ricky Cheung Kam-cheung, a renowned French cuisine chef in Hong Kong, says prospective entrepreneurs who feel they lack the business acumen to run brick-and-mortar restaurants might still be willing to give the food truck model a go, as there is less risk involved. A food truck, excluding the engine, costs between HK$350,000 and HK$400,000, according to Chung. Chan contends the whole thing will cost him at least HK$500,000. For big enterprises, a food truck is more of a marketing tool than a lucrative business, asserts Chung. However, small vendors will have to work hard and whole-heartedly to make a success of the food truck model, he adds. "I don't see the food truck scheme as a money machine. In the worst-case scenario, I might even end up paying from my own pocket to cover the losses," says Chan, even as he is making every effort to prevent such an outcome. Discovery trail Unlike the practice in the United States, food truck vendors in Hong Kong are prohibited to do business in parking areas, or conduct business across districts. They are allowed to operate in eight locations - Hong Kong Disneyland, Ocean Park, Golden Bauhinia Square, Central Harbourfront Event Space, Salisbury Garden, Tsim Sha Tsui Art Square, Energizing Kowloon East, and Wong Tai Sin Square - on a rotation basis. One of the ways food truck vendors could help promote tourism is by operating around relatively less-known tourist spots and those with tourism potential. When tourists put food trucks on their itineraries, they might be encouraged to seek out the less familiar destinations of the city, says King of PolyU. More importantly, the presence of food trucks might give tourists one more reason to visit Hong Kong, he adds. "Just as the image of the Star Ferry or the double deck trams are emblematic of Hong Kong, there is a chance that food trucks could emerge in the same way," added King. Hong Kong government's food truck program is more than just a tourist scheme, says King. It is a culture which should be able to take root in the local community, he adds. For it to create a real buzz, Hong Kong people should embrace the concept and see the food truck as a part of their lives, suggests King, adding such a trend was likely to attract curious foodies from outside of the city to check out the meals that the locals eat. One way of gaining popularity, as Simon Chung of HKFTA suggests, is that the food truck vendors should be warm and hospitable not just toward customers, but to restaurateurs as well. This is to broaden their client base and avoid any unwanted resentment in the dining industry. As the countdown begins for his food truck to hit the road, Chan is busy trying to reduce the time spent rustling up a burger to less than six minutes. "We can't have patrons waiting on the streets, just for a burger," said Chan. "I hope the scheme could live up to the expectations it has generated and help promote the local food items that seem to be of niche interest," said Chan. "I will play my part in elevating the status of the humble burger so that tourists might spread the word back home." Contact the writer at honeytsang@chinadailyhk.com
A day of celebration
Thousands of participants including members of the public, dignitaries, disciplined services officers, and government officials braved the sweltering heat of Wednesday in Hong Kong to attend celebration events, as the city marked the 18th anniversary of the establishment of the Hong Kong Special Administrative Region. Overseeing the flag-raising ceremony at Bauhinia Square, Chief Executive Leung Chun-ying thanked his cabinet, civil servants, the police and the people of Hong Kong for their support over a tumultuous past year which saw key economic gains despite opposition-led disruptions. An honor guard of police officers clad in full dress regalia marched under the oppressive heat, carrying the national and SAR flags to two flag poles. These were hoisted aloft, as Leung, his cabinet, Liaison Office Director Zhang Xiaoming, commanders of the People's Liberation Army Hong Kong Garrison and consular officials looked on. Government helicopters flew overhead during the ceremony, carrying both national and SAR flags while Fire Services Department vessels sailed by in Victoria Harbour with a water cannon salute. Also in attendance was Hong Kong SAR's first chief executive Tung Chee-hwa. Attendees were dressed in lighter colors compared to previous years, with many forgoing their business suits in favor of lighter polo tops. Onlookers including officials, lawmakers and foreign dignitaries used paper fans to cool themselves in the 30 C heat. The ceremony started a string of celebrations, including a group of supporters taking to Wan Chai waving huge flags as they marched from Southorn Playground to Golden Bauhinia Square. The patriotic group handed out flags to tourists and passers-by alike, with members urging fellow residents to celebrate the SAR's anniversary. Man Ho-chun, 72, said he enjoyed the spectacle, noting that he has attended nearly every flag-raising ceremony. Beaming with pride, he said he was happy the city and mainland had made so much progress during his lifetime. Man said he hoped economic and livelihood issues could be dealt with more quickly, urging opposition lawmakers to give up filibustering. Anita Leung, 35, brought her 6-year-old daughter to the flag-raising ceremony to let her child enjoy the atmosphere and foster a positive perception of Hong Kong's reunification with the country and her own identity as both a Hong Kong resident and a Chinese. Around 1,000 people were in Sha Tin for the festivities, with Xu Miao, 40, bringing her 7-year-old daughter. But Xu said she still felt disappointed due to the opposition's vetoing of the electoral reform package. Financial sector employee Lau Chi-Yung, 35, hoped the government would help narrow a growing wealth gap. Lau, who was 17 during the handover, said the political atmosphere had severely affected the economy and Hong Kong needed to stay close to mainland and to look ahead. Businesses were also offering holiday sales, introducing a number of concessions to celebrate the occasion including dining and shopping discounts. This surprised holidaymakers from the mainland keen on buying quality goods while in the city. The PLA Hong Kong Garrison's Stonecutters Island Barracks and Shek Kong Barracks also opened their doors to the public who were treated to military pomp and performances. Separately, Hong Kong's Volunteer Day was also inaugurated on Wednesday. Hong Kong Volunteers Federation Chairman Tam Kam-kau pledged to help the needy in society. The federation has grown to a membership of 50,000 volunteers since 2014. It has organized more than 100 activities benefiting 400,000 people. Contact the writers through luisliu@chinadailyhk.com
Knowledge Graph
Examples
1 The Forever Blooming Bauhinia Sculpture that gives the Expo Promenade the commonly used name, Golden Bauhinia Square, was a gift from the Central Government to mark the 1997 Handover — an occasion that held tremendous significance for the world’s largest nation and that stands out as a landmark event in 20th century history.
2 Hong Kong Golden Bauhinia Square got its name from the golden bauhinia blakeana statue facing the Wan Chai waterfront
3 Golden Bauhinia Square is an open square in North Wan Chai District of Hong Kong.