或者你會覺得，竹同我地嘅日常生活大纜都扯唔埋，但其實每一個人都應該見過、講過，甚至食過同竹有關嘅事物。而原來好似竹咁簡單嘅物料，都充滿乾坤！
Food
The tour part of “Summer Microadventures – Little “Rice Cooker” Excursion” was completed at a high note last Saturday (23 July 2016). The tour starts at The Taste Library in PMQ with a great introduction of the culinary culture and stories of rice by its curators Craig Au-Yeung and Andy Lai, coupled with the tasting of delicious rice milk made by rice, peanuts and banana! Afterwards, Paul guided the exploration of Sheung Wan and visited a few spots which are related to rice. We also obtained some real grains from Yio in Lantau Island, which become the best souvenirs for the kids to bring back home!
平時食飯就食得多，咁以下呢8個關於米嘅故事你又知幾多呢？
1. 香港人究竟食幾多米?
俗語話「食米唔知米貴」，其實你知唔知，一碗飯裡面有幾多粒米？答案揭曉：一碗飯大約係有4000粒米，以香港平均每人每日食1.5碗飯嚟計，一年365日，一個人一年就會食大約2,400,000粒米。而香港人口有700萬，即係話全港每年會食16.8 x 1012 咁多粒米。哇！排起嚟足足有成1.7億棟ICC咁高啊，仲可以環繞地球約2100周添！
Singaporean celebrity chef Janice Wong (right), widely acclaimed as “Asia’s Dessert Queen”, just expanded her reach to Hong Kong and opened Cobo House Hong Kong in Shek Tong Tsui. Recently, Walk in Hong Kong had the privilege to bring Janice to explore Sai Ying Pun. Inspired by stories and heritage from our tour, Janice designed a special menu fused with local elements and surprises. Who would have guessed salted fish would go so well with chilli sauce from Yu Kwen Yick! They just pop in your mouth. What a delight!
(Scroll down for English version.)
港島西區區內新舊共融、中西交匯，既有堅守數十載的傳統產業、滿載人情味的家族老店以及傳承數代的傳統手藝，也有新派咖啡小店、藝廊、特色餐廳及店舖。是次活現香港將與新世界策動的The Artisanal Movement合辦導賞團，將帶領參加者遊走西區的大街小巷之中，參觀歷史文化古蹟，並深度探索這裏的美食文化，到訪多家歷盡變遷的老店，並與負責人進行交流、親身體驗傳統手藝，機會難得，名額有限，報名從速！